Security Guide

and Distributio

Food Safety and 

Inspection 

Service for the Transpo

Meat, Poultry, a

Egg Products 
yg ygy p

noted our commitment to providing continued guidance to bus

in the production and distribution of USDA-regulated foods. W

with the Food and Drug Administration (FDA) and other agenc

provide guidance for those handling food products during trans

storage. 

The FSIS Food Safety and Security Guidelines for the Transporta

Distribution of Meat, Poultry, and Egg Products are designed to a

facilities and shippers handling these products. The guidelines p

safety and security measures that may be taken to prevent conta

meat, poultry, and egg products during loading and unloading, 

and in-transit storage. In these voluntary guidelines, we strongly 

shippers and receivers, as well as transporters of these products

controls for ensuring the condition of the products through all p

distribution. Such controls are necessary to protect the products 

intentional, as well as unintentional, contamination. We recogni

of these measures will be appropriate or practical for every facil

Meat, poultry, and egg products are transported by air, sea, and 

may be present at any point during transportation and distribut

most likely at changes between transportation modes and durin

unloading. Meat, poultry, and egg products frequently are trans

times on their way to the consumer and may be exposed to haz

step. For example, a product might be transported from a slaug

establishment to a raw-product processing establishment, next t

processing plant, and then onto distribution sites and retail mar

The first section of these guidelines provides food safety measur

prevent the physical, chemical, radiological, or microbiological 

of meat, poultry, and egg products during transportation and sto

second section of the guidelines deals specifically with security 

intended to prevent the same forms of contamination due to cri

terrorist acts. Both sections apply to all points of shipment from 

to their delivery at the retail store, restaurant, or other facility se

consumers of the products. These guidelines can be applied wh

potential contamination occurs due to an intentional or uninten

For questions or clarification, contact our Technical Service Cen

1-800-233-3935. 

Protecting our Nation’s food distribution network is essential to 

homeland security. These guidelines are intended to assist the fo

well as Federal, State, and local authorities, in that effort. 

Sincerely, 

Garry L. McKee, Ph.D., M.P.H. 

Administrator 
Meat, poultry, and egg products are susceptible to contam

wide variety of physical, microbial, chemical, and radiolog

These products are particularly vulnerable to microbiolog

because their moisture, pH levels, and high protein conte

ideal environments for the growth of bacteria. Because of 

characteristics, the products must be carefully monitored 

their exposure. 

Food safety protection can be improved by the control of 

through the use of preventive methods, including good sa

manufacturing practices, and the Hazard Analysis and Cri

Point (HACCP) system throughout the food production a

distribution chain. Meat, poultry, and egg products must 

refrigerated or frozen after processing and before shipmen

spoilage and growth of pathogens. During transportation 

the challenge is to maintain proper refrigeration temperatu

keep the “cold-chain” from breaking during steps such as 

staging, loading and unloading of containers, and in stora
General Guidance 

In the United States, most food is transported by truck. H

poultry, and egg products may be transferred to and from 

of transportation during shipment and held at intermedia

as well as at transfer or handling facilities, such as airport

terminals, and rail sidings. Because transportation and sto

links in the farm-to-table food chain, effective control mea

essential at each point in the food distribution chain to pr

unintentional contamination. 

The following general guidelines address food safety meas

should be taken by shippers from the point of food produ

delivery. The guidelines do not cover breeding, feedlot, o

pre-slaughter live-animal operations or pre-shipment oper

laying farms. 

4 
Transportation Safety Plan 

❏ Identify vulnerable points and develop a comprehen

transportation sanitation and safety plan. 

●	 Processors and distributors shipping products should 

implement measures that will ensure the sanitation a

products from initial shipment through delivery to ot

destinations. A flow diagram from the point-of-origin 

destination, including all shipping modes/routes, can 

assessment tool. (See sample 

flow diagram.) 

●	 Identify all points of
 

vulnerability where there is
 

potential for adulteration or
 

contamination to occur:
 

–	 Identify potential hazards. 


–	 If control points are
 

identified, then determine
 

the method, frequency, and
 

limit that must be met.
 

–	 Identify if control is possible
 

at the point(s) of hazard and
 

what is the most effective
 

point to exert control.
 

