Published: 07 January 2015
Author: The British Retail Consortium
Publisher: The British Retail Consortium
The Global Standard for Food Safety Issue 7 defines food fraud as the fraudulent and intentional substitution, dilution or addition to a product or raw material, or misrepresentation of the product or material, for the purpose of financial gain, by either increasing the apparent value of the product or by reducing the cost of its production.
Following numerous well-publicised incidents of food fraud, Issue 7 of the Standard has introduced new requirements for a vulnerability assessment designed to ensure that all sites:
• have assessed their raw materials and supply chains for their vulnerability to food fraud activities
• have appropriate, risk-based controls in place to minimise the risk of purchasing fraudulent or adulterated raw materials.
This guideline is intended to help sites understand the requirements of the Global Standard for Food Safety Issue 7 relating to food fraud and explains how to conduct a vulnerability assessment to meet these requirements.