4.2.1a EXTERNAL AREAS & PRODUCT SECURITY BASED ON FACTORS THAT MAY AFFECT THE INTEGRITY OF PRODUCTS
FERA ensures the Site is internally, externally and peripherally monitored to protect the integrity of the products.
4.2.1b PRODUCTION FACILITY DESCRIPTION AND DESCRIPTION OF SURROUNDINGS
The property is a single storey terraced light industrial unit of brick build with a profiled metal sheet cladding roof. The unit has a full height roller shutter door, pedestrian entrance and currently has a first floor mezzanine. There is a single WC and small kitchen area as constructed. The eaves height is approximately 4.79 m
The Heybridge Way estate is located just off Lea Bridge Road, closely connecting to the areas of Walthamstow and Leyton.There are also numerous bus routes which pass along Lea Bridge Road, and the property is within walking distance of Lea Bridge station, which is on the Stratford to Bishop’s Stortford overground.Leyton is approximately 7.5 miles North east of central London and 1.5 miles North of Stratford.
Site boundaries are clearly defined and are secured to prevent unauthorised entry, a fence is present with signs installed. Entrances are secured with padlocks and door locks. Unit perimeter is periodically monitored for suspicious activity. Outside lighting is present to deter unauthorised activities. Other points such as windows an shutters are secured. Outside storage on the premises is protected from unauthorised access.
The site was selected as there are several reputable brands including supermarkets and superstores in the vicinity.
4.2.2a PERIMETER, GROUNDS, INTAKE POINTS AND STORAGE AREAS ARE MAINTAINED TO A GOOD ORDER
Site boundaries are clearly defined and are secured to prevent unauthorised entry, a fence is present with signs installed.
Entrances are secured with padlocks and door locks.
Unit perimeter is periodically monitored for suspicious activity.
Outside lighting is present to deter unauthorised activities.
Other points such as windows and shutters are secured
Outside storage on the premises is protected from unauthorised access
4.2.3a FOOD DEFENCE PLAN FOR FERA LTD
Food Defence is having measures in place to reduce the chances of someone intentionally contaminating the food supply in order to kill or hurt people, disrupt an economy, or ruin a business.
By having a Food Defence Plan, we contribute to a safer and more secure food supply. This is in line with our policy to protect public health, our employees, and brand reputation. Additionally our Food Defence and Security Plan helps us:
Reduce the risk of unsafe product and economic loss,
Reduce theft,
Reduce company liability.
Our Food Defence Plan is organised in sections:
External Security Measures
Internal Security Measure
Personnel Security Measures
Incident Response Security Measures
Digital Security
In order to maximise the utility of this policy, this policy undergoes:
Development & Review
Implementation ‘on the ground’
Periodic testing and drills
Annualised Board level reviews
FOOD DEFENCE PLAN
Date of Food Defence Plan Approval
31 January 2024
Review Date
Annualised
Conducted by
Adeel Iqbal (Director)
Location / Site Address
FERA Ltd, Unit 12a Heybridge Way, Leyton, London, E10 7NQ
Location Map
Risks identified from satellite view - railway stations close by, at risk of sound pollution and lots of unidentified persons in the local area.
Outside Security Measures
Site boundaries are clearly defined and are secured to prevent unauthorised entry, a fence is present with signs installed.
Entrances are secured with padlocks and door locks.
Unit perimeter is periodically monitored for suspicious activity.
Outside lighting is present to deter unauthorised activities.
Other points such as windows and shutters are secured
Outside storage on the premises is protected from unauthorised access
Outside Security Measures
These measures are put in place to prevent unauthorised access by people, or entry of unapproved materials to the facility. This includes items such as locks, lighting, monitoring of all areas including loading and unloading bays.
1a) Physical Security
The industrial unit boundaries where the production facility is sited, are clear and secured by fencing to prevent unauthorised entry. There is a fence and CCTV installed and this is regularly inspected and maintained by the property management agency. This agency is readily contactable with their number displayed at the entrance of the industrial park in case of emergency or escalation of concern.
All entrances are secured with locks and monitored by CCTV. There is an additional metal gate that locks the entrance of the unit which is anterior to the main door. The main door is double locked with an insurance approved lock.
The production facility and surrounding area and perimeter is regularly monitored for any suspicious activity and this can be escalated to the local services in case of emergency. There are several nationally reputable companies and food companies operating from the same vicinity who also monitor the periphery.
Outside lighting is present over the main entrance door, fire door and shutter to allow easy identification of individuals and deter unauthorised entry. Access points including vents are all secured. External storage, such as in company vehicles are closely monitored, locked and alarmed. External waste bins are industry standard, externally sourced and also lockable in the event of sensitive waste material being disposed of.
