New methodology helps protect consumers against food threats

Food industry specialists Adele Adams (Director of Adele Adams Associates) and Kassy Marsh (Director of Techni-K Consulting), authors of Assessing Threat Vulnerability for Food Defence, have further developed their thinking to help the food industry progress.   Food defence and product integrity continue to be challenging topics for the food industry, with increasing pressure from retailers and certification standards to have robust systems in place. This pioneering methodology for assessing food defence threats has been acknowledged with a foreward from Professor Chris Elliott, his comments include:

“The system devised by Adele Adams and Kassy Marsh, to provide a strong shield against the infiltration of food businesses by those wishing to cause damage, is a strong and robust one. Its implementation will, without doubt, leave your business better protected against those wishing to undertake criminal activity.”

Adele Adams

Adele Adams: Director of Adele Adams Associates


Kassy Marsh: Director of Techni-K Consulting

This unique approach has also been endorsed by leading food retailer M&S and widely communicated to their supply base via an extensive programme of workshops and courses delivered by Adele and Kassy.   The 2nd edition adds even more value and has been progressed to:

  • Meet all GFSI recognised schemes, such as SQF, FSSC 22,000, IFS as well as BRC
  • Cover the entire product supply chain from raw materials to finished product. Taking the reader through how to asses threat and vulnerabilities in the raw material supply chain and also how to apply the methodology to assessing product threats and vulnerabilities, such as on-site sabotage
  • Further clarify and reinforce simplistic terminology by covering food fraud, food terrorism and food sabotage under the broader heading of food defence
  • Add more robustness to the risk assessment scoring through the consideration of an additional factor, namely, the likelihood of detection

Adele and Kassy’s many years of HACCP experience has provided a robust foundation for the creation of their new methodology.



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