ZAIQA FOOD INDUSTRIES

Doc No: Draft

Issue No: 01
Issue Date: 03-112015

FOOD DEFENCE PROGRAM

PURPOSE:
This program is established to take measures to protect food and food production
processes from intentional harm.
DEFINATION:
Food Defense is having measures in place to reduce the chances of someone
intentionally contaminating the food supply in order to kill or hurt people, disrupt
our economy, or ruin our business.

SCOPE:
The procedure is applied to all facilities of Zaiqa Food Industries.
RESPONSIBILITIES:
Factory Manager and QA Manager are responsible to review the program on annual
basis in order to check its effectiveness and update the program accordingly.
Floor Incharge / Supervisors are responsible to follow the instructions for visitors
entry in production facility.
Security Guard is responsible to make sure that all necessary details are taken from
visitors and properly recorded in visitors register.

PROCEDURE:
This food defense plan is organized in four sections:
1.
2.
3.
4.

Outside Security Measures.

Inside Security Measures.
Personnel Security Measures, and
Incident Response Security Measures

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ZAIQA FOOD INDUSTRIES

Doc No: Draft

Issue No: 01
Issue Date: 03-112015

1. Outside Security Measures

(Door locks, lighting, monitoring loading/unloading)
GOAL: To prevent unauthorized access by people, or entry of unapproved
materials to the facility.

1.1

Physical Security
i. Plant boundaries are kept clear and secured to prevent unauthorized entry.
ii. Entrances are secure.
iii. Plant perimeter is periodically monitored for suspicious activity.
iv. Outside lighting is present to deter unauthorized activities
v. Other access points such as windows and vents are secured.
vi. Outside storage on the premises is protected from unauthorized access

1.2

Shipping/Receiving Security
i.

Incoming shipments are examined for potential tampering

ii. Incoming and outgoing vehicles are examined for suspicious activity
iii. Loading and unloading activities are scheduled and monitored
iv. Loading area access is controlled and loading is only allowed from dispatch
area gate.
v. Incoming shipments are secured and monitored and unloading is allowed
only from designated points.
vi. Outgoing shipments are locked / sealed

1.3

Mail Handling Security

i.

Mail is handled away from food including ingredients and packaged food product.

ii.

Employees who handle mail are aware of proper handling of suspicious mail.

2. Inside Security Measures

( observations, restricted access)
GOAL: To protect product from intentional contamination throughout the production
process.

2.1

General Inside Security

i. Suspicious packages are reported to appropriate personnel
ii. Restricted areas of the establishment are clearly identified
iii. Previously unattended materials are checked before use

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ZAIQA FOOD INDUSTRIES

Doc No: Draft

Issue No: 01
Issue Date: 03-112015

iv. Unexpected changes in inventory (product or equipment) are reported to

appropriate personnel
v. Emergency lighting is in place
vi. An emergency alert system is identifiable, tested, and reviewed with
emergency contacts (for example, police or fire personnel)

2.2

Processing Area Security

i. Raw material / Ingredients, and packaged product is restricted

ii. Access to processing equipments (like grinding machines, sifters, mixers
etc.) is controlled
iii. Access to process control equipment such as thermometer, pH meter is
restricted
iv. Ingredients are examined for possible tampering
v. Records ensure traceability for one step backward, one step forward and
both

2.3

Storage Security

2.4

Ingredients/Water

i. Access to storage areas is restricted

ii. Stock rotation (first in, first out) is practiced
iii. Labels and packaging materials are controlled to prevent theft and misuse
iv. Periodic examinations for tampering of materials in storage are performed

i. Restrict access to storage tanks for potable water and to water reuse
systems.
ii. Access to lines that transfer water and ingredients are examined and
restricted
iii. Restricted ingredients (for example allergens, preservatives) are controlled
iv. Supplier food safety/security information is requested

2.5

Chemical/Hazardous Material Control Security

i. Chemicals/hazardous materials, including pesticides, cleaning or laboratory
materials, and sanitizers, are in a restricted area and secured by a lock
ii. An up-to-date inventory of hazardous materials and chemicals is
maintained and discrepancies are investigated time to time.
iii. Potentially hazardous waste (biological or chemical) is controlled and
disposed of properly.

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ZAIQA FOOD INDUSTRIES

2.6

Doc No: Draft

Issue No: 01
Issue Date: 03-112015

Information Security
i. Access to sensitive information such as site plans and processing details is
controlled
ii. Access to computer systems is protected through passwords

3. Personnel Security Measures

(Check references, use of visitor log , check IDs)
GOAL: To ensure that only authorized personnel are in the facility at any time

3.1

Employee Security

i. A method to recognize or identify employees in the facility is in place

ii. Background or reference checks are conducted for new hires
iii. Employees have restrictions on what they can bring in or take from the
facility

3.2

Non-employee Security (visitors, contractors, guests,

customers, truck drivers)

i. A log of non-employees entering the establishment is maintained

ii. A method to recognize or identify non-employees in the establishment is in
place
iii. Non-employees are chaperoned on-site
iv. Non-employees are restricted to appropriate areas
v. Non-employees have restrictions on what they can bring in or take from
the facility

3.3

Security Training

i. Awareness training on security measures is provided to new employees.

ii. Refresher awareness training on security measures is offered to employees
on a periodic basis.
iii. Employees are trained to report suspicious activities or unusual
observations.

4. Incident Response Security Measures

( This section of procedure is addressed in Procedure fo Emergency
preparedness Ref: ZFI-SP-020)
GOAL: To respond quickly to a product contamination threat or event using
planned measures

4.1

Investigating Security Concerns

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Doc No: Draft

Issue No: 01
Issue Date: 03-112015

ZAIQA FOOD INDUSTRIES

i.

Have procedures to ensure that adulterated or potentially harmful products

are held.
ii. Customer comments are investigated
iii. Reporting unusual activities is encouraged
iv. Information is available to employees on how to respond to phone or other
threats
v. Employees have the ability to stop activities to minimize a potential
food defense incident
vi. Reported security breaches are investigated

4.2 Emergency Contact Security

i.

Plant personnel contact information is kept up to date

ii. Emergency contact lists are kept up to date

4.3 Other Plan Security

i. A product recall plan is maintained and periodically reviewed (Ref: ZFISP-015)
ii. Key personnel are trained in product recall/withdraw procedures

Prepared By: ___________________

___________________

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Approved By: