FOOD FRAUD
Food Fraud, or the intentional substitution of or tampering with an ingredient, work-in-progress, or finished product for the sole purpose of economic gain, is a great focus for all the GFSI-approved food safety management programs as well as the Preventive Controls regulations (21 CFR 117, 21 CFR 507). Companies need to take the initiative and understand which of their products may be highly susceptible to acts of fraud based on historical data. This process includes mandating mitigation strategies, along with required monitoring, verification, and records just like other types of food safety control measures.
This class will explain the process of performing a food fraud vulnerability assessment, as well as the steps to design, implement, and maintain a food fraud prerequisite program or preventive control (depending on the nature of your business). We do not focus on one single certified program; rather, our workshop teaches best principles and is therefore appropriate for companies choosing SQF, BRC, FSSC 22000, or simply subject to the FDA Food Safety Modernization Act (2011).
Who Will Benefit
Quality Assurance, Regulatory, Production, Management, Supervisors, Purchasing staff, and any other employees of a facility that manufactures, processes, packs, or holds human or animal food or food packaging material should take this course. Food fraud requirements apply to every entity in the supply chain, so several different departments should have a comprehensive understanding of the topic.
What You Will Learn
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GFSI benchmarked food fraud requirements for all certified programs
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FDA requirements from the Preventive Controls for Human and Animal Food regulations
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Tips to help the purchasing department work more effectively with the quality department
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Common misconceptions and miscommunications related to food fraud
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How to train others in your facility
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How to do PRP or PC verifications to monitor on-going compliance
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Common findings and areas of non-compliance found by FDA and other auditors
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This course applies to both foreign and domestic entities. Hands-on, real-life examples are used throughout the course to enhance understanding. Experienced instructors will assist with program design and development if attendees bring their current policies and procedures with them to class. This workshop is a must for any person employed in a food-related industry; whether manufacturing, distribution, warehousing, or simply holding or processing for a fee (toll operations).
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Now available in both English and Spanish. If you are interested in having us present a workshop specifically designed for your organization at your own site, please call us at (407) 290-2754 or contact us below.