The guidance explains the seven types of criminal behavior associated with food crime, as identified by the National Food Crime Unit (NFCU): adulteration, substitution, theft, misrepresentation, illegal processing, waste diversion, and document fraud. The guidance also describes the risk of food crime to small businesses and how to spot the signs of food crime, as well as some actions that can be taken to prevent against food crime, like Threat Assessment and Critical Control points (TACCP) and Vulnerability Assessment and Critical Control Points (VACCP), horizon-scanning, establishing an anti-fraud culture, and other activities.