This is the complete, authoritative guide to current food fraud requirements in all major food safety standards, for auditors, consultants and food fraud specialists.

All the food fraud requirements of all the major standards are listed in this convenient e-book, with comments, comparisons and summaries.

This 43 page e-book includes:

• GFSI-benchmarked standards
• Non-benchmarked standards
• Human food standards (safety and quality)
• Packaging standards
• Storage, distribution and logistics standards
• Pet food and animal feed standards
• Full requirements (verbatim)
• Summaries and conclusions
• Recommended inclusions for your VACCP program.

Download it instantly, print and keep as a handy reference.

Included standards:

• AIB International Consolidated Standards for Inspection Prerequisite and Food Safety Programs 2023
• BRCGS Global Standard Food Safety Issue 9
• FSSC 22000  Version 6
• GlobalG.A.P. Integrated Farm Assurance (IFA) Version 6
• HACCP (Codex HACCP)
• IFS Food Version 8
• ISO 22000:2005
• SQF     Food Safety Code Edition 9
• SQF     Food Quality Code Edition 9
• USA Code of Federal Regulations 21 (FSMA)
• BRCGS Packaging Materials Issue 7
• IFS PACsecure Version 3
• SQF Food Safety Code: Manufacture of Food Packaging Edition 9
• BRCS Storage and Distribution Issue 4
• IFS Logistics Standard v3
• SQF Food Safety Code: Storage and Distribution Edition 9
• GLOBALG.A.P. Compound Feed Manufacturing Standard (CFM) Version 3.1
• SQF Food Safety Code: Pet Food Manufacturing Edition 9

What you get

✓ A 43 page e-book to download and keep

✓ Full food fraud requirements of 18 major food safety standards, including GFSI and non-GFSI standards

✓ Human food, packaging, storage and distribution, pet food and animal food standards

✓ Summaries, notes and conclusions

✓ Recommended inclusions for food fraud prevention (VACCP) program

✓ Lifetime updates.  Yes, every subsequent edition of the book is yours; free. (Current Edition:  Edition 4, Published October 2025).

All prices are in US dollars

Specifications for raw materials, ingredients and primary packaging are important for all food businesses.  Whether you are a restaurant, a specialty grocer, delicatessen, central kitchen, hotel or manufacturer, you should know exactly what you are purchasing and have confidence that your suppliers are providing you with ingredients that are food safe, wholesome and authentic.

Robust specifications can help to protect your food business from inadvertently purchasing, using or serving fraudulent ingredients and raw materials.  They can also help to protect your business from the financial fall-out if things go wrong.

How to develop a raw material specification:

• Download our professional developed, Microsoft Word template by clicking the button below.
• The template is a word document, easy to edit.
• The template includes sections for all the things you should consider when building a specification.
• You can use all the sections, leave some blank or remove some if you don’t need them.
• You should create a separate specification for every unique material, do not create category-level specifications.
• Use your suppliers’ product specifications as a starting point; they should include key characteristics of the ingredients.
• Add any extra criteria that will help you to control the quality, safety and authenticity of your products.  It is useful to imagine that you are receiving the material at your door or loading dock; what would you like to know about the material before you accept it? For example: Is it at the correct temperature?  Is it properly labelled?  Is the packaging undamaged with no evidence of tampering?  Is the material free from undeclared allergens?  Does it have the fat content you expect?  Has it been aged (meat) for as long as you expect?  Is it free from Salmonellae?  Use these questions to check that you have included all important criteria in your specification.
• Don’t forget to include requirements for suppliers to have a food safety certificate, licence, approval or registration, where relevant.
• If you are purchasing materials under fixed supplier contracts (as would be the case for large food manufacturers), the draft specifications will need to be approved by your purchasing department and by the suppliers themselves before they can be formally issued and implemented.
• Review each specification at least annually and update the issue/review date.

Need help?  Our food safety and authenticity experts can develop your purchasing specifications. Contact us today.