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Food Fraud Ed. 8 Guidance Documents mod 2 & 11

Edition 8 Guidance Documents sqf food fraud vulnerability assessment

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#1 FeliciaG

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Posted 01 August 2017 - 07:58 PM

Has anyone come across any guidance documents for Edition 8?   I am specifically looking for guidance regarding the following: 

 

Food Fraud

2.7.2.1 The methods, responsibility and criteria for identifying the site's vulnerability to food fraud shall be documented, implemented and maintained. The food fraud vulnerability assessment shall include the site's susceptibility to product substitution, mislabeling, dilution, counterfeiting or stolen goods which may adversely impact food safety. 

 

2.7.2.2 A food fraud mitigation plan shall be developed and implemented which specifies the methods by which the identified food fraud vulnerabilities shall be controlled.

 

2.7.2.3 The food fraud vulnerability assessment and mitigation plan shall be reviewed and verified at least annually.

 

2.7.2.4 Records of reviews of the food fraud vulnerability assessment and mitigation plan shall be maintained

 

Has anyone ever completed a vulnerability assessment?  Would this be similar to a risk assessment? 


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#2 Parkz58

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Posted 01 August 2017 - 09:30 PM

Hi Felicia G,

 

Interestingly, I just spent quite a bit of time today searching for any good information about food fraud, especially as it relates to SQF - I haven't come up with much.

 

The best I've found so far is this, from PWC:  https://ffv.pwc.com/vsat/#/home

 

Another link to the Excel version of this tool is apparently corrupt, because I can't get it to open correctly with either OpenOffice or Excel.

 

I can't find a good template or checklist or anything on food fraud...if I do, I'll pass it along - can you please do the same?

 

Thanks,

 

Brian


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#3 FeliciaG

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Posted 02 August 2017 - 05:32 PM

Brian,

 

This looks like helpful information.  It is a bit discouraging that there is no guidance to go along with this clause.  I am hoping that there will be some more guidance on this and all changes to edition 8 coming soon.

 

I found a webinar on the subject at http://training.tech...ssment-training.  The course includes:

 

A set of editable vulnerability templates to use
Printable lesson guides
Printable lesson transcripts
Teacher assistance function (for questions and answers)
 
After completion I will report back on the applicability of this training.
 
Thank you and keep me updated should you come across any other findings!
 
Felicia 

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#4 dkolaires

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Posted 02 August 2017 - 06:30 PM

I joined a webinar today on SQF Level III and it was mentioned that the guidance documents will be uploaded on SQF in September


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#5 Charles.C

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Posted 03 August 2017 - 03:14 AM

There was an interesting FSMA webinar with some SQF-related content referred on this forum recently which i reviewed but is apparently now blocked.

 

http://www.ifsqn.com...ty/#entry115488

 

afai can see the "details" await the Guidance unless you wish to copy BRC (= ~ GFSI afaik) for which a ton of threads exist.  But BRC has a rather different "fraud" scope as discussed here already.


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Kind Regards,

 

Charles.C


#6 pghosh

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Posted 03 August 2017 - 12:11 PM

Check out this website:

 

http://www.ssafe-food.org

 

I used their food fraud assessment tool. Auditors who reviewed this, noted down this website for their future reference. 

 

Regards,

 

Piki


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#7 Charles.C

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Posted 03 August 2017 - 10:59 PM

Check out this website:

 

http://www.ssafe-food.org

 

I used their food fraud assessment tool. Auditors who reviewed this, noted down this website for their future reference. 

 

Regards,

 

Piki

 

Hi Piki,

 

Thks for above.

Indeed this website and its tool has been reviewed here. It initially had a load of bugs particularly regarding output. No idea if since corrected.


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Kind Regards,

 

Charles.C


#8 Kellio

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Posted 04 August 2017 - 01:52 AM

The guidance documentation for SQF 8 is not posted yet on the SQFI.  The are behind on the release. I will use the Food Fraud BRC Guidance for now so you have an Idea. They may differ in some requirements.

 

I hope this helps,

 

Arquelio Ramirez


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#9 sqflady

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Posted 10 August 2017 - 12:19 PM

I found the following two websites helpful in putting together my food fraud vulnerability assessment.  

 

https://webgate.ec.e...m&cleanSearch=1

https://trello.com/b...isk-information

 

I also found a ton of info just by searching on Google. 


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#10 mec862

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Posted 10 August 2017 - 06:24 PM

Felicia,

 

I have also done a search on this requirement for SQF, but as everyone else stated, there is not much available. I am curious to see what the SQF guidance document will be once they release it before the end of the year. 


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#11 Peter C.

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Posted 18 August 2017 - 07:52 PM

Hi Felecia,

     I think you have asked a great question, is a food fraud vulnerability assessment similar to a risk assessment? IMO the answer is no. 

 

A food fraud vulnerability assessment is very different from typical food safety plans and quality assurance (QA) systems, which are not designed to fight food fraud. For example, a typical risk assessment might look at microbial contamination and if you institute a heating or kill step the risk is eliminated. For a vulnerability assessment, one has to look how might someone adulterate my product? This now involves the human element of someone going out to deliberately do something to your product with the goal of not getting caught. To assess your vulnerability you would look at a number of very different factors such as

 

What is my supply chain for this ingredient? 

How well do I know my suppliers?

How often do I audit my suppliers and do I have measures in place that would alert me if fraud was occurring?

How often am I testing?

Are my QC systems designed to pick up adulteration should it occur?

What is the global market for this ingredient? Is there a shortage? How does my price compare to the global market price? Is it too good to be true?

Is there a history of others adulterating this product? 

 

The link below is to an article which highlights many different sources of information both free and for a fee. 

 

https://www.foodonli...ood-fraud-0001 

 

There is also a webinar which is helpful

 


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#12 slaynboi

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Posted 23 August 2017 - 05:08 AM

Did you finish the course, Felicia?  Was it useful?

 

I found another course, that is shorter (3.5 hours instead of 10 hours) with really great templates to download.  There were instructions for SQF Edition 8 as well as other standards. https://yescourse.co...fety-standards/


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