Food defense is defined as the “intentional contamination of food” and is also referred to as biovigilance or bioterrorism; whereas, Food Fraud is defined 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 course you will be provided with an overview of how each of these food safety issues can impact your business and what you can do to increase awareness and protect your business.
Learn from food safety experts about:
- How to compile a Food Defence Vulnerability Assessment (VACCP) and Food Fraud Threat Assessment (TACCP).
- How to compile Food Defence and Food Fraud Strategies for your food business.
The following topics will be addressed:
- What is meant by food defence and food fraud? Types of threats and vulnerabilities
- Examples of actual cases SA regulations
- Food Defence and Food Fraud in South Africa GFSI Requirements and Guides
- FSSC 22000 requirements for Food Defence and Food Fraud
- BRCGS Requirements
- Threat Assessment Critical Control Points (TACCP) Vulnerability Assessment Critical Control Points (VACCP) VACCP and TACCP Mitigation strategies
- Case Studies
- Documenting your Food Defence and Food Fraud Strategies
- Tools to help you at work
- How to get started
Who should attend?
The Food Safety Team, Managers , Procurement, Quality Controllers, Supervisors and Laboratory staff
- Practical approach
- Case studies
- Complete vulnerability and threat assessments under the guidance of a food safety expert
- Receive Food Defence Document templates
- Receive Food Fraud Risk assessment tool Interactive and fun – learn from other delegates
- Based on PAS 96/ BRCGS and updated FSSC 22000 requirements
- Kick start your Food Defence and Food Fraud Mitigation Strategies
A short assessment will be conducted at the end of the course.
You need a good understanding of GMP (Good Manufacturing Practices) and HACCP prior to attending this course.