Protecting the homefront

As part of its efforts to protect the nation's food supply, the Food and Drug Administration last month unveiled four guidance documents to help minimize the risk of tampering or other malicious, criminal, or terrorist actions.

Two of the guidelines are final, aimed at helping operators of food establishments (including firms that produce, process, store, re-pack, re-label, distribute, or transport food and ingredients) and operators of food importing establishments, storage warehouses, and customs brokers identify preventive measures and improve the security of their operations.

"These documents are basically just telling everyone to be more alert," says Ohio Grocers Association president and c.e.o. Tom Jackson. "With all that is happening out there, we have to be more cognizant than ever. If you don't have some of the basics in place, then now is the time to do it."

Jackson notes that while many large grocers have security departments with defined procedures for emergencies, many smaller chains do not. "For these chains, it is important to have a point person in every store who knows which people to contact and what actions to take in these types of situations," he says.

The guidelines are not regulations, and the FDA's recommendations are not mandatory.

The draft guidance for retail food establishments is divided into five sections. Following are highlights from each:

Management. FDA recommends that retail food store and foodservice operators prepare for the possibility of tampering or other malicious, criminal, or terrorist events. Preparations should include assigning responsibility for security, conducting an initial assessment of food security procedures and operations, and developing a crisis management strategy.

They should learn what actions to take if a crisis does occur, such as becoming familiar with the community's emergency response system and providing 24-hour contact information for law enforcement and emergency services, as well as management contacts. There should be a strategy for communicating internally to inform and update staff, and externally with the public.

Human element—staff. In addition to employment eligibility screening required by law, operators should examine the backgrounds of all new employees as appropriate to their position, considering their access to sensitive areas of the facility, the degree to which they will be supervised, and other factors.

Daily work assignments should be in place, and a system of positive identification and recognition should be implemented. Access should be carefully monitored and restrictions placed on the type of personal items allowed in non-public areas.

Managers should incorporate food security awareness into training programs, including information on how to prevent, detect, and respond to emergencies. The program should cover seasonal, temporary, contract, and volunteer staff as well as permanent employees.

Human element—public. Operators should consider preventing customer access to food preparation, storage, and dishwashing areas in non-public parts of the facility, including loading docks. Public areas, including entrances to rest rooms and self-service areas, should be monitored for unusual or suspicious activity.

Visitors, including contractors, sales reps, and delivery drivers, should be closely monitored and their access to non-public areas restricted.

Facility. Operators should consider the physical security of the store and storage areas. That includes cutting off non-public perimeter access with fencing or other deterrent when appropriate. Doors, windows, vents, and all other possible points of entry should be secure, as should store rooms, trailer bodies, and bulk storage tanks.

Storage of poisonous and toxic chemicals should be limited to those that are required for operation and maintenance, and those that are intended for retail sale.

Operations. Retailers should use only known and appropriately licensed or permitted sources for all incoming products, and the products should be carefully monitored and inspected for evidence of tampering. A system should be in place for receiving, storing, and handling distressed, damaged, and returned products, as well as items left at the checkout counter. Poisonous or toxic chemicals for retail sale should be placed in a location where they can easily be monitored.

If an operator suspects that any products regulated by the FDA have been subject to tampering, counterfeiting, or dangerous action, the agency recommends calling its 24-hour emergency number, (301) 443-1240, or the local FDA district office.

The Web page http://www.fda.gov/bbs/topics/NEWS/2003/NEW00881.html has the full text of the guidelines.

Surfing the Net, fast-food style

In a sign of the tech times, McDonald's is partnering with Intel Corp. to offer high-speed wireless access for time-starved customers who are looking for a place to eat, rest, and log on to their laptops. The pilot program includes 10 McDonald's restaurants in Manhattan and is scheduled to expand to several hundred locations in New York City, Chicago, and a major market in California by year's end.

As part of the promotion, wireless-enabled laptop customers in New York who purchase an Extra Value Meal will receive one hour of free high-speed wireless Internet access. Customers can purchase a single session of up to 60 minutes for $3. The wireless service is also being made accessible to McDonald's employees.

"This technology enables us to share information immediately with hundreds of mobile employees who are dedicated to serving our customers and our restaurants," says David Weick, McDonald's c.i.o.