FSSC关于食品欺诈预防的指导性文件fssc-22000-guidance-on-food-fraud-final-100418.pdfVIP

Guidance on Food Fraud Mitigation DATE : 10 April 2018 VERSION : 1 NUMBER : 2171848 1. Background The relevance of Food Fraud has grown over the last years, not in the least following a number of food scandals that have led to reduced consumer confidence in the Food Industry. Although the driver of Food Fraud acts (cause) is economic gain, it may nevertheless result in a food safety risk. Such a risk is very often caused by negligence or lack of knowledge by fraudsters. For the consumer 1 food fraud related risks can be : a) Direct Food Safety risks: the consumer is put at immediate risk (e.g. addition of melamine to milk powder that results in an acutely toxic exposure; hiding of substances resulting in undeclared allergens); b) Indirect Food Safety risks: consumer is put at risk through long-term exposure (e.g. high levels of heavy metals in food supplements causing harm – or lack of benefit – over a longer period of time) c) Technical food fraud risk: there is no direct or indirect food safety risk (e.g. misrepresentation of country-of-origin information). However, this indicates that material traceability may have been compromised and the company no longer able to guarantee the safety of their food products. For Food Manufacturers, the economic impact can be high (e.g. recall, loss of sales, cost of re-building reputation etc.), but also the consumer trust is important, not only for companies but for food industry (sector) as a whole. Following the GFSI benchmarking requirements, FSSC 22000 has introduced a chapter on Food Fraud mitigation in the latest version of the Scheme (v4.1). This has become mandatory from January 1, 2018 and includes requirements for a Food Fraud Vulnerability Assessment and a Food Fraud Prevention Plan applicable to all products. 2. Definition