Threat assessment and critical control point applies well-understood HACCP principles to protect food and beverage products from intentional and malicious contamination.
Nanjing, China, September 18, 2002: “Police have arrested a snack bar owner who confessed to spreading lethal rat poison into the food of his business rival on Saturday morning, killing 38 people and leaving hundreds seriously ill.”—China Daily.
The Dalles, OR, September 17, 1984: “A Large Community Outbreak of Salmonellosis Caused by Intentional Contamination of Restaurant Salad Bars.” This incident highlights the challenge of investigating outbreaks caused by intentional contamination and demonstrates the vulnerability of self-service foods to intentional contamination.— JAMA, August 6, 1997—Vol. 278, No. 5, (PDF) CDC website.