Breakout Session 2.2

  • The Commons Hotel- Think 615 South Washington Avenue Minneapolis, MN, 55415 United States

Growing a Food Defense Workplace Culture


Does Your Employee Tree have Bad Apples that Could Ripen into a Deliberate Adulteration (FD) Incident?

Judy Fadden- Owner, Fadden Analytical Security Services

Personnel working in a food supply chain have significant knowledge of vulnerable access points to contaminate or adulterate products.   If an employee is disgruntled, troubled or mentally disturbed and is assigned to an FDA identified high risk process point (actionable control point) in the food supply chain, there is a higher potential for product sabotage, contamination or adulteration to occur. The Food Safety Modernization Act identifies that disgruntled employees pose a higher risk to product safety and food defense issues with minor consequence assuming the product does not reach the public.  However, with the JIT (just in time) supply chain process, product can be on consumer’s tables the same day it is manufactured.  This presentation will highlight how to recognize the bad apples, or troubled employee vulnerabilities before they ripen into an intentional adulteration incident.

Brief Bio
Judy Fadden has a 35-year career as the Global Security Manager of the General Mills U.S. Supply Chain. Her centers of excellence are Food Defense and Workplace Violence Prevention Program Development. Judy had overall food defense responsibilities for the General Mills’ U.S. supply chain, field to fork. She has expertise in developing food defense plans and regulatory compliance documentation. She has 14 years of workplace violence prevention/intervention expertise.  Judy continues to sit on the ASIS Food Defense Council and participates in the MN Food Safety and Defense Task Force. She consults to assist small and mid-size food companies in the development of Food Defense programs.


Food Defense Through Empowered, Educated, and Engaged Workforce


Arcchana Patil- Senior Manager Food Safety and Food Defense, The Hershey Company

At Hershey, we strongly believe that everyone is responsibility to have a robust and comprehensive food defense program in place to ensure the safety of consumers, physical assets, company reputation and business growth. This presentation will take the audience through the current food defense roadmap at Hershey, give some examples of what has worked and what hasn’t, highlight the key areas of focus in the strategy based on training and education, and share how Hershey has focused on FSMA Intentional Adulteration Rule readiness and vulnerability assessments.

Brief Bio
Arcchana Patil has been part of the food manufacturing industry for over fifteen years, with microbiology, HACCP and food safety management as areas of expertise. Arcchana has been leading Hershey's 'Food Defense Program' since moving to the US in 2016.


USDA FSIS Food Defense and Recall Preparedness Scenario-Based Tabletop Exercise Tool


Bryan Norrington- Senior Food Defense Analyst, USDA Food Safety and Inspection Service

The Food Safety and Inspection Service (FSIS) expects to release a modernized version of its Food Defense and Recall Preparedness Scenario-Based Tabletop Exercise Tool in mid-to-late 2017. Originally released in 2013, the Exercise Tool was developed to enhance awareness of the importance of protecting the food supply from intentional adulteration, ensure food defense practices and mitigations are effective, documented and understood, and support industry efforts to test and maintain effective written recall procedures.

Brief Bio
Bryan Norrington is Acting Director of the Food Defense Assessment Staff within the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), Office of Data Integration and Food Protection. He works with government agencies at all levels, industry, and other organizations to develop and implement strategies to prevent, protect against, mitigate, respond to, and recover from intentional adulteration of the food supply. Mr. Norrington conducts outreach and initiates, implements, and manages programs and activities to promote adoption of food defense principles and practices.