How to Score Food Fraud Vulnerability Assessment
I am new to my position as HACCP Coordinator, and took over our company audits. SQF now requires a Food Fraud Prevention Plan. I am not sure as to how the scoring is done to determine if an ingredient is high risk. can anyone help?
I am new to my position as HACCP Coordinator, and took over our company audits. SQF now requires a Food Fraud Prevention Plan. I am not sure as to how the scoring is done to determine if an ingredient is high risk. can anyone help?
The practical answer is that it's subjective depending on what you are specifically talking about.
High risk why ? How related to Fraud Vulnerability ?
Product?
PS - the tricky bit with sqf is that -
(1) Standard specifies safety-related cases only. Excludes vast majority of database.
(2) requires evaluation of internal plant fraud potentials in addition to external. Not typically done.
PS - this example not originally designed for sqf but gives one (subjective) idea of scoring -
https://www.ifsqn.co...ed/#entry121799
There are some sqf-oriented threads here in addition to Post 2 but I think most are based on the sqf standards suggested "pwc" tool where the scoring is also subjective but less obvious. Advantage of latter is that program is more lke an "app" and should be readily sqf-"approved" however it can involve some detailed effort.