Food Fraud Mitigation – Global Standards

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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

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

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

Unit Content

0% Complete 0/3 Steps

3 | Introduction

3.1 | International legal framework

Unit 3 | Support Information

Unit Content

0% Complete 0/2 Steps

4 | Types of Fraud

Unit 4 | Support Information

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

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

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)

Unit 7 | Support Information

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

Unit 8 | Support Information

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

Unit Content

0% Complete 0/1 Steps

Conclusions | Food Fraud Mitigation