2 replies to this topic

[Spiceman]

What do I need to do for a food mitigation plan?

[Juribe]

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.

[FurFarmandFork]

See guide here:

 

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