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Agroterrorism and Food Vulnerability

"Food At Rest Is Food At Risk"

Hours: 4
Tuition: $99

 

Program Information:
How vulnerable is OUR food supply?
From farm to fork, from processing to point of sale, there are NUMEROUS vulnerabilities you should know about. This 3 hour seminar will show some of these common risks and threat to the consumer, the guest at a restaurant, and to the family walking down the midway at the festival or county fair! Scenarios of various production nodes will be shown, as well as the critical vulnerabilities we may find in them. Case Studies from the Dalles, Oregon 1984 Bio-Terror attack that sickened over 750 people at ten restaurants will be presented. Many plausible scenarios today will be explored. From fast foods, to fairs and banquet halls, NO place is immune. We will walk through many examples and examine common vulnerabilities as well as mitigation factors.


Topics Include:

• Vulnerability of OUR food supply
• Facility Security
• Mitigation
• Checklists
• Case Studies
• Next Steps to protect YOUR food event


**Cancellations for this class must be received by SLEA 35 days prior to the start of the program in order to avoid being billed!**

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Jim Kempinski
Program Manager

Voice: (630) 942-2939

Trisha Augustyn
Administrative Assistant

Voice: (630) 942-2295

General Information

Voice: (630) 942-2677
Fax: (630) 942-3766

 

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