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Improving fraud resilience and reducing the cost of fraud

8 November 2016

Fraud can affect any business in any sector. It has a financial cost, undermines customer and consumer confidence and, in the most serious cases, can negatively impact consumers’ health and well-being.

Despite extensive work carried by food and drink businesses to address fraud there is no reliable information about the nature and extent of fraud affecting the sector. The CIEH Food has developed a guide for the industry, in collaboration with the University of Portsmouth’s Centre for Counter Fraud Studies, the Food Standards Agency’s National Food Crime Unit, Food Standards Scotland’s Food Crime and Incidents Unit, and the Intellectual Property Office.

The guide ‘Counter fraud practice for food and drink businesses’ aims to set out how companies can apply established counter fraud good practice to improve fraud resilience and reduce the financial cost of fraud.

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