Information

  • Brand Name

  • Brand Logo

  • Conducted on:

  • Location:
  • Document No:

Food Fraud Vulnerability Assessment

Possibility of adulteration

  • Ingredients or Raw Materials:

  • • Easy to adulterate the ingredients/raw materials?

  • • Easy to obtain the technology or know-how to adulterate the ingredients/raw materials?

  • • Difficult to detect the adulteration the ingredients/raw materials?

  • Product:

  • • Readily availabile technology or knowledge to adulterate the product?

  • • Difficult to detect the adulteration of the product?

  • Counterfeiting:

  • • Easy to counterfeit?

  • • Difficult to tell the original and the counterfeit appart?

  • Production line:

  • • There is manual intervention in the processing lines

  • • Supply chain's exchange of information is limited.

  • Fraud History:

  • • Fraud occured in the past for the ingredients/raw materials?

  • • Fraud occured in the past for the product?

Fraud incentive

  • Ingredients or Raw Materials:

  • • Ingredients/raw materials are not readily available?

  • • Price of ingredients/raw materials can be expensive?

  • • Price of ingredients/raw materials can differ greatly between sources?

  • Company:

  • • Company is currently unstable/unprofitable?

  • • Company culture does not actively promote integrity and ethical practices?

  • • Company previously/currently involved in a criminal case?

  • • Company is located in a region with a known high level of corruption?

  • Supplier/s:

  • • Supplier/s currently unstable/unprofitable?

  • • Supplier/s culture do not actively promote integrity and ethical practices?

  • • Supplier/s previously/currently involved in a criminal case?

  • • Supplier/s located in a region with a known high level of corruption?

  • Business and customer:

  • • Business sector currently unstable/unprofitable?

  • • Customer has a record of criminal offence?

  • • Business sector has a reputation of not actively promoting integrity and ethical practices?

  • • Business sector has a history of criminal case/s?

  • • Tight competition between businesses?

Control measures

  • • System of food fraud control measures already established for ingredients/raw materials?

  • • System of food fraud control measures already established for products?

  • • Reliable system of documentation in place for the company?

  • • Reliable employee screening in place for the company?

  • • Company culture promotes ethical practices?

  • • System in place for reporting fraud within the company?

  • • Required suppliers to have their own system in place for food fraud prevention?

  • • Fraud prevention laws enforced by the government?

Conclusion

  • General comments and observations

  • Completed By

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