The modern developed world enjoys an abundant supply of food in which safety is assumed. A rapidly expanding human population, combined with a complex global food supply, has created new challenges that must be considered in the design of food processing facilities. For much of the world, food security, or access to sufficient calories, is the most dominant issue. The 1996 World Food Summit defined food security as “Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life.” When using this definition, production of and access to safe food is essential. Safe food requires that both food safety and food defense be addressed. Food safety refers to the prevention of accidental, unintentional contamination of food with a disease causing agent, whereas food defense refers to the prevention of intentional adulteration of food that has the potential to cause harm. Harm in this case could be public health, economic, or terror. A branch of the food defense concept is “food fraud,” also known as “economically motivated adulteration” or “food crime,” which refers to adulteration of food for purely economic gain—a public health threat may be the effect but would happen through negligence rather than intent. To clarify, an intentional adulteration incident intended to cause economic harm to another would be an attack and would be classified as a food defense incident although it would require different preventive strategies than an intentional adulteration incident intended to cause public health harm.