- Premiumlab’s guide to preventing food fraud
- USP Food Fraud Mitigation Guidance
- CIEH Counter Fraud Good Practice Guide for Food and Drink Businesses
- Food Supply Chain Vulnerability: A Ti whitepaper in partnership with RQA Group
- Guidance on Authenticity of Herbs and Spices: Industry best practice on assessing and protecting culinary dried herbs and spices
- Guide to working in partnership with the UK National Food Crime Unit
- PAS 96:2014, Guide to protecting and defending food and drink from deliberate attack
- FDF Food Authenticity Guide 2014
- GFSI Tackling food fraud through food safety management systems
Premiumlab’s guide to preventing food fraud
Premiumlab, S.L. created this guide to cover the requirements of the food industry regarding control of food fraud, a problem that is a focal point for consumers, the industry and the government.
Premiumlab aims to facilitate fraud prevention work in food industries by offering them a tool that can be used and integrated into their Hazard Analysis and Critial Control Points System.
For the guide visit: http://agricultura.gencat.cat/
2. USP’s Food Fraud Mitigation Guidance
USP’s Food Fraud Mitigation Guidance provides a clear framework to help identify vulnerabilities in ingredient supply chains and implement a control plan that mitigates risk.
Their Customized Training and Advising Services Include:
- Developing an EMA preventive control plan
- General training on food fraud mitigation - One-day or partial day courses, on-site or remote, on the basic steps of food fraud mitigation
- Advice on existing food fraud mitigation plans - We will assess your existing plan, and advise on every aspect, from supplier audit strategies to testing strategies.
USP possess the right expertise (e.g., Hazard Analysis Critical Control Point (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), FSMA and GFSI) for the practical application of food fraud mitigation strategies to help meet industry needs as well as national and international regulatory requirements.
For the guide visit http://www.usp.org/
CIEH Counter Fraud Good Practice Guide for Food and Drink Businesses
The Chartered Institute of Environmental Health (CIEH) has produced the Counter Fraud Good Practice Guide for Food and Drink Businesses, which helps food and drink businesses adopt established counter fraud good practice.
The good practice guidance was developed by CIEH Food in collaboration with the University of Portsmouth’s Centre for Counter Fraud Studies, the Food Standards Agency’s National Food Crime Unit, Food Standards Scotland’s Food Crime and Incidents Unit, and the Intellectual Property Office.
To better protect themselves, CIEH is urging the industry to adopt proactive and comprehensive counter fraud strategies based on reliable evidence of the nature and scale of all fraud risks facing the organisation. This approach would mean the industry would have to think wider than just focusing on known fraud issues related to products or ingredients.
These strategies should be incorporated as essential processes, alongside payroll and HR, and could include:
- Calculating the financial cost of fraud based on reliable estimates, including detected and undetected instances
- Ensuring counter fraud tactics are centrally managed, with sufficient authority to secure necessary changes
- Conduct proactive and regular counter fraud exercises early rather than waiting for problems to be reported
- Develop an anti-fraud culture, which ensures robust, deterrent, action is taken when issues are identified
- Making use of the skills and experience of accredited counter fraud professionals and engaging with Government organisations, such as the Food Standard Agency’s National Food Crime Unit, to ensure the overall fight against fraud is strengthened.
For the guide visit: http://food.cieh.org
4. Food Supply Chain Vulnerability: A Ti whitepaper in partnership with RQA Group
Vulnerability of the food supply chain is one of the hottest topics in the international food industry. Those vulnerabilities are not limited to breaches of physical security, theft and malicious contamination by ideologues, extortionists, criminals or terrorists. In this whitepaper,Transport Intelligence’s (Ti) CEO, Professor John Manners-Bell, and Managing Director, RQA Group, Vince Shiers Ph.D., offer insight into the vulnerability of the food supply chain by highlighting the threats and offering analysis of the best practice for securing the supply chain.
For the guide visit: http://www.rqa-group.com/
5. Guidance on Authenticity of Herbs and Spices: Industry best practice on assessing and protecting culinary dried herbs and spices.
The global market for herbs and spices is complex with diverse supply chains and products being sourced from a variety of businesses ranging from large scale producers to smallholders.
This guidance was developed by a Joint Industry Working Group comprised of representatives of the British Retail Consortium, Food and Drink Federation and Seasoning and Spice Association, in liaison with the Food Standards Agency and Food Standards Scotland to provide Industry Best Practice Guidance on vulnerability assessment for culinary dried herbs and spices (including blends), in order to mitigate against potential adulteration and substitution.
