This course will teach you how to meet the food fraud requirements of BRC, SQF, FSSC and other major food safety standards
• Learn how to protect your products and brands from food fraud
• Get step-by-step instructions for vulnerability assessments
• Learn how to create food fraud prevention procedures and food fraud mitigation plans
• Download templates to create your food fraud prevention program
• Gain a Certificate of Competency
This course was created by Karen Constable, the principal of Food Fraud Advisors, which provides consultancy services and downloadable tools to help the food industry combat fraudulent adulteration, substitution and misrepresentation of food, beverages, nutritional supplements, sports supplements, ingredients and animal feed.
Karen is an accredited trainer with an honours degree in Food Science from the University of New South Wales, Australia’s most prestigious applied science university and over twenty years’ experience in food manufacturing, quality assurance, food product development and food safety. Karen is a professional member of AIFST (Australian Institute of Food Science and Technology) and IAFP (The International Association of Food Protection).
Module 1 Introduction and Overview (4 videos, 1 ebook)
Module 4 Vulnerability Assessments – How To (2 videos, including a 37 minute worked example, 1 ebook)
Module 5 Food Fraud Mitigation Plans (1 video)
Module 6 Other Elements of a Food Fraud Prevention Program (2 videos, 1 ebook)
Templates: Food Fraud Vulnerability Assessment, Food Fraud Mitigation Plan, Food Fraud Prevention Procedure, Food Fraud Team Job Descriptions, Raw Material Specification template
Vulnerability assessment document – worked example
Audit preparation checklist
Certificate of Competency (upon successful exam submission)
Here’s what our students are saying:
“I benefited greatly from the information in this course and am very thankful. The information is so well presented and organized.” Wendy V. Larson, General Manager, Big Tree Organic Farms, CA
“I really enjoyed the course and learned a lot from it. Thank you, Karen.” Thomas, QA Manager, Blackberry Patch.
“Hello, Karen. Thank you so much for putting together such a wonderful and most useful training program! I will recommend your training to others in my food safety network. I will also incorporate the useful points that you mentioned below in our program.” Angie, Produce Packaging Inc.
Expected time to complete: 4 hours
At the end of this course, participants will
Know how to meet the food fraud requirements of BRC, SQF, FSSC and other major food safety standards
Be aware of the risks posed by food fraud
Know what steps can be taken to prevent and detect food fraud
Be able to conduct food fraud vulnerability assessments, using the method recommended by the Food Fraud Initiative of the Michigan State University
Possess templates to create procedures, mitigation plans and form food fraud teams
Be able to create and implement a food fraud prevention program that meets the benchmarking requirements of the GFSI
01 Introduction and Overview
Course Outline and How to Navigate This Course Details
Introduction to Food Fraud: Definitions and Terminology Details
The first and only online course catalogue of food safety training courses for companies and professionals. We provide companies with flexible and affordable training solutions to become compliant and competitive in today’s food industry.