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| sqf food fraud vulnerability assessment: Food Fraud Prevention John W. Spink, 2019-10-18 This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). There are now broad, harmonized, and thorough regulatory and standard certification requirements for the food manufacturers, suppliers, and retailers. These requirements create a need for a more focused and systematic approach to understanding the root cause, conducting vulnerability assessments, and organizing and implementing a Food Fraud Prevention Strategy. A major step in the harmonizing and sharing of best practices was the 2018 industry-wide standards and certification requirements in the Global Food Safety Initiative (GFSI) endorsed Food Safety Management Systems (e.g., BRC, FSSC, IFS, & SQF). Addressing food fraud is now NOT optional – requirements include implementing a Food Fraud Vulnerability Assessment and a Food Fraud Prevention Strategy for all types of fraud and for all products. The overall prevention strategy presented in this book begins with the basic requirements and expands through the criminology root cause analysis to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The focus on the root cause expands from detection and catching bad guys to the application of foundational criminology concepts that reduce the overall vulnerability. The concepts are integrated into a fully integrated and inter-connected management system that utilizes the Food Fraud Prevention Cycle (FFPC) that starts with a pre-filter or Food Fraud Initial Screening (FFIS). This is a comprehensive and all-encompassing textbook that takes an interdisciplinary approach to the most basic and most challenging questions of how to start, what to do, how much is enough, and how to measure success. |
| sqf food fraud vulnerability assessment: Food Fraud Rosalee S. Hellberg, Karen Everstine, Steven A. Sklare, 2020-11-30 Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. - Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements - Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan - Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation |
| sqf food fraud vulnerability assessment: A Handbook of Food Crime Allison Gray, Ronald Hinch, 2018-05-09 Food today is over-corporatized and under-regulated. It is involved in many immoral, harmful, and illegal practices along production, distribution, and consumption systems. These problematic conditions have significant consequences on public health and well-being, nonhuman animals, and the environment, often simultaneously. In this insightful book, Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies. Bringing together the best contemporary research in this area, they argue for the importance of thinking criminologically about food and propose radical solutions to the realities of unjust food systems. |
| sqf food fraud vulnerability assessment: Quality Systems in the Food Industry Marco Fiorino, Caterina Barone, Michele Barone, Marco Mason, Arpan Bhagat, 2019-06-05 This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances. |
| sqf food fraud vulnerability assessment: Assessing Threat Vulnerability for Food Defence Adele Adams, 2017 |
| sqf food fraud vulnerability assessment: Food Safety Handbook International Finance Corporation, 2020-07-06 The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one. |
| sqf food fraud vulnerability assessment: The Economics of Forest Disturbances Thomas P. Holmes, Jeffrey P. Prestemon, Karen L. Abt, 2008-04-18 by Peter J. Roussopoulos, Director, Southern Research Station The world and its ecosystems are repeatedly punctuated by natural disturbances, and human societies must learn to manage this reality Often severe and unp- dictable, dynamic natural forces disrupt human welfare and alter the structure and composition of natural systems Over the past century, land management ag- cies within the United States have relied on science to improve the sustainable management of natural resources Forest economics research can help advance this scientifc basis by integrating knowledge of forest disturbance processes with their economic causes and consequences As the twenty-frst century unfolds, people increasingly seek the goods and services provided by forest ecosystems, not only for wood supply, clean water, and leisure pursuits, but also to establish residential communities that are removed from the hustle and bustle of urban life As vividly demonstrated during the past few years, Santa Ana winds can blow wildfres down from the mountains of California, incinerating homes as readily as vegetation in the canyons below Hurricanes can fatten large swaths of forest land, while associated foods create havoc for urban and rural residents alike Less dramatic, but more insidious, trees and forest stands are succumbing to exotic insects and diseases, causing economic losses to private property values (including timber) as well as scenic and recreation values As human demands on public and private forests expand, science-based solutions need to be identifed so that social needs can be balanced with the vagaries of forest disturbance processes |
