Food Fraud -VACCP Toolkit

Everything you need to document your company's Food Fraud or Food Safety Assessment (VACCP) and annual site security reviews to meet your Food Safety Management System (GFSI) audit requirements.

VACCP - Vulnerability Assessment and Critical Control Points.

This protocol focuses on implementing and documenting control measures that minimise the risk of purchasing fraudulent or adulterated food raw materials and to ensure that all product descriptions and claims are legal, accurate and verified.

Food Fraud is the deliberate and intentional substitution, addition, tampering or misrepresentation of food, food ingredients or mislabelling on food packing for economic gain. 
VACCP Risk Assessment is a requirement of the GFSI recognised audit standard. These tools will give you all the templates, procedures and worked examples that will assist your company to successfully pass your next audit.

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Customise these compliance templates and make them your own!
VACCP Assessment Flow diagram
  • VACCP Raw Material Assessment PRN and Variables
  • Blank Template and completed examples of a Raw Material Data Sheet
  • Blank Template and 2 completed example of Raw Material PRN Worksheet
  • Blank Template and 2 completed example of Raw Materials PRN Assessment Scorecard
  • Control Plan Mitigation Strategies
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Course contents

Clare Winkel

Executive Manager Technical Solutions
MBA Distinction (Seafood Management), B.App.Sc (Biology), Diploma (Export Management)

Clare Winkel has worked in the food industry since 1987 in Australia, New Zealand, Europe, North America, the Caribbean and the South Pacific. Clare is a panel member of electronic working group on the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) and a member of the Allergen Bureau Agricultural Allergen Cross Contact Working Group.

Clare is an registered trainer, a Lead Auditor for SQF & BRCGS, and is trained in numerous food safety management system including; HACCP, SQF, BRC Global Standard Food/ Storage and Distribution/Agents and Brokers/Packaging. In 2016 Clare developed a methodology to rank the risk of internal and external supply chain threats within a food supply chain and has used this method to assess threats across numerous supply chains including fresh produce, seafood and beverage sectors.

Clare has a particular interest in food safety and site security, food defense, food fraud vulnerability and traceability and has developed many training courses on the subject matter sharing her knowledge, methodology and expertise.