–	 This will determine where
 

and how often monitoring
 

and verification of the limits
 

set should occur and what,
 

if any, corrective and
 

preventive actions should be
 

taken.
 

–	 Define what controls should
 

be put in place to prevent
 

product adulteration or
 

contamination during the
 

transportation and storage
 

process.
 

Plant 

Originat

Port 

Boat 

Destinat

Port 

Restaura

Consum

Sample Flow Dia

Truck 

Truck 

Warehou

Truck 

Food Product Tra

Points in Comme
●	 As an additional check on product condition during 

transportation and storage, processors may want to in

arrangements with receivers to sample and conduct m

or other tests on products. The results could be com

pre-shipment results to determine whether adjustmen

in transport methods or procedures. 

●	 Verify that contracted transporters (e.g. air, ground, m

and storage/warehouse facilities have a food safety pr

effect. Consider including specific security measures 

and verify that measures are being met. 

●	 Include procedures for the immediate recall of adulte

products from trade and consumer channels (this app

processors, transporters, and wholesale and retail dis

●	 Have a system in place to track your products, includ

reworked, and returned products. 

❏ Train personnel 

●	 Train managers and supervisors involved in the trans

handling, and storage of food products in food hygie

sanitation. They should be able to judge potential ris

appropriate preventive and corrective actions, and en

monitoring and supervision to prevent intentional an

unintentional contamination from occurring. 

●	 Train personnel involved in all phases of transport, h

storage in personal hygiene, vehicle inspection proce

transportation procedures that will ensure the safety 

poultry, and egg products. 

6 
Storage Food Safety System 

❏ Design and maintain a storage and warehousing foo

system. 

●	 The facility should permit easy access to all areas for 

●	 Adequately insulate the facility and have an adequate 

control capacity. 

●	 Prevent access by unauthorized persons through the 

and fences, etc. 

●	 Have an effective, systematic program for preventing 

environmental contamination and infestation by inse

etc. 
Vehicles Used To Transport Meat, Poultry, and Egg P

❏ Design and construct vehicles to protect product. 

●	 Vehicles should be designed and built to make lockin

easy, protect the cargo against extremes of heat and c

prevent infestation by pests. 

●	 Vehicle design should permit effective inspection, cle

disinfection, and temperature control.
 

●	 Interior surfaces should be made of materials that are 

direct food contact. For example, the surfaces may b

stainless steel or be coated with food-grade epoxy res

❏ Sanitize and properly maintain vehicles. 

●	 Meat, poultry, and egg product transportation vehicle

and connections should be kept clean and free from 

and any other substance or odor that may contamina

product. They should be disinfected as needed. Clean

sanitation procedures should be specified in writing. 

8 
●	 Different cleaning procedures may be necessary for th

types of meat, poultry, or egg products that are to be 

The type of product transported and the cleaning pro

should be recorded. Generally, wash water should be 

°F (82 °C) and an approved sanitizer may be used to 

number of microorganisms and dissolve any fat parti

to interior surfaces. 

●	 Cargo pallets, load securing devices, and loading equ

should be kept clean and free of potential food conta

be regularly washed and sanitized. 

●	 Equipment used in transferring meat, poultry, and eg

such as hand trucks, conveyors, and forklifts, should 

maintained and kept in a sanitary condition. 

●	 Secure transport vehicles to prevent tampering when 

❏ Use dedicated transport vehicles. 

●	 Transport vehicles, containers, and conveyances shou

designated and marked “for food use only,” and be u

transporting foods. If feasible, they should be restric

commodity. This reduces the risk of cross contamina

previous cargoes. 
Pre-Loading 

❏ Loading and unloading areas should be configured, 

disinfected (where appropriate), and properly maint

prevent product contamination. 

●	 Loading or unloading facilities should be designed to 

access to all areas for cleaning. 

●	 Facilities should be adequately insulated and have an 

temperature control capacity. 

●	 Facilities should have an effective, systematic program 

preventing environmental contamination and infestat

vermin, etc. 

❏ Examine vehicles before loading. 