| sqf food fraud vulnerability assessment: Food Safety Culture Frank Yiannas, 2008-12-10 Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety. |
| sqf food fraud vulnerability assessment: StarBriefs Plus Andre Heck, 2004-03-31 With about 200,000 entries, StarBriefs Plus represents the most comprehensive and accurately validated collection of abbreviations, acronyms, contractions and symbols within astronomy, related space sciences and other related fields. As such, this invaluable reference source (and its companion volume, StarGuides Plus) should be on the reference shelf of every library, organization or individual with any interest in these areas. Besides astronomy and associated space sciences, related fields such as aeronautics, aeronomy, astronautics, atmospheric sciences, chemistry, communications, computer sciences, data processing, education, electronics, engineering, energetics, environment, geodesy, geophysics, information handling, management, mathematics, meteorology, optics, physics, remote sensing, and so on, are also covered when justified. Terms in common use and/or of general interest have also been included where appropriate. |
| sqf food fraud vulnerability assessment: Trade Competitiveness Diagnostic Toolkit Jose Guilherme Reis, Thomas Farole, 2012-03-12 This toolkit provides a framework, guidelines, and practical tools for conducting an analysis of a country's trade competitiveness in terms of growth and share performance, diversification, and quality. |
| sqf food fraud vulnerability assessment: Advances in Computer, Information, and Systems Sciences, and Engineering Khaled Elleithy, Tarek Sobh, Ausif Mahmood, Magued Iskander, Mohammad A. Karim, 2007-06-06 The conference proceedings of: International Conference on Industrial Electronics, Technology & Automation (IETA 05) International Conference on Telecommunications and Networking (TeNe 05) International Conference on Engineering Education, Instructional Technology, Assessment, and E-learning (EIAE 05) include a set of rigorously reviewed world-class manuscripts addressing and detailing state-of-the-art research projects in the areas of: Industrial Electronics, Technology and Automation, Telecommunications, Networking, Engineering Education, Instructional Technology and e-Learning. The three conferences, (IETA 05, TENE 05 and EIAE 05) were part of the International Joint Conference on Computer, Information, and System Sciences, and Engineering (CISSE 2005). CISSE 2005, the World's first Engineering/Computing and Systems Research E-Conference was the first high-caliber Research Conference in the world to be completely conducted online in real-time via the internet. CISSE received 255 research paper submissions and the final program included 140 accepted papers, from more than 45 countries. The whole concept and format of CISSE 2005 was very exciting and ground-breaking. The powerpoint presentations, final paper manuscripts and time schedule for live presentations over the web had been available for 3 weeks prior to the start of the conference for all registrants, so they could pick and choose the presentations they want to attend and think about questions that they might want to ask. The live audio presentations were also recorded and are part of the permanent CISSE archive, which includes all power point presentations, papers and recorded presentations. All aspects of the conference were managed on-line; not only the reviewing, submissions and registration processes; but also the actual conference. Conference participants- authors, presenters and attendees - only needed an internet connection and sound available on their computers in order to be able to contribute and participate in this international ground-breaking conference. The on-line structure of this high-quality event allowed academic professionals and industry participants to contribute work and attend world-class technical presentations based on rigorously refereed submissions, live, without the need for investing significant travel funds or time out of the office. Suffice to say that CISSE received submissions from more than 50 countries, for whose researchers, this opportunity presented a much more affordable, dynamic and well-planned event to attend and submit their work to, versus a classic, on-the-ground conference. The CISSE conference audio room provided superb audio even over low speed internet connections, the ability to display PowerPoint presentations, and cross-platform compatibility (the conferencing software runs on Windows, Mac, and any other operating system that supports Java). In addition, the conferencing system allowed for an unlimited number of participants, which in turn granted CISSE the opportunity to allow all participants to attend all presentations, as opposed to limiting the number of available seats for each session. The implemented conferencing technology, starting with the submission & review system and ending with the online conferencing capability, allowed CISSE to conduct a very high quality, fulfilling event for all participants. See: www.cissee2005.org, sections: IETA, TENE, EIAE |
