COURSE PRESENTER
STEPHANIE PHILLIPS
OBJETIVE
In this course you will understand the types of fraud in the food industry, as well as the relevant concepts, the use of strategies and some tools to identify vulnerabilities and mitigation measures in your organization, that allow you to:
Recognize the compliance requirements of some GFSI recognized schemes to prevent Food Fraud.
Determine relevant vulnerabilities along the supply chain.
Identify the international legal framework for Food Fraud.
Understand the preliminary steps and elements to perform vulnerability analysis.
Understand the some methodologies used to identify vulnerabilities and establish a Food Fraud Mitigation (FFM) plan .
Recognize some analytical methods for food authenticity.
DURATION
16 hours (45 days limit to complete the course).
ENGLISHÂ Â 
100% onlineÂ
ATTENDEE PROFILE
Aimed at professionals and collaborators who manage or implement food safety and quality management systems:
-
-
-
-
- Responsible for the management, administration, or supervision of food quality.
- Members of the HACCP team and prerequisite programs.
- Internal and certification auditors.
- FSMS consultants and advisors.
- Professionals in food or related careers.
- Students of professional or technical careers related to food production.
-
-
-
Required competency or knowledge prerequisites: None.
LEARNING RESOURCES
  7 h of video.
6 Exercises and activities.
  9 Lists for evaluating compliance and implementation of FFM program.
9Â Lists of recommended actions for the proper implementation of the FFM program.
1Â List of common deviations and errors in implementing the FFM program.
30Â Downloadable materials and supplementary information resources.
FREE CONTENT
Login to the course contents that we offer you free of charge and learn with the experts in a digital environment of the highest existing quality for management systems.
Available through “COURSE CURRICULUM” at the bottom of this page.
CERTIFICATEÂ
Upon successful completition of the course, you are issued with an electronic certificate posting the Global Standards seal, indicating accredited competence, recognition and curricular value.
COURSE LOGIN
Register easily by following these steps:
1. Click on “TAKE THIS COURSE”, register your username, password, required information and log in.
2. Select your payment, billing method, and place order.
3. Once you receive the payment confirmation, click on “START COURSE”.
You are now ready to start your online learning experience, welcome!
Course Curriculum
| 1 | Introduction to Food Fraud | |||
| Intro | Course description, usability and materials | 00:10:00 | ||
| 1.1 | What is Food Fraud? | FREE | 00:15:00 | |
| 1.2 | Background | FREE | 00:18:00 | |
| 1.3 | Scope, objetives and benefits | FREE | 00:07:00 | |
| 1.4 | Terms and definitions | 00:20:00 | ||
| 1.5 | Differences in risk management | 00:10:00 | ||
| Unit 1 | Support Information | 00:05:00 | ||
| 2 | Fraud Context | |||
| 2 | Introduction | 00:01:00 | ||
| 2.1 | Importance of knowing your supply chain | 00:24:00 | ||
| 2.2 | Recognition by GFSI | 00:15:00 | ||
| 2.3 | Certification programs | 00:35:00 | ||
| 2.4 | Agribusiness certification schemes | 00:12:00 | ||
| Unit 2 | Support Information | 00:10:00 | ||
| 3 | Legal Framework | |||
| 3 | Introduction | 00:02:00 | ||
| 3.1 | International legal framework | 01:40:00 | ||
| Unit 3 | Support Information | 00:10:00 | ||
| Unit 3 | Assessment | 00:10:00 | ||
| 4 | Types of Fraud | |||
| 4 | Types of Fraud | 00:55:00 | ||
| Unit 4 | Support Information | 00:10:00 | ||
| Unit 4 | Assessment | 00:08:00 | ||
| 5 | Preliminary Stages | |||
| 5 | Introduction | 00:02:00 | ||
| 5.1 | Science-based framework for understanding the risk of Food Fraud | 00:40:00 | ||
| 5.2 | Implementation challenges | 00:08:00 | ||
| 5.3 | Form a fraud mitigation task force | 00:12:00 | ||
| 5.4 | Data base | 00:12:00 | ||
| Unit 5 | Support Information | 00:10:00 | ||
| Unit 5 | Assessment | 00:08:00 | ||
| 6 | Understanding the Basics of a Food Fraud Mitigation Plan | |||
| 6 | Introduction | 00:40:00 | ||
| 6.1 | Reflection on risk versus vulnerability | 00:08:00 | ||
| 6.2 | Stages of the food fraud mitigation plan | 00:25:00 | ||
| 6.3 | Definition of significant vulnerability | 00:10:00 | ||
| Unit 6 | Support Information | 00:10:00 | ||
| Unit 6 | Assessment | 00:10:00 | ||
| 7 | Food Fraud Assessment Methodologies | |||
| 7 | Introduction | 00:04:00 | ||
| 7.1 | SSafe methodology | 00:40:00 | ||
| 7.2 | Pharmacopeia | 01:25:00 | ||
| 7.3 | IFS Methodology | 00:50:00 | ||
| 7.4 | Premium Lab Agribusinesses | 00:35:00 | ||
| 7.5 | Risk Priority Number (RPN) | 00:20:00 | ||
| 7.6 | COSO-ERM | 00:25:00 | ||
| Unit 7 | Support Information | 00:05:00 | ||
| Unit 7 | Assessment | 00:13:00 | ||
| 8 | Mitigation Plan | |||
| 8 | Introduction | 00:03:00 | ||
| 8.1 | Development of mitigation controls | 00:30:00 | ||
| 8.2 | Communication and integration of the mitigation plan into the management system | 00:20:00 | ||
| 8.3 | Monitoring, verification, and corrective actions | 00:15:00 | ||
| 8.4 | Training | 00:12:00 | ||
| Unit 8 | Support Information | 00:15:00 | ||
| Unit 8 | Assessment | 00:06:00 | ||
| 9 | Reevaluation and Continuous Improvement | |||
| 9 | Introduction | 00:30:00 | ||
| 9.1 | An overview of food authenticity | 00:30:00 | ||
| 9.2 | Re-evaluation of the plan | 00:06:00 | ||
| 9.3 | Vision in food fraud | 00:04:00 | ||
| Unit 9 | Support Information | 00:10:00 | ||
| Unit 9 | Assessment | 00:08:00 | ||
| Course conclusions | |||
| Conclusions | Food Fraud Mitigation | 00:02:00 | ||
Course Reviews
Related Courses
Food Defense
3MXN $5,155.20HACCP | Specialization program
8MXN $14,000.00Introductory HACCP | HACCP Alliance
29MXN $10,200.00
