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Food fraud resources

CIEH Food know that food chain integrity and fraud resilience are a priority for food businesses and the enforcement community. Incidents, such as the 2013 horsemeat scandal, have highlighted the potentially significant legal, reputational and financial implications of food fraud for businesses and local authorities.

As the leading membership body for professionals with responsibility for food safety and integrity, CIEH Food has developed a range of information and services to help organisations diagnose, tackle and prevent food fraud.


Gain expert guidance on how to adopt and implement established counter fraud good practice for food and drink businesses.

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  • Nut Contamination: risk and complexity in the supply chain
    Eoghan Daly, food policy and technical advisor at TiFSiP, shares insights of the risks and complexities in the spice supply chain after recent reports of nut contamination alerts have emerged.
  • Food Crime Conference
    TiFSiP held a conference about food crime on 25 November 2014. The slides from each presentation, short videos and a summary of the topics are available here.
  • Food Crime Conference Overview
    The horsemeat scandal rocked the food industry back in 2013. Stuart Spear reports after the TiFSiP Food Crime Conference (25 November 2014) and considers what is being done to protect our food chain post-Elliott.
  • Michigan State University – Food Fraud Resource
    The Michigan State University website holds a wide range of material on food fraud as part of its Food Fraud initiative. Much of the material is available to the public.
  • The Elliott Review: from the inside
    The need for a review of our food systems was clear in the wake of the horsemeat scandal in 2013, with few retailers immune from the crooks. Professor Chris Elliott provides a review that examines how this happened and how the few that escaped did so – was it by luck or design?

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  • TACCP – deadline looms for food producers to introduce fraud measures
    Time is running out for food producers to implement auditable vulnerability assessments such as Threat Assessment and Critical Control Point (TACCP) as the major food retailers and food certification bodies impose tough new standards. This review reports on why companies need to implement TACCP measures.
  • 10 things to know about food fraud
    David Edwards, Consultant at NSF International, takes a strategic look at fraud in the food and drinks industry and identifies 10 key elements of the unfolding food fraud story and their potential implications for government and industry. The 10 elements highlight exactly why every business needs to sit up and take action now to minimise risk to themselves and their brands. Although the long term outcome should be greater consumer safety and trust in the industry, it will be a difficult road and will take time. The food fraud situation will undoubtedly get worse before it gets better, says Edwards.
  • Five steps for manufacturers: help protect your business from food fraud
    A summary of the FDFís resource to help food producers, processors and manufacturers to identify, prioritise and manage upstream supply chain food risks.
  • Which? guide: how to restore consumer confidence in food integrity post - ‘Horsegate’
    investigating how to manage the long-term impact of the horse meat scandal of 2014 on consumer confidence.