In recent years, biosecurity and bioterrorism
awareness in the industry has become
more critical. Since the attacks of
September 11, 2001, terrorists are becoming
more creative in their attack methods
and targets.
Due to the complacency of businesses,
especially in the food industry, many
believe such attacks are possible if companies
do not reevaluate their biosecurity
defense. Threats to the system can occur in
a number of ways: biological, physical,
radiological/chemical, or nuclear. Food
defense plans are essential to protect the
food supply from intentional threats,
which may lead to serious outcomes.
The agriculture and food industries
operate in a global market, so a successful
terrorist act would be felt around the
world. Food and water sources are a concern
because they are a means by which a
very small amount of a causative agent
can affect large numbers of people.
Not only is international terrorism a
concern, but one disgruntled employee
could harm or even kill consumers and
result in a company’s bankruptcy.
The goal of governmental agencies,
such as the Food and Drug
Administration (FDA), the Centers for
Disease Control and Prevention (CDC),
and the U.S. Department of Agriculture
(USDA), is to ensure the food industry is
prepared for such attacks by outlining
potential risk areas. In particular, the
USDA Food Safety and Inspection Service
(FSIS) and FDA have developed surveys,
strategies, and guidelines that outline, in
detail, potential vulnerabilities within a
food company’s infrastructure.
A food defense plan needs to be efficient
and functional. Most companies
have implemented a Hazard Analysis
and Critical Control Points (HACCP)
plan to ensure the production of safe
food. But a food defense plan is one that
evaluates all of a plant’s security points:
personnel, incoming ingredients and supplies
procedure, transportation, processing,
and product tracking. Most of a
plant’s security measures are common
sense but often overlooked.
Food Defense and Biosecurity
Elements and Guidelines for a Defense Plan
Areas to Evaluate
Following is a list of some of the areas to evaluate
when making a food defense plan. Some examples of
how to ensure security in each area also are provided.
• Personnel (internal and/or external)
– Background checks (employees, contractors,
temporary workers)
– Security training
– Controlled access
– Identification
– Restrictions to access areas
• Outside security
– Secured grounds (perimeter fencing)
– Enough lighting for proper monitoring
– Emergency exits that are self-locking and/or set
with alarms
– Working locks on outside doors, windows,
gates, roof openings, storage tanks, vents,
trucks, rail cars, etc.
– Guard entrance
– Employee identification for access to the grounds
• Inside security
– Emergency lighting
– Security cameras
– Restricted access areas (cleared employee
accompaniment of all non-approved personnel)
– Updated facility layout to local law enforcement
agencies
– Regular inventory of employee issued keys
– Procedures for checking suspicious packages,
lockers, closets, storage areas, maintenance areas
– Visitor policy (access, identification, accompaniment
by a responsible employee, exit
accountability)
– Restricted access for:
1. HVAC systems
2. Ventilation ducts
3. Water systems
4. Electricity
5. Disinfection systems (tanks, supplies,
hoses, etc.)
6. CIP systems
7. Other closed systems
8. Lab areas (chemicals, reagents, disposal
procedures)
9. Chemical storage areas (cleaning compounds,
refrigerant, etc.)
10. Restricted ingredients storage areas
(secured/limited access)
• Slaughter and processing areas
– Holding pens
– Flow line integrity
– Incoming ingredient and packaging integrity
– Trace back records (COOL, lot numbers, affidavits,
animal ID)
– Trace forward records (recalls and procedures)
• Computer system
– Firewalls
– Backup system
– Password-protected computer entry
– Activity monitoring
• Storage security
– Restricted access to product and material
storage areas
– Inventory of ingredients
– Inventory of restricted ingredients (checked
and monitored frequently and compared to
production volume)
– Inventory of hazardous chemicals (periodic and
systematic)
– Procedures for storage and disposal of chemicals
• Shipping and receiving
– Inspection of trailers
– Check on trailer’s seals and locks (inbound and
outbound)
– Monitoring and testing of incoming ingredients
– Records of inspections
– Usage of tamper-evident seals on trucks and
products
– Check deliveries of all materials
– Notification of deliveries
– Proper authority notification when abnormalities
exist
– Returned goods policies and procedures
• Water and ice supply
– Restricted access to the water supply (especially
wells)
– Restricted access to ice machines
– Restricted access to storage tanks
– Monitor water line integrity
– Prompt communication with local health officials
if there is any suspected compromise of
public water potability
• Mail handling
– Separate facility and/or room away from food
areas
– Training for handlers of mail (suspicious packages)
– If handled by an outside agency, knowledge of
that agency’s security procedures
• Security throughout the line
– Knowledge of suppliers’ defense plans
– Reliability of suppliers
– Certificates of analysis on incoming raw materials
– Adequate tracking system of products
• Emergency preparedness
– Contacts in the event of an emergency
– Evacuation routes
– Recall plan
Elements of a Functional Food Defense Plan
• Develop a functional food defense plan based on
the vulnerabilities revealed during the evaluation.
• Implement the food defense plan by using the
defense measures identified.
• Test the written plan by periodically monitoring
the effectiveness of the defense measures. For
example:
– Make unannounced entrances at random
perimeter checkpoints
– Check plant employee ID badges
– Check locks on doors, storage areas, bulk tanks,
water/ice supplies, windows, offices, one-way
exit doors, etc.
– Perform a mock recall
– Test lab or storeroom inventory procedures
– Test security cameras in strategic locations
• Assess the food defense plan periodically, especially
if new risk areas are discovered, to ensure the
security of the establishment. Do this at least yearly
or when changes occur in the plant, similar to
HACCP plan reviews.
• Maintain the plans to ensure that defense measures
are being implemented and are effective.
For More Information
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7
_0_1OB?navid=FOOD_SECURITY&parentnav=FOOD
_NUTRITION&navtype=RT
http://www.fsis.usda.gov/pdf/Elements_of_a_Food_
Defense_Plan.pdf
http://www.fsis.usda.gov/Food_Defense_&_Emergen
cy_Response/Guidance_Materials/index.asp
http://www.fsis.usda.gov/News_&_Events/Food_Saf
ety_Inspection_Podcasts/index.asp
Copyright 2010 by Mississippi State University. All rights reserved. This publication may be copied and distributed
without alteration for nonprofit educational purposes provided that credit is given to the Mississippi State University
Extension Service.
By J. Byron Williams, Ph.D., PAS, Assistant Extension/Research Professor, Food Science, Nutrition, and Health
Promotion, and Courtney A. Crist, undergraduate research laboratory assistant.
Discrimination based upon race, color, religion, sex, national origin, age, disability, or veteran’s status is a violation
of federal and state law and MSU policy and will not be tolerated. Discrimination based upon sexual orientation
or group affiliation is a violation of MSU policy and will not be tolerated.
Publication 2593
Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture. Published in
furtherance of Acts of Congress, May 8 and June 30, 1914. MELISSA J. MIXON, Interim Director (POD-01-10)