![](https://webarchive.library.unt.edu/eot2008/20080924184119im_/http://www.cfsan.fda.gov/lineblue.gif)
U. S. Department of Health and Human Services
U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
January 9, 2002
![](https://webarchive.library.unt.edu/eot2008/20080924184119im_/http://www.cfsan.fda.gov/lineblue.gif)
The latest version of this guidance for Food Producers, Processors,
and Transporters and
Retail Food Stores and Food Service
Establishments issued on March 19, 2003. Below is an earlier version.
Guidance for Industry
Food Producers, Processors, Transporters, and Retailers:
Food Security Preventive Measures Guidance
This guidance represents the Agency's
current thinking on appropriate measures that can be taken by food
establishments to minimize the risk of food being subjected to tampering or
criminal or terrorist actions. It does
not create or confer any rights for or on any person and does not operate to
bind FDA or the public. This guidance
is being issued in accordance with FDA's Good Guidance Practices regulation (21
CFR 10.115; 65 FR 56468; September 19, 2000).
This
guidance is designed as an aid to operators of food establishments (i.e. firms
that produce, process, store, repack, relabel, distribute, or transport food or
food ingredients or that prepare or distribute food at retail). It identifies preventive measures that they
can take to minimize the risk that food under their control will be subject to
tampering or criminal or terrorist actions. It is relevant to all sectors of
the food system (i.e., from farm-to-table), including farms, aquaculture
facilities, fishing vessels, producers, transportation operations, processing
facilities, packing facilities, warehouses, and retail and food-service
establishments. Operators of food establishments
are encouraged to review their current procedures and controls in light of the
potential for tampering or criminal or terrorist actions and make appropriate
improvements. This guidance is designed
to focus operators sequentially on each segment of the farm-to-table system
that is within their control, to minimize the risk of tampering or criminal or
terrorist action at each segment.
Implementing enhanced preventive measures requires the commitment of management
and employees to be successful and, therefore, both should participate in their
development and review.
This
guidance is divided into seven sections that relate to individual components of
a food establishment operation: management of food security; physical security;
employees; computer systems; raw materials and packaging; operations; and
finished products. It also covers
security strategies and evaluation of the security system. Not all of the guidance contained in this
document is appropriate or practical for every food establishment. Operators should review the guidance in each
section that relates to a component of their operation, and assess which
preventive measures are suitable for their operation. A process called Operational Risk Management (ORM) may also help
operators prioritize the preventive measures that are most likely to have the
greatest impact on reducing the risk of tampering or criminal or terrorist
actions against food under their control (See: Food Safety and Security:
Operational Risk Management Systems Approach, November 26, 2001;
www.cfsan.fda.gov).
Food Establishment Operations:
Management of food security
Food
establishment operators should consider:
Security procedures
- assigning responsibility for security to qualified individual(s)
- encouraging
all staff to be alert to any signs of tampering with product or equipment,
other unusual situations, or areas that may be vulnerable to tampering, and
alerting identified management about any findings (e.g., providing training,
instituting a system of rewards, building into job performance standards)
Investigation of suspicious activity
- immediately
investigating all information about suspicious activity
- alerting
local law enforcement about all suspected criminal activity
Supervision
- providing
an appropriate level of supervision to all employees, including cleaning and
maintenance staff, contract workers, data entry and computer support staff, and
especially new employees
- conducting
daily security checks of the premises for signs of tampering with product or
equipment, other unusual situations, or areas that may be vulnerable to
tampering
Mail/packages
- implementing
procedures to ensure the security of incoming mail and packages (e.g., securing
mailroom, visual or x-ray mail/package screening)
Physical facility
Food establishment operators should consider:
Visitors
- inspecting
incoming and outgoing vehicles for suspicious, inappropriate or unusual items
or activity
- restricting
entry to the establishment (e.g., checking in and out at security or reception,
requiring proof of identity, issuing visitors badges - collected upon
departure)
- ensuring
that there is a valid reason for the visit before providing access to the
facility - beware of unsolicited visitors
- restricting
access to food handling and storage areas (e.g., accompanying visitors, unless
they are otherwise specifically authorized)
- restricting
access to locker rooms
- applying
the above procedures to everyone, including contractors, supplier
representatives, truck drivers, customers, couriers, third-party auditors,
regulators, reporters, visitors, etc.
