Step 3- Implement Your Food 

Defense Plan

Now that you have developed a 

food defense plan, test it and 

use it. Remember to review your 

plan regularly to make necessary changes or 

improvements.

For questions you may have on developing your 

food defense plan:

Contact the Small Plant Help Desk at 1-877-FSISHELP 

(877) 374-7435 or email InfoSource@fsis.usda.gov. 

 OR 

AskFSIS at http://www.fsis.usda.gov and click on “ask 

FSIS” at the top of the page.

Additionally, you may contact an industry trade association such as:

• American Meat Institute at 

http://www.meatami.com

• North American Meat Association at 

http://nmaonline.org

• American Association of Meat Processors at 

http://www.aamp.com

• National Turkey Federation at 

http://www.eatturkey.com

• National Chicken Council at 

http://nationalchickencouncil.com

• United Egg Producers (UEP) 

http://www.unitedegg.org

What should you do if there is an emergency or if I 

think that a food product has been tampered with?

In an emergency, your first step should always be to 

contact local law enforcement – dial 911. Then contact 

the following:

FSIS 24-hour emergency number (866) 395-9701

for meat, poultry, or egg products.

USDA is an equal opportunity provider and employer.

Step 2 – Develop a Food Defense Plan

Now that you have checked the measures that your 

facility has in place, take a look at the measures 

that you were not able to check. Are there practical 

improvements you could do to make your building and 

food products more secure? If so, you may want to 

make these improvements. Keep in mind that not all 

measures are necessary for all slaughter and processing 

facilities. For example, let’s imagine you are not able 

to check the measure “Visitors/guests are asked to sign 

in and provide identification.” Perhaps you don’t need 

this measure because you currently do not allow visitors 

and guests beyond a front desk and they are not allowed 

in any other area of the building. Not checking a box 

does not necessarily mean there is a serious problem 

with security at your facility. However, it should 

cause you to think about whether certain food defense 

measures are needed. 

Once you have identified both the food defense 

measures you have in place and those that you need 

to add, write them down. This will become your food 

defense plan. FSIS offers a variety of materials on food 

defense and food defense plans on its Web site. To 

view these materials, simply go to www.fsis.usda.gov

and type “food defense” in the search box. 

Personnel Security

Know the background (e.g., criminal history, legal 

status) of all of your employees

Identify employees, visitors, and contractors (e.g., 

construction workers, cleaning crews, and truck 

drivers) in some manner (e.g., colored ID tags or 

smocks) at all times while on the premises

Control entry of employees and contractors into the 

plant during working and non-working hours (e.g., 

coded locks on doors, receptionist on duty, key cards, 

etc.)

Revised September 2013

Guide to Food Defense 

in Slaughter and 

Processing Facilities

Protect your customers, 

your employees, 

and your business.

United States 

Department of 

Agriculture

Food Safety and 

Inspection Service

United States 

Department of 

Agriculture

Food Saftey and Inspection Service
Step 3- Implement Your Food 

Defense Plan

Now that you have developed a 

food defense plan, test it and 

use it. Remember to review your 

plan regularly to make necessary changes or 

improvements.

For questions you may have on developing your 

food defense plan:

Contact the Small Plant Help Desk at 1-877-FSISHELP 

(877) 374-7435 or email InfoSource@fsis.usda.gov. 

 OR 

AskFSIS at http://www.fsis.usda.gov and click on “ask 

FSIS” at the top of the page.

Additionally, you may contact an industry trade association such as:

• American Meat Institute at 

http://www.meatami.com

• North American Meat Association at 

http://nmaonline.org

• American Association of Meat Processors at 

http://www.aamp.com

• National Turkey Federation at 

http://www.eatturkey.com

• National Chicken Council at 

http://nationalchickencouncil.com

• United Egg Producers (UEP) 

http://www.unitedegg.org

What should you do if there is an emergency or if I 

think that a food product has been tampered with?

