Food Defense

FOD-1.2

According to the Centers for Disease Control and Prevention, one in six Americans get sick, 128,000 are hospitalized and 3,000 die from foodborne illnesses each year. Most accidental food contamination can be avoided by handling food safely, but food can be contaminated on purpose to try to harm people or damage a food supply. Intentional damage can be caused by mischief, industrial sabotage, or even terrorism, and can occur at any time during production. The Food and Drug Administration, or FDA, uses the term “food defense” for procedures to protect food from hostile actions. This course will help food manufacturing employees to recognize the purpose of food defense, and steps they can take to help prevent and identify food tampering. This course is presented in English and Spanish.