Proactively identify food fraud and streamline VACCP compliance in your company with digital checklists.
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.Download template
A VACCP plan template is used to identify and control vulnerabilities in the supply chain process to prevent food fraud.Download template
This V-CCP monitoring template is used to assess whether the raw materials received to pass the material test.Download template
Use this VACCP checklist for supplier audits to monitor the procurement process in the supply chain.Download template
Use this template for conducting the initial screening for food fraud vulnerability of a product, ingredient, or raw material.Download template
The Vulnerability Assessment Critical Control Points (VACCP) is used for the identification of food counterfeits and the control and quality assurance of products for consumption. The structure corresponds to the classic HACCP-Concept , but with a focus on the safety of the facility.
Food fraud is defined as the deliberate replacement, addition, manipulation or misrepresentation of foods, food ingredients or food packaging. With the help of the VACCP audit, food safety can always be checked and documented.
1. Wrong labelling - The wrong labelling of meat types or organic food An example are cases where horse meat was mixed with beef, but labelled and sold as beef. Other examples are organic food containing traces of "non-organic" ingredients and mislabelled seafood that was sold on the market.
2. Counterfeiting - The exchange of ingredients and products with similar packaging or the mixing of inferior ingredients to increase the volume of products, e.g. counterfeit spices (saffron, oregano, pepper) mixed with different materials.
3. Dilution or adulteration - The addition of ingredients such as sugars or sweeteners to honey or maple syrup to create a similar taste, adding volume, or, in the case of infant formula, where melamine is added to achieve the desired "protein" number.
There are control points among the three that overlap, but the intention or goal is unique to each of them:
HACCP - stands for Hazard Analysis Critical Control Point and aims to identify and reduce hazards during food production and to ensure that the product can be consumed safely. This is a classic hazard analysis with a subsequent risk-based control.
TACCP - stands for Threat Assessment Critical Control Point and aims to protect food products from deliberate contamination with the intention of causing harm. In this process, a vulnerability analysis is used to identify critical control points.
VACCP - tries to identify and control weak points in the food supply chain that may be susceptible to food fraud. The applied method is also a vulnerability analysis.
With a digital checklist for a VACCP concept, you can identify food counterfeits more quickly. You can easily carry out checks via tablet or smartphone - online or offline. Use the desktop software to create your checklists for quality assurance and then evaluate the collected data. For example, you can immediately identify information about weak points and carry out targeted checks.
By using the mobile app for your quality inspections, you significantly reduce the risk of missed inspection intervals, documentation errors and reputational damage. Take advantage of the other benefits for your daily work:
The mobile app can also be used for inspections: