COURSE DESCRIPTION
Live, instructor-led training | 100% online
Need to develop a food fraud prevention program but not sure where to begin? Let our experienced instructor take you through the history of food fraud and help you understand what makes certain food products a target for substitution.
Food fraud is the deliberate misrepresentation of food by intentional substitution, mislabeling, or dilution, commonly for economic gain.
This 4-hour short course will help prepare purchasing, food safety and quality assurance professionals to effectively develop and manage and food fraud prevention program. The course instructor will also be able to answer participant questions regarding industry best practices for assessing vulnerabilities and mitigating food fraud risks.
WHAT YOU CAN EXPECT TO LEARN
Participants will learn how recognize the factors that make certain foods a target for fraud. We will teach students how to evaluate their supply chain for fraud indicators such as:
- History of fraud
- Cost of fraud
- High demand, low supply
- Specific origin
- Special claims
Participants will then learn how to use our vulnerability assessment template to assess fraud risks and how to develop mitigation strategies to prevent fraud from foods that were assessed as high risk. Participants will be given a digital food fraud vulnerability assessment template to use during the course as well as for future reference.
BEFORE YOU BOOK
This is a live, instructor-led course that is 100% online. Our online training platform is Zoom. Attendees must be comfortable with virtual-style learning and have the following:
- webcam
- high-speed, uninterrupted internet access
- microphone (computer microphone is usually acceptable)
- unique email
- quiet room for training
Book Now
Learn how we helped Abita Brewing Company pass their first food safety audit with an A grade.
Abita Brewery
Abita Brewery - Auditsupcoming Classes
Food Fraud Prevention | Online | April 4, 2025
April 4, 2025 08:00 AM - 12:00 PM
April 4, 2025 08:00 AM - 12:00 PM
Intentional Adulteration – Conducting Vulnerability Assessments | Online | March 28, 2025
March 28, 2025 09:00 AM - 04:00 PM
March 28, 2025 09:00 AM - 04:00 PM
Preventive Controls for Human Food (PCQI) Version 2.0 (New!) | In-Person | March 25-27, 2025
March 25, 2025 08:00 AM - March 27, 2025 05:00 PM
March 25, 2025 08:00 AM - March 27, 2025 05:00 PM