• 

United States Depart ment of Agriculture 

Verify inbound trucks for seal integrity, seal number, 

KEEP AMERICA’S

and shipping location.

Examine incoming products and their containers for 

evidence of tampering or adulteration.

Examine product labeling and packaging to make 

sure it is consistent with what is normally received.

Develop a procedural checklist for incoming and 

outgoing shipments.

Check food for unusual odor or appearance.

Seal all outgoing shipments with tamper-evident, 

numbered seals and list on shipping documents.

 Report

In the event of a food defense emergency, contact 

your local law enforcement agency first.

Develop an internal reporting system and request 

reiview by key management, who are trained to 

assess a food defense incident.

Be aware of and report any suspicious activity 

to appropriate authorities (e.g., unscheduled 

maintenance, deliveries, or visitors should be 

considered suspicious).

Trace forward: FSIS-regulated establishments, 

shippers, and carriers should have systems in place 

to quickly and effectively locate products that have 

been distributed to wholesalers and retailers.

Trace backward: Retailers, wholesalers, carriers, 

and others who have received products from FSISregulated establishments should be able to identify 

the sources of the products quickly and efficiently.

Transporters

 Verify

Establish procedures to check product load 

periodically during transit to ensure its integrity has 

not been compromised. For example, use weigh 

station stops as an opportunity to check products.

Establish action plans for emergencies such as 

breakdowns or being followed, and for reporting 

criminal activity.

Educate drivers to take appropriate precautions on 

the road (e.g., do not pick up hitchhikers, do not 

discuss the nature of cargo at stops, be aware of 

surroundings, and lock vehicles when unattended).

Require drivers to secure vehicles during breaks, 

meal stops, overnight stays, etc.

Hold drivers accountable for taking security 

measures to prevent contamination of products.

Use rail boxcars, trailers, and containers dedicated for 

food products.

Lock trucks, trailers, and containers being stored in 

train yards for any length of time.

Inspect locks/seals on boxcars at pull and place.

Retailers & Restaurants

 Protect

Prevent unauthorized access to food preparation and 

storage areas.

Monitor self-serve food areas for evidence of 

tampering.

Restrict access to compressor rooms.

Check the entire facility where an intruder could 

remain unseen after work hours.

Require delivery personnel to sign a logbook and 

present photo ID.

Restrict access to chemical storage areas.

Install backflow devices for water systems.

Identify alternate sources for power and potable 

water during emergencies where these systems have 

been compromised.

Ensure that trash dumpster lids are locked during 

non-working hours.

Restrict access to air circulation systems.

Keep roof hatches and receiving dock doors locked 

from the inside.

Instruct employees on how to handle and report 

suspicious or threatening telephone calls or 

customer behavior.

Contacts 

Significant Incident Preparedness and Response Staff 

(SIPRS) 24-Hour Emergency Response: 1-866-395-9701 

SIPRS@usda.gov

Small Plant Help Desk: 1-877-374-7435 

InfoSource@usda.gov

SIPRS Food Defense Support: 1-202-690-6523 

FoodDefense@usda.gov

USDA Meat and Poultry Hotline: 1-888-674-6854 

Federal Bureau of Investigation (FBI) Headquarters 24-

Hour Response: 1-202-324-3000 

FSIS Office of Investigation, Enforcement and Audit 

Regional Contact: 

Local Police: 

Sheriff:

Local FBI: 

Local Fire Department: 

Local Health Department: 

State Health Department: 

Food and Drug Administration (FDA) Emergency Line:

Are you prepared for a food defense 

emergency?

For more food defense resources, go to: 

https://www.fsis.usda.gov/fooddefense

January 2020 

FOOD SAFE

Food Safety and Inspection Service 

USDA is an equal opportunity provider, employer, and lender. 

KAFS Brochure (CMYK - JAN 23 2020 - Corrected).indd 1 1/23/2020 1:44:25 PM 
 

 

 

 

 

 

 

 

L PROCESSING 

PLANT 

"' 

••• • 

✓ ~ 

✓ 

✓ 

✓ 

✓ 

✓ 

✓ 

✓ 

✓ 

✓ 

n D fl 

An Evolving Threat Landscape

The food system within the United States continues 

to increase in complexity, diversity, and reliance 

upon interconnected domestic and global systems. 

Concurrently, the threat landscape and potential sources 

of intentional adulteration continue to evolve and 

increase in complexity, which could ultimately have a 

powerful impact on public health and the economy. 

