Food Safety Program © 2005 California Strawberry Commission. All rights reserved. Page 83
U.S. FOOD AND DRUG ADMINISTRATION AND DEPARTMENT OF HEALTH SERVICES
HUMAN ELEMENT-PUBLIC
FDA recommends that food establishment operators consider:
Visitors (for example, contractors, supplier representatives, delivery drivers, customers, couriers, pest
control representatives, third-party auditors, regulators, reporters, tours)
Inspect incoming and outgoing vehicles, packages and briefcases for suspicious, inappropriate or
unusual items or activity, to the extent practical.
Restrict entry to the establishment (for example, checking visitors in and out at security or
reception, requiring proof of identity, issuing visitors badges that are collected upon departure,
accompanying visitors).
Ensure that there is a valid reason for the visit before providing access to the facility—beware of
unsolicited visitors.
Verify the identity of unknown visitors.
Restrict access to food handling and storage areas (for example, accompanying visitors, unless
they are otherwise specifically authorized).
Restrict access to locker room.
FACILITY
FDA recommends that food establishment operators consider:
Physical Security
Protect perimeter access with fencing or other deterrent, when appropriate.
Secure doors (including freight loading doors, when not in use and not being monitored, and
emergency exits), windows, roof openings/hatches, vent openings, ventilation systems, utility
rooms, ice manufacturing and storage rooms, loft areas, trailer bodies, tanker trucks, railcars, and
bulk storage tanks for liquids, solids, and compressed gases, to the extent possible (for example,
using locks, jimmy plates, seals, alarms, intrusion detection sensors, guards, monitored video
surveillance [remember to consult any relevant federal, state or local fire or occupational safety
codes before making any changes]).
Use metal or metal-clad exterior doors to the extent possible when the facility is not in operation,
except where visibility from public thoroughfares is an intended deterrent (remember to consult
any relevant federal, state or local fire or occupational safety codes before making any changes).
Minimize the number of entrances to restricted areas (remember to consult any relevant federal,
state or local fire or occupational safety codes before making any changes).
Secure bulk unloading equipment (for example, augers, pipes, conveyor belts, and hoses) when
not in use and inspect the equipment before use.
Account for all keys to establishment (for example, assigning responsibility for issuing, tracking,
and retrieving keys).
Monitor the security of the premises using appropriate methods (for example, using security
patrols [uniformed and/or plain-clothed], video surveillance).
Minimize, to the extent practical, places that can be used to temporarily hide intentional
contaminants (for example, minimizing nooks and crannies, false ceilings).
Provide adequate interior and exterior lighting, including emergency lighting, where appropriate,
to facilitate detection of suspicious or unusual activities.
Implement a system of controlling vehicles authorized to park on the premises (for example,
using placards, decals, key cards, keyed or cipher locks, issuing passes for specific areas and
times to visitors, vehicles).
Keep parking areas separated from entrances to food storage and processing areas and utilities,
where practical.
Limit poisonous and toxic chemicals in the establishment to those that are required for the
operation and maintenance of the facility and those that are being held for sale.