It is focussed on the authenticity of herbs and spices and therefore does not cover general food safety controls. However, food safety and labelling requirements still apply.
It is prudent for users also to consider the potential for cross-contamination as a part of Good Agricultural and Manufacturing Practices, which are beyond the scope of this document.
For the guide visit: https://www.fdf.org.uk/herbs-spices-guidance.aspx
6. Guide to working in partnership with the UK National Food Crime Unit
The UK National Food Crime Unit (NFCU) has produced a guide for working in partnership with the food industry to respond to the challenge of food crime. The guide explains the role of the NFCU in the fight against food crime, how the NFCU can support industry, and how in turn industry can support the NFCU to enhance the UK’s resilience and response to food crime in its many forms.
The NFCU aims to create a culture in which everyone is able and confident to share even minor suspicions of wrongdoing. The food industry can help by promoting the ethical and commercial imperatives to flag up suspicions, within or outside their own business. Working with the NFCU, whether by sharing specific fraud concerns or by collaborating on new ways of designing out fraud vulnerability, will help the UK food sector remain both safe and economically prosperous. This benefits businesses and consumers alike.
For the guidance visit: https://www.food.gov.uk/enforcement/the-national-food-crime-unit/industryguide-nfcu
7. PAS 96:2014, Guide to protecting and defending food and drink from deliberate attack
This guidance was jointly sponsored by the Department for Environment, Food & Rural Affairs (Defra) and the Food Standards Agency (FSA). Its development was facilitated by BSI Standards Limited and it was published under licence from The British Standards Institution. It came into effect on 31 October 2014.
This PAS provides guidance on the avoidance and mitigation of threats to food and food supply. It describes a risk management methodology, Threat Assessment Critical Control Points (TACCP), which can be adapted by food businesses of all sizes and at all points in food supply chains.
It is intended to be of use to all organizations, but may be of particular use to managers of small and medium sized food enterprises who may not have easy access to specialist advice.
Access the full guide.
8. The Food and Drink Federation Food Authenticity Guide 2014
This simple guide, which follows on from FDF’s Guide on ‘Sustainable Sourcing: Five Steps Towards Managing Supply Chain Risk’, sets out a step-by-step process to help food and drink manufacturing businesses of all sizes protect their businesses from food fraud by helping them to identify, prioritise and manage upstream supply chain food authenticity risks.
Alongside this guide, further resources are also available on the FDF website
9. The Global Food Safety Initiative on tackling food fraud through food safety management systems
The Global Food Safety Initiative (GFSI) first published a position paper in 2014 in which the GFSI Board recognised “the importance of food fraud mitigation and the urgency to start performing food fraud vulnerability assessments and implementing associated control plans.” This was only the beginning of our work on a seemingly new food industry topic that challenges traditional approaches to food safety management systems.
From the publication of this position paper, it was worth considering for the GFSI Board that food fraud was a potential root cause of food safety hazards. As the role of food safety management systems is primarily to assure food safety, it was expected for these systems to address food fraud. To guarantee this, key elements on food fraud were introduced in version 7 of the GFSI Benchmarking Requirements, subsequently fully rolled out in version 7.2 in March 2018. Through a domino effect this would ensure that food fraud is considered in the food safety management systems of any operations certified against a GFSI-recognised certification programme.
As this has started to trickle down to certification programmes’ standards and into audits, we thought it would be the right time to revisit the GFSI requirements on food fraud and further develop the intentions and expectations behind them.
While food fraud mitigation may seem daunting and a near impossible objective, we are fortunate to now have clarity and a coordinated approach on this critical vulnerability. The GFSI Benchmarking Requirements set the foundation to put a pragmatic and practical plan in place.
GFSI always takes a proactive approach to shift the focus from reaction to prevention. Over time, greater harmonization of terms and methodologies will lead to sharing of best practices. By working together, we are creating an opportunity to better protect our customers, our industry, and our companies.
As the GFSI position paper on food fraud published in 2014 states, “the vision is that, like the introduction of food defence into the Guidance Document a few years ago, the mitigation of food fraud and the potential impact on consumers’ health becomes an integral part of a company’s food safety management system.”
Download our latest technical document on food fraud to learn more.