Applying a hurdle-layered vulnerability assessment and critical control points framework to mitigate food fraud: a case study of a Taiwanese braised food small-sized enterprise
Main Article Content
Keywords
VACCP, food-safety culture, food fraud, vulnerability risk assessment, ISO 22000:2018/Amd 1:2024, FSSC 22000 v6, CODEX HACCP Code:2024
Abstract
Small- and medium-sized food enterprises (SMFEs) may face strong economic incentives that increase the risk of food adulteration, and be involved in serious nonconformities related to food fraud regulations in dual or triple audits. This study aims to provide a methodological framework and practical solutions to address these challenges. In this case, study of a Taiwanese braised food SMFE, a layered Vulnerability Assessment and Critical Control Point (VACCP) assessment and control framework, aligned with International Organization for Standardization 31010, Food Safety System Certification 22000 v6, and Codex Alimentarius Commission’s (CODEX) Hazard Analysis & Critical Control Points, was established to identify vulnerabilities and mitigations. Six VACCPs were identified, each covering at least two fraud types defined by Global Food Safety Initiative, including -substitution, unapproved enhancement, dilution, mislabeling, and concealed origin, spanning raw-material acceptance, spice/blended additive acceptance, mixing, final seasoning, and packaging/labeling. After implementation, -nonconformities decreased 25%, turnover decreased from 9.0% to 5.7%, with improved verification coverage. This framework -provides SMFEs a pathway for fraud mitigation in ready-to-eat foods.
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