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Learn how to design a food fraud plan that meets Global Food Safety Initiative (GFSI) and FDA requirements. In today’s global food supply chain, your company is more vulnerable than ever to fraudulent activities such as product substitution and economically motivated adulteration.

In this course, we will walk you through case studies to better understand the impact of fraudulent activities. You also will work in groups to identify risk factors, develop a food fraud vulnerability assessment, and assign potential mitigation strategies and management components.

After this taking this course, you’ll be prepared to:

  • Identify potential emerging food fraud issues
  • Develop and implement Vulnerability Assessment and Critical Control Point (VACCP) strategies 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

Evaluation

Upon successful completion of this course, you will receive 1.1 continuing education units and a printable certificate of completion.

Agenda

Times are listed in central U.S. time.

Day 1
9:00 a.m.
Introduction and Overview
9:30
What Is Food Fraud?
10:30
Food Fraud Related to GFSI
11:15
Break
11:30
Food Fraud History
12:00 p.m.
Case Studies
1:00
Lunch
(On your own)
2:00
Fraudulent Foods & Important Factors for Fraud
3:15
Fraud Triangle, Risk, OPSON
4:15
Break
4:30
Fraud Team Supply Mapping
6:00
Adjourn
Day 2
9:00 a.m.
Day 1 Review
9:15
Group Activity
10:45
Break
11:00
Resources
Internet Resources to Enable Research of Historical Existing, and Emerging Food Fraud Issues
12:00 p.m.
Vulnerability Assessment Case Study
12:45
Course Review & Questions
1:00
Adjourn
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“Great course and knowledgeable instructors.”

— MyTrang Nguyen, Reyes Coca-Cola Bottling

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