●	 Trailer or truck body should be sufficiently insulated 

good repair with no holes in the body that might allo

or other adulterants to enter the cargo area. 

●	 Check for residues of previous cargoes. 

●	 Check for residues from cleaning and sanitizing com

●	 The cooling unit must be in good repair and operatin

drivers and plant personnel should check the functio

trailer refrigeration unit. 

●	 Trailers and trucks should be pre-cooled for at least 1 

loading to remove residual heat from the insulation a

lining of the trailer as well as from the air of the traile

cooling, the doors should be closed and the tempera

the unit should be no higher than 26 °F. (Note, how

poultry products labeled “fresh” must be shipped at t

higher than 26 °F, usually between 26 °F and 32 °F.) 

●	 Inspect trailers prior to loading to determine that the 

used, are properly in place and that the ribbed floors 

unclogged so that adequate air circulation can occur. 

●	 Examine trailer doors and seals to ensure that they ca

and that there will be no air leaks. 

10 
●	 When shipping a mixed load of products, such as bo

refrigerated products, it may be necessary to use a tra

compartments that accommodate different temperatu

handling requirements. 

❏ Stage loads to facilitate proper stowage and minimiz

during loading and unloading. 

●	 Proper staging of loads is especially important when 

of products with different temperature requirements, 

delivery destinations. 

●	 Dock foremen should document that all freight is 40 

before loading. Freight should not be allowed to rem

loading dock in warm weather in order to prevent th

temperature from rising above 40 °F. 

●	 Note: Federal regulations require processed poultry t

and shipped at a temperature no higher than 40 °F. 
Loading 

❏ Protect products from exposure to environmental co

such as microbes, dust, moisture, or other physical 

contamination. 

❏ Maintain the “cold chain” to ensure meat, poultry, a

products are kept at appropriate temperatures conti

throughout all phases of transport. 

●	 Meat, poultry, and egg products must be kept refrige

protected from temperature changes. All persons inv

transportation, storage, and handling of these produc

responsible for keeping them at appropriate temperat

preventing any break in the cold chain. 

12 
●	 Maintain the appropriate temperature of the pre-cool

minimizing the time of loading or unloading, conduc

loading and unloading in an appropriately chilled en

and reducing the amount of surface contact of the pr

floors and walls of the storage areas or loading equip

●	 Appropriately packaged meat, poultry, or pasteurized 

can be stacked, provided that air circulation is suffici

maintain the temperature of the products during ship

●	 Product should be at the desired transit temperature 

loading. The boxes and pallets should be secured wit

vehicle and pallets should be center-loaded off the w

vehicle.
 

●	 Seal vehicles shipping egg products from one official 

another for pasteurization, re-pasteurization, or heat 

certificate stating that the products are not pasteurize

have tested positive for Salmonella should accompan

shipments.) 

❏ Use appropriate loading procedures and equipment. 

●	 Use spacers on sidewalls and at the ends of trailers as 

pallets on the floor so that proper air circulation can 

maintained.
 

●	 Keep loading time as short as possible to prevent tem

changes (increases or decreases) that could threaten t

quality of food products. 

●	 Close doors immediately after the truck/trailer has pu

from dock. 

❏ Use special care with mixed or partial loads. 

●	 Partial and mixed loads increase the frequency and d

open doors, leading to a greater possibility of temper

fluctuations and exposure to tampering. 

●	 Other factors affecting temperature include the time 

unloading, the number of stops, the total length of th

origin to destination, and the outside temperature. 

●	 During periods of warm weather, loading or unloadin

done in the evening or early morning to minimize th

products warming. 
In-Transit 

❏ Establish procedures to periodically check integrity 

during transit. 

●	 Check for leakage of heating or cooling fluid onto foo

●	 Monitor the temperature and function of the refrigera

least every 4 hours. If there is a unit malfunction, the 

should be corrected by an authorized refrigeration m

the temperature of the load rises. 

●	 Check for breakdown of temperature control. 

●	 Use time-temperature recording, indicator, or integra

they are available, to monitor the condition of cargo. 

devices every 4 hours. 

❏ Establish procedures to ensure product safety durin

storage. 

●	 Maintain logbook documenting product condition up

and during storage. 