In an emergency, your rst step should always be to 

contact local law enforcement – dial 911. en contact 

the following:

FSIS 24-hour emergency number (866) 395-9701

for meat, poultry, or egg products.

USDA is an equal opportunity provider and employer.

Step 2 – Develop a Food Defense Plan

Now that you have checked the measures that your 

facility has in place, take a look at the measures 

that you were not able to check. Are there practical 

improvements you could do to make your building and 

food products more secure? If so, you may want to 

make these improvements. Keep in mind that not all 

measures are necessary for all slaughter and processing 

facilities. For example, let’s imagine you are not able 

to check the measure “Visitors/guests are asked to sign 

in and provide identication.” Perhaps you don’t need 

this measure because you currently do not allow visitors 

and guests beyond a front desk and they are not allowed 

in any other area of the building. Not checking a box 

does not necessarily mean there is a serious problem 

with security at your facility. However, it should 

cause you to think about whether certain food defense 

measures are needed. 

Once you have identied both the food defense 

measures you have in place and those that you need 

to add, write them down. is will become your food 

defense plan. FSIS oers a variety of materials on food 

defense and food defense plans on its Web site. To 

view these materials, simply go to www.fsis.usda.gov

and type “food defense” in the search box. 

Personnel Security

Know the background (e.g., criminal history, legal 

status) of all of your employees

Identify employees, visitors, and contractors (e.g., 

construction workers, cleaning crews, and truck 

drivers) in some manner (e.g., colored ID tags or 

smocks) at all times while on the premises

Control entry of employees and contractors into the 

plant during working and non-working hours (e.g., 

coded locks on doors, receptionist on duty, key cards, 

etc.)

Revised September 2013

Guide to Food Defense 

in Slaughter and 

Processing Facilities

Protect your customers, 

your employees, 

and your business.

United States 

Department of 

Agriculture

Food Safety and 

Inspection Service

United States 

Department of 

Agriculture

Food Saftey and Inspection Service
Food defense is putting 

measures in place that reduce 

the chances of someone intentionally 

contaminating the food supply in order to harm 

people, disrupt our economy, or ruin your business. 

Unfortunately, the things you do to keep food safe may 

not be adequate to defend against malicious acts. This 

brochure outlines measures you can take to protect 

your customers and your livelihood. 

Who Might Tamper With Food Products?

As a business owner, you must be alert to a potential 

attack against your business. Anyone is capable of 

hurting or disrupting your business. An attack can 

originate from within or from outside your facility. An 

attacker could even pose as one of the following:

√ Customer or potential customer

√ Truck driver making deliveries

√ Salesperson visiting your business

√ Utility representative

√ Contractor doing repairs or performing services

Keep in mind that a current or former employee who 

has a grudge against you or your business could also 

pose a danger.

Why Develop a Food Defense Plan?

A Food Defense Plan Will Help You:

√ Identify steps to keep food in your facility safe 

and secure

√ More quickly respond to and recover from an 

emergency

√ Provide a safe product to your customers, 

maintain a secure working environment for your 

employees, and protect your business

In today’s environment, many customers want their 

suppliers to have a food defense plan. USDA’s Food 

Safety and Inspection Service (FSIS) has created this 

brochure to give owners and operators of slaughter and 

food processing facilities a practical approach to developing their own food defense plan.

Step 1 – Conduct a Self-Assessment

Take some time to review the food defense measures 

suggested below. Check (√) those that you currently 

have in place in your operation.

