Introduction to Food Fraud
Food Fraud is a serious issue.
It’s organised, criminal and widespread, but there are solutions that companies must explore to ensure product safety. With the increasing focus on ensuring food supply chains are resilient to fraud and adulteration, it is inevitable that food businesses will need to implement some form of TACCP and/or VACCP in the near future to comply with food safety requirements. The basic principles of a Food Fraud preventative system will include identifying potential threats and emerging risks to food supply chains, understanding where the supply chain is vulnerable to these threats and putting in place control measures to reduce the risk.
The course will equip the delegates with:
- An understanding of Food Fraud
- Practical insights to assist with detection and prevention of fraud
- A proactive approach to identification of emerging supply chain risks
- Understanding the term “Food Fraud”
- What products are most commonly targeted to be adulterated
- Types of Fraud?
- Food Fraud Assessment and Vulnerability Assessment
- Techniques and preventative action
- Practical Application
A certificate of attendance will be issued once the course has been successfully completed.
- Management Team
- Technical Staff
- Implementation Staff