Food defense and food fraud mitigation play an integral part in food safety and the requirements are written into various food safety standards such as IFS, BRC and FSSC 22000. Both terms also called food crime, involves adulteration of food products by persons who want to gain financially or cause intentional harm to consumers.

A very effective food fraud mitigation and defense strategy is a key for complying with regulations by regulatory bodies and governmental authorities, and promoting trust in a product and/or brand. This course will provide you with the latest information on food defense guidelines and legal requirements alongside the GFSI standard expectations.

The course consists of FREE downloadable templates, white papers and other resources that you can practice with to enhance your skills or customize for your personal and/or professional usage.

In this course, you will learn:

• ·Fundamentals of food defense and food security management.

• Potential people that can cause food sabotage and risks from potential attackers within the food sector.

• Types of food sabotage.

• Concept of food fraud.

• Cost of food sabotage.

• Why food defense is so critical to a business practices and reputation.

• Areas of Focus in food defense.

• Implementation of food defense control measures.

• The development and implementation of food fraud mitigation and defense plans

Topics to be covered in this course include the following:

• Overview of food defense, including key definitions

• Different types of Food Fraud

• Type of threats and hazards.

• Hazard (HACCP), vulnerability (VACCP) and threat (TACCP) assessment

• Mitigation strategies

• Developing food fraud mitigation & defense plans

• Human factors in food fraud and food defense.

• PAS 96:2014 requirements of food defense.

• Fraud assessment tools: CARVER + shock and SSAFE

Who the Course is for:

• All food handlers

• Business owners or any person in charge of food premises

• QA managers

• QC managers

• Production managers

• Supervisors

• HACCP team