Safety is the virtue of those who know how to prevent threats

Why apply Food Defense in Food Service?

The topic of the Food Defense is becoming increasingly relevant in the international political and economic context. This is to the extent that in 2002 the WHO declared that “voluntary contamination of food will be one of the major global threats to public health in the 21st century“.

In 2007, the European Commission in its “Green Paper on bio-preparedness” “calls for synergy between institutions, businesses and consumers to assess a coherent approach on prevention, protection, repression and surveillance against the threats of deliberate adulteration“.

The biological, chemical and physical hazard prevention requirements of the HACCP System are surpassed by a new Integrated System created by FDA HARPC/VACCP/TACCP (Risk-Based/Vulnerability/Threats Preventive Controls) that includes allergens, radiological hazards and deliberate adulteration actions as chemical hazards.

Nowadays, the procedures of the HACCP – Codex Alimentarius System are not sufficient to significantly reduce the risk that internal or external personnel of companies in the food chain may commit acts of intentional adulteration on food products, compromising the health of consumers.

The approaches for the management of the Food Defense are rather limited.  Moreover, the existing approaches have been designed for the food industries, with little attention paid to organisations operating in the Public Catering chain, which by their very nature are vulnerable and normally poorly prepared to deal with these threats.  

The Technical Specification “Management of Food Defense in the Public Catering Chain” (DT-FDRC) is applied within the production, logistics and distribution system of Bodies and Companies that operate under direct management or contract in the Public Catering Chain, but also in supplies and services dedicated to collective and commercial catering.

G&A services for Food Defense certification

The DT-FDRC is an innovative standard that incorporates the requirements of international system and product standards (ISO, GFSI, BRC, IFS, FSMA), which has been created to support supply and service companies in managing the risk of intentional adulteration of food produced, distributed, sold and administered.

The requirements of the Specification are applicable to all public and private actors in the supply chain: manufacturers, producers, distributors, suppliers of food products and FCM (active food contact materials and articles), but also Public Bodies that provide public catering services.

The realization and the mark of the DT-FDRC, the check list of verification and the Regulation of certification, are property of Giubilesi & Associati and Tecnoalimenti, which provide management consulting, technical training and preparation of the documents necessary to obtain and maintain the certification.

The Certification Body issues a three-year certificate for each site or for each production or distribution area, subject to annual surveillance checks, addressed to the headquarters and to the individual production and/or distribution sites belonging to the Organisation.


The Food Defense in Foodservice defines the set of activities implemented to prevent intentional contamination of food made with the intent to cause serious damage to public health.

The DT-FDRC Specification identifies the requirements necessary to define a Food Defense Management Plan for the management of the risk of intentional adulteration of food products sold and distributed by bodies and companies operating in the Public Catering sector.

The DT-FDRC specification helps to significantly reduce the possibility that internal or external staff of Bodies and Companies may commit acts of intentional adulteration on food products, compromising the health of consumers and the reputation of Bodies and Companies. 

The DT-FDRC specification applies to the management, production, logistics and distribution systems of Bodies and Companies operating in the collective catering sector (companies, schools of all levels, health and social care facilities) and commercial catering sector (restaurants, bistros, cafés, hotels, tourist villages, catering & banqueting, mobile and travelling restaurants)

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