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' food crime resilience

Food Crime Risk Profiling Tool self-assessment

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 10 statements covering 4 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. 

Head shot of Denis Treacy

Glossary

This glossary contains terms used in the Food Crime Risk Profiling Tool. 

TermDefinition
AuthenticityThe 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.
CultureThe behaviours, practices and attitudes of a business or organisation.
Food fraudA 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.
Food crimeSerious fraud and related criminality within food supply chains. This also encompasses drink and animal feed. 
Food integrityThe 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.
MaterialsIngredients used to make a product. 
OrganisationHow a business structures resources, determines competency, allocates responsibility, authority and supports development and credibility. 
PolicyAn 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.
RiskExposure to the possibility of loss, injury, or other adverse or unwelcome circumstance.
SpecificationA detailed description of the design and materials used to make your products.
StrategyHow a business chooses to set policies, rules, operating standards, risk profile and how it will resource its commitments.
Supply chainThe chain of processes involved in the production and distribution of a food product.
VulnerabilityPotential weakness in a business in terms of food crime.
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