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Food products have been identified as subjects to risk of tampering, criminal or terrorist actions. All operators are responsible for the protection of all produce processed and stored in their facilities. The preventative measures listed below are relevant to all sectors of the produce supply chain, including farms, transportation, processing, packing and warehouse facilities.

Managing the Security of Food:

• Security procedures – Assign responsibility for security to qualified people. Encourage all employees to be on the alert and immediately report any signs of product tampering or other unusual activities.
• Investigation of suspicious activity –When suspicious activity is observed or reported, management should immediately initiate an investigation of the incident. Should criminal activity be suspected, alert local law enforcement.
• Supervision – Provide an appropriate level of supervision for all employees at all times. Conduct routine security checks with focus on product or equipment tampering.
• Mail/packages – Secure incoming mail and packages. Be alert to any signs of tampering.

Physical Facility:

• Physical security – Use fencing or other barriers to control access to facility. Keep gates and doors locked whenever possible. Use security patrols or video surveillance where appropriate. Provide adequate lighting of facility perimeter.
• Visitor control – Restrict access to the facility, especially pro-cessing, packaging and storage areas. Screen incoming and outgoing vehicles for suspicious or inappropriate activity or cargo. A visitors’ log must be maintained.
• Storage and use of hazardous chemicals – Isolate and secure all hazardous chemicals. Limit access to hazardous storage materials and storage areas. Account for all hazardous materials and investigate losses or irregularities.

Employees:

• Pre-hiring screening – Screen employees and conduct criminal background checks for all employees, including seasonal, temporary and contract employees.
• Daily work assignments – Know who is working when and where.
• Identification – Establish a system of positive identification, such as photo ID badges. Collect ID badges when an employee’s service is terminated either voluntarily or involuntarily.
• Restricted access – Control and restrict access to production areas, allowing only personnel necessary to perform a job or function.
• Personal items – Restrict all personal items from the operational area. All personal items should be stored in the designated areas.
• Training – Train all employees in the security of food at the time of employment and periodically thereafter.
• Unusual behaviour – Watch for any employee behaviour that is out of the ordinary and take appropriate action.

Computer systems and records:

Restrict access to computer systems and records. Protect with password or other methods. Back up computer data and use a system that traces critical computer transactions.

Raw material and packaging:

• Use only known and reputable suppliers.
• Inspect incoming materials for signs of tampering

Operations:

Water security – Test for portability regularly, secure wells, storage and handling facilities.

Finished Products:

• Store in secured areas:
  • Track movement of product
  • Lock and/or seal vehicles used to transport products.

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