SQF 2.7.2 - What do I need to do for a food fraud mitigation plan?
Started by Bingo67, May 08 2020 05:29 PM
What do I need to do for a food mitigation plan?
What’s the hardest part of building a strong food safety culture?
New ISO 22002 Changes for Food Packaging Manufacturers
Allowable Food Ingredients in Saudi Arabia
BRC Non-Conformance: Are Ear Gauges Considered Prohibited Jewelry in Non-Food Handling Areas?
ISO 22002 2025 Change Summary - Food Manufacturing
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For food fraud you must create a risk assessment for each ingredient based on the likelihood of adulteration. We did this based on known industry ingredients that have fallen victim to food fraud, such as olive oil, granulated garlic, spices, Parmesan cheese, etc. All ingredients we have determined to be medium to high risk of adulteration are then sampled at least once per year and sent to a 3rd party lab for an adulteration analysis. Hope this helps.
What’s the hardest part of building a strong food safety culture?
New ISO 22002 Changes for Food Packaging Manufacturers
Allowable Food Ingredients in Saudi Arabia
BRC Non-Conformance: Are Ear Gauges Considered Prohibited Jewelry in Non-Food Handling Areas?
ISO 22002 2025 Change Summary - Food Manufacturing
How to Prevent Physical Contamination in Food Production
Is GFSI Reconsidering the Food Science Degree Requirement for Auditors?
Restricting access to a small sanitation chemical dispenser/station to comply with food defense
What is your Food Safety Consultant Charging?
Why do you have a food safety culture plan?