FOOD FRAUD prevention workshop


The BRC standard defines food fraud 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 ofits production" The FSSC 22000 scheme has recently been revised to include the requirements for Food Fraud prevention within a food safety management system. This workshop aims to teach you how to compile a food fraud prevention program for your organisation. A practical hands-on approach to a challenging topic.


The following topics will be addressed:

  • What is Food Fraud
  • What are the BRC Global Food Safety & FSSC 22000 version 4 requirements for food fraud prevention
  • Gathering information
  • Food fraud vulnerability assessments, tools & methodology
  • Food Fraud & Food claims
  • Supplier management
  • Raw material vulnerability assessment
  • Supplier monitoring
  • Documented food fraud prevention programs
  • Prevention of fraud- introducing controls
  • Case studies

Who should attend?

The Food Safety Team, Procurement department, Supply chain managers


  • Understand the difference between food defense and food fraud
  • Learn how to conduct a threat / vulnerability assessment (TACCP / VACCP ) on raw materials
  • Receive risk assessment tools and template
  • Receive supplier evaluation tools
  • Receive Supplier Approval and Management
  • Procedure Template
  • Interesting and practical


  • Knowledge test


  • Not Required


  • 1 Day

Head Office - Port Elizabeth  

  (041) 366 1970 / 80
   084 5519 524

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