All course information is listed within this syllabus.

FDSC 497D: Food Defense: Prevention Planning for Food Processors (3 credits). Course prepares current and aspiring professionals to learn, recognize and apply measures to prevent intentional contamination of the food supply.

Prerequisites: FDSC 408 (Food Microbiology) and FDSC 411 (Food Quality)

Instructor

Instructor for FDSC 497D

Catherine N. Cutter, Ph.D.
Professor and Food Safety Extension Specialist

433 Rodney A. Erickson Food Science Building
University Park, PA 16802

Phone: 814-865-8862
Fax: 814-863-6132
E-mail: Use Canvas Inbox

Teaching Assistant

Nelson Gaydos

434 Rodney A. Erickson Food Science Building

E-mail: njg5059@psu.edu

Course Overview

The main objective of this course is to provide students with information to assist them in recognizing and applying measures to prevent intentional contamination of the food supply. This course focuses on hazards associated with the food supply; the differences between unintentional and intentional contamination of the food supply; methods for detecting hazards; risk analyses and/or assessment; prevention of intentional contamination; crisis management, including recalls; and steps involved in the development of a food defense plan. Students will garner basic information about food safety as it relates to food defense, the role of risk analyses and risk assessment in developing a food defense plan and apply this knowledge to real-world scenarios. Students also will undergo training in crisis management in order to prepare them for an intentional contamination incident. Finally, students will work together in groups to develop and critique food defense plans.

I. Characteristics of the US food supply (1 week)

Students will be introduced to the characteristics of the food supply (numbers and types of food establishments), the laws that govern the food supply, the role and responsibilities of the regulatory agencies that oversee inspection of the establishments, other domestic agencies involved with protecting the food supply, as well as the role of international organizations and individual countries in protecting the global food supply.

II. Hazards associated with the food supply (1 week)

An introduction to the history of biological warfare and bioterrorism will be provided. Students also will learn the causes of contamination in the food supply due to biological (bacteria, viruses, fungi, toxins, prions), chemical (radiological, drugs, allergens, pesticides, etc.), and physical (metal, plastic, glass, wood, etc.) hazards. Unintentional contamination of food products can be addressed through the use of the Hazard Analysis Critical Control Point (HACCP) process used to ensure food safety. Differences between intentional and unintentional contamination will be highlighted and case studies of real-world incidents will be discussed and analyzed.

III. Epidemiological investigation methods (2 weeks)

Epidemiological investigations associated with foodborne illnesses caused by intentional or unintentional hazards require the expertise of trained scientists, the development and implementation of rapid diagnostic methods, collaboration with numerous regulatory agencies, and cooperation by the food industry. Diagnostic methods that rely on culture microbiology, molecular biology, immunology, or other emerging technologies are needed to conduct these types of epidemiological investigations. While isolation and identification of hazards used to take weeks or months to accomplish, newer technologies can provide results in a matter of hours or days. Students will understand how these advances have provided investigators with the tools needed to improve response time when faced with an outbreak of unknown etiology.

IV. Risk analysis (2 weeks)

Risk analysis is a scientifically based process that builds upon the concept of hazard analysis and introduces concepts such as hazard characterization, exposure assessment, and risk characterization. The first step in risk analysis is to identify hazards (i.e., biological, chemical, or physical agents) that can cause adverse health effects with associated foods. For hazard characterization, an evaluation of the health effects associated with hazards in the foods is determined. With biological, physical, and chemical agents, an exposure or dose-response assessment also can be performed to determine the relationship between the magnitude of exposure dose to an agent and the frequency of associated adverse health effects (response), as well as exposures from other sources. Finally, a probability of occurrence and severity of known or potential adverse health effects in a given population based on the concepts identified in hazard identification, hazard characterization, and exposure assessment are used to determine risk characterization.

Definitions and examples of risk analysis, hazard characterization, exposure assessment, and risk characterization will be introduced. Students will understand concepts of operational risk management, vulnerability assessment, and what types of risk assessment activities are performed for risk analyses and how they can be used in the event of an intentional contamination incident. Case studies and examples of risk analyses will be presented and discussed.

V. Prevention of intentional contamination (3 weeks)

Both FDA and USDA recommend (but do not mandate) that food processors develop and institute a food defense plan for their facility. Food defense plans are designed to assist food processors with steps that can be implemented to minimize the risk that foods will be intentionally contaminated. Food defense plans also are designed to increase an establishment's preparedness in the event an incident occurs or if other types of emergencies arise. Having a documented set of procedures in a food defense plan can improve an establishment's ability to respond quickly during a crisis, maintain a safe working environment for employees, provide a wholesome and quality product for consumers, and protect a company's economic viability.

FDA and USDA have provided tools (ALERT, CARVER+Shock Analysis, and a Food Defense Checklist) that the food industry can use to develop and implement a food defense plan. These tools are meant to provide establishments with: 1) a step-by-step assessment of their personnel, facilities, and operations in order to better understand vulnerabilities that could lead to an intentional contamination incident; 2) ways to identify cost-effective preventive actions that can be taken to minimize those vulnerabilities; and 3) implementation of a food defense plan with resources, contacts, and other management responsibilities. Students will be introduced to the various tools and work through different food defense scenarios and/or case studies representative of food production, processing, distribution, and warehouse storage.

