Food Fraud
OBJECTIVES
By the end of thisone-day course, participants will:
- Understand what constitutes food fraud and its impact on public health and business integrity.
- Identify different types and examples of food fraud, including substitution, dilution, mislabeling, and counterfeiting.
- Learn how to conduct food fraud vulnerability assessments and develop mitigation strategies.
- Gain insights into international regulations and standards related to food fraud prevention.
- Recognize the role of food safety management systems in minimizing fraud risks.
WHO THE COURSE IS FOR?
• Introduction to Food Fraud and Economically Motivated Adulteration (EMA)
• Common types of fraud: substitution, dilution, mislabeling, concealment, etc.
• High-risk food categories and notable case studies
• Regulatory frameworks (e.g., FSMA Section 106, FDA, GFSI standards)
• Food fraud vulnerability assessment (VACCP methodology)
• Risk-based assessment of ingredients and suppliers
• Mitigation strategies and practical tools (e.g., SSAFE questionnaire)
• Integration with food safety management systems
• Best practices and next steps in fraud prevention
COURSE CONTENTS
This course is designed for:
• Food industry professionals involved in procurement, quality assurance, compliance, and food safety.
• Regulatory affairs and risk management personnel.
• Suppliers and manufacturers seeking to enhance product integrity and consumer trust.
• Anyone responsible for implementing or auditing food safety management systems.