Food Security Planning and Inspections

A food security program will help protect customers and employees from vulnerability to terrorist threats and criminal acts of food tampering. Improving food security may reduce threats to public health, business, liability and can prevent food tampering that may result in serious economic consequences for a business.



  • Establish a food security plan with procedures to carry out these checklist items that are appropriate for your establishment
  • Maintain employee illness reports.
  • Train personnel in food security.
  • Train personnel in what to do if they encounter a product tampering incident.
  • In case of an emergency, personnel know whom to contact:
  • Person In Charge
  • Police/Fire (911)
  • Utilities
  • Local Public Health Department


  • Require employment applications.
  • Check employment references.
  • Personnel receive food security training when they are hired.
  • Restrict food preparation, food storage areas and food records to authorized personnel.
  • Prohibit employees from bringing personal items into food preparation areas.
  • Encourage employees to report illnesses and not work when they are sick.
  • Restrict customers to public areas.
  • Restrict contractors to work areas.
  • Monitor contractors and vendors while they are at the food facility.


  • Purchase products from reputable, commercial suppliers.
  • Maintain purchase records for product trace back and recalls.
  • Accept only products delivered in clean and secure transport vehicles
  • Monitor products while on the loading dock.
  • Inspect products for tampering prior to preparation or services.
  • Prepare food items by personnel trained in food safety and food security procedures.
  • Use drinkable water for rinsing and for preparing food items
  • Monitor salad bars, and self-serve carts by staff to prevent contamination and product tampering.


  • Lock doors opening onto the loadingdock when not in use.
  • Monitor all truck shipments.
  • There is proper lighting for all areas at the facility.
  • Lock and label hazardous chemicals including any pesticides in a secure area.
  • Restricted areas are marked “Employees Only”.
  • Restrict use of store keys to authorized people.
  • Monitor for unusual activity or packages.
  • Operate security cameras and alarms as appropriate for high