Physical security
- protecting
perimeter access with fencing or other appropriate deterrent
- securing
doors (including freight loading doors), windows, roof openings/hatches, vent
openings, trailer bodies, tanker trucks, railcars, and bulk storage tanks for
liquids, solids, and compressed gases, to the extent possible (e.g., using
locks, "jimmy plates," seals, alarms, intrusion detection sensors,
guards, monitored video surveillance [remember to consult any relevant federal,
state or local fire or occupational safety codes before making any changes])
- using
metal or metal-clad doors to the extent possible, especially when the facility
is not in operation (remember to consult any relevant federal, state or local
fire or occupational safety codes before making any changes)
- minimizing
the number of entrances to restricted areas (remember to consult any relevant
federal, state or local fire or occupational safety codes before making any
changes)
- accounting
for all keys to establishment
- using
security patrols (uniformed and/or plain-clothed) and video surveillance, where
appropriate
- minimizing
places that could be used to hide temporarily intentional contaminants (e.g.,
minimizing nooks and crannies
- providing
adequate interior and exterior lighting, including emergency lighting
- implementing
a system of controlling vehicles authorized to park on the premises (e.g.,
using placards, decals, key cards, cypher locks)
Laboratory safety
- restricting
access to the laboratory (e.g., using key cards or cypher locks [remember to
consult any relevant federal, state or local fire or occupational safety codes
before making any changes|)
- restricting
laboratory materials to the laboratory, except as needed for sampling or other
appropriate activities
- restricting
access (e.g., using locks, seals, alarms, key cards, cypher locks) to sensitive
materials (e.g., reagents and bacterial, drug, and toxin positive controls)
- assigning
responsibility for integrity of positive controls to a qualified individual
- keeping
track of reagents and positive controls
- investigating
missing reagents or positive controls or other irregularities outside a
pre-determined normal range of variability immediately, and alerting local law
enforcement about unresolved problems, when appropriate
Storage and use of hazardous chemicals (e.g., cleaning
and sanitizing agents, pesticides, processing aids)
- securing
storage areas for hazardous chemicals (e.g., using locks, seals, alarms,
intrusion detection sensors, guards, monitored video surveillance [remember to
consult any state or local fire codes that may apply before making any
changes|)
- limiting
access to storage areas for hazardous chemicals (e.g., using key cards or
cypher locks [remember to consult any relevant federal, state or local fire or
occupational safety codes before making any changes|)
- keeping
track of hazardous chemicals
- investigating
missing stock or other irregularities outside a pre-determined normal range of
variation and alerting local law enforcement about unresolved problems
Employees
Food
establishment operators should consider:
Pre-hiring screening
- screening
employees (e.g., obtaining and verifying work references, addresses, and phone
numbers)
- checking
immigration status with U.S. Immigration and Naturalization Service, when
appropriate
- performing
criminal background checks, including Federal Bureau of Investigation Watchlist
(remember to consult any state or local laws that may apply to the performance
of such checks)
- applying
these procedures to all employees, to the extent possible, including seasonal,
temporary, contract, and volunteer employees
Daily work assignments
- knowing
who is and who should be on premises, and where they should be located
- being
specific to shift
- keeping
information updated
Identification
- establishing
a system of positive identification and recognition (e.g., issuing photo
identification badges with individual control numbers, color coded by area of
authorized access)
- collecting
the retired identification badge when an employee is terminated, either
voluntarily or involuntarily
Restricted access
- limiting
access so employees enter only those areas necessary for their job functions
(e.g., using key cards or cypher locks to sensitive areas, color-coded uniforms
[remember to consult any relevant federal, state or local fire or occupational
safety codes before making any changes|)
- changing
combinations and/or collecting the retired key card when an employee is
terminated, either voluntarily or involuntarily, and additionally as needed to
maintain security
- reassessing
levels of access for all employees periodically
Personal items
- restricting
personal items allowed in establishment
- preventing
workers from bringing personal items (e.g., lunch containers, purses) into food
handling areas
- establishing
policy and providing for regular inspection of contents of employee lockers
(e.g., provide metal mesh lockers, company-issued locks), bags, and vehicles
when on company property
Training in food security
procedures
- providing
food security training to all new employees, including information on how to
prevent, detect, and respond to tampering or criminal or terrorist activity
- providing
periodic reminders of the importance of security procedures
- ensuring
employee buy-in (e.g., involving employees in food security planning,
demonstrating the importance of security procedures to the employees
themselves)
Unusual
behavior
- watching for unusual behavior
by new employees or workers (e.g.,
workers who stay unusually late after the end of their shift, arrive
unusually early, access files/information/areas of the facility outside of the
areas of their responsibility; remove documents from the facility; ask
questions on sensitive subjects; bring cameras to work)
Computer systems
Food
establishment operators should consider:
Access
- restricting
access to computer process control systems and critical data systems to those
with appropriate clearance (e.g., using passwords, firewalls)
- eliminating
computer access to past employees immediately upon voluntary or involuntary
termination
- establishing
a system of traceability of computer transactions
- reviewing
the adequacy of procedures for backing
up critical computer-based data systems
- validating
the computer security system
Raw materials and packaging
Food
establishment operators should consider:
Suppliers
- using
