This is a topic that irks me. Everyone is screaming about food defense and food fraud, but no one has a complete methodology for all of it. They all use different terminology, focus on different things, no standardization of assessments, etc. I'm new to my role, (we fresh pack citrus) and haven't had my first audit yet, but this is how I tried to cover myself as the FSMA training (see below) wasn't available then.
1,) Food Defense. Looked at this in two ways:
A.) Physical defense. Used the FDA's Food Defense builder (moved it into Excel, so I could remove stuff that didn't apply and better control the final product).
B.) Did a HACCP style food defense review for each of our process steps. Same as HACCP just trying to ID possible intentional actions, such as insertion of metal objects, wrong mixture of chemicals, etc.
2.) Food Fraud. Again two ways.
A.) Completed the free online assessment available through PWC/SSAFE (https://ffv.pwc.com/vsat/#/)
B.) Used a HACCP style document to assess each of identified types of food fraud outlined in GFSI's Technical Guidance, Tackling Food Fraud through Food Modernization Systems, which was published in May 2018.. Located here: https://www.mygfsi.c...ument-final.pdf
Overkill most likely, but given that Primus wants something, I decided to be safe. ((Supposedly Codex is working on standards which I am sure will become what everyone aligns with, but that's a ways away.))
If you want more on Food Fraud, check out this free MOOC class from Michigan State. http://foodfraud.msu.edu/mooc/. Also, note that FSMA is now requiring formal training so that you are qualified to do your assessments: https://www.ifsh.iit...al-adulteration. (I think it's the FSPCA IA IDENTIFICATION AND EXPLANATION OF MITIGATION STRATEGIES class). You would need to google that more as I'm waiting till summer to mess with as we're seasonal.
Anyway, hope this helps.