Unsecured areas, such as an area with an unlocked door, may allow access of an individual that does not have authority to be in that area or could indicate that someone without proper access has entered it. In your work area you should be aware of secure areas and their accessibility.

Visitors typically must be escorted within a facility, and often have some type of identification as a visitor. An unescorted visitor without identification may wander into restricted areas and could have the opportunity to adulterate food. In your work area you should be aware of who is there, and if a visitor is present, that they are escorted by someone with the authority to bring a visitor into the area.

Suspicious activities may include an employee being in an area where they don't belong, acting anxious, bringing prohibited personal items into the processing area, or handling/opening containers in a suspicious way. An inside attacker who has access to the food facility and processes is one of the most difficult types of threats to prevent. In your work area you should be aware of who belongs where and their responsibilities.

Abnormal changes to the work area such as to the equipment, materials, and sanitation may be indicative of an act of intentional adulteration. Boxes or supplies may be in the wrong place; keys or locks may be missing; or equipment may appear dirty when it should have been sanitized. You should examine your work area for any unusual changes before, during, and after your shift, ensuring that the mitigation strategies implemented to protect against intentional adulteration are being consistently applied and not circumvented.

Materials affected by an act of intentional adulteration may be detected by visual or olfactory observations. When possible, you should examine the materials you use and check them for any discoloration, changes in texture, rips, tears, or other breaches.