Industry Self-Assessment Checklist for Food Security

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Industry Self-Assessment Checklist for Food Security It is vital that all food slaughter and processing establishments, and all import, export, and Identification Service establishments take steps to ensure the security of their operations. USDA’s Food Safety and Inspection Service (FSIS) created this self-assessment instrument to provide a tool for establishments to assess the extent to which they have secured their operations. The contents of the instrument are based primarily on the food security guidelines that FSIS published in 2002, Food Security Guidelines for Food Processors, available at www.fsis.usda.gov. Those guidelines identify security measures that establishments can adopt to enhance the security of their operations. The checklist consists of the following (9) sections: I. Food Security Plan Management II. III. IV. Outside Security Inside Security Slaughter and Processing Security V. Storage Security VI. VII. VIII. IX. Shipping and Receiving Security Water and Ice Supply Security Mail Handling Security Personnel Security To use the checklist, read each question under each section and check the response that best describes the food security practice in the establishment. If a question is not applicable, check “N/A.” For example, if an establishment only conducts processing activities, then questions that ask about live animals or slaughter operations would not apply. Similarly, if an establishment only conducts import/export inspection activities, then questions related to processing or slaughter would not apply. A “Yes” response for every question is desirable but not expected due to the layering of certain security measures. A “No” answer however, should trigger a critical thought process in establishment operators on what may be a vulnerability or weakness in their food security strategy. They must make risk management decisions on additional 1
security measures they may need to put in place at the particular operational sector/area of the establishment covered by the “No” response. For additional security measures that establishments can take, they may refer to resources and websites listed in Appendix 1. Resources/websites specific to a section or question are shown at the corresponding section/question throughout the checklist for quick and easy reference. “NA” responses should be reviewed periodically to validate them against current operations. The final outcome of this self-assessment should provide establishments with a relative measure of overall security of their operations and guide them in the development and/or revision of their food security strategies. This checklist is one of several outreach efforts by FSIS to assist the industry to enhance the security of its regulated food products. Model food security plans are also being developed for voluntary use by the industry. The Agency is also considering additional measures that may be appropriate to ensure the safety and security of meat, poultry and egg products under certain elevated threat conditions specific to food and agriculture. I. FOOD SECURITY PLAN MANAGEMENT A food security plan is a written document developed using established risk management procedures and consists of specific standard operating procedures for preventing intentional product tampering and responding to threats or actual incidents of intentional product tampering. 1. Does this establishment have a written food security plan Yes No [GO TO QUESTION 4] 2. Which of the following procedures, plans, or information are either included in the food security plan or have been put in place as a result of the food security plan (Check “Yes” or “No” for each item.) Yes No Is there a designated person or team to implement and oversee the food security plan Are members of the food security management team trained in all provisions of the food security plan Are periodic drills conducted on the operational elements of the food security plan Are regular food security inspections conducted to verify key provisions of the food security plan 2
Page 1: U.S. Department of Agriculture Food
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Page 7 and 8: Are procedures in place to check to
Page 9 and 10: Is access to product production/sla
Page 11 and 12: Is a procedure in place to control
Page 13 and 14: 18. Does this establishment allow r
Page 15 and 16: Are identification procedures in pl
Page 17: Center for Infectious Disease Resea

Industry Self-Assessment Checklist for Food Security

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