●	 Ensure proper temperatures are maintained during st

poultry, and egg products. 

14 
Unloading 

❏ Carefully examine incoming products. 

●	 Product should be inspected and sorted before being 

any point during transportation. 

●	 Develop and implement methods to check and docum

condition of product and packaging upon receipt at d

Examine checks of time-temperature recording, indic

integrator devices or, by prior arrangement with the s

determine if bacterial growth has occurred after the p

packaged and shipped. 

●	 Include procedures for the safe handling and disposa

contaminated products. Identify where and how to se

contaminated products.
 

●	 Establish policy and
 

procedures for rejection of
 

packages and products that
 

are not acceptable, can’t be
 

verified against the delivery
 

roster, or contain
 

unacceptable changes to
 

shipping documents. Have
 

a monitoring plan and
 

record-keeping system in
 

place to document steps
 

taken.
 

●	 Do not accept products
 

known to be, or suspected
 

of being, adulterated.
 

❏ Move product from the 

loading dock into cold 

storage immediately to 

minimize product exposure 

to heat and contaminants. 
The tragic events of September 11, 2001, forever changed 

They proved to us that the unthinkable could become rea

threats to our Nation’s food supply are very plausible from 

want to harm us through any possible means. Since the te

on America, security—including food security—has been 

priority at both the Federal and State levels. 

Ensuring safe food within the processing plant, during tra

in storage, and at retail is a vital function to protect public 

must now look at all possible threats, examine the risks, a

to prevent any intentional attack on the food supply. 

16 
General Guidance 

Meat, poultry, and egg products are susceptible to intentio

contamination from a wide variety of physical, chemical, b

radiological agents. Everyone in the food distribution syst

responsible for ensuring that these products are safe, who

unadulterated. Therefore, as part of this system, those res

transportation and delivery should implement every possi

measure to ensure the integrity of the products throughou

chain. 

There are many potential benefits of having an effective se

place such as: 

●	 Protects public health and assets; 

●	 Increases public and customer confidence, including 

partners;
 

●	 Provides value-added component to product; 

●	 Deters theft and tampering; 

●	 Creates production and distribution efficiencies; 

●	 Maintains greater control over product through supp

●	 Possibly reduces insurance premiums and freight rate

The guidelines below provide a list of security measures t

considered by processing plants, shipping companies, and 

facilities to minimize the risk of tampering or other crimin

each segment of the food-delivery system. 
Security Plan 

Assess Vulnerabilities 

❏ Identify a food protection management team and assign 

verify required actions are implemented and effective. 

❏ Develop a comprehensive transportation security plan a

vulnerabilities using a recognized threat/risk/vulnerabili

as Operation Risk Management (ORM) and Systematic 

Facility Risk (SAFR). A flow diagram from your point-o

final destination, including all shipping modes/routes, c

helpful tool in your assessment. (See page 5 for sample 

diagram.) 

❏ In your security plan, identify all points of vulnerability 

is the potential for intentional adulteration or contamin

during the transportation and distribution process: 

●	 Identify potential biological, chemical, and physical h

●	 Identify if control is possible at the point(s) of hazard 

the most effective point to exert control. 

●	 If control points are identified, then determine the m

frequency, and limit that must be met.
 

●	 This will determine where and how often monitoring 

verification of the established limits should occur and 

corrective and preventive actions should be taken. 

18 
Develop and Implement Procedures 

❏ Implement identified security measures at each point to 

protection of products from the time of shipment throu

each destination. 

❏ The plan should include a system to identify and track 

at any time during transportation and distribution such 

tamper-resistant seals corresponding to specific shipme

documentation. 

❏ Verify that contracted transporters (e.g. air, ground, ma

and storage/warehouse facilities have a security program 

Consider including specific security measures in contra

that measures are being met. 
❏ Include procedures for the immediate recall of adultera

from trade and consumer channels. 

❏ Have a system in place to track salvaged, reworked, and 

products. 

❏ Include procedures for handling threats to and actual c

product tampering. 

❏ Establish an evacuation plan for the facility. 

❏ Include procedures for the safe handling and disposal o

contaminated products. Identify where and how to sepa

suspected products. 

