5 replies to this topic

[SQFconsultant]

Would like to know if anyone would be willing to share their documents used for SQF Food Fraud.

 

If so, please post or send and thank you.

 

 

[Scampi]

Food Fraud Risk Assessment -2.4.3

This table is intended to assess whether potential food fraud vulnerabilities exist.  If vulnerability is identified, mitigation measures will be developed and implemented.

 

Assessment bases on:

Yes

No

Mitigation Measures if Applicable

(eg: surveillance plan, supplier relationship, testing etc.)

 

1. Suppliers & Supply Chain:  Our Suppliers:

-have a healthy and reputable business

√

-Are not under financial stress that we are aware of

√

-Have sound and ethical business practices-no past criminal offences, not associated with incidents of previous food fraud, low levels of corruption.

√

-Food supply chain is transparent, with business relationships that are integrated, well coordinated and characterized by trust.

√

-The competition level is low( high competition levels can motivate offenders to commit fraud)

√

-The suppliers are monitored

√

2. Company and Employees- Our Company

-has a good business strategy with an ethical culture

√

-require personnel to follow an ethical code of conduct regarding behaviour, principles for work, expectations etc.based on our management policy.

√

-Trains and expects all employees to report food safety hazards or concerns

√

-Hires only employees who appear to have integrity and monitor their work for this

√

-We operate in a country with a low level of corruption

√

-Hire employees with no history of criminal offences

√

To the best of our knowledge

-Our company meets strategic goals &/or financial targets(eg profitability)

√

 

3. Product and Input Risks  Our Products & Inputs:

 

-Are difficult to counterfeit or adulterate

√

-Could command higher prices or higher demand if they could be altered for economic gain.

√

-Could adulteration or counterfeiting be easily detected.eg visual inspection, smell

√

-Technologies and or methods to adulterate our products or inputs are available, known or reported

√

-Our products and inputs are monitored for adulteration

√

-Has there ever been a case of food fraud associated with the same products or inputs that we produce or handle?

√

 

Comments: To the best of our ability, we source only from reputable companies who are 3^rd party certified where appropriate 

 

Then I used the PWC food fraud tool to prepare a back up document that supports this  assessment 

 ffv.pwc.com/vsat/#/

Edited by Charles.C, 30 April 2018 - 04:22 AM.
slightly reformatted

[Scampi]

sorry, the formatting didn't come with it..........the checks are simple Yes or No 

[Charles.C]

Hi Scampi,

 

Thks for the Table.

 

(1) May i ask what the product was ?

 

I noticed that the comments seem to be oriented to food fraud of the "non-specific" (ie irrespective of Quality/Safety) type.

 

afai can see the pwc tool also only evauates food fraud in the "non-specific" mode.

 

(2) Was yr analysis intended for SQF Quality Code or did you (somehow) make a separate differentiation later on so as to be specific to Food Safety / the Manufacturing Code ?.

 

PS, slightly OT - I just noticed EC have been offering a Monthly Food Fraud survey since around 2016, here is a  2018, sample -

 

 food-fraud-summary-january-2018.pdf   609.79KB   176 downloads

 

https://www.foodnavi...nd-adulteration

[SQFconsultant]

Tremendously helpful, Thank you Scampi!

[Scampi]

I used the PWC for more detailed information as we do import spices from international spices. It allows for greater detail and prints off a beautiful report (including spider web diagrams) that include your ranking for each section of the analysis.  It was recommended  by my CB during a training session, however I think the requirement in the USA may be slightly different that what SQF required.

 

I'm at a farm to fork location, so I know the hazards associated with the majority of the raw materials, and the next largest ingredient comes from within the province from a facility that is also SQF certified and has been in business for 100+ years who also prepare the same product for retail sale.

 

FYI, we make pickles of various sorts.