RATIONALE:REQUIREMENT: Suppliers

ESSENTIAL BRC standard

must v. 7,aCustomer
carry out CoPs/Policies
‘food fraud vulnerabilityand or requirements
assessment’ by collecting and evaluating information at the appropriate points along the supply chain (including raw
materials, ingredients, products, packaging and distribution) to identify and priotitise significant vulnerabilities for food fraud. The assessment should take into account historical and developing threats
and must be kept under review to reflect changing economic circumstances and market intelligence which may alter the potential risk.
VULNERABILITY ASSESSMENT

PRIORITY RISK NUMBERS MATRIX

KEY FACTORS RISK RATING TABLE (values are set on the basis of the prevention measures in place) PREVENTIONS OF FRAUD

RAW MATERIAL PRIORITY RISK

LIKELIHOOD OF LIKELIHOOD OF LIKELIHOOD OF PROFITABILITY LIKELIHOOD OF LIKELIHOOD OF PROFITABILITY
LIKELIHOOD OF OCCURRENCE PROFITABILITY RATING (GROUP) NUMBER ASSURANCE CONTROLS
DETECTION OCCURRENCE (O) DETECTION (D) (P) OCCURRENCE (O) DETECTION (D) (P)
Please detail for Brand Integrity Claim* (PRN)

Historic incidents Ease of access to raw Economic 1 Very unlikely or Certain Very low
materials (e.g. broken factors/price none
tamper-proof seals fluctations
are clear evidence of
an attempt to access)

Emerging concerns (e.g. recent news or alerts) Physical form (e.g. Ease of access to raw 2 Unlikely or minor High Low
whole items, minced, materials
liquid, powder)

Economic factors/price fluctations Existing controls Nature of the raw 3 Moderate or Fairy Moderate or significant
including routine material (e.g. value, significant
testing, audits size of market)

Geographic origin/Length and complexity of supply Length and complexity Availability (e.g. 4 High Unlikely or High
chain of supply chain seasonality/harvest remote
variability)

Ease of access to raw materials Routine product Availability of cheaper 5 Very high Very unlikely Very high
testing adulterants or
substitutes

Nature of the raw material (e.g. value, size of Relevant audits (e.g. Complexity and cost
market) those which consider of committing the
adulteration, fraud
traceability mass
balance, testing etc.)

Physical form (e.g. whole items, minced, liquid,

powder)
Availability (e.g. seasonality/harvest variability)

* Brand Integrity Claim: (e.g. Country of Origin; Named Ingredient (eg Madagascan Vanilla, Sicilian lemon ); Regionality; Breed; Variety;
Legal Standards; Species; Maturation time
Farming Standards (eg Select farm, Free Range, Organic, Outdoor bred); Vegetarian; ‘Made Without….’; Fair Trade; Non GM ingredients)
 RANGE

PRIORITY RISK < 36

NUMBER (PRN)

PRIORITY RISK
NUMBER (PRN) ≥ 36
 ACTIONS

Current good practices / preventions of fraud are

sufficient

Additional control measures are needed to mitigate

the risk under an acceptable limit, introducing new
controls (i.e. ELISA / DNA tests, compositional
analysis, certificates of conformity, additional audits,
tamper evidence, etc)