SQF Food Fraud Documents
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.
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 3rd 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/#/
sorry, the formatting didn't come with it..........the checks are simple Yes or No
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 174 downloads
Tremendously helpful, Thank you 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.