1b) Materials Movement Security
Incoming materials, shipments, deliveries and ingredients, are examined for potential tampering. Incoming and outgoing vehicles are examined for cleanliness and for any suspicious activity during loading and unloading.
Activities for the ingress and egress of materials is where possible, planned and scheduled to ensure appropriate personnel are present. Loading areas, the main shutter access area is controlled with a lock and monitored by CCTV.
Incoming goods are inspected, logged and stored in a designated and locked area. Outgoing shipments are sealed to prevent tamper proofing.
1c) Mail and Post Handling Security
Mail is handled away from food items included ingredients and packaged food products. Any suspicious mail is reported to the postal company delivering the mail.
Physical Security Measures
Physical Security Measures
External Security Tools Physical Security
Ensure proper lighting to monitor the establishment outdoors at night and early morning.
Install self-locking doors and/or alarms on emergency exits.
Ensure the following are secured with locks, seals, or sensors when unattended (after hours/weekends) to prevent unauthorized entry:
Outside doors and gates
Windows
Rood openings
Vent openings
Vehicle doors and hatches
Storage areas
Hose / pump stations
Regularly conduct and document security inspections of storage facilities, including temporary storage vehicles.
Restrict outdoor access to water wells/sources.
Closely monitor loading and unloading of vehicles transporting raw materials, finished products, or other materials used in food processing.
Inspect trucks to detect the presence of any material, solid or liquid, in tanks prior to loading
liquid products. Load only when appropriate. Report/record results.
Control access to loading docks to avoid unverified or unauthorized deliveries.
Require advance notification from suppliers for all deliveries.
Immediately investigate suspicious changes in shipping documents.
Check all deliveries against a roster of scheduled deliveries.
Hold unscheduled deliveries outside establishment premises pending verification.
If off-hour delivery is accepted, require prior notice of the delivery and an authorized person to be present to verify and receive the delivery.
Check less-than-truckload (LTL) or partial load shipments for content and condition.
Require incoming shipments of raw product, ingredients, and finished products to be sealed with tamper-evident or numbered, documented seals and verify the seals prior to entry. Reject if seals are broken or missing.
Select transportation companies and suppliers with consideration of security measures that they use.
Examine returned goods at a separate location for evidence of tampering before salvage or use in rework.
Maintain records of disposition of returned goods.
Require drivers or delivery personnel to provide identification, preferably with a photo ID. Record names.
Minimize the time a truck is unlocked during loading or delivery.
Shipping / Receiving Security
Incoming shipments are secured with tape
Outgoing shipments are sealed
Mail Handling Security
Mail is handled away from food including ingredients and packaging food products
Employees handling mail are aware of handling suspicious mail
Inside Security Measures
Suspicious packages are reported to the appropriate personnel
Restricted areas of the unit are clearly identified
Inside Security Measures
These measures are put in place to protect food and production from intentional contamination throughout the production process. This helps maintain the fidelity and integrity of the food chain.
2a) General Internal Security Measures
Our food production unit has been designed in a bespoke manner to minimise the risk to food safety. Internal areas are monitored, accessed by authorised individuals, locked and secure. Suspicious items are reported to the management team and reported. Areas are well lit and by compartmentalising production, only certain persons can access various areas.
This makes monitoring effective. Any unexpected changes in inventory are noted, reported and investigated. Emergency lighting is in place and there is a phone to access police, ambulance, fire and emergency services.
2b) Production Area Security
Access to ingredients is restricted and accessed internally. The changing room is entry point to the production area and is monitored and entry is controlled as the area is locked. The changing room has 2 external locked doors (a wooden door & a metal gate door) that are required to pass before entry is gained to this area.
Specialist equipment is deeper in the production unit and only authorised personnel can enter that aspect of the production unit. Records are kept for the movement of ingredients or goods to allow full forward and reverse traceability.
2c) Storage Area Security
Access to storage areas is restricted. The storage area is designed to be in direct view of the reception manager. Stock rotation, First In First Out (FIFO) or First Expired First Out (FEFO) is practiced, only approved suppliers and providers of ingredients in legally compliant packaging.
All items are inspected for tampering and once stored are re-inspected for tampering or adulteration. Any theft or unauthorised movement of goods is reported and investigated.
2d) Ingredients & Water Security
Access to water systems and lines is restricted, piping integrity is periodically checked, any leaks, discoloration or concerns is reported and investigated. Ingredients are examined and access to ingredients is restricted through the use of dedicated locked storage areas and segregation of ingredients to areas where they are needed. Ingredients are soured from approved suppliers.
