A MANAGEMENT SYSTEM FOR PREVENTING INTENTIONAL FOOD CONTAMINATION BASED ON RISK ANALYSIS

Ramón Navarrete,Francisco Cruz Lario Esteban

doi:10.14488/bjopm.2016.v13.n2.a4

Abstract

In today’s globalized world the number of risks in supply chains are increasing and the threats are becoming more complex. All the risks and threats can have a severely negative impact on markets. Some of these threats are terrorism, piracy and theft. Within the food industry, Food Terrorism has gained relevance due to the extreme consequences it may have on both public health and the market. Food Terrorism refers to the intentional contamination of food in any link of the supply chain, which covers everything from production to consumption. The Food Defense refers to the analysis, control and improvement of prevention mechanisms of those attacks; that is, the Food Defense involves a Risks Management. In general terms, this paper focuses on a proposal formulation based on a risk analysis that allows establishing a management system for preventing intentional food contamination and the improvement of the security of the supply chain. Given the recent events in Paris, on November 13, 2015, consideration has also been given to the present situation and the importance of the issue of preventing terrorism.This initial study covers only the theoretical methodological proposal and focusses only on the companies of the alimentary sector of Guanajuato State in Mexico. However, it may extend into a research plan security of food supply chain.

Highlights

The Security in the Supply Chain is defined as the enforcement of policies, procedures and technologies to protect goods of the supply chains from robbery, damage or terrorism and to prevent the introduction of smuggled goods, people or weapons of mass destruction along the supply chain (Closs et al,2004).The food industry sees the safety of its products as its main concern
The development of this proposal has been carried out under an approach that results from adaptation of different management systems that cover a risk analysis, such as the Management System of Information Security (MSIS), based on the standard ISO/ IEC 270011
The proposed procedure has been prepared in compliance with the Good Manufacturing Practices (GMPs) and the recommendations of the Food Defense proposed by experts in the government, academic and private fields of the alimentary sector

Summary

Introduction

The food industry sees the safety of its products as its main concern. Industry and regulators have developed food safety management systems, like Hazard Analysis Critical Control Point (HACCP), which is accepted globally (CA, 2003). Food terrorism has been defined as “an act or deliberately try of food contamination for human consumption with chemical, physical or microbiological agents, with the purpose of causing damage or death to civil populations or to interrupt the social, politic or economic stability” (WHO, 2008; Veiga, 2011). It expresses concerns about the possibility that physical, chemical or biological agents might deliberately be used to harm civilian populations. In this regard, food is recognized as a potential vehicle for disseminating such agents to a broad population (WHO, 2008; WHO, 2003)

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Methods

Conclusion