Overview
Guidance for the deterrence, detection and defeat of ideologically motivated and other forms of malicious attack on food and drink and their supply arrangements
This Publicly Available Specification (PAS) has been developed by the Centre for the Protection of National Infrastructure (CPNI) in collaboration with The British Standards Institution (BSI).
Businesses within the food and drink industry are well versed in the processes needed to make safe, wholesome, nutritious and palatable food available to customers. Removal of contamination from raw food sources, processing to make them consumable, and managing distribution to avoid recontamination and spoilage are at the heart of the modern food industry. Hazard Analysis Critical Control Point (HACCP) methodology has proved invaluable in controlling adventitious hazards which are based on the environmental and biological nature of food and which are essentially random in character.
The food and drink industry in the UK – the food sector of the national infrastructure – could be under threat from ideologically motivated groups. The threat extends that from criminals who use extortion and from individuals with a grudge. It is different in nature from the (natural) hazards which the industry is well versed in handling. The threat is unlikely to decline in the foreseeable future. PAS 96 provides broad guidelines to industry operators which should help them assess and reduce the risk to their businesses and to mitigate (see Clause 14) the consequences of an attack.
Broad guidelines should be interpreted as precisely that. They are broad because managers will have specific knowledge of the specialist detail of their businesses which would not be appropriate for a document such as this, and because specific information may be of help to an intending criminal.
They are guidelines and not requirements because a key feature of PAS 96 is ‘proportionality’. The risk is different for different businesses, for different operations, and for different products. It is therefore implicit that different risk assessments will result in different action plans proportionate to an individual situation, and indeed in some cases to a legitimate decision to take no specific action.
To make the guidelines as sensible and as accessible as possible, PAS 96 is deliberately written to integrate the reasoning behind a provision with the provision itself. It tries to use language familiar to the industry without continual definition, and it tries to balance conciseness and comprehensiveness by making sensible references to other sources of information. Some repetition has been accepted where emphasis has been needed or to improve readability.
It assumes that managers are aware of Hazard Analysis Critical Control Point (HACCP), crisis management and business continuity management principles and have effective procedures in place. It is expected that most executives will build the provisions of PAS 96 into these existing protocols. PAS 96 recommends a team approach, as that is typically the best way of bringing relevant expertise together; however it is recognized that for many, particularly small enterprises, this may have to be a team of one person.
In contrast to many standards, PAS 96 is not seen as an external audit tool. The principle of proportionality means that different operations within even a single business may come to very different assessments of its implications. It may be reasonable for a customer to ask its supplier if it is familiar with the guidelines of PAS 96, and to ask if it has implemented the (proportionate) steps which it judges necessary, but not to require specific action on each individual paragraph.
Contents of PAS 96 includes:
Rationale and purpose
- Terms and definitions
- Malicious, ideologically motivated threats to food and food supply
- Broad themes of food defence
- Response levels
- The food supply web
- Presumptions
- A Protocol for threat assessment and mitigation
- Assessing the threat
- Assuring personnel security
- Pre-employment prudence
- Systems for control of temporary staff
- Building employee inclusiveness
- Controlling access to premises
- Access for motor vehicles
- Access points for people
- Screening of visitors
- Identification of ‘unauthorized’ visitors
- Secure mail-handling
- Restrictions on portable electronic equipment
- Controlling access to services
- Secure storage of transport vehicles
- Controlling access to materials
- Controlling access to processes
- Assuring business processes
- Assurance that sources of material are reliable and threat aware
- Product security – tamper-evident consignments
- Reception arrangements for materials
- Quality control arrangements
- Contingency planning for recovery from attack
- Audit and review of food defence procedures
- Organization of the key sources of advice and information
- Guidance for specific parts of the food and drink supply chain
- Defending Food: A food and drink defence checklist
- Bibliography
PAS 96 is written in a UK context and invites operators to view the guidelines in the context of the legislative requirements of the UK. It does not consider application internationally, but operations may find some of the approaches helpful and are welcome to make whatever use they feel appropriate.
In summary, PAS 96 provides some approaches to the developing problem of malicious attack on the food and drink industry. Its provisions should be both practical and proportionate, and should help businesses deter potential attackers. BSI and CPNI welcome feedback on the structure, format and provisions of PAS 96, and especially of omissions which readers perceive or revisions which they feel necessary.
New
PAS 220:2008
Prerequisite programmes on food safety for food manufacturing
Publicly Available Specification (PAS) 220 specifies requirements for prerequisite programmes to assist in controlling food safety hazards. PAS 220 should be used in conjunction with BS EN ISO 22000.
Bibliographic Detail
| Standard Number | PAS 96:2008 |
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| Title | Defending food and drink |
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| Status | Current |
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| Publication Date | 31 March 2008 |
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| Descriptors | Food products, Beverages, Food industry, Food manufacturing processes, Physical distribution management, Security, Safety measures, Food poisoning, Anti-burglar measures, Anti-vandalism measures |
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| ICS | 67.020 (Processes in the food industry)
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| Committee | ZZ/1 |
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| ISBN | 978 0 580 61990 8 |
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| Publisher | BSI |
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| Format | A4 |
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| Delivery | NO |
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| Price | £ 50.00 |
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