What you'll learn
Fundamentals of food defense and food security management.
Potential people that can cause food sabotage and risks from potential attackers within the food sector
Types of food sabotage.
Concept of food fraud
Cost of food sabotage
Why food defense is so critical to a business practices and reputation
Areas of Focus in food defense
Implementation of food defense control measures
Supply chain mapping
Development and implementation of food fraud mitigation and defense plans
Requirements
Internet access
Description
Food defense and food fraud mitigation play an integral part in food safety and the requirements are written into various food safety standards such as IFS, BRC and FSSC 22000. Both terms also called food crime, involves adulteration of food products by persons who want to gain financially or cause intentional harm to consumers.A very effective food fraud mitigation and defense strategy is a key for complying with regulations by regulatory bodies and governmental authorities, and promoting trust in a product and/or brand. This course will provide you with the latest information on food defense guidelines and legal requirements alongside the GFSI standard expectations.The course consists of FREE downloadable templates, white papers and other resources that you can practice with to enhance your skills or customize for your personal and/or professional usage.In this course, you will learn:·Fundamentals of food defense and food security management.Potential people that can cause food sabotage and risks from potential attackers within the food sector.Types of food sabotage.Concept of food fraud.Cost of food sabotage.Why food defense is so critical to a business practices and reputation.Areas of Focus in food defense.Implementation of food defense control measures.The development and implementation of food fraud mitigation and defense plansTopics to be covered in this course include the following:Overview of food defense, including key definitionsDifferent types of Food FraudType of threats and hazards.Hazard (HACCP), vulnerability (VACCP) and threat (TACCP) assessmentMitigation strategiesDeveloping food fraud mitigation & defense plansHuman factors in food fraud and food defense.PAS 96:2014 requirements of food defense.Fraud assessment tools: CARVER + shock and SSAFEWho the Course is for:All food handlersBusiness owners or any person in charge of food premisesQA managersQC managersProduction managersSupervisorsHACCP team
Overview
Section 1: Course Introduction
Lecture 1 Course Introduction
Section 2: Introduction
Lecture 2 Introduction
Lecture 3 Definitions
Lecture 4 Potential People That Can Cause Food Sabotage
Lecture 5 Types of Food Sabotage
Section 3: Food Fraud & Food Sabotage
Lecture 6 Definitions
Lecture 7 Types of Food Fraud & Sabotage
Lecture 8 Cost of Food Sabotage
Lecture 9 Why Food Defense
Lecture 10 Areas of Focus in Food Defense
Lecture 11 Monitoring & Implementation Of Food Defense Control Measures
Section 4: HACCP, VACCP & TACCP
Lecture 12 Definitions
Lecture 13 HACCP, VACCP, TACCP Relationships
Lecture 14 Differences & Why they matter
Section 5: PAS 96:2014 - Food Defense Guideline
Lecture 15 Introduction
Lecture 16 Overview of PAS 96:2014 Clauses
Lecture 17 Clauses 1 & 3
Lecture 18 Clauses 4 & 5
Lecture 19 Clauses 6 & 7
Lecture 20 Clauses 8 & 9
Section 6: Food Fraud Assessment Tools
Lecture 21 Food Fraud Assessment Tools
Lecture 22 CARVER + Shock
All food handlers,Business owners or any person in charge of food premises,QA managers,QC managers,Production managers,Supervisors,HACCP team



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