| sqf food fraud vulnerability assessment: Food Authentication Philip R. Ashurst, M.J. Dennis, 2013-11-11 The issue of food authenticity is not new. For centuries unscrupulous farmers and traders have attempted to 'extend', or othewise alter, their products to maximise revenues. In recent years the subject has reached new prominence and there even have been situations where food authenticity has featured as a newspaper headline in various countries. Food legislation covering the definition, and in some cases composition, of various commodities has been in place in developed countries for many years and paradoxically it is the legislative trend away from emphasis on composition and more on accurate and truthfullabeliing that has been one driving force for the authenticity issue. Another, and many would speculate as the more potent, driving force is the move towards fewer and larger supermarket chains in many countries. Such trading companies with their images of quality products, buying power and commercial standing, exercise considerable commercial power which has been claimed as a significant source of financial pressure on food prices and food commodity product quality. For whatever reason, recent food authenticity issues have become news and consumers, the media and enforcement authorities are showing more interest than ever before in the subject. |
| sqf food fraud vulnerability assessment: Wellness Counseling Paul Granello, 2012-01-26 Developed by a professor who has been teaching a popular and innovative wellness counseling course for over a decade, this new text is organized into a format specifically designed to meet the needs of both counselor education graduate students and their teachers -- making both teaching and learning the material easier and more intuitive. Giving a general but comprehensive overview of the subject of wellness, Wellness Counseling offers students a compelling balance of the science and research in the field, the theories that have emerged from this research, and the practical applications that we can take away from practicing these theories. Holistic, scientific, and ultimately concerned with the humanity of counseling, this text strives to be inclusive -- especially of the psychological and social aspects of wellness that have gained more attention in recent years. The book is organized in three main sections. While Section One is concerned with the background of wellness as a healthcare paradigm in the United States and major theories of wellness, and historical context for wellness, Section Two contains specific information on the social, physical, emotional, and cognitive domains of wellness. The last main section of the book synthesizes the first two sections of the book to extract practical applications of wellness in behavioral healthcare intervention counseling. |
| sqf food fraud vulnerability assessment: Food Quality Management Pieternel A. Luning, W. J. Marcelis, 2009 Consumer understanding of food quality and the ultimate concern for health and food safety increases. This forces actors in agribusiness and food industry to use quality management as a strategic issue in innovation and production. This book describes Food Quality Management in one integrated concept. Firstly, all relevant aspects of food quality management are brought into one model, which forms the framework for this book. Secondly, the authors introduce the techno-managerial approach. This approach starts from the idea that food quality is the combined effect of food behaviour and human behaviour. The contemporary use of technological and managerial theories and models, is the core element of this approach. It is used to predict food systems behaviour and to generate adequate improvements to the system. Moreover, special attention is paid to food quality management from a chain perspective. Topics covered include technological food quality properties, quality management and decision making behaviour in organisations. Quality design, control, improvement and assurance are dealt with in detail, with special attention paid to the use of tools and methods. This book describes quality assurance systems currently in use, ranging from international QA-systems like GMP, HACCP, ISO and BRC. Furthermore, policy and business strategy principles are discussed in the framework of food quality management and the concept of TQM receives special attention. Finally, expected future developments in food quality management are considered. This publication is a must-have for students, researchers and agribusiness and food industry professionals active in various areas of food production systems. The integrated approach with technological and managerial principles and practises for analysing food quality management, and valuable information on the latest developments make this book of great importance.9789074134811 |