❏ Develop and implement methods to check and docume

of product and packaging upon receipt at destination. 

❏ Establish policy and procedures for rejection of package

products that are not acceptable, can’t be verified again

roster, or contain unacceptable changes to shipping doc

a monitoring strategy and recordkeeping system in plac

document steps taken. 

❏ Establish policy and procedures for allowing rail crew, t

to enter the facility and monitor their activities while on 

❏ Food security plans should be kept in a secure location 

on a “need-to-know” basis. 

20 
Emergency Operations 

❏ Regularly update a list of local, State, and Federal emer

contacts, local Homeland Security contacts, and local p

official contacts. 

❏ Develop procedures for notification of appropriate auth

event occurs. 

❏ Identify all entry and exit points available to emergency 

the plan. 

❏ Develop a strategy for communicating with the media, 

identifying a spokesperson, drafting press statement tem

referring media to trade association or corporate headqu

Train and Test 

❏ Train each team member in all provisions of the plan. 

❏ Conduct drills regularly to test and verify the effectiven

plan. Continually review policies and procedures in the 

food-protection management team leader should coord

activities. 
Screen and Educate Employees 

❏ Screen all potential employees, to the extent possible, b

background and criminal checks appropriate to their po

verifying references (including contract, temporary, cus

seasonal, and security personnel). When this is not pra

personnel should be under constant supervision and th

sensitive areas of the facility restricted. 

❏ Consider participating in the Immigration and Naturali

(INS) pilot program for screening (1-888-464-4218). 

❏ All employees should be trained on how to prevent, de

respond to threats or terrorist actions so they can recog

security and respond if necessary. 

❏ Promote ongoing security consciousness and the impor

security procedures. 

❏ Personnel involved in the transport, handling, and stor

poultry, and egg products should be trained in procedu

ensure the security of these products (e.g., train dock a

personnel on documentation requirements for incomin

outgoing shipments). 

❏ Train appropriate personnel in security procedures for i

supplies, and equipment deliveries. Mail handlers shou

to recognize and handle suspicious mail using U.S Post

guidelines. 

❏ Ensure employees know emergency procedures and con

information. 

❏ Encourage employees to report any suspicious activities 

of possible product tampering or break in the food secu

Have a tracking system in place for these reports and fo

activities. 

22 
Secure the Facility 

Access 

❏ Maintain a positive ID system for employees. Require id

and escort visitors at all times in your facility. 

❏ Collect company-issued IDs, keys and change lock com

when a staff member is no longer employed by the com

❏ Ensure clear identification of personnel to their specific 

(e.g. colored hats or aprons, ID cards). 

❏ Restrict types of personal items allowed in the establish

especially firearms or other weapons. 

❏ Secure and restrict access to facilities, transportation tru

or containers, locker rooms, and all storage areas with a

cameras, locks and fences or other appropriate measure

access by unauthorized persons. 

❏ All visitors should be escorted while on the premises. E

procedures for handling unauthorized persons in a rest

area. 

❏ Control access to food products by unauthorized perso

access to food delivery, storage, food ingredient, and ch

areas. 
❏ Restrict access to computer data systems. Protect them 

firewalls, virus detection systems and secure passwords

them routinely. 

❏ Restrict access to outside water tanks, water supplies, ic

and conveying water pipes. 

❏ Restrict access to central controls for heating, ventilatio

conditioning (HVAC), electricity, gas, and steam system

contamination from entering the air distribution system

Shipping/Receiving 

❏ Consider developing a checklist for shipping and receiv

procedures (this can also help identify anomalies). 

❏ Loading docks should be secured to prevent unauthoriz

❏ All deliveries should be scheduled and truck drivers sh

proper identification upon arrival. 

❏ Shipping documents should contain product informatio

carrier(s), driver information, and seal numbers. 

❏ Establishments should require that incoming shipments 

with tamper-proof, numbered seals, and that the seal nu

shown on the shipping documents for verification prior 

the facility. 

24 
❏ Shipping documents with suspicious alterations should 

thoroughly investigated. Product should be held and s

during investigation process. 

❏ Properly secure transportation trucks, trailers, or contai

●	 Doors should not be left open when picking up a loa

warehouse.
 

