Security efforts should also focus on the most vulnerable aspect of a food plant’s production operation. Though the vulnerability of each operation is site specific, here are some common areas on which to focus:
Receiving/Shipping Areas: Places where liquid and dry bulk ingredients and products are both received and shipped
Storage and Warehouse Areas: Silos and storage containers where bulk ingredients are stored, including liquid, dry, and solid ingredients
Ingredient Mix and Preparation Areas: Locations where the blending of dry and liquid ingredients is preformed
Mixing, Blending, Grinding Areas: Locations where the product is being reformed and/or combined with other products or ingredients