Just recieved from a friend in the security consulting business:
"Steak Knives Taken From JFK Restaurants Inside Security Checkpoint as Loaded Guns in Handbags Breaks New Record
Homeland Security Today (11/30/14) Vicinanzo, Amanda
"The Port Authority of New York and New Jersey has banned metal steak knives at restaurants inside the security zone of John F. Kennedy International Airport following a recent "Newsday" report that revealed that such knives could be easily smuggled past security checkpoints. The reporters visited two restaurants in the sterile zone, the Palm Bar and Grille and Bobby Van's Steakhouse, three different times on different shifts and were able to make off with the knives without servers noticing their absence at the end of the meals. The Port Authority prohibits knives of any kind beyond security checkpoints and airport vendor lease agreements state that restaurant customers should be given plastic or butter knives. The TSA has rules for controlling knives at restaurants inside the sterile zone, including requiring kitchen knives to be chained to tables and counted several times a day. But Pat Murray of concession operator SSP America says the agency does not have rules controlling knives used by customers in the dining area. "There is not a specific procedure around the knife — the dining room knife," Murray said. "We all could probably improve on some of our processes."
It does strike me that someone was not thinking through the "processes".
Doing janitorial service, we have after-hours access to lots of client facilities, and permanent possession of client keys, door fobs and alarm information. That is quite a bit of responsibility - and potential liability.
So we take security seriously. We engineer it like most anything else: try to figure out everything that can go wrong, and build into the system ways to keep the bad things from happening, or at least to mitigate them when they do. For example: Crew ID verification and back-grounding. Hard-to-duplicate keys. Keys and alarm information and client name/address kept separate one from another. Surprise security inspections. Tight security and accounting on keys and fobs.
Don't claim we're perfect; we've always things to learn, and areas to improve upon. But I don't see anyone in the industry with as tight a system.