●	 Ensure shipping trucks, trailers, and containers are se

loading is complete. 

●	 Lock transportation trucks, trailers, and containers w

use, during meal breaks and at night. 

❏ Apply seals to all containers being shipped and maintai

Have a system in place to verify seal numbers and the i

seals throughout the distribution process. 

❏ Ensure security procedures are in effect for interim stor

transit warehouses. 
Facility 

❏ Designate limited and specific entry and exit points for 

trucks. 

❏ Secure all access and exit doors, vent openings, window

refrigeration and storage units, trailer bodies and bulk s

❏ Ensure adequate interior and exterior lighting at the fac

❏ Parking areas for visitors should be situated away from 

facility, if practical. Vehicles of employees and visitors s

clearly marked (e.g., placards, decals). This is intended 

vehicles authorized to be on the premises and deter bom

attempts. 

❏ Hazardous chemical storage areas or rooms should be s

located away from food preparation and storage areas. I

they should be constructed and safely vented in accord

national or local building codes. 

❏ Incoming mail should be handled in an area of the facil

from food handling, storage, or preparation areas. 

❏ Install backflow devices on all water supply equipment

Monitor Operations 

Employees 

❏ Maintain a daily shift roster to easily identify persons w

be on the premises and indicate that they are in their ap

location. 

❏ Provide appropriate level of supervision to all staff, incl

handlers, cleaning and maintenance staff, and compute

❏ Monitor employees for unusual behavior (e.g., staying u

arriving unusually early, taking pictures of the establish

removing company documents from the facility). 

26 
Shipping/Receiving 

❏ Purchase all food ingredients, food products, and packa

only from known, reputable suppliers. Require Letters o

possible. 

❏ Require locked or sealed trucks, trailers, or containers f

Maintain an inbound load verification logbook. Verify i

for seal numbers and integrity and load manifest. Docu

numbers and the truck or trailer number. 

❏ Hold unscheduled deliveries outside the premises pend

verification of shipper and cargo. Do not accept deliver

release product to, unknown shippers using only cell p

or known shippers with unknown phone/fax numbers 

addresses. 

❏ Supervise off-loading of incoming products, ingredients

labels, and product returns. Only a supervisor or other 

owner should break seals and sign off in the trucker’s lo
❏ Have system in place to ensure integrity of product whe

need to be broken prior to delivery due to multiple del

inspection by government officials. 

❏ Verification of the last company seal put on a truck sho

available throughout the delivery chain. 

❏ Examine incoming products and their containers for ev

tampering or adulteration:: 

●	 Determine a random or other sound plan for checkin

product; 

●	 The warehouse supervisor should note on the bill of 

problems with the condition of the product, packagin

seals; 

●	 Do not accept products known or suspected of being 

and 

●	 Check food for unusual odor or appearance. 

❏ Processors may want to arrange with receivers to sampl

microbiological or other tests on products. 

●	 This would require an in-house testing plan prior to 

●	 The results should be compared with pre-shipment r

determine whether adjustments are needed in transp

or procedures. 

●	 Establish chain-of-command procedures providing fo

handling of samples. 

●	 Samples should be clearly marked and kept in a secu

❏ Ensure all trucks leaving the facility are sealed. 

❏ Maintain a logbook of seal assignments. 

28 
Storage/Water 

❏ Maintain an accurate inventory of food and chemical pr

check daily to allow detection of unexplained additions 

withdrawals from, existing stocks. Include information 

sources and date of shipment. All discrepancies should 

investigated immediately. 

❏ Perform random inspection of storage facilities (includi

storage trailers or containers), trucks, trailers, container

regularly. Keep a log of results. Designate an individual 

the inspection and have a record-keeping system in pla

❏ A daily inventory of hazardous chemicals or other prod

be made, and all discrepancies should be investigated i

❏ Regularly test water and ice supply to ensure it is safe t

❏ Inspect water storage and conveying lines inside and ou

facility regularly for tampering or irregularities. 

