Fraudulent Dinner Is Served
Image credit: Susanne Kuehne
Due to extensive opportunities for fraud, the lack of an adequate monitoring system, cost pressures in the industry, and lack of transparency in the food supply chain, amongst other factors, fraudulent food products still pose a significant risk within the hospitality industry. A recent study discusses the food service food fraud vulnerability assessment (FS-FFCA), showing as an example that one-third of extra virgin olive oil samples at restaurants and catering facilities were adulterated. More tools are urgently needed to protect consumers and legitimate operations from illicit activities.
Resource
- van Ruth, S.M., et al. (March 9, 2020): “Feeding fiction: Fraud vulnerability in the food service industry”. Food Research International, Volume 133, July 2020, 109158
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