5 replies to this topic

[qualityfishgirl11]

Hi

 

I am a bit confused, are we supposed to do a food fraud risk assessment for JUST raw materials, or for every step in the process? I am seeing different opinions/discussions. for example- I am looking at the risk of receiving fraudulent fish, but then do I need to look at each step we put the fish through? I thought that was more for food defense- ie- intentional tampering

 

any help appreciated

[bhushan]

In my opinion it is just for raw material at receiving step, for processing till packing risk are covered by HACCP (Food Safety) & TACCP (Food Defence).

[MsMars]

The code verbiage is "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."  We have interpreted this as an assessment on raw materials only, as it refers to product risks only [other risk assessments have probably already been undertaken on your process (HACCP/Food Defense)].  This interpretation and subsequent addition of a "Food Fraud" column to our raw material risk assessment satisfied the requirements according to our auditor during our recent audit under Edition 8.

[FurFarmandFork]

The code verbiage is "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."  We have interpreted this as an assessment on raw materials only, as it refers to product risks only [other risk assessments have probably already been undertaken on your process (HACCP/Food Defense)].  This interpretation and subsequent addition of a "Food Fraud" column to our raw material risk assessment satisfied the requirements according to our auditor during our recent audit under Edition 8.

Counterfeiting is one that is potentially worth including in your process. Specifically label control and disposal :).

[Charles.C]

ASSUMING this thread OP is for SQF, from their website -

 

 Food-Fraud-Guidance-for-Sites-and-Auditors-2.pdf   311.6KB   223 downloads

[Mulan1010]

I understand we are expected to do both.