Agroterrorism and Food
"Food At Rest Is Food At Risk"
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.
• Vulnerability of OUR food supply
• Facility Security
• 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
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