Elements and Performance Criteria
- Form a threat and vulnerability team
- Select a cross-functional team with personnel from across the organisation
- Define roles of team members based on knowledge of the implications of food fraud and food vulnerabilities
- Schedule regular team meetings to update and review Threat Assessment and Critical Control Points (TACCP) and Vulnerability Assessment and Critical Control Points (VACCP) plans
- Develop a food defence plan
- Undertake and document a threat assessment
- Develop a flow chart of the supply chain and identify steps where there is potential threat to the organisation, key staff, operations and the product
- Undertake a risk assessment to identify the critical control points (CCPs)
- Identify where the controls are for each CCP and develop action plans to address breaches
- Develop a food defence plan outlining the methods, responsibilities and criteria for preventing food adulteration
- Document the plan and schedule a review at least annually
- Develop a food fraud mitigation plan
- Undertake and document a vulnerability assessment
- Assess raw materials, direct food contact packaging and supply chains to identify where the site is vulnerable to food fraud
- Undertake a risk assessment to identify the critical control points (CCPs)
- Implement a food fraud mitigation plan to specify the methods of controlling food fraud vulnerabilities
- Document the plan and schedule a review at least annually
- Maintain records