| sqf food fraud vulnerability assessment: Treatise on the Falsifications of Food, and the Chemical Means Employed to Detect Them ... John Mitchell, 1848 |
| sqf food fraud vulnerability assessment: Global standard for storage and distribution British Retail Consortium, 2010-09-03 The new, updated Global Standard for Storage and Distribution Issue 2 will replace Storage and Distribution Issue 1 for all audits from March 2011. The Standard provides certification for the section of the supply chain between BRC Standards for the manufacture of food, packaging and consumer products and the end user of these products, the retailer/food service company. Aimed at companies involved in the storage and distribution of goods, the new Standard represents a substantial upgrade to Issue 1 and builds upon experience, with a new lay out, simpler presentation and clearer explanation of requirements. The Standard is designed to ensure best practice in the handling, storage and distribution of products and to promote continuous improvement in operating practices. The updated Standard includes the audit requirements, scheme rules and background to the Standard and provides the basis for an accredited certification of sites storing and/or distributing food, packaging and consumer products. It also enables certification of sites that wholesale products or carry out a range of contracted services. |
| sqf food fraud vulnerability assessment: An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients National Research Council, 2023-07-18 This groundbreaking report from the National Research Council provides a thorough examination of the role of microbiological criteria in ensuring the safety of foods and food ingredients. Based on the latest scientific research, this volume offers practical recommendations for improving food safety standards and safeguarding public health. An essential resource for food scientists, policymakers, and anyone concerned with food safety. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. |
| sqf food fraud vulnerability assessment: Taste of Home Mediterranean Made Easy Editors at Taste of Home, 2020-01-07 325 light & lively dishes that bring color, flavor and flair to your table. It’s never been so simple to set the table with light, refreshing foods as it is with the all-new cookbook Taste of Home Mediterranean Made Easy. Discover how easy it is to eat well with fresh, vibrant meals loaded with flavor—all without taxing your time in the kitchen. Common ingredients, familiar cooking methods and step-by-step instructions add fast new flair to your weeknight menus. These 325 recipes are shared by today’s family cooks who have happily adopted this light and lively Mediterranean cuisine in their own homes. CHAPTERS Mezze, Tapas & Small Plates Salads, Soups & Breads Cheese & Eggs Pasta, Rice & Grains Vegetables & Legumes Beef & Lamb Poultry & Pork Fish & Seafood Sweets Bonus: Yia Yia’s Favorites |
| sqf food fraud vulnerability assessment: Case Studies in the Wine Industry Cristina Santini, Alessio Cavicchi, 2018-12-03 Case Studies in the Wine Industry aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the wine industry to achieve certain goals, including the rejuvenation of product image, the shaping of new market places, the achievement of market differentiation and geographical diffusion, the achievement of customer loyalty, and the promotion of traditional features of the product. There is an emerging demand from wine industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. |
| sqf food fraud vulnerability assessment: The Food and Veterinary Office European Commission. Food and Veterinary Office, 1999 |
| sqf food fraud vulnerability assessment: Food Safety and Quality Systems in Developing Countries André Gordon, 2016-11-28 Food Safety and Quality Systems in Developing Countries, Volume 2: Case Studies of Effective Implementation begins with a general overview of some of the issues and considerations that impact effective implementation of food safety and quality systems and put this in the context of some of the more noteworthy foodborne illness incidents in the recent past.This book is a rich source of information about the practical application of food science and technology to solving food safety and quality problems in the food industry. Students, researchers, professionals, regulators and market access practitioners will find this book an irreplaceable addition to their arsenal as they deal with issues regarding food safety and quality for the products with which they are working. - Explores the keys to effective implementation of Food Safety and Quality Systems (FSQS), with a focus on selected, specific food safety and quality challenges in developing countries and how these can be mitigated - Provides a treasure trove of information on tropical foods and their production that have applicability to similar foods and facilities around the world - Presents case studies examining national, industry-wide or firm-level issues, and potential solutions |
