Food Crime Risk Profiling Tool
Answer the questions and statements below, then we'll send you a personalised report showing how you can improve your business's resilience to food crime.
Our Food Crime Risk Profiling Tool covers the different areas that food business operators (FBOs) need to be aware of to identify and reduce potential risks from food crime.
This self-assessment tool is made up of ten statements covering four key areas:
- Strategy
- Performance
- Organisation
- Culture
You will be asked to evaluate your business against each statement. Once completed, you'll receive a tailored report with your self-assessment scores and targeted guidance for any areas where your business is potentially vulnerable to food crime. Providing open and considered answers will make sure that your profile is accurate and relevant to your business.
The tool should take no more than 45 minutes to complete.
If you have any questions about food crime prevention or using the tool, please contact the Scottish Food Crime and Incidents Unit (SFCIU) at foodcrime@fss.scot.
We have developed this tool alongside Denis Treacy, CEO of Culture Compass. Denis founded Culture Compass in early 2019 after 40 years in FMCG roles, the last 5 years of which were spent as Global President of Safety, Quality, Security and Environment for pladis Global. After 10 years in scientific roles, he spent the next 30 years in leadership, focussing on safeguarding and governance of people, brands, assets and business integrity.
Denis has worked closely with the management team of the Scottish Food Crime and Incidents Unit (SFCIU) over a number of months to design and develop the tool and the guidance that supports it. His personal commitment to be part of the FSS food crime prevention journey, along with his energy and enthusiasm has been unfaltering. Denis will lead the food crime workshops that will take place later in the year for those businesses that sign up.
Glossary
This glossary contains terms used in the Food Crime Risk Profiling Tool.
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Authenticity |
The quality of being in accordance with the original condition and the information on the label. Authentic goods are free from adulteration, especially with regard to composition, nature, varietal purity, geographical origin and manufacturing method. |
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Culture |
The behaviours, practices and attitudes of a business or organisation. |
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Food fraud |
A dishonest act or omission relating to the sale or preparation of food, which is intended for personal gain or to cause loss to another party. |
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Food crime |
Serious fraud and related criminality within food supply chains. This also encompasses drink and animal feed. |
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Food integrity |
The state of being whole, entire, or undiminished or in perfect condition. Providing assurance to consumers and other stakeholders about the safety, authenticity and quality of food. |
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Materials |
Ingredients used to make a product. |
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Organisation |
How a business structures resources, determines competency, allocates responsibility, authority and supports development and credibility. |
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Policy |
An established guideline, rule or procedure for the smooth functioning of your business to achieve the desired objectives. A policy is created to help achieve stated objectives. |
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Risk |
Exposure to the possibility of loss, injury, or other adverse or unwelcome circumstance. |
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Specification |
A detailed description of the design and materials used to make your products. |
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Strategy |
How a business chooses to set policies, rules, operating standards, risk profile and how it will resource its commitments. |
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Supply chain |
The chain of processes involved in the production and distribution of a food product. |
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Vulnerability |
Potential weakness in a business in terms of food crime. |
Additional resources
These documents contain additional information and general guidance to further support FBOs to reduce vulnarability to food crime.
