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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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