It is analyzing which raw materials, suppliers or products are susceptible to fraud, such as substituting a cheaper ingredient, diluting it, mislabeling the finished product or counterfeiting it, and putting controls in place to reduce that risk. It is sometimes called VACCP. SQF requires documenting, implementing and maintaining the methods, responsibilities and criteria for identifying the site's vulnerability to food fraud, and developing and implementing a plan to mitigate it.
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