Ensuring safe food from production to retail is vital to 

protecting public health. This guidance is designed to 

assist transporters, warehouses, distributors, retailers, 

and restaurants with enhancing their security measures 

to protect the food supply from contamination due 

to criminal or terrorist acts. We recognize that not 

all guidelines will be applicable or practical for every 

establishment.

FOOD DEFENSE

 Plan

Identify a food defense management team.

Develop a food defense plan for transportation and 

storage operations.

Assess and identify vulnerable points of 

contamination. A flow diagram for your product’s 

point of origin to its final destination, including all 

shipping modes and routes, can be a helpful tool in 

your assessment.

Your food defense plan should include:

 Procedures for handling threats or actual cases of 

 product tampering.

 Procedures for safe handling, separation, and 

 disposal of contaminated products.

 Procedures for evacuation of the facility.

Methods to check and document condition of 

 product and packaging upon receipt.

 Policy and procedures for rejection of suspicious 

 packages and products.

 Procedures for accepting deliveries after hours.

 Updated list of contacts for local, State, Federal, 

 Homeland Security, and public health officials.

 Procedures to notify appropriate authorities if a 

 suspicious event occurs.

 Map of locations of entry and exit points available to 

 emergency personnel.

 Strategy for communicating with the media (e.g., 

 spokesperson, press statements).

 Screen and Educate

Conduct appropriate background and criminal checks 

and verify references on all potential employees 

(including contract, temporary, custodial, security, 

and seasonal workers).

Any personnel without background checks should 

be under constant supervision, and their access to 

sensitive areas of the facility should be restricted.

Provide training for employees on food defense 

practices and on how to remain vigilant.

Define and implement controls to prevent product 

contamination during transport and storage.

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

maritime, rail) and storage/warehouse facilities have 

a security program in place.

Have a system in place to identify and track your 

product during transportation or distribution (e.g., 

use of tamper-resistant 

seals corresponding to 

specific shipments and their 

documentation, use of a 

Global Positioning System, 

etc.).

Consider including specific 

security measures in 

purchasing and transport 

contracts, and verify that 

those measures are being 

implemented.

Develop and implement a 

food defense plan and train 

each team member in all 

provisions of the plan.

Conduct drills regularly 

to test and verify the 

effectiveness of the plan.

Review plan policies and 

procedures at least annually.

Promote ongoing security consciousness and the 

importance of security procedures.

Train appropriate personnel in security procedures 

for delivery of incoming mail, supplies, and 

equipment.

Encourage employees to report any suspicious 

activities or behavior, such as signs of possible 

product tampering.

Ensure employees know emergency procedures and 

contact information.

 Secure

Escort visitors at all times and require a positive 

indentification (ID) system for all employees at your 

facility.

Collect company-issued IDs and keys, and change 

lock combinations when an employee is no longer 

employed by the company.

Secure and restrict access to facilities, vehicles, 

locker rooms, and all storage areas (e.g., with alarms, 

cameras, locks, fences, etc.).

Designate specific entry and exit points for people 

and vehicles.

Secure all access and exit doors, vent openings, 

windows, outside refrigeration and storage units, 

trailers, and bulk storage tanks.

Secure and restrict access to water supply and air 

flow systems.

Ensure adequate lighting in perimeter areas.

Handle incoming mail in an area of the facility that is 

separate from food handling, storage, or preparation 

areas.

 Monitor

Monitor employees for unusual behavior (e.g., 

staying unusually late, arriving unusually early, taking 

pictures of the establishment, or removing company 

documents from the facility).

Purchase all food ingredients, food products, and 

packaging materials only from known, reputable 

suppliers. Require letters of guarantee, if possible.

Require advance notification from suppliers for all 

incoming deliveries, including shipment details, 

driver’s name, and seal numbers.

Require locked or sealed vehicles for delivery.

Review the shipping documents to ensure they 

are consistent with the order, and only accept the 

number of cases indicated.

Do not accept products known or suspected of being 

adulterated.

Require a supervisor or other agent of the owner to 

break seals and sign the trucker’s log book, noting on 

the bill of lading any problems with the condition of 

the product.

Document the broker, seal numbers, and truck or 

trailer number.

Have a system in place to ensure the integrity of 

product when the seal will need to be broken prior to 

delivery due to multiple deliveries or for inspection 

by government officials.

Supervise off-loading of incoming products, 

ingredients, packaging, labels, and product returns.

General Guidelines

KAFS Brochure (CMYK - JAN 23 2020 - Corrected).indd 2 1/23/2020 1:44:26 PM