| sqf food fraud vulnerability assessment: Gender and Work in Global Value Chains Stephanie Barrientos, 2019-05-23 This book focuses on the changing gender patterns of work in a global retail environment associated with the rise of contemporary retail and global sourcing. This has affected the working lives of hundreds of millions of workers in high-, middle- and low-income countries. The growth of contemporary retail has been driven by the commercialised production of many goods previously produced unpaid by women within the home. Sourcing is now largely undertaken through global value chains in low- or middle-income economies, using a 'cheap' feminised labour force to produce low-price goods. As women have been drawn into the labour force, households are increasingly dependent on the purchase of food and consumer goods, blurring the boundaries between paid and unpaid work. This book examines how gendered patterns of work have changed and explores the extent to which global retail opens up new channels to leverage more gender-equitable gains in sourcing countries. |
| sqf food fraud vulnerability assessment: Green Technologies in Food Production and Processing Joyce Boye, Yves Arcand, 2012-01-11 This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, reducing, reusing, recycling, and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues. |
| sqf food fraud vulnerability assessment: StarBriefs 2001 André Heck, 2000-11-01 When working in the highly technical fields of astronomy and the related space sciences, the practitioner is constantly confronted with a baffling array of different abbreviations, acronyms, contractions, and symbols. The identification and differentiation of these terms is a task which, all too often, can prove to be a near impossible one. With over 140,000 separate dictionary-style entries, and over 20 years in collation, StarBriefs 2001 represents the most comprehensive and accurately validated collection of abbreviations, acronyms, contractions, and symbols within astronomy, related space sciences and other related fields. As such, this invaluable reference source (and its companion volume, StarGuides 2001 should be on the reference shelf of every library, organisation or individual with any interest in these areas. Besides astronomy and space sciences, related fields such as aeronautics, aeronomy, astronautics, atmospheric sciences, chemistry, communications, computer sciences, data processing, education, electronics, engineering, energetics, environmental, geodesy, geophysics, information handling, management, mathematics, meteorology, optics, physics, remote sensing, and so on, are also covered when justified. In addition, there are separate sections devoted to Greek letters, mathematical symbols, special signs and characters, as well as to entries with a numerical prefix. Finally, terms in common use and/or of general interest have also been included where appropriate. |
| sqf food fraud vulnerability assessment: Meat and Poultry Inspection National Research Council, 2022-10-27 This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. |
| sqf food fraud vulnerability assessment: Development of a Customisable Food Fraud Vulnerability Ranking Tool Fernando Antunes Lopes, 2018 |
| sqf food fraud vulnerability assessment: Costs and Benefits of the Food Fraud Vulnerability Assessment in the Dutch Food Supply Chain Victor Bindt, 2016 |
| sqf food fraud vulnerability assessment: Introduction to the Old Testament Robert Henry Pfeiffer, 1966 |
| sqf food fraud vulnerability assessment: Assuring Food Safety and Quality , 2003 |
| sqf food fraud vulnerability assessment: Reactive Proactive Architecture Iván Cabrera i Fausto, Ernesto Fenollosa Forner, Ángeles Mas Tomás, José Manuel Barrera Puigdollers, 2018 |
| sqf food fraud vulnerability assessment: Combine Your HACCP and HARPC Plan Kassy Marsh, 2016 |
| sqf food fraud vulnerability assessment: Food Fraud Vulnerability Assessments and Product Authentication in Dutch and Chinese Milk Supply Chains , 2021 |
