𝗗𝗶𝗱 𝘆𝗼𝘂 𝗸𝗻𝗼𝘄? (BRCGS FS issue 9 - Food Fraud & HACCP plan)

BRCGS want sites to take into account 𝘁𝗵𝗲 𝗿𝗶𝘀𝗸 𝗼𝗳 𝗳𝗼𝗼𝗱 𝗳𝗿𝗮𝘂𝗱 𝗯𝗲𝗶𝗻𝗴 𝗰𝗼𝗺𝗺𝗶𝘁𝘁𝗲𝗱 𝗢𝗡 𝗧𝗛𝗘 𝗦𝗜𝗧𝗘, hence why fraud appears as an additional category of hazards to consider in the HACCP study (clause 2.7.1 // Codex principle 1).

This is 𝗼𝗻 𝘁𝗼𝗽 𝗼𝗳 𝘁𝗵𝗲 𝗺𝗼𝗿𝗲 𝘁𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝘃𝘂𝗹𝗻𝗲𝗿𝗮𝗯𝗶𝗹𝗶𝘁𝘆 𝗮𝘀𝘀𝗲𝘀𝘀𝗺𝗲𝗻𝘁 which sites must have developed to examine their vulnerability to food fraud being committed BEFORE the raw materials arrive on site (clause 5.4.3).