New FDA/USDA Food Security Initiatives: 5 Key Steps For Improving Your Plant’s Security

Food, Food Safety & Regulation,
  • Wednesday, November 16, 2005 | 10am BST (UK) / 11am CEST (EU-Central) / 5am EDT (NA)
  • 0 min

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Food safety and food security are both integrated and high priority goals for the Food and Drug Administration.  Since 9/11 the Center for Food Safety and Applied Nutrition has devoted significant resources to food defense. In general terms FDA has focused on three main areas in relation to food defense – preparedness, response and recovery. The development of a food defense strategy has involved a variety of approaches one of the most important of which was to determine vulnerabilities using an operational risk management approach. By examining a variety of agents, food commodities and various scenarios between the farm and the table it was possible to determine the “higher” risk combinations and thus focus resources based on a determination of risk. This approach has driven a number of activities including the development of guidance documents, research activities and emergency response planning. This preventative strategy has been augmented by new research for the development of rapid and sensitive methods, as well as the development of a clear emergency response plan should a deliberate food contamination event occur. Current activities are further focused on CARVER assessments of the higher risk foods and close interaction with stakeholders to further ensure preparedness. The 2002 Bioterrorism Act has further extended the protection of the U.S. food supply through the development of a number of rules.  Overall, while there has been a significant increase in focus on food defense this has been integrated as far as possible into food safety activities which remain an ongoing and high priority for FDA.


Louis J. Carson, Deputy Director, Office of Food Safety, Defense and Outreach, Center for Food Safety and Applied Nutrition, Food and Drug Administration

As Deputy Director, directs and coordinates FDA Food Safety , counterrroism and food defense as well as coordinates outreach activities for Center wide programs and activities.  Mr. Carson serves as DHHS lead for the Critical Infrastructure- Food and AG Sector. In this capacity, provides strategic leadership and direction for joint efforts at federal, state and local government levels as well as serves as liaison to foster partnerships and provide technical assistance to industry stakeholders.

Mr Carson serves as spokesperson for BT Act rules and activities and their implementation. Mr Carson’s role in Outreach is through the development and implementation of education and outreach campaigns to promote and inform the public in general, targeted audiences and stakeholders of the Agency’s food, nutrition and dietary supplement programs and activities. These responsibilities have been and will continue to be undertaken through an open and collaborative process with all stakeholders: scientific experts, industry and consumers.

Mr. Carson graduated from Georgetown University in 1972 with BS Chemistry. He has more than 30 years of service and joined FDA in 1973 as a chemist developing analytical methods and policy for FDA chemical contaminants programs; joined the CFSAN-FSI , now OFSDO, staff in 1998 and has devoted his efforts to food safety, food security and defense policy and coordination.

Message Presenter

Lance Reeve, Director of Food Security, American Institute of Baking

Lance Reeve has been with the AIB since 1994.  He is currently the Director of Food Security for AIB and has co-authored the AIB Guide to Food Security, developed seminars, products, audits and other security related training materials.  Mr. Reeve has a B.S. in Environmental and Public Health.

The American Institute of Baking is a not-for-profit corporation, founded by the North American wholesale and retail baking industries in
1919 as a technology transfer center for bakers and food processors.
Although AIB’s history has been traditionally linked with North American wholesale and retail baking, the Institute currently serves many segments of the food processing, distribution, foodservice, and retail industries worldwide.
AIB’s staff includes experts in the fields of baking production; research related to experimental baking, cereal science, and nutrition; food safety and hygiene; food security; occupational safety; and maintenance engineering.
AIB recently developed its Food Security Resource Center to assist the industry in food security related activities.

Message Presenter

Xtalks Partner

J.J. Keller

J. J. Keller & Associates, Inc. is the nation’s leading supplier of safety and regulatory compliance solutions for transportation, manufacturing, construction, human resources, security and general industry.
Click here to go to J.J. Keller’s Food Bioterrorism Information Center.

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Integrated Solutions

Covering front end to back end enterprise IT integration, Integrated Solutions shows growing organizations how to capture, generate, and retrieve data at all points of work and service.

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