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 might 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 food defense measure for inside your building 

“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. An easy way to develop your 

food defense plan can be found on FSIS’ Web site 

(www.fsis.usda.gov/Food_Defense_&_Emergency_

Response/Security_Guidelines/index.asp). You will 

find a helpful resource guide called “Developing a 

Food Defense Plan for Meat and Poultry Slaughter 

and Processing Plants.” You also can order a copy of 

the guide by calling (301) 344-4757 

(8:00 a.m. – 4:00 p.m. Eastern Time). 

This resource guide offers more 

detailed information about food 

defense measures. 

Step 3- Implement Your Food Defense Plan

Now that you have developed a food defense plan, 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: 

Call FSIS toll-free at 1-800-233-3935 

 OR 

AskFSIS at http://www.fsis.usda.gov and from the 

“I want to”...list, click on “ask FSIS an InspectionRelated Question.”

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

• American Meat Institute at 

http://www.meatami.com

• National 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

What do I do if there is an emergency or I think that 

a food product has been tampered with?

In an emergency, your first step always should be to 

contact local law enforcement – dial 911. Then contact 

one of the following:

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

for meat, poultry or egg products

Food and Drug Administration 24-hour emergency 

number 1-866-300-4374 for food products not listed above

USDA is an equal opportunity provider and employer.

Food defense measures to 

protect premises from people 

who intend to do harm

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.).

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
Food defense is putting 

measures in place that reduce 

the chances of someone intentionally 

contaminating the food supply in order to kill or hurt 

people, disrupt our economy, or ruin your business. 

Unfortunately, the things you do to keep food safe 

might 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 also could 

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,

√ will help you respond to, and recover from, an 

emergency, and

√ will help you 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 with an employee.

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 regularly 

checked.

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.

You, or one of your employees, watch while trucks 

are loaded or unloaded.

Check products for 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.