Launched:Counter Fraud Good Practice Guide for Food and Drink Businesses
Download the Counter Fraud Good Practice Guide now
“Fraud undermines the financial health and reputation of food and drink businesses. It is the last, great unreduced business cost with the latest research data, across 17 years, showing that this cost averages over 5% of expenditure."
The Chartered Institute of Environmental Health (CIEH) launches the Counter Fraud Good Practice Guide for Food and Drink Businesses, which helps food and drink businesses adopt established counter fraud good practice.
The good practice guidance was developed by CIEH Food in collaboration with the University of Portsmouth’s Centre for Counter Fraud Studies, the Food Standards Agency’s National Food Crime Unit, Food Standards Scotland’s Food Crime and Incidents Unit, and the Intellectual Property Office.
What’s the problem and why improve?
Fraud is an issue for every business in every sector as it leads to financial costs, undermines consumer confidence and can potentially impact consumers’ health and wellbeing. For the food and drink industry in particular, fraud can take the form of a contaminated substance being added to a product, food products could be falsely advertised or fictitious companies can be created to receive goods on credit before disappearing without paying invoices.
“This is a serious problem as fraud not only has the potential to impact on an individual business’ profits and reputation but it also reflects on the food industry as a whole and more importantly risks consumers’ trust and health,” said Eoghan Daly.
“Food businesses need to quickly change their approach and adopt good practice in counter fraud as a key element of day to day business, before profits are hit and they lose customers.”