ATTACK BY SABOTAGE 



Because of the characteristics of food manufacturing 

 processes, and the nature of certain foods and their 

 ingredients, many segments of the food industry are 

 extremely vulnerable to introduction of biological 

 and chemical agents. 



In addition to the threat of sabotage to food facili- 

 ties through fire, explosion or mechanical methods, 

 company officials should consider the possibility that 

 chemical, biological, or even radiological agents could 

 be used to contaminate sufficient food to impair the 

 health or endanger the lives of large numbers of {)eople 

 throughout the country. Many quality control proce- 

 dures in the food industry today are not adequate 

 protection against chemical, biological, or radiological 

 warfare. 



Although susceptibility to sabotage v£iries greatly 

 with the particular aspect of the industry or even the 

 manufacturer, these generalizations can be made: 



Processes such as canning may be considered safe 

 from harmful biological agents unless there is tamper- 

 ing with the process itself. Processes involving use 

 of open collection, mixing, holding and storage tanks 



and sumps are particidarly susceptible to sabotage. 

 Ingredients used in processing such as sugar, water, 

 shortening, baking powder, leavening agents, choco- 

 late, gelatin, starch and similar substances offer particu- 

 lar hazards as carriers of biological or chemical agents. 

 Fatty foods present special problems with regard to 

 chemical warfare. Materials transported in tank cars 

 or trucks are especially susceptible to sabotage during 

 transportation. Minor ingredients such as spices, fla- 

 vors, glutamate, food color, concentrates and preserva- 

 tives could be used as carriers for chemical agents. 



Where large amounts of air are brought into con- 

 tact with the food, such as in pneumatic transfer of 

 flour, spray drying or dehydration, that food may also 

 be vulnerable to sabotage. 



Since water is used extensively in most food proc- 

 esses, and since it is frequently susceptible to contami- 

 nation, special precautions should be taken to guard 

 against sabotage of water supplies. Plant managers 

 should assess the vulnerability of their processes, mate- 

 rials and products to sabotage, and take protective 



measures. 



THE NATIONAL CIVIL DEFENSE PROGRAM 



Intensive studies of enemy attack capabilities and 

 the effects of direct attack with modern weapons and 

 sabotage make it clear that a nationwide program of 

 civil defense preparedness is essential to national sur- 

 vival, and that fallout protection is the best method of 

 saving more lives at the least cost in event of a nuclear 

 attack. Also, fallout shelters can be made available in 

 the shortest time. 



The National Civil Defense Program, therefore, is 

 oriented primarily to one objective — protection of 

 every American against radioactive fallout. The 

 priority elements in the program include: 



1. Shelters equipped and provisioned to 

 furnish fallout protection for every 

 citizen, 



2. Warning and communication methods 

 to alert the Nation to attack and to pro- 

 vide emergency information, 



3. A system for detecting and reporting the 

 intensity of radioactive fallout, and 



4. Organization and training in civil de- 

 fense techniques with emphasis on shel- 

 ter management and shelter living. 



