Table of Contents:

Record Keeping

Record keeping starts with developing and writing the food defense plan. Establishments will want to have at least two copies of the food defense plan: one that will be kept in the food processing facility and one that will be kept offsite in the event that an intentional contamination or other emergency occurs and the team does not have access to the facility. The food defense plan will include the food defense team, vulnerability assessment with justification, mitigation strategies with documentation of implementation and justification, and monitoring procedures, including frequency, corrective actions, and verification activities. The second part of record keeping, which should be kept in a separate notebook or file in the facility, would include records relating to monitoring activities, corrective actions, and verification. Records have to be maintained for 2 years to comply with US government regulations; however, records must be accessible within 24 h when requested by regulatory agencies. Examples of methods for retaining records include keeping the original document, scanning the original document into an electronic database, or collecting data in an electronic form.


Federal Register. 2016. Mitigation Strategies to Protect Food Against Intentional Adulteration: Final Rule. 81(103) part IV, May 27, 2016.

FDA. 2014. Vulnerability Assessment Software. Accessed 2/22/14 at: .

FSIS. 2008. Developing a Food Defense Plan for Meat and Poultry Slaughter and Processing Plants. United States Department of Agriculture Food Safety and Inspection Service. Hollingsworth, P., 2002. Hot topics address terrorism, fickle consumers, and obesity. Food Technol. 58 (8), 48, 50-52.

Lorenzen, C.L., Hendrickson, M.K., Weaber, R.L., Clarke, A.D., Shannon, M.C., and Savage- Clarke, K.L. 2010. Food Defense: Protecting the Food Supply From Intentional Harm. University of Missouri Extension MP912.

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