Doc no.

PR-S-01
SIMPLY FRESH PVT LTD Issue No: 01
Rev No: 01
Issue Date:
Sop: Food Defense Revision Date:

PURPOSE: To devise a program for food defense practices followed in the unit.

RESPONSIBILITY:
Dr. Satyaprasad.M is responsible for effective implementation of the program.
All associates are responsible to follow the procedure of ensuring food defense in the unit.

PROCEDURE:
General
 The Food Safety team in the unit has been assigned with responsibilities to manage the food defense
requirements in the unit
 Food defense checklist and specific threat assessment checklist have been prepared to monitor the risk to
food defense in the unit.
 These are re-analyzed by Food safety team every 1 year and any abnormality noticed is immediately
informed to Dr. Satyaprasad.M. The food safety team meets at the earliest and analyze the root cause and
take steps to initiate appropriate corrective action as per the procedure for corrective and preventive action.
 The risk assessment is also reviewed whenever a new risk emerges (e.g. a new threat is identified) or when
an incident occurs, where food defense is implicated.
Facility, Building and Property security
 Visitors report at the security post and sign in the visitor’s register.
 The visitor is made aware of the plant rules before he enters the premises.
 The visitor is always accompanied by a permanent associate during his stay.
 The main entrance to the unit is always under security inspection.
 Report of any unusual activity is immediately investigated.
 Round the clock security is provided.
Employees
 Background check is performed on all employees prior to employment.
 Employees are trained to recognize food safety and security threats and report problems to immediate
supervisor.
 There is separate place to store personal belongings for employees. No personal belonging is taken into the
process area.
 Emergency list of contacts is maintained on site and is accessible to all.
Receiving
 Raw materials are received from Greenhouses.
 Packaging materials are purchased from approved suppliers.
 Proof of identification is asked from unknown delivery people.
 All packaging materials are inspected for damage upon delivery and checked against invoice.
 These are stored as soon as possible in the designated location, after any delivery.
Storage of raw materials and finished products
 Store food and non-food items separately. Keep all items secure.
 Doc no. PR-S-01
SIMPLY FRESH PVT LTD Issue No: 01
Rev No: 01
Issue Date:
Sop: Food Defense Revision Date:

 Lock all storage areas when unattended.

Processing practices
 Establish standardized procedures for processing and personal hygiene, and train employees in these
procedures. Routinely check that procedures are followed through internal audit.
Cleaning Practices
 Follow manufacturer’s instructions on use of cleaners and sanitizers.
 Use only chemicals approved for use in a food establishment.
 Perform cleaning and sanitation as per the specified frequency.
Chemical Storage
 Keep timely and accurate inventory of chemicals.
 Investigate missing stock or other irregularities immediately.
 Secure chemical storage areas always by lock and key.
 Discard old chemicals as instructed on the label.
 No pest control chemical is stored inside plant premises.
 The activities of pest control personnel are monitored by plant personnel at the time of pest control
inspection and spraying activities.
Data Security
 Restrict access to computer process control systems for critical data systems to those with appropriate
clearance.
 Firewall and updated anti virus system are installed in the computer network.
Utilities
 Potable water source in the site is the water tank, which is kept under lock and key.
 Water potability is tested annually from NABL accredited laboratory.

DOCUMENTATION:
Food Safety Team
List of Emergency Contacts
Food defence checklist
Food Defence Specific threat assessment checklist
Visitors register
Associate induction record
Associate background check record

REVISION HISTORY:
Revision no Issue date Summary of change
00 01/09/2020 New Document