Food SafetyFood Fraud Wave is coming -Are you Ready for the Future? - SFPM FOOD CONSULTING | SFPM CONSULTING

July 31, 2020by Felicia Loo

With complex global food supply chain, food fraud incidents are also increasingly being reported as one of the challenges of the food industry. Due to this, food fraud program has also been listed and incorporated to be a part of the Global Food Safety Initiative (GFSI).

In addition, the recent COVID-19 pandemic have deeply affected the food supply chain in an unpredicted way. While we aren’t seeing any large disruptions to the supply chain yet, food supply shortage will likely be happening soon.

The affects would be hard felt by many food manufacturers as consumers expect food to feel and taste the same. The smaller cafes and restaurants may be able to get away, by changing their menu promptly and look for substitutes. The needs for Research and Development Scientist would soon be on the rise, to help with food reformulations.

Due to the large disruption of the food supply chain, manufacturer’s and distributors may be forced to source ingredients from unapproved suppliers, increasing the risk for food fraud, to meet their customer demand. Food quality assurance personnel may face an enormous needs for supplier and ingredients approval, to ensure the food ingredients are safe and particularly free from food fraud.

Unfortunately, many of these food fraud cases were undetected as sampling and laboratory analysis are required for identification of the specific suspected fraudulent materials.

Food fraud incidents can be reduced through proper development, management and implementation of food fraud program. Your food fraud program should incorporate

  1. Identification of food fraud risks through the food supply and manufacturing chain
  2. Risk mitigation of identified food fraud risk
  3. Challenges to implementing food fraud risk mitigation
  4. At minimal, annual review of food fraud program (or as the risk for food fraud changes eg. low supply of ingredients, changes in suppliers).

As food ingredients are often sourced by Purchaser, it is important for the Purchaser to be properly trained to expect and alert risk for food fraud incidents. 

by Felicia Loo

Felicia Loo, CFS, is a Certified Food Scientist and registered SQF Consultant. Graduated from the University of British Columbia with a BSc. Food Science along with a minor in Commerce, she is keen to help small and medium food business thrive in their food safety management system (i.e. meeting Return of Investment for investment on food safety program). She has worked with numerous food businesses, including natural health products, bakeries and desserts, fruit juices production, fresh produce, confectionery and many more to develop customized and improved food safety programs. She has worked with different food safety and regulatory schemes such as SQF, ISO 22000, Primus GFS, Organic, Kosher and Health Canada (Natural Health Product).

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