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Methodology for assessing the Food Fraud Vulnerability


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maylao123

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Posted 15 July 2020 - 08:22 PM

Hi everyone,

 

I am having difficulties in determining the methodology for assessing the Food Fraud Vulnerability, since the comments and suggestions from our SQF auditors in 2018 and 2019 are totally different. in 2018, the auditor suggested we should create a matrix combining Likelihood of occurrence of food fraud and Likelihood of detection of food fraud (like the HACCP risk assessment) to determine the risk of food fraud for our incoming materials. We did it as corrective action for 2018 audit. While in 2019, another auditor said we don't need to create the matrix, we only needed to use the online database to determine the vulnerability. 

 

I am really confused, since the perspective from different auditors are different, I don't know how to prepare the Food Fraud part for upcoming audit. Can anyone help? Thanks.


Edited by Jacob Timperley, 28 July 2020 - 01:05 PM.


Juribe

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Posted 15 July 2020 - 09:01 PM

We use a HACCP based risk assessment to determine vulnerabilities and overall food safety risks. Not once have we had an auditor question or suggest we should use a different method. I would stick with the HACCP based platform. 

 

As for food fraud we created a food fraud program that explains what food fraud is, the types of food fraud, examples, and a list of high risk/common types of food fraud. We also noted in the document that upon the annual review of the food fraud program that the QA Manager/QA team would research current food fraud events in the world and update the document accordingly. Do not forget to add a risk assessment for your ingredients; and have a cut-off that says something along the lines of, ' at or above X the given ingredient must be tested for food fraud before use in production'. Auditors will be looking for something like this. There are plenty of resources online regarding food fraud. I recommend taking a training course on food fraud to familiarize yourself with it. Food fraud is relatively new to the industry, but it is here to stay.



Charles.C

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Posted 16 July 2020 - 06:28 AM

We use a HACCP based risk assessment to determine vulnerabilities and overall food safety risks. Not once have we had an auditor question or suggest we should use a different method. I would stick with the HACCP based platform. 

 

As for food fraud we created a food fraud program that explains what food fraud is, the types of food fraud, examples, and a list of high risk/common types of food fraud. We also noted in the document that upon the annual review of the food fraud program that the QA Manager/QA team would research current food fraud events in the world and update the document accordingly. Do not forget to add a risk assessment for your ingredients; and have a cut-off that says something along the lines of, ' at or above X the given ingredient must be tested for food fraud before use in production'. Auditors will be looking for something like this. There are plenty of resources online regarding food fraud. I recommend taking a training course on food fraud to familiarize yourself with it. Food fraud is relatively new to the industry, but it is here to stay.

 

Hi Juribe,

 

I'm not sure that I would call ca 7 years relatively new to (GFSI) Food Safety. Compared to HACCP, maybe.

 

^^^^^^^

Was the above information for SQF ?

 

A risk assessment based on what ?

 

@maylao Yr first auditor was probably more familiar with BRC who pioneered the method you mention. (BRC's fraud requirements are in some respects "clearer"  (albeit FS-scope debatable) than SQF).

 

yr 2nd auditor was probably more "SQF-familiar"  although IMO his latter comment only relates to "data".

 

The exact method for assessing food fraud is afaik totally optional however the SQF Standard does have certain minimum requirements to be addressed.

 

Have you looked at the Guidance Yet ? The latter suggests an online method which some here have satisfactorily used (or variations thereof) and others disliked. A few other options are detailed in older threads here.

 

You might consider uploading yr present procedure for opinions from other SQF users here.


Kind Regards,

 

Charles.C





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