VI. Crisis management and emergency preparedness (2 weeks)

On any given day, the food industry is subject to food-related crises, such as an outbreak or recall associated with unintentional contamination by biological, chemical, or physical hazards. Unintentional foodborne outbreaks and recalls cannot only create consumer distrust and confusion, but also regulatory issues and other concerns for the food industry. While the food industry has not been subjected to many intentional food contamination incidents, there is a need for food industry professionals to prepare for such an event. Students will understand the steps involved in a crisis and/or recall, including the role of the federal, state, and local regulatory agencies, consumers, as well as, food industry responsibilities. Development of a crisis management team, a comprehensive recall plan, recall management strategies, and execution of mock recalls will be introduced and explored. Additionally, students will learn how to prepare for crises and how to communicate with the media following an intentional contamination incident. Finally, emergency preparedness and response plans will be introduced and discussed as they relate to intentional contamination and the food industry.

VII. Development of a food defense plan - group activity (2 weeks)
Critique of food defense plans (1 week)

For this portion of the course, student(s) will work in groups to develop a model food defense plan and presentation. An example plan will be provided to provide guidance to the students. Students will pick a food product/process they are familiar with (but not already presented-ex. ham or milk), work together to develop a plan, and present it to the class. Plans should address important components of food defense (ex. vulnerability assessments), recalls, emergency preparedness and response measures, as well as identify 3 points in the process that appear vulnerable to intentional contamination and adequately address cost-effective strategies for mitigating issues and/or sites. A recall plan, along with press release(s) and/or a script for a video to address an intentional contamination incident also will be evaluated. Finally, plans should include an emergency preparedness and response plan with resources, contacts, and other management responsibilities identified and assigned. Students are required to critique presentations as a group, via a standardized form that is shared with the instructor.

VIII. Final Exam (last week)

Students will take a final exam which will test their knowledge of concepts gained over the semester.

Description of the Course

This course will not only provide participants with knowledge of the domestic and international food industry, but it also provides tools for food industry and homeland security professionals to develop food defense programs to protect the food supply from terroristic activities leading to intentional contamination.

The course will introduce and apply: examples where intentional contamination has been used in the food industry; biological, chemical and physical hazards of primary concern in the food industry; methods for detecting hazards in the food supply; systems employed to monitor foodborne illness in the general public; management practices employed in food production to deal with recalls and other crises; vulnerabilities and mitigation procedures unique to food production; as well as, agencies, resources, and tools needed to protect, prepare, and respond to intentional contamination incidents.

Course Objectives

  • Identify the issues and challenges of protecting the food supply from intentional contamination.
  • Identify and utilize the knowledge and skills necessary to contribute to a food industry organization's effort in food defense.
  • Identify and utilize tools to assess, understand, and prepare appropriate responses and plans to mitigate and reduce the vulnerabilities and risks of an intentional contamination incident to a food processing establishment.
  • Explain the processes by which an organization can identify threats, implement recall strategies, and prepare for emergencies and/or crises.

Course Schedule

For due dates, refer to the Course Summary on the Syllabus page in Canvas.

Grading Policy

Grading Criteria
Requirement Cumulative Point Value Weight
Class Participation* --- 10%
Quizzes (7)** --- 25%
Case Studies (5) --- 30%
Food Defense Plan and Presentation (Group) --- 20%
Final Exam (Open Book/Note) --- 15%
TOTAL: --- 100%

*Class participation will be calculated using a peer evaluation form at the end of the semester.

**The lowest quiz score will be dropped.

Grading Scheme
Letter Grade Percentage
A 100% – 90%
B < 90% – 80%
C < 80% – 70%
D < 70% – 60%
F < 60%

Please refer to the University Grading Policy for Undergraduate Courses for additional information.

NOTE: If you are planning to graduate this semester, please communicate your intent to graduate to your instructor. This will alert your instructor to the need to submit your final grade in time to meet the published graduation deadlines. For more information about graduation policies and deadlines, please see "Graduation" under World Campus Student Resources.

Online Students Use of the Library

As Penn State World Campus students, you have access to many of the materials that the library offers to students. The library website has a lot to offer, but can be overwhelming. A guide has been created to serve as your introduction to important library resources, services, and important pages within the library. The Online Student Library Guide is updated regularly by the online librarian and is intended to provide a level of comfort through an introduction to help you feel comfortable navigating the library website to find valuable information for your coursework.

Technical Requirements

This course is offered online and it is assumed you possess the minimum system requirements and computing skills to participate effectively. A list of technical requirements is listed on World Campus' Penn State Technical Requirements page.

Minimum Skills

  • You should have an understanding of basic computer usage (creating folders/directories, switching between programs, formatting and backing up media, accessing the internet).
  • You must be able to conduct word processing tasks such as creating, editing, saving, and retrieving documents.
  • You must be able to use a web browser to open web pages, download files, and search the internet.
  • You must be able to use an e-mail program to send and receive messages and to attach and download documents/files.
  • You must be able to download and install programs or plug-ins from the internet.

