FOOD SECTOR
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Food Chain Security

PAI launches the PAI Food Chain Security Standard. This International Standard was developed with the assistance of David Little and Ken Cooper of Sheldon Little, a leading company and world authority on Security Risk Control.

Food Safety in food production, processing and retailing is well established as a business principle in the UK and Europe and has been driven by some particularly serious food scares, particularly from the mid-nineties onwards.

If Food Safety in the accepted sense is the prevention of unintentional contamination of Food anywhere in the Food Chain, then the prevention of intentional contamination of the Food Chain can be described as Food Security. The concept of Food Security is relatively recent and has been given fresh impetus by the apparent vulnerability of the Food Chain to bio-terrorist attack on a nation's citizens. However, preceding this has been a number of extortion attempts using tampered food as the means.

Although Safety and Security appear to be corollaries of each other, the drivers and methodology used to combat the respective risks are often complementary. For example, Risk assessment and HACCP.

There are important operational, psychological and cultural differences in approach.

For a copy of the standard, please contact Janette Parker Janette.Parker@ThePAIGroup.com