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