2e) Chemicals & Hazardous Materials Security
Chemicals, hazardous materials, including cleaning materials and sanitisers are kept in a restricted locked area. This area is at least 2 doors from the clean food production area. Waste is controlled by dedicated bins and external waste disposal as well as contracted waste services. Chemicals / hazardous items are logged and monitored; any discrepancies are investigated.
2f) Information Security
Access to sensitive information is controlled and kept in a monitored administrative area. Largely the company is digitalised and access to computer systems, intranet content is user restricted and password protected.
General Inside Security Measures
Preciously unattended materials are checked before use
Unexpected changed in inventory (product or equipment) are reported to the appropriate personnel
Processing Areas
Access to ingredients is restricted
Ingredients are examined for possible tampering
Records ensure traceability at least one step backward and one step forward or both.
Access to process control and equipment is restricted
Storage Security
Access o storage areas of raw, interim and completed products is restricted
Stock rotation (FIRST IN FIRST OUT) is practiced
Labels and packaging materials are controlled to prevent theft and misuse
Periodic examination for tempering of materials in storage are performed.
Ingredients and Water Security
Access to water systems is restricted
Access to lines that transfer water or ingredients is restricted supplier food safety information is requested
Supplier approval processes are in place
Chemical /Hazardous Waste Control Security
Chemicals / hazardous materials, including cleaning and sanitiser materials are in secured and locked cabinet.
Maintain an up to date inventory of hazardous materials and chemicals is controlled and disposed of properly
Access to sensitive information such as site plans and processing details is controlled
Digital Information Security
Digital Information Security
Our intranet houses sensitive information and data and contains central information crucial to the running of the business. We have selected a secure and certified platform to house the information. We use wix.com
5a) Digital Safety Statement
Wix.com Ltd is a leading cloud-based web development platform with millions of users worldwide. We place security as one of our highest priorities & we strive to implement the highest level security processes and practices across all business units. To help ensure we attain this goal of protecting our users’ personal data, we have invested a great deal of effort in making sure our platform is safe and secure.
These measures are in place to ensure only authorised personnel are in the facility at any time. This includes visitor logs, ID, references, sign in procedures.
3a) Employee / Staff Security
Employees have restrictions on what can activities / food / items can be brought into the facility. This is documented on the intranet and readily available information. Employees are identified and have photographs on a documented portal. ID cards are issues and background checks are performed.
A log on non-employees entering the facility is kept and maintained. A method to recognise / expect non-employees is in place. ID badges are checked and such persons are chaperoned on site. Non-employees are restricted to access only appropriate areas. Non-employees have restrictions on what can activities / food / items can be brought into the facility.
3c) Security Training
Employees are trained to identify and report suspicious activities or unusual observations without any fear of reprimand. Staff are trained and aware of the Food defence and security plan and can review or refresh their knowledge by visiting the intranet and have period refreshers.
Employee Security
A method to recognise employees in the facility is in place
Background or reference checks are conducted for new hires
Employees have restrictions on what they can bring in or take from the unit
Non-Employee Security
A log of non employees entering the unit is maintained
A method to recognise or identify non-employees is in place
Non-employees are chaperoned onsite
Non-employees are restricted to access t appropriate areas
Non employees have restrictions on what they can take in or out of the unit.
Security Training
Awareness training on security measure is provided to new employees
Refresher training on security measures is available on aperiodic c basis
Employees are trained to report suspicious activities or usual observations
Incident Response Security
Procedures are in place to ensure adulterated or potentially harmful products are held
Customers comments and complaints are investigated
Reporting unusual activities is encouraged
Information is available to employees on how to response to circumstances
Incident Response Security
These measures are in place to respond quickly to a product contamination threat or event using planned measures.
4a) Investigating Security Concerns
Procedures are in place to ensure suspected or adulterated or potentially harmful products are quarantined. Any such feedback from staff, public, consumers or customers also activates this pathway. A food safety culture is promoted and the reporting of unsual activities is supported. Information on how to respond / food safety and defence documentation is readily available 24/7 via the intranet. Employees are empowered / encouraged to stop production / activities to minimise potential food incidents. Security breaches, alarms, police reports are investigated and acted upon.
4b) Emergency Contacts
Contact details for emergency services are 111 or 999. Managers are contactable by published phone numbers, the email system is monitored daily.
4c) Product Recall Procedures
A product recall plan is in place, monitored, developed, reviewed and tested. Personnel are trained in product recall / withdrawal procedures.
Investigating Security Concerns
Employees have the ability to stop activities to minimise a potential food defence incident
Reported security breaches are investigated
Emergency Contact Security
Information for key personnel are UpToDate and kept onsite
Emergency contact information is kept onsite
Product Recall & Withdrawal
A product recall plan is maintained and periodically reviewed
Key personnel are trained in product recall and withdrawal procedures.
