If the firm has a laboratory that works with food pathogens, are there identified procedure for control of pathogenic cultures?
Is access to the in-plant laboratory facilities restricted to authorized employees? (e.g., by locked door, pass card, etc.)
Is a procedure in place to receive and securely store reagents?
Is a procedure in place to control and dispose of reagents?
Is a procedure in place to receive and securely store live cultures of pathogenic bacteria?
Is a procedure in place to dispose of live cultures of pathogenic bacteria?