| sqf food fraud vulnerability assessment: Impact of the COVID-19 Pandemic on Food Fraud Vulnerability in Food Supply Networks Saskia M. van Ruth, 2020 The COVID-19 pandemic and related containment measures have placed food supply chains under great pressure. They have led to disruptions in supply and demand of food products but also led to shortfall in staff in various places affecting production, logistics, and adequacy of controls. Any disturbance in routine practices affects crime and criminal behaviour as has been conceptualised by the criminological Routine Activities Theory. Therefore, an effect of the pandemic on food fraud risk and prevalence may be expected. In the current study we examined the impact of the COVID-19 pandemic on food fraud vulnerabilities of European food businesses by conceptualising its effect on 50 food fraud risk factors identified previously using a theoretical framework analogue to the Routine Activities Theory. To identify the baseline vulnerabilities of industry segments, empirical fraud vulnerability assessment data from fish, meat, olive oil, spices, and various organic supply chains from previous studies were collated. Conventional and organic olive oil, meat, and spices appear industry segments with an intrinsically higher level of food fraud vulnerability. The impact of the COVID-19 pandemic on individual food fraud risk factors reveals primarily an enhancing effect on the economic and cultural/behavioural drivers as well as a reduction in adequacy of control measures. The pandemic has less impact on opportunities. When focusing on the individual industry segments, all are impacted in a negative sense. Even so, fish and meat industry segments see most widely spread effects in terms of production, logistics, and demand. These disruptions affect, in turn, in particular economic and cultural/behavioural drivers. Consequently, food fraud vulnerability of these animal production chain networks, which was already relatively high prior to the pandemic, appear to have further increased due to the COVID-19 pandemic. |
| sqf food fraud vulnerability assessment: Food Fraud Bar-Yaacov, Keren, Berntsen Svinddal, Ida Siri, Andreasen, Louise, Løvenkjær-Pearson, Anette, Gudjonsdottir, Herdis, Lindén, Aron, Borsch, Henrik, 2022-11-08 Available online: https://pub.norden.org/temanord2022-546/ Food Fraud has become an important issue throughout the EU and EEA following the horsemeat scandal in 2013. Like other European markets, the Nordic market is exposed to criminal actors who intentionally commit criminal offences to secure financial gain. The Nordic working group initially chose a limited number of topics that we all considered important to address. The topics were raw materials of animal origin, fish and seafood, declaration of Nordic origin and declaration of organic production.The project developed an in-house model for collecting information about the possible threats. The results provide an understanding of the extent of the threats that are being examined. |
| sqf food fraud vulnerability assessment: Evaluation and Deconstruction of Fraud Incidents, Vulnerabilities, and Social Networks in Organic ‘hotchpotch’ Supply Chains Saskia van Ruth, Linsey Nielen, 2022 This study aims to create a greater understanding of (1) existing unlawful food fraud activity, (2) food fraud vulnerabilities and (3) related network structures within the organic potatoes’, carrots’, and onions’ supply chains. Three types of methodology were applied to meet the aims: (1) an analysis of historical prevalence and patterns of food fraud in the organic sector in general and in the three selected organic chains, (2) a food fraud vulnerability analysis of supply chain actors of the three specific organic supply chains in the Netherlands, and (3) a social network analysis to identify structural characteristics of the three organic supply chains in the Netherlands. Incident analysis using the Decernis food fraud database revealed 201 incidents with organic foods between 2004 and 2021, 47 of which had a food safety component. Most targeted products were plant-based. Key products were fruits (42 cases), cereals and pulses (38 cases),spices/herbs/flavourings (20 cases), vegetables (19 cases), processed food products (14 cases: juice, oil,jam, infant food, tomato paste, wine, etc.), seeds (13 cases), and coconut products (12 cases). Only two organic potatoes’, one organic carrots’, and two organic onions’ incidents were identified in the database. Food fraud vulnerability assessments revealed that the vulnerabilities of the organic potatoes’, carrots’, and onions’ chains to food fraud were fairly like each other, at a low to moderate level. This level was comparableto the level of the previously examined organic bananas’ chains and less vulnerable than the previously examined organic olive oil, eggs’, and pork chains. This all aligns with the low frequency of fraud incidents in the three organic food chains in the Decernis food fraud database. Because of the similarity in food fraud vulnerability level of the three chains under investigation, one supply chain, the organic potato supply chain,was selected for social network analysis. This analysis revealed three