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Curso Content

1 | Introduction to Food Fraud 7 Topics
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Intro | Course description, usability and materials
1.1 | What is Food Fraud?
1.2 | Background
1.3 | Scope, objetives and benefits
1.4 | Terms and definitions
1.5 | Differences in risk management
Unit 1 | Support Information
2 | Fraud Context 6 Topics
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2 | Introduction
2.1 | Importance of knowing your supply chain
2.2 | Recognition by GFSI
2.3 | Certification programs
2.4 | Agribusiness certification schemes
Unit 2 | Support Information
3 | Legal Framework 3 Topics | 2 Actividades
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3 | Introduction
3.1 | International legal framework
Unit 3 | Support Information
Exercise 1 | Legal Framework
Unit 3 | Assessment | Legal Framework
4 | Types of Fraud 2 Topics | 1 Actividad
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4 | Types of Fraud
Unit 4 | Support Information
Exercise 2 | Types of Food Fraud
5 | Preliminary Stages 6 Topics | 2 Actividades
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5 | Introduction
5.1 | Science-based framework for understanding the risk of Food Fraud
5.2 | Implementation challenges
5.3 | Form a fraud mitigation task force
5.4 | Data base
Unit 5 | Support Information
Exercise 3 | Preliminary Stages
Unit 5 | Assessment | Preliminary Stages
6 | Understanding the Basics of a Food Fraud Mitigation Plan 5 Topics | 2 Actividades
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6 | Introduction
6.1 | Reflection on risk versus vulnerability
6.2 | Stages of the food fraud mitigation plan
6.3 | Definition of significant vulnerability
Unit 6 | Support Information
Exercise 4 | Understanding the Basics of a Food Fraud Mitigation Plan
Unit 6 | Assessment | Understanding the Basics of a Food Fraud Mitigation Plan
7 | Food Fraud Assessment Methodologies 8 Topics | 1 Actividad
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7 | Introduction
7.1 | SSafe methodology
7.2 | Pharmacopeia
7.3 | IFS Methodology
7.4 | Premium Lab Agribusinesses
7.5 | Risk Priority Number (RPN)
7.6 | COSO-ERM
Unit 7 | Support Information
Unit 7 | Assessment | Food Fraud Assessment Methodologies
8 | Mitigation Plan 6 Topics | 2 Actividades
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8 | Introduction
8.1 | Development of mitigation controls
8.2 | Communication and integration of the mitigation plan into the management system
8.3 | Monitoring, verification, and corrective actions
8.4 | Training
Unit 8 | Support Information
Exercise 5 | Mitigation Plan
Unit 8 | Assessment | Mitigation Plan
9 | Reevaluation and Continuous Improvement 5 Topics | 2 Actividades
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9 | Introduction
9.1 | An overview of food authenticity
9.2 | Re-evaluation of the plan
9.3 | Vision in food fraud
Unit 9 | Support Information
Exercise 6 | Reevaluation and Continuous Improvement
Unit 9 | Assessment | Reevaluation and Continuous Improvement
Course conclusions 1 Topic
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Conclusions | Food Fraud Mitigation
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Food Fraud Mitigation

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Current Status

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Price

299 MXN

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Content designer: Carmen Valenzuela, Esperanza Lagunes

Course presenter: Stephanie Phillips

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 various tools to identify vulnerabilities and mitigation measures in your organization.

Videos

Exercises and
activities

Downloadable materials

Lists for evaluating compliance

What will you learn

  • 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.
Benefits
  • Learn at your own pace.
  • 100 % Online.
  • Downloadable materials and supplementary information resources.
  • Electronic certificate posting the Global Standards seal, indicating  accredited competence, recognition and curricular value.

Course Syllabus

Curso Content

1 | Introduction to Food Fraud 7 Topics
You don't currently have access to this content
Unit Content
0% Complete 0/7 Steps
Intro | Course description, usability and materials
1.1 | What is Food Fraud?
1.2 | Background
1.3 | Scope, objetives and benefits
1.4 | Terms and definitions
1.5 | Differences in risk management
Unit 1 | Support Information
2 | Fraud Context 6 Topics
You don't currently have access to this content
Unit Content
0% Complete 0/6 Steps
2 | Introduction
2.1 | Importance of knowing your supply chain
2.2 | Recognition by GFSI
2.3 | Certification programs
2.4 | Agribusiness certification schemes
Unit 2 | Support Information
3 | Legal Framework 3 Topics | 2 Actividades
You don't currently have access to this content
Unit Content
0% Complete 0/3 Steps
3 | Introduction
3.1 | International legal framework
Unit 3 | Support Information
Exercise 1 | Legal Framework
Unit 3 | Assessment | Legal Framework
4 | Types of Fraud 2 Topics | 1 Actividad
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Unit Content
0% Complete 0/2 Steps
4 | Types of Fraud
Unit 4 | Support Information
Exercise 2 | Types of Food Fraud
5 | Preliminary Stages 6 Topics | 2 Actividades
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Unit Content
0% Complete 0/6 Steps
5 | Introduction
5.1 | Science-based framework for understanding the risk of Food Fraud
5.2 | Implementation challenges
5.3 | Form a fraud mitigation task force
5.4 | Data base
Unit 5 | Support Information
Exercise 3 | Preliminary Stages
Unit 5 | Assessment | Preliminary Stages
6 | Understanding the Basics of a Food Fraud Mitigation Plan 5 Topics | 2 Actividades
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Unit Content
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6 | Introduction
6.1 | Reflection on risk versus vulnerability
6.2 | Stages of the food fraud mitigation plan
6.3 | Definition of significant vulnerability
Unit 6 | Support Information
Exercise 4 | Understanding the Basics of a Food Fraud Mitigation Plan
Unit 6 | Assessment | Understanding the Basics of a Food Fraud Mitigation Plan
7 | Food Fraud Assessment Methodologies 8 Topics | 1 Actividad
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Unit Content
0% Complete 0/8 Steps
7 | Introduction
7.1 | SSafe methodology
7.2 | Pharmacopeia
7.3 | IFS Methodology
7.4 | Premium Lab Agribusinesses
7.5 | Risk Priority Number (RPN)
7.6 | COSO-ERM
Unit 7 | Support Information
Unit 7 | Assessment | Food Fraud Assessment Methodologies
8 | Mitigation Plan 6 Topics | 2 Actividades
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Unit Content
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8 | Introduction
8.1 | Development of mitigation controls
8.2 | Communication and integration of the mitigation plan into the management system
8.3 | Monitoring, verification, and corrective actions
8.4 | Training
Unit 8 | Support Information
Exercise 5 | Mitigation Plan
Unit 8 | Assessment | Mitigation Plan
9 | Reevaluation and Continuous Improvement 5 Topics | 2 Actividades
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Unit Content
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9 | Introduction
9.1 | An overview of food authenticity
9.2 | Re-evaluation of the plan
9.3 | Vision in food fraud
Unit 9 | Support Information
Exercise 6 | Reevaluation and Continuous Improvement
Unit 9 | Assessment | Reevaluation and Continuous Improvement
Course conclusions 1 Topic
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Unit Content
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Conclusions | Food Fraud Mitigation
  • DuraciĂłn:16 Hours
  • Type:Requirements & Principles
  • Required competency or knowledge prerequisites:None
  • Access1 Year
  • Certificate:Global Standards
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Price