only known, appropriately licensed or permitted (where applicable) sources for
all ingredients, compressed gas, packaging, and labels
- taking
steps to ensure that suppliers and transporters practice appropriate food
security measures (e.g., auditing for compliance with food security measures
that are contained in purchase and shipping contracts or letters of credit)
- authenticating
labeling and packaging configuration in advance of receipt of shipment
- inspecting
incoming ingredients, compressed gas, packaging, labels, and product returns
for signs of tampering (e.g., abnormal powders, liquids, or odors) or
counterfeiting (inappropriate product identity, labeling, product lot coding or
specifications), where appropriate
- evaluating
the utility of testing incoming ingredients, compressed gas, packaging, labels,
and product returns for detecting tampering or criminal or terrorist activity
- requesting
locked and sealed vehicles/containers/railcars, obtaining the seal number from
the supplier, and verifying upon receipt - make arrangements to maintain the
chain of custody when a seal is broken for inspection by a governmental agency
- establishing
quarantine and release procedures
- reconciling
the amount received with the amount ordered and the amount listed on the
invoice and shipping documents, taking into account any sampling performed
prior to receipt
- supervising
off-loading of incoming ingredients, compressed gas, packaging, labels, and
product returns
- alerting
local law enforcement about evidence of tampering or counterfeiting
- keeping
track of ingredients, compressed gas, packaging, labels, salvage products,
rework products, and product returns
- investigating
missing or extra stock or other irregularities outside a pre-determined normal
range of variability and reporting unresolved problems to local law
enforcement, when appropriate
- destroying
outdated or discarded product labels
Operations
Food
establishment operators should consider:
Security of water
- securing
water wells, hydrants, storage and handling facilities
- ensuring
that water systems and trucks are equipped with backflow prevention
- testing
for potability regularly, as well as randomly, and being alert to changes in
the profile of the results
- chlorinating
water systems and monitoring chlorination equipment
- maintaining
contact with the public water provider to be alerted to problems
- identifying
alternate sources of potable water (e.g., trucking from an approved source,
treating on-site or maintaining on-site storage)
Security of plant air
- securing
access to air intake points for the facility, to the extent possible (e.g.,
using fences, sensors, guards, video surveillance)
- examining
air intake points for physical integrity routinely
Finished Products
Food
establishments should consider:
Security of finished products
- keeping
track of finished products
- investigating
missing or extra stock or other irregularities outside a predetermined normal
range of variation and alerting local law enforcement about unresolved
problems, when appropriate
- ensuring
that public storage warehousing and shipping (vehicles and vessels) practice
appropriate security measures (e.g., auditing for compliance with food security
measures that are contained in contracts or letters of guarantee)
- performing
random inspection of storage facilities, vehicles, and vessels
- requesting
locked and sealed vehicles/containers/railcars and providing the seal number to
the consignee (remember to consult any relevant federal, state or local fire or
occupational safety codes before making any changes)
- advising
sales staff to be on the lookout for counterfeit products during visits to
customers and alerting management if any problems are detected
- evaluating
the utility of finished product testing for detecting tampering or criminal or
terrorist activity
- monitoring
closely the serving of foods in open display areas (e.g. salad bars, open bulk
containers)
Security Strategies
Food
establishment operators should consider:
Response to tampering or criminal or terrorist event
- having a
strategy for triaging the event
- planning
for emergency evacuation, including preventing security breaches during
evacuation
- identifying
critical decision-makers
- identifying
management that employees should alert about potential security problems
- identifying
24-hour contact information for local, state, and federal
police/fire/rescue/government agencies
- identifying
a media spokesperson
- having
generic press statements and background information
Recall strategy
- identifying
the person responsible, and a back-up
- providing
for proper disposition of recalled product
- identifying
customer contacts, addresses and phone numbers
Additional steps
- maintaining
any floor or flow plan in a secure, off-site location
- making
employees aware of internal, fire, and police emergency phone numbers
- becoming
familiar with the emergency response system and the Emergency Command Center
operations in the state in which the facility is located
- making
employees aware of the company officials to alert about potential security
problems, and where they can be reached
Evaluation:
Food establishment operators should consider:
Evaluation program
- evaluating
the lessons learned from past tampering or terrorist events
- annually
reviewing and testing the effectiveness of strategies (e.g., conducting mock
criminal, terrorist or tampering event and mock recall, challenging computer
security system) and revising accordingly - using third party or in-house
security expert
- performing
routine and random food security inspections of facility (including receiving
and warehousing areas and intrusion detection system) - using third party or
in-house security expert
- verifying
that security contractors are doing an adequate job
Emergency Point of Contact:
U.S. Food and Drug Administration
5600 Fishers Lane
Rockville, MD 20857
If a food establishment operator
suspects that any of his/her products that are regulated by the FDA have been
subject to tampering or criminal or terrorist action, he/she should notify the FDA
24-hour emergency number at 301-443-1240 or call their local FDA District
Office. FDA District Office telephone
numbers are listed at http://www.fda.gov/ora/inspect_ref/iom/iomoradir.html. The operator should also notify local law
enforcement.
Food Safety and Terrorism
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Hypertext updated by dms/cjm 2003-MAR-19