Scribd Logo
Upload

Welcome to Scribd!

  • Food Defense Procedure For La Sabana Plastic Containers

    Uploaded by

    ScribdTranslations
    2 views5 pages
    This document establishes the general lines of a food defense plan for a plastic packaging plant. The plan includes an assessment of vulnerabilities, the development of preventive measures and the implementation of the plan through the assignment of responsibilities, training of personnel, periodic tests and annual audits. The ultimate goal is to reduce the risk of food adulteration through access controls, surveillance and emergency protocols.

    Original Description:

    This document establishes the general lines of a food defense plan for a plastic packaging plant. The plan includes an assessment of vulnerabilities, the development of preventive measures and the implementation of the plan through the assignment of responsibilities, training of personnel, periodic tests and annual audits. The ultimate goal is to reduce the risk of food adulteration through access controls, surveillance and emergency protocols.

    Original Title

    Food Defense Procedure for La Sabana Plastic Containers

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document establishes the general lines of a food defense plan for a plastic packaging plant. The plan includes an assessment of vulnerabilities, the development of preventive measures and the implementation of the plan through the assignment of responsibilities, training of personnel, periodic tests and annual audits. The ultimate goal is to reduce the risk of food adulteration through access controls, surveillance and emergency protocols.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    2 views5 pages

    Food Defense Procedure For La Sabana Plastic Containers

    Uploaded by

    ScribdTranslations
    This document establishes the general lines of a food defense plan for a plastic packaging plant. The plan includes an assessment of vulnerabilities, the development of preventive measures and the implementation of the plan through the assignment of responsibilities, training of personnel, periodic tests and annual audits. The ultimate goal is to reduce the risk of food adulteration through access controls, surveillance and emergency protocols.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 5

    Food defense procedure for plastic containers from the savanna

    1. AIM

    Establish clear guidelines to identify and implement necessary mechanisms to provide


    evidence of the conformity of the monitoring and measurement devices that intervene in
    the measurement of variables of our products.

    2. SCOPE

    This procedure begins with the identification of the equipment used in the different
    production processes, including equipment used in the laboratory and ends with its
    maintenance, calibration and/or verification.

    1. DEFINITIONS

    2. GENERAL CONDITIONS

    START OF THE FOOD DEFENSE PLAN The start of the plan begins by defining those
    responsible and their functions, asking the following question. It is important to keep this
    information confidential, so that this procedure does not serve as a guide for future
    attacks. Finally, a yes will be defined alert system identifying vulnerabilities and control
    measures.
    The planning of a Food Defense Plan is based on three processes: 1.- Evaluation 2.-
    Preparation. 3.- Start-up
    FoodDefense8.png

    1.- EVALUATION 1.1 I will define the work team and the person responsible for the Plan.

     The work team will be interdisciplinary.


     The person responsible for the Plan will have demonstrable knowledge on the
    subject and will report directly to the General Directorate.
    1.2. Identify threats.

     Internal: dissatisfied or resentful employees, temporary employees, subcontractors


    (cleaning, maintenance, gardening staff, etc.), are the most dangerous as they
    know the facilities well and have easy access to the facilities.
     External: organized groups (activists, terrorists), transporters, visitors, competing
    companies.

    1.3. External security. What food defense measures exist in your plant to defend the
    exterior of the building?

     Perimeter.
     Outdoor luminaire
     Access control of people and vehicles.
     Windows
     Locks
     Doors and gates

    1.4. Internal security. Does your establishment have security measures inside the
    facilities?

     Video surveillance system (Cameras)


     Alarm
     There are restricted access areas
     Computer control system.

    1.5. Process security. What security measures do I have in my production process?

     Line surveillance.
     Verification of non-tampering of ingredient packages.
     Traceability
     Finished product registration

    1.6. Storage security. Is there a security procedure in storage areas?

     It is a limited access area.


     The ingredients warehouse is a limited access area.
     The chemical warehouse is a limited access area.
     Limited access areas are closed.
     Inventories are made.
     There is a procedure for collecting and sending loads.
     There is a procedure to control the disposal of hazardous substances.
    1.7. Security in offices and common areas. What security measures do I have in offices and
    common areas?

     Restricted access to certain areas such as laboratories, Quality Departments,


    Financial, HR, R&D
     Alarms
     Safes

    1.8. Access control. What security measures do I have for access control?

     There is an access control procedure for people: workers, contractors, suppliers,


    visitors.
     There is a vehicle access control procedure.

    1.9. Control of water and ice. What safety measures do I have to control water and ice?

     Controlled and restricted access to water tanks, water, treatment plants, wells
     Water facilities, wells, etc. are periodically inspected.

    1.10. Security in correspondence and parcels. What security measures do I have for
    handling correspondence?

     Correspondence handling is carried out in an area far from productive areas.


     There is a specific protocol for handling suspicious correspondence or packages.

    1.11. Staff safety. What security measures do I have to ensure that staff comply with
    security standards?

     Background checks for staff, hires


     Safety training
     Employee and contractor access control
     I have a visible method to identify staff
     Managers know what personnel they have on each shift
     box office
     Entry of personal items is not allowed on the floor.
     Clothes do not leave the facility.

    2.- PREPARATION Once the most vulnerable aspects of our plant and our process have
    been identified, we will identify preventive measures to reduce vulnerability to a
    minimum. At a minimum we must treat:

     Process Safety
     Storage Safety
     Safety of what is sent and what is received
     Safety of Water and Ice.

    3.- START-UP 3.1. Assignment of responsibilities.

     Overall responsibility for the plan will be assigned to a single employee who
    understands the security requirements.
     Each employee will have their responsibilities defined and documented

    3.2. Staff training.

     Operator training must contain access control procedures, entry into restricted
    areas, protection of critical components, and procedures for reporting suspicious
    activities.
     Raising awareness about the threat of adulteration and its possible consequences
    will help us increase the effectiveness of the plan.

    3.3. Quarterly tests of the Plan.

     We will carry out plan verification tests at least quarterly and document them.

    3.4. Annual audit of the Plan.

     A complete audit of the plan will be carried out at least once a year.
     The plan must be modified and evaluated whenever there is any change in the
    company: incorporate a new process line, change, change supplier.

    3.5. Emergency contacts.

     There must be an updated list of contacts who will be contacted in case of an alert.
    In addition to emergency contacts at the plant, this will include those from the
    emergency, health and safety departments at the local, provincial and national
    level.

    3.6. Food recall procedure

     Establish a product withdrawal plan in case of an alert. It may already be


    established in HACCP

    4. ALERT Initiative It is an initiative generated by the FDA aimed at raising awareness in


    food defense preparation.

     Assure
     Look
     Employees
     Reports
     Threat

    You might also like