Keeping ahead in chemical food safety From April 2017

Testing for food fraud

Food fraud has been defined as “the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product, for economic gain.” It is an issue that is addressed through the food–defence systems operating within a food business quality management system.

Testing for food fraud: a risk based approach (RD417) discusses the processes necessary for developing a risk model for a food business to develop its analytical programme regarding food fraud and in particular addresses issues of obtaining information and assessing its significance. It is available on the project website.

Contact: Anton Alldrick
+44(0)1386 842127