Warehousing Management

This guidance is designed as an aid to operators of food establishments (i.e. firms that produce, process, store, repack, relabel, distribute, or transport food or food ingredients or that prepare or distribute food at retail).  It identifies preventive measures that they can take to minimize the risk that food under their control will be subject to tampering or criminal or terrorist actions. It is relevant to all sectors of the food system (i.e., from farm-to-table), including farms, aquaculture facilities, fishing vessels, producers, transportation operations, processing facilities, packing facilities, warehouses, and retail and food-service establishments.  Operators of food establishments are encouraged to review their current procedures and controls in light of the potential for tampering or criminal or terrorist actions and make appropriate improvements.  This guidance is designed to focus operators sequentially on each segment of the farm-to-table system that is within their control, to minimize the risk of tampering or criminal or terrorist action at each segment.  Implementing enhanced preventive measures requires the commitment of management and employees to be successful and, therefore, both should participate in their development and review.
Finished Products
Food establishments should consider:
Security of finished products

• keeping track of finished products
• investigating missing or extra stock or other irregularities outside a predetermined normal range of variation and alerting local law enforcement about unresolved problems, when appropriate
• ensuring that public storage warehousing and shipping (vehicles and vessels) practice appropriate security measures (e.g., auditing for compliance with food security measures that are contained in contracts or letters of guarantee)
• performing random inspection of storage facilities, vehicles, and vessels
• requesting locked and sealed vehicles/containers/railcars and providing the seal number to the consignee (remember to consult any relevant federal, state or local fire or occupational safety codes before making any changes)
• advising sales staff to be on the lookout for counterfeit products during visits to customers and alerting management if any problems are detected
• evaluating the utility of finished product testing for detecting tampering or criminal or terrorist activity
• monitoring closely the serving of foods in open display areas (e.g. salad bars, open bulk containers)

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