Food Fraud / VACCP

Food Fraud / VACCP (Vulnerability Assessment and Critical Control Points) is the protection of food from economically motivated adulteration (substitution, dilution, mislabeling, counterfeiting) to gain financial advantage.

Examples of historical food fraud:

• Melamine in Chinese milk powder (2008).
• Horsemeat in beef burgers (2013).
• Fake olive oil scams (ongoing).
• Honey adulteration with sugar syrups (ongoing).
• Country-of-origin misrepresentation.

VACCP methodology:

1. Assemble VACCP team.
2. Map supply chain.
3. Identify ingredients/products at risk (high-value, complex chain, history of fraud).
4. Conduct vulnerability assessment.
5. Implement mitigation (testing, supplier verification, traceability, audit).
6. Review periodically.

VACCP requirements are part of BRCGS, IFS, FSSC standards. For Egyptian exports, common food fraud risks:

• Honey: adulteration with sugar syrups.
• Olive oil: blending, adulteration, mislabeling of origin.
• Spices: substitution (paprika with brick dust, cumin contamination).
• Tomato paste: water/starch addition, lower brix than declared.
• Saffron: substitution with safflower or marigold.

FoodGate Audit verifies VACCP/Food Fraud Vulnerability Assessment plans during facility audits, ensuring Egyptian suppliers can demonstrate due diligence to EU/UK importers.

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