Respond 

❏ Be aware of and report any suspicious activity to appro

authorities (e.g., unscheduled maintenance, deliveries, 

should be considered suspicious). 
❏ Processors, transportation managers, and wholesale and 

distributors should ensure traceability and recall of pro

❏ Ensure procedures are in place to accomplish a comple

recall, and removal from the market of any shipment of 

poultry, and egg products in the event products are fou

a hazard to public health. 

❏ Keep detailed production records, including packaging 

numbers and where finished product was stored or serv

❏ Trace Forward – Shippers (including operators of federa

meat, poultry, and egg processing establishments) and c

have systems in place for quickly and effectively locatin

that have been distributed to wholesalers and retailers. 

❏ Trace Backward – Retailers, wholesalers, carriers and oth

received products from federally inspected meat, poultr

processing establishments should be able to identify the 

products quickly and efficiently. 

❏ Investigate threats or reports of suspicious activity swift

aggressively. 

❏ In the event of a food security emergency, first contact y

law-enforcement authority. 

30 
Additional Guidance for Specific Modes of Transport

Of the approximately 200.5 billion metric tons of food sh

internationally each year, 60 percent goes by sea, 35 perce

and 5 percent by air. Domestically, most food products m

ground transportation (truck and rail). Thus, it is critical 

involved in the food delivery system understands his or h

responsibility to ensure the security of meat, poultry, and 

to the end point or consignee. Recognizing the inter-mod

this system, a multi-layered approach to protecting food i

General Guidance For All Modes 

Make certain that contracted shippers and consignees hav

measures in place to ensure product integrity and traceab

that they are meeting contractual security obligations. Sec

should include: 

●	 Physical boundaries of the facility/terminal are secure

●	 Background checks are conducted for all potential em

shipping, trucking, and drayage companies; 

●	 A positive identification system is in place for all emp

(Recommend requiring participation in the Transport

Identification Card (TWIC) program which is coordin

Transportation Security Administration); 

●	 A security training and awareness program for all em

how to prevent, detect, and report suspicious activity 

●	 A system is in place to track movement of products a

trailer, and containers/vessels (e.g., Global Positionin

●	 Maintains record-keeping system to document chain-

which will aid in tracing product; 

●	 Uses a system (e.g., X-ray scanners) to detect tamper

radiological, biological, and chemical agents in shipp

containers;
 

●	 Policies and procedures are in place for the handling 

product; and 

●	 Ensures all containers are properly secured at all time

in storage yards. 
Aviation 

❏ Although fewer meat, poultry, and egg products are tran

air than by other modes, it is still critical to ensure the 

these products when this mode of transport is utilized. 

❏ Check all trucks entering a terminal facility. 

❏ Trucks carrying meat, poultry, and egg products should 

logbooks and the seals should be examined and numbe

❏ Inspect containers arriving at a terminal for loading bef

them to the terminal. 

❏ Immediately report suspicious or inconsistent servicing 

to terminal security. 

❏ Design internal and external packaging so customers w

determine if the product was tampered with and can im

notify you. Provide instructions and contact information 

shipment. 

32 
Truck 

Approximately 21 million trucks transport products acros

States every day. Keeping containers secure is a huge unde

there can be many opportunities for tampering. 

❏ Develop and implement procedures for drivers to ensur

the truck, trailer, or container when stopping for meals

repairs. 

❏ Transportation trucks, trailers, and containers should b

and built to make locking and sealing easy and should 

effective inspection. 

❏ Examine trailer doors and seals to ensure that the traile

secured. 

❏ Keep empty trailers locked at all times. 

❏ Check product load periodically during transit to ensur

has not been compromised (e.g., use weigh station stop

opportunity to check condition of products). 

❏ Processors, distributors, and transporters should have a

for emergencies, such as breakdowns or reporting crim

The plans should include notification of the relevant Fe

and local authorities. 
❏ Drivers should be trained to take appropriate precautio

route (e.g., do not pick up hitchhikers, do not discuss t

cargo at stops, be aware of surroundings, lock truck, tra

container when unattended and avoid low-lit areas). 

❏ Prevent unauthorized access to delivery truck, trailer, o

Require drivers to secure truck, trailer, or containers wh

including while on break, at restaurants, at overnight st

❏ Drivers should report unusual circumstances, such as b

to appropriate authorities. 

