2.4 Deliberate Contamination and Outbreak Response

While most contamination is accidental, food operations must also protect against deliberate contamination (intentional tampering) and have procedures for responding to suspected foodborne illness outbreaks.

Deliberate Contamination: Food Defense

Food defense - Protecting food from deliberate contamination or tampering. While rare, intentional contamination can be catastrophic.

Who might contaminate food?

• Disgruntled employees seeking revenge
• Former employees with access to facility
• Activists targeting specific businesses
• Competitors attempting sabotage
• Terrorists targeting food supply (rare but possible)

Common targets:

• Ready-to-eat foods
• Bulk ingredients not yet cooked
• Food waiting to be served
• Water supply
• Ice machines

The A.L.E.R.T. Program

The FDA created the A.L.E.R.T. program to help food operations develop food defense plans. Each letter represents a key area to protect:

A - Assure

Assure that products you purchase come from safe sources

• Buy only from approved, reputable suppliers
• Check credentials and inspect delivery vehicles
• Verify supplier licenses and inspections
• Question unusual deliveries or unfamiliar drivers
• Inspect products for signs of tampering

Red Flags:

• Broken seals on packages
• Damaged or unusual packaging
• Deliveries at odd hours
• Unfamiliar delivery personnel
• Incorrect quantities or items not ordered

L - Look

Look for unusual signs that indicate tampering or contamination

Monitor your facility for:

• Unlocked doors or windows
• Missing or damaged security cameras
• Unknown vehicles in parking area
• Strangers in restricted areas
• Products in unusual locations
• Open or damaged food containers
• Unusual odors, colors, or textures in food

After-Hours Security:

• Lock all doors and windows
• Secure food storage areas
• Disable ice machines or cover ice bins
• Cover or lock bulk ingredient containers
• Review security footage if available

E - Employees

Employees should be trained and know what to do

Background Checks:

• Conduct background checks when possible (check local laws)
• Verify references before hiring
• Check employee credentials and certifications

Access Control:

• Provide employee ID badges
• Limit access to sensitive areas (storage, chemical storage)
• Track who has keys or access codes
• Immediately revoke access for terminated employees
• Change locks/codes after employee separations

Employee Training:

• Train on food defense procedures
• Teach how to recognize tampering
• Create a culture where reporting is encouraged
• Explain the importance of food defense

Monitoring Employee Behavior:

• Watch for signs of disgruntlement or concerning behavior
• Take threats seriously (even if they seem like jokes)
• Address workplace conflicts promptly

R - Reports

Reports of suspicious activity should be investigated

Create a Reporting System:

• Establish clear chain of command for reporting
• Provide multiple ways to report (phone, email, anonymous tip box)
• Protect whistleblowers from retaliation
• Document all reports and investigations

What to Report:

• Suspicious behavior by employees or visitors
• Unusual questions about security or procedures
• Missing or damaged products
• Signs of tampering with food or equipment
• Threats (verbal or written)
• Unauthorized access attempts

Response Protocol:

• Take all reports seriously
• Investigate immediately
• Document findings
• Notify authorities if necessary
• Implement corrective actions

T - Threat

Threats should be reported to the appropriate authority

If You Receive a Threat:

1. Take it seriously (even if it seems like a joke)
2. Document everything (what was said, who said it, when, where)
3. Notify management immediately
4. Contact local health department if food safety is at risk
5. Contact local police if threat involves violence or terrorism
6. Preserve evidence (emails, notes, voicemails, witnesses)

If Tampering is Suspected:

1. Stop serving suspect food immediately
2. Isolate the product (don't throw away—it's evidence)
3. Restrict access to the affected area
4. Call local health department
5. Document everything (photos, witness statements, timeline)
6. Contact police if criminal activity suspected
7. Notify your insurance company
8. Preserve all evidence for investigation

Key Contacts (Post in Visible Location):

• Local health department
• Local police (non-emergency and 911)
• FBI (for terrorism threats): 1-800-CALL-FBI
• FDA Emergency Operations Center: 866-300-4374

Responding to Foodborne Illness Complaints

When someone reports getting sick from your food:

Step 1: Show Concern

• Listen carefully without being defensive
• Express concern for their health
• Don't admit fault (but don't dismiss them either)
• Get their contact information

Step 2: Gather Information

• What did they eat?
• When did they eat it?
• What are their symptoms?
• When did symptoms start?
• Did anyone else get sick?
• Have they seen a doctor?

Step 3: Document Everything

• Write down all details immediately
• Include date, time, menu items, symptoms
• Note who prepared and served the food
• Check if you served the same food to others

Step 4: Investigate Internally

• Check food preparation logs and temperatures
• Interview staff who handled the food
• Inspect remaining food samples (if available)
• Review cleaning and sanitizing logs
• Check if any employees reported illness

Step 5: Notify Authorities

• Contact your local health department if:
  • Two or more people report similar illnesses (outbreak)
  • Symptoms suggest a serious pathogen
  • The guest is hospitalized
  • The guest reports diagnosis of a Big Six pathogen
• Don't wait for confirmation—report suspected outbreaks immediately
• Cooperate fully with health department investigation

Step 6: Take Corrective Action

• Discard suspect food
• Deep clean and sanitize affected areas
• Review and reinforce food safety procedures
• Retrain staff if violations found
• Document all corrective actions

Working with Health Department Investigators

During an Investigation:

Cooperate Fully:

• Provide access to facility and records
• Answer questions honestly
• Provide temperature logs, recipes, supplier information
• Allow sampling and testing
• Don't destroy potential evidence

What Investigators Will Do:

• Interview staff
• Review food preparation procedures
• Inspect facility
• Collect food samples
• Take environmental samples (surfaces, equipment)
• Review records (temperatures, supplier invoices, training logs)
• Interview affected guests

What You Should Do:

• Designate a contact person (usually manager or owner)
• Provide requested documents promptly
• Follow recommendations immediately
• Document everything
• Implement corrective actions
• Request copies of reports for your records

After the Investigation:

• Review findings carefully
• Address all violations identified
• Update procedures to prevent recurrence
• Retrain staff as needed
• Follow up with health department
• Consider lessons learned

Preventing Outbreaks: Key Control Points

Employee Health:

• Exclude/restrict sick employees (especially Big Six)
• Require illness reporting before shift starts
• Enforce proper handwashing

Time-Temperature Control:

• Monitor cooking, cooling, reheating temperatures
• Limit time in danger zone
• Calibrate thermometers daily

Cross-Contamination Prevention:

• Separate raw and ready-to-eat foods
• Use color-coded equipment
• Clean and sanitize between tasks

Approved Sources:

• Buy only from inspected, approved suppliers
• Verify supplier licenses
• Inspect all deliveries

Personal Hygiene:

• No bare-hand contact with ready-to-eat food
• Proper glove use
• Hair restraints

For the Exam: Know the five components of A.L.E.R.T. (Assure, Look, Employees, Reports, Threat) and when to notify health authorities (suspected outbreak, Big Six diagnosis, hospitalization).