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ABSTRACT
Since 2013, the horse meat scandal initiated a holistic approach by the food chain in order to mobilize to fight fraud. In order to match the regulatory and customers requirements, and due to the increase in various fraudulent situations, food companies have set up anti-fraud plans including an analysis of their vulnerability and the implementation of control measures to reduce this vulnerability to fraud. This article presents the context and the approaches implemented by food companies to design and implement this anti-fraud plan.
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Anne-Gaëlle MELLOUËT: Director, general interest mission CTCPA, Site Agroparc, Avignon, France
INTRODUCTION
Although cases of food fraud are as old as the food trade itself, the media coverage of certain crises in recent years has severely tested consumer confidence.
Aware of the vulnerability of the food chain to fraud, back in 2014 the European Parliament highlighted Europe's weak points in this respect. Since then, the various players in the sector have mobilized to implement measures to combat fraud and thus guarantee compliance with the requirements of the hygiene package regulations.
Various categories of fraud exist, including substitution, concealment, dilution and fraudulent labelling. Although they do not all present a health risk, they are all intentional and linked to a desire for economic gain.
The position of the Global Food Safety Initiative (GFSI) on the subject, as well as the requirements of the various private FSMS (Food Safety Management System) standards (IFS and BRC), require manufacturers to carry out an analysis of their vulnerability to fraud, and to implement control measures to reduce this vulnerability.
This article describes the context and the steps taken by agri-food companies to design and implement their anti-fraud plans.
At the end of the article, readers will find a glossary and a table of acronyms.
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KEYWORDS
food safety | adulteration | food fraud
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Fraud prevention in the food industry
Context
Bibliography
Bibliography
Standards and norms
- Food safety management systems – Exigences pour tout organisme appartenant à la chaîne alimentaire, Paris, Afnor, 42 p. - NF EN ISO 22 000 - 06-18
- BRC 8 – Global Standards for Food Safety, London, BRC – TSO (the stationery office), 8th edition - BRITISH RETAIL CONSORTIUM (BRC) - 2018
- Référentiel d'audit de la qualité et de la sécurité des produits alimentaires, Berlin, IFS Management GmbH, version 6.1 -...
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety
Law no. 2013-316 of April 16, 2013 on the independence of health and environmental expertise and the protection of whistleblowers. This law protects...
Directory
ANSES – Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (French Agency for Food, Environmental and Occupational Health and Safety) https://www.anses.fr/fr
JRC – Monthly Summary of Articles on Food Fraud and Adulteration – Knowledge Centre for Food Fraud and Quality
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