❏ Develop procedures to be followed when reefer boxes o

found unlocked. 

❏ Deter diversion or hijacking of cargo by keeping track o

Ensure time logs for trips are maintained and provide t

communication and tracking equipment. 

❏ Hold drivers accountable for ensuring security measure

prevent contamination of meat, poultry, and egg produc

under their control. 

Maritime 

❏ Ports are vulnerable due to their size, accessibility by w

location in metropolitan areas, and the quantity of prod

through them. Approximately 80% of U.S. imports arri

American seaports, yet U.S. Customs physically inspect

fraction of all containers; the remainder are electronical

Therefore, enhanced security measures are necessary fo

shipped by sea. 

❏ Check all trucks entering a terminal facility. Trucks carr

poultry, and egg products should be sealed, drivers sho

logbooks, and the seals should be verified. 

❏ Seals should be removed in the presence of terminal pe

they can verify the seal number and its integrity. 

❏ Immediately report suspicious or inconsistent servicing 

to terminal security. 

❏ Supervise opening of ship hatches. 

❏ When unloading product from sea-going vessels, inspec

evidence of tampering. Have documentation system in 

34 
❏ Document cutting of seals (e.g., when seal is cut for ins

government official). 

❏ Shipping line agents should provide importers and cust

with a record of vessel discharge and checks at discharg

transit. 

❏ Establish policy and procedures to download reefer elec

information during inspection (this will also allow iden

anomalies); 

❏ Have reporting system in place when the discharging o

looks suspicious or the product shows evidence of tamp

❏ The terminal facility should be locked during meal brea

night. 

❏ Facility doors should be closed immediately after the tr

pulled away from dock. 

*Importers and Exporters may want to consider partic

government initiatives pertaining to maritime shipmen

such as: 

● Customs-Trade Partners Against Terrorism (C-TPAT) 

● Operation Safe Commerce 

● Container Security Initiative 

● Sea Carrier Initiative Agreement 
Rail 

Rail transportation is an integral part of the domestic food 

system, therefore, it is important to recognize that unsecu

can be easy targets for tampering and address this vulnera

❏ Use boxcars dedicated for food products. 

❏ Employ measures to secure loaded and empty containe

tampering when being stored at the trainyard for any le

❏ Locks/seals on boxcars should be inspected at pull and 

❏ Review shipping documents upon arrival at the trainyar

the train engineer leaves. 

❏ Inspect integrity of seals upon arrival and before depart

load. 

36 
If you have questions or need clarification about the guid

contact the FSIS Technical Service Center at: 1-800-233-3

Obtain additional copies of the guidelines at: www.fsis.us

202-720-9113. 

Further information on the safe and secure transportation 

available from: 

●	 USDA Agricultural Marketing Service: 
 

http://www.ams.usda.gov/tmd/tsb/
 

●	 Transportation Security Administration: http://www

●	 Food and Drug Administration:
 

http://www.cfsan.fda.gov/~dms/secguid6.html 


●	 Federal Aviation Administration: http://www.faa.go

●	 U.S. Postal Service: 
 

http://www.usps.com/cpim/ftp/pubs/pub166/welcom

●	 U.S. Customs: http://www.uscustoms.treas.gov 

●	 American Association of Railroads: http://www.aar.

●	 American Trucking Association: http://www.truckin

●	 National Cargo Security Council: http://cargosecuri

●	 The World Health Organization: http://www.who.in

*Consider researching government Internet sites to obtain 

resources (e.g., grants and loans) to enhance your security 
38
 
The U.S. Department of Agriculture (USDA) prohibits discrimination i

and activities on the basis of race, color, national origin, sex, religion

political beliefs, sexual orientation, or marital or family status. (Not all 

apply to all programs.) Persons with disabilities who require alternativ

communication of program information (Braille, large print, audiotape

contact USDA’s TARGET Center at 202-720-2600 (voice and TTY). 

To file a complaint of discrimination, write USDA, Director, Office of C

Room 326-W, Whitten Building, 14th and Independence Avenue, SW

DC 20250-9410 or call 202-720-5964 (voice or TTY). USDA is an eq

provider and employer. 

August 2003