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This training is designed to give the staff who carry out purchasing activities and make the purchasing decisions for companies to be aware of the risk inherent within raw material and packaging supply chains. The workshop is not about food safety hazards but the risk for your products and brand from product substitution, packaging substitution and dilution of adulteration of raw materials and finished products.

Food fraud is a multibillion dollar industry carried out by organized crime as well as individuals who want to make more money from the same resources.  The top ten most “frauded” foods in the EU & USA are:

  • EU: olive oil, fish, organic foods, milk, grains, honey/maple syrup, coffee/tea, spices, wine and some fruit juices like pomegranate.  *
  • USA: Fish/seafood, dairy, oils/fats, meats, alcoholic beverages, honey/sweetners, grain, produce, spices and some types of fruit juices. **

Raw materials like rice and eggs (whole shell on) are now being made out of materials like polymers and gyprock.  Product substitution like Russian caught salmon for Alaskan MSC certified salmon, is carried out regularly.  The  wine industry is now being targeted, by simply reproducing the same bottles and labels and pouring in any old wine. Packaging reproduction is a simple process and far easier than product substitution, dilution or theft.

The British Government “Elliot Review” carried out as a result of the horse meat scandal concluded that the weak point in the food production supply chain, is the storage and distribution sector.  The sector is the least likely of all of the food supply chain to be audited and exposes fully packaged, finished product to other parties.

Course Objectives

The training is designed to equip delegates with the knowledge to assist with strategy and the design of a Food Fraud Vulnerability Assessment for raw materials including supply chain management risk factors, significance of risks and methodology available.

Course Curriculum

Module 1
Food Fraud: Why and how does it happen? 01:00:00
Understand the context of Vulnerability Assessment within the food supply chain. Have an awareness of food fraud risks.
Module 2
Introduction to Food Fraud Requirements Within Your Business 01:00:00
Understand due diligence and legal requirements as they relate to food fraud internationally. Understand GFSI standard and retailer requirements as they relate to food fraud.
Module 3
Raw Material Assessment 02:00:00
Understand the context of Vulnerability Assessment within the food supply chain. Understand how to assess raw materials for the risk of vulnerability to food fraud. Participate in, develop or review a supply chain Vulnerability Assessment Plan.
Module 4
VACCP Assessment – How to Guide 01:00:00
Understand the specific steps required to complete a raw material food fraud vulnerability assessment with all required documents supplied. Understand exactly how to locate and identify all of the background information that you need to effectively assess & rank raw materials for the risk of food fraud. Techniques to complete your raw material food fraud Vulnerability Assessment Plan & annual review.

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Instructor

Clare Winkel
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TAKE THIS COURSE
  • $375.00 USD
  • 4 Hours
  • Course Certificate
  • Wishlist
  • Language English
  • Industry Processing/Manufacturing Food Safety
  • Categories Aquaculture
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