Jump to content

  • Quick Navigation
Photo
- - - - -

SQF Edition 8, 2.7.2 Food Fraud


  • You cannot start a new topic
  • Please log in to reply
8 replies to this topic

haccpbfs

    Grade - Active

  • IFSQN Active
  • 20 posts
  • 2 thanks
1
Neutral

  • Canada
    Canada

Posted 11 June 2019 - 04:09 PM

Hello Dear Food Safety/Quality Specialists,

 

Just wondering whether someone can share the SOP for Food Fraud? 

 

Thank you in advance.



majoy

    Grade - MIFSQN

  • IFSQN Member
  • 242 posts
  • 91 thanks
60
Excellent

  • Canada
    Canada
  • Gender:Female

Posted 11 June 2019 - 05:09 PM

Basically, the food fraud SOP will include your vulnerability assessment procedure (who, what, when, criteria for assessment for ingredients/suppliers etc) and procedures on how to mitigate the high vulnerability ingredients/suppliers identified during your assessment and control in place in case of incident of food fraud. The SOP should also show how you monitor, verify and implement deviation procedures in cases of food fraud.

 

other discussion on forums for food fraud is also helpful

 

https://www.ifsqn.co...-database-free/

 

https://www.ifsqn.co...272-food-fraud/


"Whatever you do, do it well..." - Walt Disney


Thanked by 1 Member:

The Food Scientist

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,036 posts
  • 263 thanks
200
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 11 June 2019 - 05:21 PM

Here's a little help
 
The purpose of this SOP (What): Example: to identify (company's name) vulnerability to food fraud...etc
Methods (how):  what are you doing in your program,, or simply the procedures... examples: thorough inspections at receiving, supplier approval program monitoring, checking the web, checking each raw product history to fraud... etc
Responsibility (who): who is doing what in your program..
 
From the code itself:
Simple follow this and make sure you include the ones in red in your SOP:
 
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.

Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


Thanked by 1 Member:

haccpbfs

    Grade - Active

  • IFSQN Active
  • 20 posts
  • 2 thanks
1
Neutral

  • Canada
    Canada

Posted 11 June 2019 - 05:30 PM

Majoy, could you please bring an example for "who, what, when and criteria for assessment"?Let's say, if the incoming material is a spice. 

As I know the vulnerabilities within the site also must be considered (i.g. one ingredient was substituted with the cheaper material). In this case what monitoring and verification procedures will include?



The Food Scientist

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,036 posts
  • 263 thanks
200
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 11 June 2019 - 05:35 PM

Majoy, could you please bring an example for "who, what, when and criteria for assessment"?Let's say, if the incoming material is a spice. 

As I know the vulnerabilities within the site also must be considered (i.g. one ingredient was substituted with the cheaper material). In this case what monitoring and verification procedures will include?

 

You shall monitor receiving procedures, check COA's, lot codes, conduct visual inspections, Supplier of that product shall be monitored, raw material testing to make sure there is no fraud. For example check for any color adulterant in the spice (many companies use cheaper illegal colorants in spices. Verify your monitoring by authorized employees. 


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


Thanked by 1 Member:

haccpbfs

    Grade - Active

  • IFSQN Active
  • 20 posts
  • 2 thanks
1
Neutral

  • Canada
    Canada

Posted 11 June 2019 - 05:50 PM

You shall monitor receiving procedures, check COA's, lot codes, conduct visual inspections, Supplier of that product shall be monitored, raw material testing to make sure there is no fraud. For example check for any color adulterant in the spice (many companies use cheaper illegal colorants in spices. Verify your monitoring by authorized employees. 

Thank you for the detailed explanation. Could you please bring me an example for the "criteria" for identifying the vulnerability to food fraud?



The Food Scientist

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,036 posts
  • 263 thanks
200
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 11 June 2019 - 06:02 PM

Thank you for the detailed explanation. Could you please bring me an example for the "criteria" for identifying the vulnerability to food fraud?

On what basis have you identified these items as being vulnerable/non-vulnerable. I think that may be the best way to explain it. 

 

This guidance document can help you see what auditors look for:

 

https://www.sqfi.com...-Auditors-2.pdf


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


Thanked by 1 Member:

majoy

    Grade - MIFSQN

  • IFSQN Member
  • 242 posts
  • 91 thanks
60
Excellent

  • Canada
    Canada
  • Gender:Female

Posted 11 June 2019 - 06:09 PM

Majoy, could you please bring an example for "who, what, when and criteria for assessment"?Let's say, if the incoming material is a spice. 

As I know the vulnerabilities within the site also must be considered (i.g. one ingredient was substituted with the cheaper material). In this case what monitoring and verification procedures will include?

 

my criteria for assessment includes the following (some example)

Level of occurrence:

Ingredient fraud history

Price fluctuation, frequent and large

Geographic origin

 

Level of detection:

Supplier relation

Method of testing for ingredient

Presence of existing controls.

 

So i rate the ingredient based on the above criteria, then get a total score. Then based from that, we put mitigation on how food fraud can be prevented or responded in case.

 

Internal food fraud will be directed to personnel or anybody who has access on your site which might be motivated to be an accomplice to a food fraud. So monitoring includes similar to food defense on this instance like - ensuring visitors/contractors are signed in and accompanied and employees are trained on food fraud, this is  included in our internal audit for verification.


Edited by majoy, 11 June 2019 - 06:18 PM.

"Whatever you do, do it well..." - Walt Disney


Thanked by 1 Member:

haccpbfs

    Grade - Active

  • IFSQN Active
  • 20 posts
  • 2 thanks
1
Neutral

  • Canada
    Canada

Posted 11 June 2019 - 07:22 PM

Majoy and The Food Scientist, you helped me a lot. Thank you!!!






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users