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Inspections are Coming. Is Your Food Defense Plan Ready?
Inspections are Coming. Is Your Food Defense Plan Ready?
The U.S. Food and Drug Administration (FDA) recently announced that beginning in March, they will start routine inspections of small businesses (those with fewer than 500 employees) to verify compliance under the Intentional Adulteration (IA) Rule, which requires facilities to develop and implement a Food Defense Plan. FDA also recently announced that they will resume routine domestic onsite inspections, following a months-long pause due to the COVID-19 pandemic.
1537 Views
4 Highlights from FDA’s Supplemental Draft Guidance for the Intentional Adulteration Rule
4 Highlights from FDA’s Supplemental Draft Guidance for the Intentional Adulteration Rule
The FDA just released the Supplemental Draft Guidance for Industry: Mitigation Strategies to Protect Food Against Intentional Adulteration. This third and final portion adds to the previously published draft guidance with chapters covering food defense corrective actions, food defense verification, reanalysis, and recordkeeping. It also includes appendices on FDA’s mitigation strategies database and how businesses can determine Small and Very Small Businesses status under the IA rule.
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3 Lessons From China’s Ban on Canadian Pork
3 Lessons From China’s Ban on Canadian Pork
Cases such as this Canadian pork ban that involve a banned substance and counterfeit certificates may be the result of either Food Safety, Food Fraud or Food Defense issues. Three possible scenarios are explained in this blog post.
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Consumers’ Demands Underscore Need for Food Fraud Training
Consumers’ Demands Underscore Need for Food Fraud Training
Food fraud has become one of the biggest threats to the global food system today. With consumers eating more packaged food and the supply chain becoming more complex, companies need to minimize their food fraud risks if they want to position their brand as aligning with consumer demand for transparency and trust.
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Tip of the Week: Test Your Knowledge on Food Fraud
Tip of the Week: Test Your Knowledge on Food Fraud
How much do you really know about food fraud? Put your knowledge to the test and see where you stack up.
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Tip of the Week: Why So Much Buzz About Food Fraud?
Tip of the Week: Why So Much Buzz About Food Fraud?
If you’ve been staying abreast of industry buzz you’ve likely seen a lot of food fraud coverage. But what exactly is it and why is it an issue now? More importantly, what exactly are you supposed to DO about it?
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Tip of the Week: Food Fraud: What’s Required?
Tip of the Week: Food Fraud: What’s Required?
As our Food Safety Professionals inspect and audit food companies they’re considering how economically motivated adulteration or food fraud is accounted for in the food safety plan.
2673 Views
How Food Fraud Is Becoming More Prevalent
How Food Fraud Is Becoming More Prevalent
Imagine more than 450,000 diners are preparing to order meals at NYC’s best restaurants for the 2017 NYC Restaurant Week. These diners are counting on a culinary experience after paying a hefty reservation fee.
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Tip of the Week: An Interview with Earl Arnold About Food Defense
Tip of the Week: An Interview with Earl Arnold About Food Defense
Thanks to new FDA and GFSI requirements, the industry is buzzing about food fraud, economically motivated adulteration, intentional adulteration, and food defense.
1274 Views
How to not be the next food fraud victim
How to not be the next food fraud victim
Economic benefit is a strong driving force behind food fraud. This is not a new concept. For many years water was used to dilute milk, increasing a farmer’s yield. Gelatin was mixed with food coloring and grass seed - then sold as strawberry jam. Berry pickers would put dirt at the bottom of their baskets to get a faster payout. While fraud strategies have evolved, so has our ability to detect and prevent them. Try integrating these basic, common sense strategies into your existing programs to prevent becoming a victim of food fraud.
1443 Views
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