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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?

Completion

General comments and observations

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VACCP Template Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 632

This VACCP Template can help assess the food fraud vulnerability of your ingredients or raw materials, product, production line, supplier/s, and nature of business. The QA Officer can use this and collaborate with other departments, stakeholders, vendors, etc., to identify points where fraud can be a risk.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

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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?

Completion

General comments and observations

Sign off