Food defense measures 

for OUTSIDE your building

Measures are taken to identify people/vehicles 

entering the plants premises

Doors and other openings are secured during nonoperating times

Emergency exits have self-locking doors and/or 

alarms to prevent unwanted entry

Access to water wells and water storage areas are 

restricted

Visitors, guests, and other non-employees (e.g., 

contractors, salespeople, truck drivers) are restricted to non-product areas unless they are 

escorted

Storage areas for dangerous products/chemicals such as pesticides, industrial chemicals, 

and cleaning materials are restricted or locked

Restricted areas are clearly marked

Slaughter and Processing Security

Slaughter/Processing areas are restricted to designated employees

Supplies and ingredients are examined for tampering 

before use

Trace-back and trace-forward records are maintained in case of product recall

Storage Security

Access to ingredient and finished product storage is 

limited to designated employees

Security inspections of storage areas are conducted 

regularly

Inventory records are checked for unexplained additions or withdrawals

Food defense measures 

for SHIPPING and RECEIVING

Trailers are locked and/or sealed when not being 

loaded or unloaded

Loading and unloading of trucks are monitored by a 

company employee

Products are checked for signs of tampering 

Advance notification from suppliers (by phone, 

e-mail, or fax) is required for all incoming deliveries

What Is Food Defense and What Can You Do?

Food defense measures 

for INSIDE your building

The building has working security cameras, 

if applicable

The building has an alarm system that is tested 

regularly

Visitors/customers are asked to sign in, provide 

identification, and are escorted
Food defense is putting 

measures in place that reduce 

the chances of someone intentionally 

contaminating the food supply in order to harm 

people, disrupt our economy, or ruin your business. 

Unfortunately, the things you do to keep food safe may 

not be adequate to defend against malicious acts. is 

brochure outlines measures you can take to protect 

your customers and your livelihood. 

Who Might Tamper With Food Products?

As a business owner, you must be alert to a potential 

attack against your business. Anyone is capable of 

hurting or disrupting your business. An attack can 

originate from within or from outside your facility. An 

attacker could even pose as one of the following:

√ Customer or potential customer

√ Truck driver making deliveries

√ Salesperson visiting your business

√ Utility representative

√ Contractor doing repairs or performing services

Keep in mind that a current or former employee who 

has a grudge against you or your business could also 

pose a danger.

Why Develop a Food Defense Plan?

A Food Defense Plan Will Help You:

√ Identify steps to keep food in your facility safe 

and secure

√ More quickly respond to and recover from an 

emergency

√ Provide a safe product to your customers, 

maintain a secure working environment for your 

employees, and protect your business

In today’s environment, many customers want their 

suppliers to have a food defense plan. USDA’s Food 

Safety and Inspection Service (FSIS) has created this 

brochure to give owners and operators of slaughter and 

food processing facilities a practical approach to developing their own food defense plan.

Step 1 – Conduct a Self-Assessment

Take some time to review the food defense measures 

suggested below. Check (√) those that you currently 

have in place in your operation.

Food defense measures 

for OUTSIDE your building

Measures are taken to identify people/vehicles 

entering the plants premises

Doors and other openings are secured during nonoperating times

Emergency exits have self-locking doors and/or 

alarms to prevent unwanted entry

Access to water wells and water storage areas are 

restricted

Visitors, guests, and other non-employees (e.g., 

contractors, salespeople, truck drivers) are restricted to non-product areas unless they are 

escorted

Storage areas for dangerous products/chemicals such as pesticides, industrial chemicals, 

and cleaning materials are restricted or locked

Restricted areas are clearly marked

Slaughter and Processing Security

Slaughter/Processing areas are restricted to designated employees

Supplies and ingredients are examined for tampering 

before use

Trace-back and trace-forward records are maintained in case of product recall

Storage Security

Access to ingredient and nished product storage is 

limited to designated employees

Security inspections of storage areas are conducted 

regularly

Inventory records are checked for unexplained additions or withdrawals

Food defense measures 

for SHIPPING and RECEIVING

Trailers are locked and/or sealed when not being 

loaded or unloaded

Loading and unloading of trucks are monitored by a 

company employee

Products are checked for signs of tampering 

Advance notication from suppliers (by phone, 

e-mail, or fax) is required for all incoming deliveries

What Is Food Defense and What Can You Do?

Food defense measures 

for INSIDE your building

e building has working security cameras, 

if applicable

e building has an alarm system that is tested 

regularly

Visitors/customers are asked to sign in, provide 

identication, and are escorted