Biosecurity

Biosecurity is the set of measures used to prevent the introduction, spread and release of biological hazards. In food production and foodservice, biosecurity helps protect people, animals, crops, ingredients and facilities from pathogens, pests and other biological threats. The controls depend on the operation and the hazards identified.

Biosecurity in food facilities

• Access control: manage visitors, contractors and movement between production areas.
• Personal hygiene: require handwashing, suitable protective clothing and illness reporting.
• Cleaning and sanitation: maintain equipment and premises to reduce the spread of biological contamination.
• Pest management: prevent access by insects, rodents, birds and other pests through building maintenance and monitoring.
• Supplier and receiving controls: source food from approved suppliers and inspect deliveries for contamination or evidence of pests.
• Animal and plant health: in agricultural and processing settings, use measures to limit the movement of diseases between farms, animals and production areas.

Examples of biosecurity controls

A food plant may restrict access to high-care production rooms, require visitors to follow hygiene procedures, maintain pest-control records and separate equipment between raw and ready-to-eat zones. A farm may control vehicle access, clean equipment between sites and isolate animals showing signs of illness.

Biosecurity versus food safety

Food safety focuses on preventing food from causing harm to consumers. Biosecurity focuses more broadly on preventing biological hazards from entering, spreading through or leaving a system. The two overlap in food production, receiving, processing and handling.

Why biosecurity is risk-based

Not every facility needs the same controls. Measures should be based on the type of operation, people and products involved, likely routes of contamination and applicable regulatory requirements. A footbath or disinfectant mat, for example, is not a substitute for a complete hygiene and access-control program.

Chef’s tip: include contractors, delivery drivers and visitors in the facility’s biosecurity procedures. Biological risks can enter through people, equipment, vehicles, ingredients and pests—not just through food.