ost hotels at some time host VIP events, and whether hosting a family from Washington, D.C., or the First Family residing there, our responsibility is to protect them while they stay at our properties. The difference is that the First Family comes with the U.S. Secret Service. I’ve worked with the Secret Service several times. They know their business and have an excellent track record in protecting VIPs. The quote below from their website is a reminder. The real goal is prevention of an incident, including foodborne illness. Some of the terms in this quote are from our HACCP language (prevention, threat assessment, potential risks).

“The protection of an individual is comprehensive and goes well beyond surrounding the individual with well-armed agents. As part of the Secret Service's mission of preventing an incident before it occurs, the agency relies on meticulous advance work and threat assessments developed by its intelligence division to identify potential risks to protectees.”
(www.secretservice.gov/protection_works.shtml).

Protecting guests from foodborne illness is a proactive process. When discussing internal controls, two factors lay the foundation for systems: policies and procedures. Two words, “opportunity” and “need,” should be considered. We assume employees have a need to “liberate our assets for personal use or sale” at some point. We plan so the opportunity is minimized.

A modified version of this fiscal orientation is appropriate for food safety. Replace the term “need” with “desire.” So here is the real question: What if an employee has the desire to harm guests (VIPs)? What if they attempt to incorporate hazards into food production and service systems? Is there a plan to minimize the probability of success of intentional criminal activity?

First, the key is prevention. We must create prevention-based systems and policies. A food safety system must be analyzed for weaknesses that could provide an opportunity for malicious activity by an employee with a desire to harm guests via food and beverage. A risk assessment review across the entire operational flow within an operation is a good place to start. It lays the foundation for a security plan as part of an operation’s overall standard operating procedures (SOPs). From purveyor/supplier reviews, move on to receiving, storage, preparation, pre-service holding, then on to serving food and beverage. At each stage, consider “people-products-facilities.”

PEOPLE

• The hiring process screens potential employees based on a risk/needed access model.
• Access to the operation, especially preparation and storage areas, is limited; employee and customer access is controlled and monitored.
• The culture of an organization encourages staff to report unusual behavior or food-related security matters to management. A formal system is developed and communicated for doing so.
• The culture of the organization and SOPs control employee access to food production when those employees experience symptoms of foodborne illness.

PRODUCTS

• Access to the receiving area is limited and monitored. Receiving activities are recorded by video and held in storage for at least 90 days.
• During receiving, delivery vehicles are monitored and secured to limit access if the load will be left unattended.
• Product inspection includes checking for signs of tampering. Signs of repackaging should be seen as a red flag.
• Unusual items within an order are verified. Receiving personnel are informed about and trained to identify new items and can verify packaging and contents.
• Production and service staff are trained to proactively review products for signs of tampering.
• Self-serve buffet areas are monitored by onsite personnel and video monitoring. Attendants are trained to watch guests’ behavior for potential acts that might introduce contaminants into the food on display.
• Control chemicals used for maintenance. A product that is out of place (not identified as an operational standard) is identified by employees and reported.

FACILITIES

• Storage areas are monitored and access is limited. Video monitoring is suggested.
• For “very VIP” events, products are received, stored, and isolated. Access by general staff is prohibited. Special package seals are used to denote tampering.
• Continuous temperature monitoring is in place for refrigerated storage areas. Computerized temperature databases are secure, and access to data is limited.
• Access to utility areas is limited and monitored. Water, HVAC systems, and waste areas are controlled. Potable water is regularly tested, especially in operations with private water systems.

Please review the excellent guidelines contained in the documents noted in the sources below. All of us must develop risk assessment plans to deal with potential threats, including those that may come from within the organization.

SAFETY QUESTION OF THE MONTH

Freshly brewed tea should be made with __________°F water and held for ________ minutes to achieve an appropriate level of microbial kill.

ANSWER
175°F (80°C) for approximately five minutes.