Agriculture Reference
In-Depth Information
knowledge of risk and crisis communication practices, and specifi c plans and proce-
dures in place for managing a crisis is very useful should a crisis occur. No company
or organization ever expects a crisis, but through proper planning, company manage-
ment will be able to address many issues and concerns in a clear and organized manner.
The risk communication team of the National Center for Food Protection and Defense,
a Department of Homeland Security-funded center at the University of Minnesota,
developed 10 best practices of risk communication, which provide excellent advice
for those interested in communicating with all stakeholders during a crisis (NCFPD
2006). In a crisis that involves public health, messages that provide consumers with
information on what is known about the issues involved in the crisis, what is not
known, when additional information will be available, and what they can do to protect
their families should be shared openly, honestly, and regularly, with compassion,
concern, and empathy. See chapter 6 for more information.
Farm Biosecurity (Food Protection and Defense)
With the tragic events of September 11, 2001, our country has become aware of the
need to develop strategies to protect against the intentional contamination of our food
supply, and in this case, fresh produce. A biosecurity (food protection and defense)
plan addresses the intentional contamination of produce with biological or chemical
agents (Bihn and Gravani 2006). Although the risk of the intentional contamination
of produce is very diffi cult to predict, there are some simple measures that can be
implemented to reduce this risk and make farm operations and packinghouse facilities
more secure and deter would- be perpetrators.
Farm buildings where harvested commodities are stored and chemical storage areas
should be secured by locking doors and windows and limiting the access to these
facilities to only trusted personnel. Farm security can be tightened by limiting access
and controlling the fl ow of people on and off the farm, whether they are employees
or visitors (Bihn and Gravani 2006). Visitors, contractors, and vendors should report
to the offi ce where they sign in, provide information about their visit, and receive a
badge and escort during their stay. Vigilance on the part of all employees is important
in deterring intentional contamination. Everyone should be asked to report any unusual
sightings or events; and if any strangers are spotted on the premises, their whereabouts
should be reported to a supervisor immediately. For larger operations, food protection
can include security fences, closed circuit television cameras, gates, and guards, but
for the majority of small farm operations, this level of security and the expenses
incurred may far outweigh the value (Bihn and Gravani 2006). Every farm and pack-
inghouse operation should review the security of their operations and seriously
consider changes that can be implemented to strengthen their defenses.
Advancing GAPs Implementation
Although most growers and packers are now aware of the importance of food safety
and the need to reduce the microbial hazards and risks associated with the growing,
harvesting, and packing of fresh fruits and vegetables, implementation remains
inconsistent. As advances in research provide greater knowledge about the ecology
of pathogens, their transmission, and their attachment to produce, and effective