Getting Help With Canvas Courses

Canvas support is available 24/7 via chat or phone.

It is in your own best interest to be as specific as you possibly can. Try to include information such as the specific course page, quiz question, etc. you were on; what you attempted to do when that failed; the exact language of any error message displayed on your screen; the date and time when your problem occurred; and any other pertinent information (does the problem happen consistently and always in the same way, etc.).

Support Services

As a student, you have access to a variety of services and resources, including advising, tutoring, library services, career services, and more. Please visit the following resources for more information:

Accessibility Information

Netiquette

The term "Netiquette" refers to the etiquette guidelines for electronic communications, such as e-mail and discussion postings. Netiquette covers not only rules to maintain civility in discussions but also special guidelines unique to the electronic nature of messages. Please review Virginia Shea's "The Core Rules of Netiquette" for general guidelines that should be followed when communicating in this course.

Penn State Policies

Login Policy

Students are expected to log in regularly to keep up to date with announcements, discussions, etc. The class will progress at a regular pace throughout the semester and there are specific due dates and times for assignments, etc.

Course Availability

Your course will be available to you beginning the first day of class and will remain open for one year. After one year the course will close.

Academic Integrity

Academic integrity is the pursuit of scholarly activity in an open, honest, and responsible manner. Academic integrity is a basic guiding principle for all academic activity at The Pennsylvania State University, and all members of the University community are expected to act in accordance with this principle. Consistent with this expectation, students should act with personal integrity, respect other students' dignity, rights, and property, and help create and maintain an environment in which all can succeed through the fruits of their efforts. Academic integrity includes a commitment not to engage in or tolerate acts of falsification, misrepresentation, or deception. Such acts of dishonesty violate the fundamental ethical principles of the University community and compromise the worth of work completed by others (see Faculty Senate Policy 49-20, G-9 Procedures, and the Code of Conduct).

Please read the academic integrity guidelines for the College of Agricultural Sciences.

A lack of knowledge or understanding of the University's academic integrity policy and the types of actions it prohibits and/or requires does not excuse one from complying with the policy. Penn State and the College of Agricultural Sciences take violations of academic integrity very seriously. Faculty, alumni, staff, and fellow students expect each student to uphold the University's standards of academic integrity both inside and outside of the classroom.

Educational Equity Statement

Penn State takes great pride in fostering a diverse and inclusive environment for students, faculty, and staff. Acts of intolerance, discrimination, or harassment due to age, ancestry, color, disability, gender, gender identity, national origin, race, religious belief, sexual orientation, or veteran status are not tolerated and can be reported through Educational Equity at the Report Bias page.

Privacy Policies

For information about Penn State's privacy statement and what it encompasses, please read their Web Privacy Statement. Visit Penn State's FERPA Guidelines for Faculty and Staff page for information regarding its rules governing the privacy of student educational records.

Copyright Notice

All course materials students receive or to which students have online access are protected by copyright laws. Students may use course materials and make copies for their own use as needed, but unauthorized distribution and/or uploading of materials without the instructor's express permission is strictly prohibited. University Policy AD40, Recording of Classroom Activities and Note-Taking Services, addresses this issue. Students who engage in the unauthorized distribution of copyrighted materials may be held in violation of the University's Code of Conduct, and/or liable under federal and state laws.

Counseling and Psychological Services (CAPS)

Many students at Penn State face personal challenges or have psychological needs that may interfere with their academic progress, social development, or emotional well-being. The University offers a variety of confidential services to help you through difficult times, including individual and group counseling, crisis intervention, consultations, online chats, and mental health screenings. These services are provided by staff who welcome all students and embrace a philosophy respectful of clients' cultural and religious backgrounds, and sensitive to differences in race, ability, gender identity, and sexual orientation.

Accommodations for Persons With Disabilities

Penn State welcomes students with disabilities into the University's educational programs. Every Penn State campus has an office for students with disabilities. The Student Disability Resources website provides contact information for every Penn State campus. For further information, please visit the Student Disability Resources page.

In order to receive consideration for reasonable accommodations, you must contact the appropriate disability services office at the campus where you are officially enrolled, participate in an intake interview, and provide documentation. If the documentation supports your request for reasonable accommodations, your campus' disability services office will provide you with an accommodation letter. Please share this letter with your instructors and discuss the accommodations with them as early in your courses as possible. You must follow this process for every semester that you request accommodations.

Accommodations for Military Personnel

Veterans and currently serving military personnel and/or spouses with unique circumstances (e.g., upcoming deployments, drill/duty requirements, disabilities, VA appointments, etc.) are welcome and encouraged to communicate these, in advance if possible, to the instructor in the case that special arrangements need to be made.

Use of Trade Names

Where trade names are used, no discrimination is intended and no endorsement by World Campus, Outreach and Cooperative Extension, the College of Agricultural Sciences, or The Pennsylvania State University is implied.

Subject to Change Statement

Please note that this Course Syllabus is subject to change. Students are responsible for abiding by such changes.

Course Availability

If you're ready to see when your courses will be offered, visit our public LionPATH course search to start planning ahead.