Food vulnerability assessment (VACCP) template
How to use this template
To carry out your vulnerability assessment, you should assess each of your ingredients in isolation.
Section one: Suppliers Section two: Ingredients
• Take your first ingredient, such as powdered turmeric, and work Still considering your single ingredient of turmeric, you should
through the questions in the table under the ‘Suppliers’ section, repeat the above process but consider the questions and factors
selecting the relevant tick box for each. related to the ingredient that may increase vulnerability.
• The questions may prompt you to highlight certain areas of Section three: Industry Pressures and External Influences
concern, which you should record in the ‘Further Comments’ Again, follow the exact same process of answering the questions
box. and giving the section a vulnerability rating.
• Then, consider the answers and comments you have given and Overall
determine a vulnerability rating for the category of ‘Suppliers’
Upon completion, add up the three scores given out of 5 to provide
from 1 to 5. The higher the score given, the greater the likelihood
an overall vulnerability rating out of 15. A high vulnerability
of breaches in food safety occurring due to vulnerabilities
score (10-15 out of 15) would indicate that this particular ingredient
related to the supplier, for example.
that you are sourcing is susceptible to being frauded. You may find
that the ingredient scores badly, with a high rating, for a certain
• Having considered the supplier and potential vulnerabilities
category, such as due to the supplier. If this is the case, you should
here, move onto the next section of the table, ‘Ingredients’.
focus on addressing this as a potential high risk area within your
food supply chain.
Page 1
Food vulnerability assessment (VACCP) template
Ingredient:
Section one: Supplier
Yes No
Did you put the supplier through an approval process? Do they have robust precautions and traceability measures in place?
Do you have a good partnership with them? How long have you been using them for?
Are they trusted within the industry?
Have there been any past incidents of food fraud in relation to this supplier?
Consider the company’s current business situation. Are they experiencing anyfinancial difficulties?
Further comments Supplier Vulnerability Rating
Page 2
Food vulnerability assessment (VACCP) template
Ingredient:
Section two: Ingredients
Yes No
Has the ingredient been previously frauded?
Is it considered valuable or have a high profit margin?
Has the ingredient been blended or repackaged?
Has it been processed? E.g. into a different form such as a powder.
Does the ingredient’s physical state increase its vulnerability?
Further comments Supplier Vulnerability Rating
Page 3
Food vulnerability assessment (VACCP) template
Ingredient:
Section three: Industry Pressures and External Influences
Yes No
Is the ingredient in high demand?
Is the ingredient used in several different products and businesses?
Has the market price of the ingredient suddenly increased?
Does demand exceed supply?
Has there been a considerably poor harvest due to weather etc.?
Further comments Supplier Vulnerability Rating
Page 4
Food vulnerability assessment (VACCP) template
Overall
Upon completion, add up the three scores given out of 5 to provide an overall vulnerability rating out of 15. A high
vulnerability score (10-15 out of 15) would indicate that this particular ingredient that you are sourcing is susceptible to
being frauded. You may find that the ingredient scores badly, with a high rating, for a certain category, such as due to the
supplier. If this is the case, you should focus on addressing this as a potential high risk area within your food supply chain.
Ingredient:
Overall vulnerability rating for the ingredient:
15
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