Who can pose a food defense risk in food service settings?

In food service settings, individuals who are involved in the delivery and maintenance of food operations, such as delivery people and service contractors, can pose a food defense risk because they have access to the food preparation and storage areas. Their roles often require them to handle products or equipment that can be tampered with, intentionally or unintentionally, leading to potential contamination or food safety breaches.

Kitchen staff are responsible for cooking and serving food, but their primary training focuses on food hygiene and preparation, rather than the broader risks associated with external access to the facility. Health inspectors operate under regulations designed to ensure compliance and food safety, and while they may observe practices, they do not facilitate or increase food defense risks. Management staff may have the responsibility for overseeing operations but typically do not interact with food in a way that would directly contribute to a defense risk. Therefore, delivery personnel and contractors, who are external to the food establishment, represent a significant point of vulnerability that must be managed to ensure a safe food environment.