Food First Blog | Tip of the Week: Food Fraud: What’s Required?

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Tip of the Week: Food Fraud: What’s Required?
Tip of the Week: Food Fraud: What’s Required?

As more companies examine regulatory and GFSI requirements to ensure they comply, AIB International is noticing an increase in requests for food fraud consulting. Food safety professionals are now responsible for assessing vulnerability assessment factors related to food fraud that they’ve never been responsible for and they’re looking for help. Food fraud can happen anywhere along the food supply chain and companies are considering a number of factors to mitigate their risk, including:

  • Supplier history, approvals, and relationships
  • Testing frequencies
  • Geographical considerations
  • Historical and current food fraud trends
  • History of fraudulent activity
  • Economic factors that impact supply
  • Purchasing via a broker (not directly from a producer)

As our Food Safety Professionals inspect and audit food companies they’re considering how economically motivated adulteration or food fraud is accounted for in the food safety plan.

  • Are there associated risks?
  • What mitigation strategies have been identified?
  • Does the facility’s plan meet Standard and regulatory requirements?

Many companies in the beginning stages of building their food fraud mitigation strategy need to start with understanding the requirements that apply. These vary between regions and certification standards, but the requirements are largely that food fraud vulnerabilities are identified and controlled. Take a look at the specific requirements below to get a better idea of which apply to you.

Global Food Safety Initiative

There are two clauses for food fraud that are incorporated into GFSI certified benchmarked standards.

  • Food Fraud Vulnerability Assessment – The standard shall require that the organization have a documented food fraud vulnerability assessment in place to identify potential vulnerabilities and prioritize control measures.
  • Food Fraud Vulnerability Control Plan – The standard shall require that the organization have a documented plan in place that specifies the control measures the organization has implemented to minimize the public health risks from the identified food fraud vulnerabilities. This plan shall cover the relevant GFSI scope and shall be supported by the organization’s Food Safety Management System.

Check out the table to find the specific requirements applicable to the Standard your facility adheres to.

GFSI Benchmarked Standards


BRC Global Standard for Food Safety

  • 5.4

SQF Edition 8 Food Safety Code for Manufacturing

  • 2.7.2 (food safety)

SQF Edition 8 Food Quality Code

  • 2.7 (quality)

FSSC 22000 Version 4


IFS Food

  • 4.21.1
  • 4.21.2
  • 4.21.3

IFS PACsecure

  • 4.20.1
  • 4.20.2
  • 4.20.3

IFS Logistics


United States – FDA’s Food Safety Modernization Act (FSMA)

FSMA’s Preventive Controls for Human Food Hazard Analysis Section (21 CFR Part 117.130) lays out the FDA’s expectations for Economically Motivated Adulteration (EMA).

The hazard analysis must identify all Economically Motivated Adulterants (EMA) that could be intentionally introduced that could impact food safety. All raw materials hazards identified must be assessed for risk and severity. Risk, being the potential vulnerability based on past events. The Food Safety Plan must identify controls for significant EMA hazards.

European Union

Regulation (EC) No 178/2002 (OJ L31, p1, 1/02/2002) Article 8 - Protection of consumers' interests

1. Food law shall aim at the protection of the interests of consumers and shall provide a basis for consumers to make informed choices in relation to the foods they consume. It shall aim at the prevention of:

(a) fraudulent or deceptive practices;

(b) the adulteration of food; and

(c) any other practices which may mislead the consumer.

Official Controls Regulation EU 2017/625 Article 9 - General rules on official controls

1.   Competent authorities shall perform official controls on all operators regularly, on a risk basis and with appropriate frequency, taking account of:

b. any information indicating the likelihood that consumers might be misled, in particular as to the nature, identity, properties, composition, quantity, durability, country of origin or place of provenance, method of manufacture or production of food;

2. Competent authorities shall perform official controls regularly, with appropriate frequencies determined on a risk basis, to identify possible intentional violations of the rules referred to in Article 1(2), perpetrated through fraudulent or deceptive practices, and taking into account information regarding such violations shared through the mechanisms of administrative assistance provided for in Articles 102 to 108 and any other information pointing to the possibility of such violations.

China Food Safety

Food fraud is currently being self-regulated by industry. In August 2018, 40 China food associations pledged to practice self-regulation to tackle food fraud. A total of 10 action plans were listed in the pledge, for instance the associations pledged to supervise food and health supplement manufacturers and suppliers to prevent food fraud. China National Food Industry Association, China Sugar Association, China Alcoholic Drinks Association, and China Food Additives and Ingredients Association were some of the organizations that pledged to follow the action plan.

b i u quote

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Avatar  MUHAMMAD YAR 3 years agoReply

v.good data

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