Introduction: Intentional food contamination is a significant problem in the entire agrifood chain today, as it can have harmful effects on both human health and business operations. One of the key approaches contributing to the reduction of intentional food contamination risks is food protection. Objective: To analyze how food protection is defined in the IFS Food standard and what the requirements for food protection are. Additionally, the aim was to determine how measures for food protection are established and implemented in practice in a selected food company, in accordance with the IFS Food version 7 standard, and to analyze employee behavior concerning intentional food contamination. Methods: Review of the requirements specified by the IFS Food version 7 standard for food protection and internal requirements of the selected food company related to food protection. Based on this, a tool for analyzing measures in the field of food protection was prepared. Using the prepared tool, an assessment of the actual state of food protection in the selected food company was conducted and compared with the aforementioned requirements. In case of identified deficiencies, we have proposed additional preventive measurements. In the qualitative research, data were collected through covert observation of employees in the production areas of the selected food company. The observed areas included visitor reception and employee training regarding commitment to food protection. The behavior of the security guard and employees in the company's production areas was evaluated. Results: It was found that the selected food company has established sufficient measures for food protection in line with the requirements of the IFS Food version 7 standard. However, these measures are not fully implemented in practice according to the requirements of the IFS Food version 7 standard and internal guidelines. Deficiencies were identified in four elements, namely external and internal security, production safety, and employee safety. Visitor arrivals and departures were not recorded, although they were monitored by the security guard. In the observed production areas, which were assessed as the most critical in terms of intentional food contamination, employees were not attentive to who was present in their vicinity and did not respond to the presence of an outsider. Only four out of ten employees noticed the intentional act by an outsider. Discussion and conclusion: There is limited information about food protection, as it is a relatively new concept. Consequently, knowledge and employee behavior regarding food protection in the food company are deficient. Education on food protection is necessary for both employees and management personnel in the food company.
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