Evaluation of raw materials and their suppliers as a defence against food fraud
AbstractPurpose:The main purpose of this article was to present the actions taken by the food 5manufacturer in the field ofits defence against fraud.6Design/methodology/approach:Ensuring food safety requires the active participationof the 7enterprise on two levels, preventing accidental and intentional food contamination. In order to 8supervise the area related to accidental food contamination, obligatory HACCP system and 9voluntary quality and safety management standards are implemented in enterprises. 10These includeISO 22000, FSSC 22000, BRC or IFS. In turn, the area related to intentional food 11contaminationrequires action to reduce the risk of food contamination and food fraud. 12The adopted methodology for the evaluation of raw materials and their suppliers in the food 13fraud area isbased on the IFS guidelines, as well as an approachdeveloped by the author of 14this study, who participated in the implementation of this methodology in the company.15Findings:The analyzed company is characterized by having a high cultural level of food safety 16and quality–actions are taken there to support its development at various levels. Among these 17areleadership, communication, employee involvement and risk awareness. This approach 18guarantees that the developed product fraud reduction plan will positively evolve in this 19company so as to meet and surmount changing risk factors.20Originality/value:The article presents the practical application of IFS guidelines in the area 21of food fraud. In addition, a template for the vulnerability assessment form was designed and 22criteria for the assessment of control measures were specified.
|Journal series||Zeszyty Naukowe Politechniki Śląskiej. Organizacja i Zarządzanie, ISSN 1641-3466, (N/A 20 pkt)|
|Publication size in sheets||0.5|
|Keywords in Polish||oszustwo żywnościowe, ocena dostawców, ocena surowców|
|Keywords in English||food fraud, suppliers evaluation, assessment of raw materials|
|Score||= 20.0, 11-05-2020, ArticleFromJournal|
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