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Curso Content

1 | Introduction to Food Fraud 7 Topics
You don't currently have access to this content
Unit Content
0% Complete 0/7 Steps
Intro | Course description, usability and materials
1.1 | What is Food Fraud?
1.2 | Background
1.3 | Scope, objetives and benefits
1.4 | Terms and definitions
1.5 | Differences in risk management
Unit 1 | Support Information
2 | Fraud Context 6 Topics
You don't currently have access to this content
Unit Content
0% Complete 0/6 Steps
2 | Introduction
2.1 | Importance of knowing your supply chain
2.2 | Recognition by GFSI
2.3 | Certification programs
2.4 | Agribusiness certification schemes
Unit 2 | Support Information
3 | Legal Framework 3 Topics | 2 Actividades
You don't currently have access to this content
Unit Content
0% Complete 0/3 Steps
3 | Introduction
3.1 | International legal framework
Unit 3 | Support Information
Exercise 1 | Legal Framework
Unit 3 | Assessment | Legal Framework
4 | Types of Fraud 2 Topics | 1 Actividad
You don't currently have access to this content
Unit Content
0% Complete 0/2 Steps
4 | Types of Fraud
Unit 4 | Support Information
Exercise 2 | Types of Food Fraud
5 | Preliminary Stages 6 Topics | 2 Actividades
You don't currently have access to this content
Unit Content
0% Complete 0/6 Steps
5 | Introduction
5.1 | Science-based framework for understanding the risk of Food Fraud
5.2 | Implementation challenges
5.3 | Form a fraud mitigation task force
5.4 | Data base
Unit 5 | Support Information
Exercise 3 | Preliminary Stages
Unit 5 | Assessment | Preliminary Stages
6 | Understanding the Basics of a Food Fraud Mitigation Plan 5 Topics | 2 Actividades
You don't currently have access to this content
Unit Content
0% Complete 0/5 Steps
6 | Introduction
6.1 | Reflection on risk versus vulnerability
6.2 | Stages of the food fraud mitigation plan
6.3 | Definition of significant vulnerability
Unit 6 | Support Information
Exercise 4 | Understanding the Basics of a Food Fraud Mitigation Plan
Unit 6 | Assessment | Understanding the Basics of a Food Fraud Mitigation Plan
7 | Food Fraud Assessment Methodologies 8 Topics | 1 Actividad
You don't currently have access to this content
Unit Content
0% Complete 0/8 Steps
7 | Introduction
7.1 | SSafe methodology
7.2 | Pharmacopeia
7.3 | IFS Methodology
7.4 | Premium Lab Agribusinesses
7.5 | Risk Priority Number (RPN)
7.6 | COSO-ERM
Unit 7 | Support Information
Unit 7 | Assessment | Food Fraud Assessment Methodologies
8 | Mitigation Plan 6 Topics | 2 Actividades
You don't currently have access to this content
Unit Content
0% Complete 0/6 Steps
8 | Introduction
8.1 | Development of mitigation controls
8.2 | Communication and integration of the mitigation plan into the management system
8.3 | Monitoring, verification, and corrective actions
8.4 | Training
Unit 8 | Support Information
Exercise 5 | Mitigation Plan
Unit 8 | Assessment | Mitigation Plan
9 | Reevaluation and Continuous Improvement 5 Topics | 2 Actividades
You don't currently have access to this content
Unit Content
0% Complete 0/5 Steps
9 | Introduction
9.1 | An overview of food authenticity
9.2 | Re-evaluation of the plan
9.3 | Vision in food fraud
Unit 9 | Support Information
Exercise 6 | Reevaluation and Continuous Improvement
Unit 9 | Assessment | Reevaluation and Continuous Improvement
Course conclusions 1 Topic
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Unit Content
0% Complete 0/1 Steps
Conclusions | Food Fraud Mitigation
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