DFA of California has prepared the following guidlelines for enhancing the security of the food supply for food processors and distributors. This information is being provided on an advisory basis, and is based on the HACCP (Hazard Analysis and Critical Control Point) principles of reviewing processes, identifying critical points and potential hazards and addressing possible problems. . Additional resources are listed below:

Review your business and company procedures, physical facility, processes, shipping and distribution systems and identify and list all relevant areas where you may be vulnerable to a potential sabotage or terrorist attack. Identify and outline control measures for each of these areas.

Ensure that your facility has adequate security measures for the physical facility and for employees, including: restricted access to the facility, ingredient, product and chemical storage areas;

• checks of all restrooms, janitor closets and storage areas on a regular basis for concealed packages or other anomalies;
• only designated employees allowed in sensitive areas;
• a method of readily identifying employees with specific access privileges;
• training for employees on security measures.

Have procedures in place to ensure the composition and integrity of all ingredients, raw materials and packaging materials in each facility. Some tips to follow:

• know your supply source;
• inspect all incoming materials and packaging for signs of tampering or other anomalies;
• compare delivery slips/load manifests with the orders made by your company;
• ensure that you have the ability to trace back input materials.

Develop procedures that ensure the integrity and security of your manufacturing equipment, including:

• restrict access to equipment;
• use reputable service providers and contractors;
• use tamper evident locks and seals where needed.

Develop procedures to ensure the integrity and security of the water you use, including:

• restricted access to the water system, with only designated employees allowed in the area;
• the use of tamper evident connectors and valves.

Develop procedures and anti-tampering measures that will ensure the security and integrity of your products once they are produced and shipped to retail. Some tips to follow:

• have restricted storage areas;
• use reputable, reliable transportation companies, and confirm that they have appropriate controls in place;
• use shipping containers with tamper evident seals.

Create an emergency response team and develop an action plan to be followed in the event of a tampering or terrorist activity or any other type of emergency. Ensure that this plan includes a procedure to perform trace back and suppliers trace out, and includes lists with 24-hour contact information. Test your plan to make sure that it works and then follow through with any necessary adjustments, employee training or equipment purchases.

Ensure that all hazardous chemicals and pesticides are stored in a secure area away from food processing and food handling. Have safety sheets available for all chemicals and pesticides stored on site.

Click on the document name below to download:

State of California Guidance document on Food Plant Bio-security (requires Adobe Acrobat)

FSIS (Federal) Guidance document on Food Plant Bio-security(requires Adobe Acrobat)

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