Secure your plant Food plants are fertile ground for product
contamination from tiny microbes to terrorists. You need a plan
that extends beyond HACCP. By Mike Pehanich, Plant Operations
Editor | 01/05/2006 In January 2003, an employee in a Michigan
supermarket contaminated 200 lbs. of ground beef with a
nicotine-based pesticide. Result: 92 people ill. In October
1996, a disgruntled laboratory employee tainted a tray of
muffins and donuts with Type 2 shigella dysenteriae. Result: six
seriously ill; four hospitalized. Whether initiated by tampering
cranks or terrorists, attacks on the food, water or drug
supplies are among the most frightening incidents imaginable to
Americans. Chilling as these headline incidents have been, they
pale next to the threat of an organized terrorist attack on one
or more components of our food network. Since the 9/11 attack,
the Dept. of Homeland Security has identified the food industry
as a major potential terrorist target. Processors, associations,
government agencies and other