Feeding fiction: Fraud vulnerability in the food service industry.
Dining
Food fraud
Fraud prevention
Hospitality
Integrity
Mass caterer
Restaurant
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
07 2020
07 2020
Historique:
received:
03
10
2019
revised:
24
02
2020
accepted:
07
03
2020
entrez:
30
5
2020
pubmed:
30
5
2020
medline:
15
5
2021
Statut:
ppublish
Résumé
This study examines fraud vulnerability in the food service industry; identifies underlying fraud vulnerability factors; and studies the differences in fraud vulnerability between casual dining restaurants, fine dining restaurants and mass caterers for four product groups. Vulnerability was assessed by an adapted SSAFE food fraud vulnerability assessment, tailored to the food service sector situation. The 15 food service operators rated high vulnerability for 40% of the fraud indicators. This is considerably more than food manufacturers, wholesalers and retailers did previously. In particular, more opportunities and fewer controls were noted. Overall fraud vulnerability was more determined by the type of food service operator than by the type of food product. Casual dining restaurants appeared most vulnerable, followed by fine dining restaurants. Mass caterers seemed the least vulnerable operators, because they had more adequate food fraud controls in place. Considering its high vulnerability, reinforcement of mitigation measures in the food service industry is urgently recommended.
Identifiants
pubmed: 32466937
pii: S0963-9969(20)30183-6
doi: 10.1016/j.foodres.2020.109158
pii:
doi:
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
109158Informations de copyright
Copyright © 2020 The Author(s). Published by Elsevier Ltd.. All rights reserved.