Secure your strategy to prevent exposure to fraudulent activity within your supply chain network.
In today's global food supply, companies are vulnerable to product substitution and economically motivated adulteration. Companies need documented processes to manage those vulnerabilities. Challenge how you would handle fraudulently compromised products in your supply chain with the help of our case study-based food fraud training.
Our new course relates directly to the Global Food Safety Initiative (GFSI) certification standards and the FDA's final ruling for economically motivated adulteration as found in the Food Safety Modernization Act (FSMA). All major certification standards require a documented food fraud vulnerability assessment to be developed and implemented. The complete food fraud plan will mitigate public health risks from identified vulnerabilities. Learn how to design a food fraud plan that meets GFSI criteria and FDA's newly-imposed regulations with our easy-to-navigate training.
Our experts will walk you through case studies to better understand the impact of food fraud activities. You'll work in groups to identify risk factors, develop a food fraud vulnerability assessment, and assign potential mitigation strategies and management components.
- Identify potential emerging food fraud issues
- Develop and implement VACCP (Vulnerability Assessment and Critical Control Point) strategy to prevent exposure to fraudulent activity within your supply chain network
- Identify and mitigate food fraud vulnerabilities in ingredients, materials, and products
- Apply mitigation strategies per global best practices to prevent food fraud risk within the supply chain
- Navigate available online resources to enhance awareness of past, existing, and emerging food fraud risks
The course is a must have for anyone responsible for managing food fraud and economically motivated adulteration, developing the program, or supervising mitigation. This may include: regulatory compliance officers, internal auditors, senior to mid-level management, food defense team members, food safety managers, quality and technical managers, security managers, and others working in production, purchasing and procurement, supply chain, receiving, or product development.
Upon successful completion of this course you will receive 1.1 continuing education units.
Agenda
| Time
|
Activity
|
| 8:00 a.m.
|
Introductions and Overview
|
| 8:30 a.m.
|
Objectives / What is Food Fraud? / Group Activity 1
|
| 9:30 a.m.
|
Food Fraud Related to GFSI / Group Activity 2
|
| 10:15 a.m.
|
Break
|
| 10:30 a.m.
|
Food Fraud History / Group Activity 3
|
| 11:00 a.m.
|
Case Studies / Group Activities 4 & 5
|
| 12:00 p.m.
|
Lunch
|
| 1:00 p.m.
|
Fraudulent Foods / Important Factors for Fraud / Group Activity 6
|
| 2:15 p.m.
|
Fraud Triangle/ Risk / OPSON / Group Activity 7 & 8
|
| 3:15 p.m.
|
Break
|
| 3:30 p.m.
|
Fraud Team Supply Mapping
|
| 4:30 p.m.
|
Day 1 Concludes
|
| Time
|
Activity
|
| Time
|
Activity
|
| 8:00 a.m.
|
Day 1 Review
|
| 8:15 a.m.
|
Group Activity 9 / Assessment & Controls
|
| 9:15 a.m.
|
Horizon Scanning
|
| 10:15 a.m.
|
Break
|
| 10:30 a.m.
|
Group Activity 10
|
| 11:30 a.m.
|
Course Review / Questions
|
| 12:00 p.m.
|
Seminar Concludes
|
Enrollment information:
Cancellation Information
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Taxes will be added to stated seminar fees as applicable.
Date and location
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