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Food Safety Command Center 19 items

Food Fraud Vulnerability Assessment (VACCP) Checklist

Evaluate a food fraud prevention program against GFSI expectations, covering vulnerability assessment for economically motivated adulteration and mitigation controls.

GFSIVACCPSQFBRCGS

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Food Fraud Program Foundation

  • Is there a documented food fraud prevention program with an assigned responsible owner? *
  • Does the program define the scope of susceptible raw materials, ingredients, and packaging? *
  • Is the food fraud team multidisciplinary, including procurement and quality functions? *
  • Date of the most recent food fraud vulnerability assessment

Vulnerability Assessment

  • Is a documented vulnerability assessment completed for each raw material and ingredient? *
  • Does the assessment consider historical evidence of fraud for the material or commodity? *
  • Does the assessment consider economic factors such as price volatility and supply constraints? *
  • Does the assessment consider supply chain complexity and length? *
  • Are the seven types of fraud (dilution, substitution, concealment, mislabeling, unapproved enhancement, counterfeiting, gray market) considered? *

Mitigation & Controls

  • Is a mitigation plan in place for materials identified as high vulnerability? *
  • Are authenticity or species tests performed where warranted by the assessment?
  • Are specifications and certificates of analysis verified against supplier claims? *
  • Are mass-balance or reconciliation checks used for high-risk ingredients?

Supplier & Intelligence

  • Are suppliers of vulnerable materials qualified and monitored for authenticity risk? *
  • Is external intelligence (recall databases, industry alerts, horizon scanning) reviewed periodically? *
  • Is country-of-origin and chain-of-custody traceability maintained for high-risk materials? *

Review & Verification

  • Is the vulnerability assessment reviewed at least annually or when a new fraud threat emerges? *
  • Are mitigation measures verified for effectiveness? *
  • Is the food fraud program integrated into the food safety plan and management review? *

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