Food Retailers - Suggestions for Improving Security

The Canadian Food Inspection Agency (CFIA) has prepared the following suggestions in response to inquiries about enhancing the security of the food supply at the retail level. This information is being provided on an advisory basis, and is based on the HACCP (Hazard Analysis and Critical Control Point) principles of reviewing processes, identifying critical points and potential hazards and addressing possible problems. Notices have also been prepared for food processors and distributors, and for the livestock industry. These are available on the CFIA web site at www.inspection.gc.ca

1. Review your business procedures and physical facility, shipping and distribution systems. Identify and list all relevant areas where you may be vulnerable to a potential sabotage or terrorist attack. Identify and outline control measures for each of these areas.
2. Ensure that your facility has adequate security measures for the physical facility and for employees, including:
   • restricted access to the facility, ingredient, product and chemical storage areas;
   • checks of all restrooms, janitor closets and storage areas on a regular basis for concealed packages or other anomalies;
   • training for employees on security measures;
   • only designated employees allowed in sensitive areas.
   • You may also want to consider monitoring and/or video surveillance systems for display areas that do not have a system in place already.
3. Have procedures in place to ensure the composition and integrity of all products and materials brought into the store. Some tips to follow:
   • know your supply source and ensure that the supplier meets your requirements for control of goods and access to products during production, shipping and distribution;
   • inspect all incoming materials and products for signs of tampering or other anomalies;
   • compare delivery slips/load manifests with orders made by your store;
   • ensure you have the ability to trace back materials to the supplier.
4. Create an emergency response team in your store and develop an action plan in the case of a sabotage or terrorist event, or any other type of emergency. Ensure that this plan includes a procedure to perform trace back and suppliers trace out, and includes lists with 24-hour contact information. Test your plan to make sure that it works and then follow through with any necessary adjustments, employee training or equipment purchases.
5. Ensure that all hazardous chemicals and pesticides are stored in a secure area away from food storage and food display areas. Have safety sheets available for all chemicals on site.
6. Keep a written record of all products returned to the store for refund. Record the individual's name, address etc, and the reason for the return. DO NOT place the product back on the shelf or store it with product destined for the shelf.
7. In the event that there is a suspicion of sabotage or terrorism:
   • call 911 or contact the local police and indicate the concern;
   • where possible, DO NOT MOVE or TOUCH the product/equipment/material;
   • cordon off the area to limit access to the potential hazard;
   • move any employees who were in the vicinity or may have been affected to a secure area away from other people.