distinctive groups among the actors in this supply chain: (A) a group with many contacts within the potato growers’ group, (B) a group with many contacts across all the organic potato supply chain nodes, and (C) a group with mainly contacts outside the chain. The actors of the three groups have distinctively different interactions and would, hence, also have potentially different roles in food fraud events. Socially key actors could also be identified. Although the foodfraud vulnerabilities in the Dutch organic potato supply chain are limited, the social network analysis provides very useful information for future work. Given that this is the first time such an approach has been taken in a national food fraud context, identification, and visualisation of key actors from a social networkpoint of view in this particular chain will be useful for comparison with other food supply chain networks in future research. |
| sqf food fraud vulnerability assessment: Fraud vulnerability assessment handbook , 1980 |
| sqf food fraud vulnerability assessment: Food Fraud John M. Ryan, 2015-10-19 Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases, food processors, distributors, and consumers are purchasing more and more food from foreign countries that, in many cases, have inadequate oversight or control over what is coming into our supermarkets, restaurants, and refrigerators. This book is an essential quick reference that will familiarize readers with the latest issues surrounding the food industry. - Includes new FDA rules based on the Food Safety Modernization Act (FSMA) regarding intentional adulteration and economically motivated adulteration - Presents a review of the latest food detection testing technologies - Provides examples of import controls over illegal replacements |
| sqf food fraud vulnerability assessment: Comprehensive Food Security & Vulnerability Analysis Guidelines , 2009 Provides the Comprehensive Food Security and Vulnerability Assessment analysis team with currently recommended procedures and protocols for undertaking a CFSVA. |
| sqf food fraud vulnerability assessment: Robust Food Supply Supply Chains Jelena V. Vlajić, 2012 |
SQFI | Home
SQF Certification is Global. With over 14,000 certified sites in 40 countries, our mission is to deliver consistent, globally recognized food safety and …
SQFI | What is SQF
What is the SQF Food Safety Certification Program? The Safe Quality Food (SQF) Program is a rigorous and credible food safety and quality …
Programa SQF
Convertirse en un sitio certificado es un proceso claro y manejable cuando eliges SQF. La comunidad de profesionales de SQF lo ayudarán a …
SQFI | SQFとは
SQF食品安全認証プログラムとは何ですか？ Safe Quality Food（SQF）プログラムは、世界中の小売業者、ブランドオーナー、フードサービスプロバイダーに認められ …
SQFI | Qué es SQF
El Instituto SQF (Safe Quality Food) es una división de la FMI, la Asociación de la Industria Alimentaria, establecida para administrar el Programa SQF, …
SQFI | Home
SQF Certification is Global. With over 14,000 certified sites in 40 countries, our mission is to deliver consistent, globally recognized food safety and quality certification programs based on …
SQFI | What is SQF
What is the SQF Food Safety Certification Program? The Safe Quality Food (SQF) Program is a rigorous and credible food safety and quality program that is recognized by retailers, brand …
Programa SQF
Convertirse en un sitio certificado es un proceso claro y manejable cuando eliges SQF. La comunidad de profesionales de SQF lo ayudarán a asegurarse de contar con el personal, la …
SQFI | SQFとは
SQF食品安全認証プログラムとは何ですか？ Safe Quality Food（SQF）プログラムは、世界中の小売業者、ブランドオーナー、フードサービスプロバイダーに認められている、厳格で信頼 …
SQFI | Qué es SQF
El Instituto SQF (Safe Quality Food) es una división de la FMI, la Asociación de la Industria Alimentaria, establecida para administrar el Programa SQF, un sistema líder mundial de …
SQFI | Food Safety Program
Oct 24, 2023 · By implementing an SQF management system, businesses can address the food safety and quality requirements of buyers and effectively supply both local and global food …
Library of Codes - SQFI
The most recent edition of the SQF Codes is the SQF Codes Edition 9, published in October 2020 and effective for all audits on May 24, 2021. Edition 9 is comprised of 11 industry-specific codes …
Certification Programs - SQFI
SQF Certification offers a comprehensive solution that helps you verify and demonstrate that food safety and quality controls have been effectively implemented, validated, and monitored.
Certification Overview - SQFI
Once you have made the business decision to start your SQF Certification journey, SQFI has step-by-step certification instructions, related resources, training, and a supportive customer …
Programas de Certificación - SQFI
La certificación SQF ofrece una solución integral que le ayuda a verificar y demostrar que los controles de seguridad y calidad de los alimentos se han implementado, validado y …
