Food Fraud Prevention Workshop

The FSSC 22000 and BRCGS standards require that food companies implement a food fraud prevention programme as a component of your company’s Food Safety Management System. Food Fraud is defined by the BRCGS standard as “fraudulent and intentional substitution, dilution or addition to a product or raw material, or misrepresentation of the product material, for the purpose of financial gain by increasing the apparent value of the product or reducing the cost of its production”. In this interesting workshop, you will learn how to implement an effective food fraud prevention programme.

• What is food fraud

• Foods at Risk

• What are the BRCGS Global Food Safety & FSSC 22000 requirements for food fraud prevention

• Types of food fraud

• Reasons why Food Fraud Takes Place Food Packaging Fraud Food Fraud Management

• GFSI requirements

• FSSC 22000 requirements for Food Fraud BRCGS Requirements for Food Fraud Gathering information from credible sources Food fraud vulnerability assessments Food fraud tools and methodology Food Fraud & Food claims

• Food Fraud Mitigation Plans

• Supplier management

• Raw material vulnerability assessment Supplier monitoring

• Documented food fraud prevention programs

• Case studies

Food Safety Team, Management, Procurement or Supply Chain Managers

Delegates will need to complete a knowledge test and score 80% for the test

You should have an excellent understanding of GMPs and HACCP before attending the Food Fraud Prevention Workshop