4248572073?profile=RESIZE_710xThis study examines fraud vulnerability in the Dutch food service sector; identifies underlying fraud vulnerability factors; and studies the differences in fraud vulnerability between casual dining restaurants, fine dining restaurants and mass caterers for four product groups. Vulnerability was assessed by an adapted SSAFE food fraud vulnerability assessment, tailored to the food service sector. Fifteen food service operators were assessed, and were rated high vulnerability for 40% of the fraud indicators, which is much higher than food manufacturers, wholesalers and retailers assessed in a previous study. In particular, there was more opportunities for fraud and fewer controls were noted. The overall fraud vulnerability was determined more by the type of food service operator than by the type of food product. Hence casual dining restaurants were assessed as being the most vulnerable, followed by fine dining restaurants. Mass caterers were assesed as the least vulnerable operators to fraud, because they had more adequate controls in place.

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