Appendix 8: What works to prevent food fraud- comparison of food fraud vulnerability assessment models and tools and food fraud prevention strategies

5 X 5 Matrix

5 X 5 Matrix

5 levels

Very high, high, medium, low, very low

5 levels 

Very high, high, medium, low, very low

Food Fraud Initial Screening (FFIS) Matrix
Variables
Product or Group
AND
Market or Region

Step 1 define the scope and basic terms.

Step 2 Review incidents (databases) and suspicious activity

Step 3A Conduct FFIS for health hazards.
Step 3B Conduct FFIS for enterprise wide risks and financial impact.

Food Fraud Initial Screening (FFIS) Matrix
Review phase
Organise team

Create Food Fraud Policy, Mission Statement, Draft Food Fraud Prevention Strategy/Plan

Conduct FFIS 
Gather background information to inform FFVA

Developing a common starting point and the developing and sharing of best practices for vulnerability assessments.
Third parties develop standards and protocols so approaches can be audited and certificated. 

Gap Analysis – ask seven questions
1.    FFVA undertaken (Y/N)
2.    FFVA Documented (Y/N) 
3.    Food Fraud Prevention Strategy Implemented (Y/N) 
4.    FFPS Documented (Y/N) 
5.    Annual Food Fraud Incident Review completed (Y/N) 
6.    All types of Food Fraud addressed (Y/N) 
7.    All products from both incoming goods and finished goods through to the consumer. Addressed (Y/N)
Concept

1. Develop and implement a food fraud policy statement.
Concept

2. Create a FFPP
Complete seven steps of implementing and managing food fraud prevention.

Step 1 Convene a Food Fraud Task Force

Step 2 Create an Enterprise-wide Food Fraud Policy/Mission Statement and begin drafting a Food Fraud Prevention Strategy/Plan 

Step 3. Conduct the pre-filter Food Fraud Initial Screening (FFIS). 

Step 1. Consider new information through
1A. Review specific food fraud incidents internally or externally.
1B. Scanning. Consider broad changes for example, market changes.
1C. Public Policy. Consider policy and regulatory changes.

Step 2. Fraud Opportunity. 
2A Consider guardians and hurdles.
2B. Consider victim.
2C. Consider fraudster.

Step 3. Undertake vulnerability assessment.
3A. Initial screening.

Step 1. Assemble HACCP Team and Identify Scope 
Step 2. Describe product 
Step 3. Identify intended use and users (especially vulnerable groups)
Step 4. Construct flow diagram
Step 5. On-site confirmation of flow diagram  
Step 6 (part). List all potential hazards that are likely to occur.

Step 3. 

3B Undertake a vulnerability assessment. 

3B. Detailed vulnerability assessment.

Corporate Risk Map Plots FFIS risk assessments 5x5 matrix likelihood (very high to very low) AND Impact (very high to very low). 

Step 4 In Spink et al., (2019) this changes to Likelihood and consequences

Step 6. Consider countermeasures and control systems to address the ;very high' and 'high' vulnerabilities. 

Step 7. Propose a Food Fraud Prevention Strategy including the calibration of the Food Fraud risks on the enterprise risk map. 

Step 5. Rank

Step 6. Countermeasures and control system.

Feedback loop back into Step 1. 

Step 6 (part) Consider any measures to control identified hazards (principle 1). 

Step 7. Determine the Critical Control Points (CCPs) (Principle 2). 

Step 8. Establish validated critical limits for each CCP (Principle 3). 

Step 9. Establish a monitoring system for each CCP (Principle 4)

Step 10. Establish corrective actions (Principle 5) 

Step 11. Validation of the HACCP Plan and verification procedures (Principle 6) 

Step 12. Establish documentation and record keeping (Principle 7) 

Step x. Training (Codex requirement but not described as a step).
Step y. Food defence plan Determine CDPs in your process. Devise food defence mitigations.

Step z. Implement, test, assess and maintain the defence mitigations.