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VACCP Checklist Template

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VACCP Checklist Template

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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