Step one in developing a food defense plan
Production Agriculture
Food Processing
Retail Food Sales

Food Defense focuses on protecting the food
supply from intentional contamination.

Food Safety (HACCP) and Biosecurity focus
on protecting the food supply from
unintentional contamination. They help
with, but are not a substitute for food
defense.

Disgruntled employee/former employee

Contract or temporary employee

Members of extremist groups

Truck driver

Affiliate of a competing facility

Visitor to facility

Biological Agents:

Chemical Agents:

Radiological Agents: Injure externally
Injure by causing
disease, or producing toxin.
Injure through toxicity
to biological systems, or chemical burns to
tissue.
(radiation burns) or internally (organ damage).

Incubation period/delayed effect

Highly effective


History of use
Available (easily produced in adequate
quantity)

Low traceability
Consider how a chemical might be
“delivered” as an intentional contaminant:

Directly added during production process

Added to ingredients at the supplier level

Indirect addition during the production
process(ex. Cleaning supplies or pesticides,
packaging materials)
Consider how a disease might be “delivered”
as an intentional contaminant:
Aerosol (airborn)
 Directs contact (including reproductive)
 Fomite (contaminated object)
 Oral (feed or water)
 Vector-borne (insect transmission)
 Zoonotic (transmission between humans and
animals)

Consider how a microbiological agent
might be “delivered” as an intentional
contaminant:

Directly added to finished product

Indirect addition to environment or finished
product (ex. Listeria)

USDA – Pre-harvest Security Guide

USDA/Food Safety and Inspection Service –
Developing a Food Defense Plan for Meat
and Poultry Slaughter and Processing Plants

Food and Drug Administration – Guidance for
Industry, Food Producers, Processers, and
Transporters: Food Security Preventative
Measures Guidance
1.
Is your outside perimeter secure?
2.
Is access within your operation limited?
3.
Are your processes secure?
4.
Is your shipping and receiving secure?
5.
Do you have an inventory system for stored
materials?
6.
Is access to your water supply limited?
7.
Is mail opened away from sensitive areas?
8.
Do you have screening and training
procedures for your workforce?
9.
Is access to sensitive areas limited?