Information
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Brand Name
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Brand Logo
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Conducted on:
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Location:
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Document No:
- AHFS-HIA-FSMS-FF-002
- Version: 00
- Dated: 08/05/2023
Food Fraud Vulnerability Assessment
Possibility of adulteration
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Ingredients or Raw Materials:
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• Easy to adulterate the ingredients/raw materials?
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• Easy to obtain the technology or know-how to adulterate the ingredients/raw materials?
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• Difficult to detect the adulteration the ingredients/raw materials?
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Product:
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• Readily availabile technology or knowledge to adulterate the product?
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• Difficult to detect the adulteration of the product?
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Counterfeiting:
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• Easy to counterfeit?
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• Difficult to tell the original and the counterfeit appart?
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Production line:
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• There is manual intervention in the processing lines
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• Supply chain's exchange of information is limited.
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Fraud History:
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• Fraud occured in the past for the ingredients/raw materials?
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• Fraud occured in the past for the product?
Fraud incentive
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Ingredients or Raw Materials:
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• Ingredients/raw materials are not readily available?
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• Price of ingredients/raw materials can be expensive?
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• Price of ingredients/raw materials can differ greatly between sources?
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Company:
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• Company is currently unstable/unprofitable?
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• Company culture does not actively promote integrity and ethical practices?
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• Company previously/currently involved in a criminal case?
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• Company is located in a region with a known high level of corruption?
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Supplier/s:
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• Supplier/s currently unstable/unprofitable?
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• Supplier/s culture do not actively promote integrity and ethical practices?
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• Supplier/s previously/currently involved in a criminal case?
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• Supplier/s located in a region with a known high level of corruption?
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Business and customer:
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• Business sector currently unstable/unprofitable?
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• Customer has a record of criminal offence?
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• Business sector has a reputation of not actively promoting integrity and ethical practices?
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• Business sector has a history of criminal case/s?
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• Tight competition between businesses?
Control measures
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• System of food fraud control measures already established for ingredients/raw materials?
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• System of food fraud control measures already established for products?
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• Reliable system of documentation in place for the company?
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• Reliable employee screening in place for the company?
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• Company culture promotes ethical practices?
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• System in place for reporting fraud within the company?
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• Required suppliers to have their own system in place for food fraud prevention?
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• Fraud prevention laws enforced by the government?
Conclusion
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General comments and observations
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Completed By