Implementation of Food Biosecurity Management Plan Against Food Terrorism in On-Site Foodservice Operations

Abstract

The authors investigated how often specific preventive measures against possible food terrorism threats were practiced in on-site foodservice operations and what characteristics those relatively well-secured operations possess. Information about 35 food biosecurity practices from six categories and nine operational characteristics were obtained from foodservice directors in health care operations and schools in Kansas during the spring of 2005. Basic descriptive analysis and canonical correlation analysis were used to address research questions. Based on the data analyses results, the on-site foodservice operations that were more cautious about possible food terrorism threats performed specific food biosecurity preventive measures more often.

Food Terrorism

“…Food processors can play a vital role to insure that terrorists do not use food as a weapon. The food industry, regulatory authorities, and consumers must focus on the need for effective food defense systems [5]. Food regulatory officials should enforce preventive measures during regular inspections of food establishments and food importers.…”

Terrorism, rugby, and hospitality: She׳ll be right

“…Terrorists have a range of methods for disrupting such events, such as explosives and other incendiary devices, bioterrorism, food terrorism, nuclear terrorism, cyber-terrorism, suicide bombings, kidnappings, and hostage taking (Bergesen, 2006;Bloom, 2007;Tosini, 2009;Yoon & Shanklin, 2007). The impacts of such measures on tourism and sporting events have been extensively examined (e.g.…”