A systematic program for assessing vulnerabilities in a food chain organization, enabling it to determine its risk of a deliberate criminal attack that compromises product safety and exposes it to consumers.

The most widely used program worldwide is the FDA (Food and Drug Administration) proposal known as CARVER + SHOCK. The FDA also provides free software to make conducting the assessment easier.

The course is highly practical and based on that software. Participants must have access to a computer throughout the course.

Objectives:​

• At the end of the course, participants will have the tools to set up a food defence programme at their organizations, will be able to assess the potential risk to products from possible acts of sabotage, vandalism or terrorism and  to put in place proportional food defence protection measures through the implementation of the defence plan Food to be developed during the course.​
• At the end of the course, the organisation will be in a position to conduct an analysis of the risks of food fraud and may propose control measures proportionate to the assessed risk to control food fraud in its raw materials and process productive. ​
• To meet an additional requirement requested by FSSC 22000.​

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Intended for:​

• Personnel responsible for implementing the food safety management system, internal auditors and those responsible for area and/or compliance with the PPRs. 

Module 1. Food defence (Food Defence)​

1. Background​
2. Differences between Food Safety, Food Defense and Food Fraud​
3. Food defence plan requirements​
   • Assessment of vulnerabilities ​
   • Mitigation strategies​
   • Monitoring procedures​
   • Corrective Action Plan​
   • Procedures for Verifying the Food Defense Plan​
4. Re- analysis​
5. Documentation​
6. Training​

Module 2. Food fraud (Food Fraud)​

1. Background​
2. Definitions (BRC, CFR) and Types of Food Fraud​
3. Cases of economically motivated adulteration (EMA)​
4. FSSC 22000 Scheme Requirements​
   • Food fraud prevention​
   • Vulnerability assessment​
   • Control measures​
   • Plan ​
5. Implementation​
6. Food Fraud Mitigation Team and Training​
7. Audit​
8. References