Vulnerability Management Initiatives

• Project start date: 22 December 2017
• Project status: Completed
• Project type: Food safety
• Discipline: Food chain
• Author/s: Dr Seamus O’Reilly, UCC
• Collaborator/s: Prof Maeve Henchion, Teagasc

Research objective

In recent years, food supply chain resilience has emerged as a key challenge for businesses in the context of risks arising from to a range of internal and external forces. High impact but low probability events (“black swan events”) are of increasing concern due to the challenges posed by globally-interconnected chains. These conditions give rise to economically motivated adulteration of food products and ingredients as well as ideologically motivated threats. Furthermore, social media and the internet amplify the impact and reputational risks associated with such events.

This research investigated the level of awareness and practice of key food system stakeholders on the Island of Ireland vis-a-vis such challenges and considered this in relation to approaches and practices in other selected member countries of the Organisation for Economic Co-operation and Development. Hence this study considers various food supply chain Vulnerability Management Initiatives and puts forward a summative Vulnerability Management Framework.

Outputs

Research report

• Title: Vulnerability Management Initiatives
• Publication date: 1 June 2019
• Summary: A Vulnerability Management Framework for detecting, deterring and preventing food product adulteration.
• Findings:

  The research identified the key characteristics of vulnerabilities in the food chain that could be exploited for economically motivated adulteration or ideologically motivated threat.

  It examined approaches being taken in other selected member countries of the Organisation for Economic Co-operation and Development to manage these vulnerabilities

  Based on this analysis a Vulnerability Management Framework was developed to illustrate strategies for detecting, deterring and preventing economically or ideologically-motivated food product adulteration.

• Recommendations:
  1. Create an industry-based network to share experiences and data on food fraud and threats, potentially merging with existing networks like FIIN, managed by a third-party service provider.
  2. Develop and deliver training for industry personnel and auditors to assess compliance with food fraud and threat requirements, in collaboration with accreditation and standards organizations, FSA NI, and FSAI.
  3. Create exemplar template flowcharts for specific products that include screening steps, use of databases, specific analytical tests, countermeasures, controls, and anonymous data reporting mechanisms.
  4. Maintain a review of advanced analytical techniques and devices and make this information available to the industry through a public-private partnership involving industry networks and research institutions.
  5. Review horizon scanning databases and service providers, and publish a guide to support industry usage through a public-private partnership.
  6. Adopt a state-led approach to address potential terrorist-oriented food threats, including mapping trade flows, led by relevant justice and enforcement institutions.
  7. Provide online guidance, toolkits, and training for small and medium-sized food companies through agencies and industry representative bodies.
  8. Establish research initiatives to evaluate the potential of digital technologies like Blockchain and AI in supporting food supply chain integrity, led by DAFM, DAERA, Safefood, Bord Bia, and industry bodies.
  9. Review and update penalties for enforcement authorities, including the confiscation of illegal gains and the publication of penalties imposed on perpetrators, led by DAERA, DAFM, FSA NI, and FSAI.

  You can download the report and a technical summary below.

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