Food Fraud

Food Fraud. Food fraud encompasses a wide range of situations involving a legal violation that may occur at any stage of food manufacturing and/or production.

This Food Fraud course is based on a tool incorporating all aspects that may contribute to food fraud. An Excel application is provided, so participants must have a computer during the course, or at least one for every three participants, to better understand and use the tool.

Intended for:​

• Food Safety Management System Managers, Operational Middle Managers, Materials Procurement Personnel (Purchasing)

Important note:​

• The course combines theory and practice and includes an Excel tool for assessing the organization's vulnerability to food fraud. One computer is therefore needed for every three people so they can work as a team and gain a better understanding of the subject using examples directly from their own processes, making the training fully personalized.

Module 1: Definition and Classification of Food Fraud​

Module 2: Definition of terms​

MoModule 3: Food industry Fraud prevention system​

1. Food Fraud Work Team
2. Flow Diagram of Food Fraud System
3. System Risk Assessment
   • Vulnerability analysis
     • raw materials
       • Fraud History
       • Economic considerations
       • Geo-political considerations
       • Supply Chain
       • Vendor audits
       • Quality Control, Analytical Methods, MP Specifications
4. Production Process
   • Storage and Traceability
   • Calibration
   • Hygiene and Cleanliness
   • Human Resource
   • Consumer information
   • Outsourcing
5. Severity Analysis
6. Risk assessment

Module 4: Measures to prevent and / or mitigate Food Fraud​

Module 5: Identification of Fraud Control Points​​

Module 6: Monitoring and Critical Limits System​

Module 7: Corrective Measures​

Module 8: System Verification and Validation​

Module 9: System Records

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