Plant security is front and center in food and beverage processing, forcing companies to reprioritize where and how they deploy capital.
Striking a balance between security technologies that are prudent, effective and affordable has emerged as an unexpectedly large challenge in plant operations in the last two years. Almost overnight, securing the facility and the product itself against deliberate contamination has achieved the status of HACCP. Customers are demanding risk assessments and implementation of reasonable safeguards, and processors must determine where to draw the line between safeguarding against likely and theoretical threats.