Factors to consider when undertaking
Are they likely to contain pathogens, toxins, chemical or physical hazards?
Likelihood of low-dose pathogens in ready-to-eat food, especially fruit/salad
vegetables? Have they been treated to destroy pathogens?
Physical characteristics and composition of ingredients/product
Include:pH, aw, level of preservatives,type of acid
Can pathogens multiply and/or survive and produce toxins?
Safety record of similar products
Is there a process step to destroy pathogens, spores and/or toxins?
Is contamination after processing likely?
Microbiology of food product
Is the food likely to contain pathogens, toxins or spores?
Could a change in the microbiological characteristics of food affect its safety?
Premises design (prerequisite)
Equipment design (prerequisite)
Will the packaging protect the food from contamination?
Could chemicals leach from the packaging?
Does the packaging include essential safety information e.g. relating to allergens
or storage temperature and shelf life?
Cleaning and disinfection (prerequisite)
Personal hygiene/training (prerequisite)
Storage between packaging and consumption
Could poor storage result in contamination or temperature abuse that could lead
to unsafe food?
Could contamination or multiplication occur?
Is the food intended to be reheated by the consumer?
Is there likely to be food left over, stored and reheated?
Potential consumer abuse
Is the food likely to be consumed by someone from a vulnerable group,
e.g. the infirm, elderly, immunocompromised or pregnant women?
Facilities for business continuity may include alternate workspace equipped for continuation of business operations. Alternate facilities may be owned or contracted including office space, data center, manufacturing and distribution.
Systems for emergency response may include detection, alarm, warning, communications, suppression and pollution control systems. Protection of critical equipment within a data center may include sensors monitoring heat, humidity and attempts to penetrate computer firewalls.
Every building has exit routes so people can evacuate if there is a hazard within the building. These exit routes should be designed and maintained in accordance with applicable regulations.
Business continuity resources may include spare or redundant systems that serve as a backup in case primary systems fail. Systems for crisis communications may include existing voice and data technology for communicating with customers, employees and others.
Equipment includes the means for teams to communicate. Radios, smartphones, wired telephone and pagers may be required to alert team members to respond, to notify public agencies or contractors and to communicate with other team members to manage an incident.
Many tools may be required to prepare a facility for a forecast event such as a hurricane, flooding or severe winter storm.
Materials and Supplies.
Materials and supplies are needed to support members of emergency response, business continuity and crisis communications teams. Food and water are basic provisions.
Systems and equipment needed to support the preparedness program require fuel. Emergency generators and diesel engine driven fire pumps should have a fuel supply that meets national standards or local regulatory requirements. That means not allowing the fuel supply to run low because replenishment may not be possible during an emergency. Spare batteries for portable radios and chargers for smartphones and other communications devices should be available.