Food Fraud & Vulnerability Assessment Workshop
Course Description: This is a 1-day training. Food and drink manufacturers rely on their supply chains to ensure consumer choice, affordability, and consistent quality of products and continuity of supply.
The Global Food Safety System defines food fraud as the fraudulent and intentional substitution, dilution or addition to a product or raw material, or misrepresentation of the product or material, for the purpose of financial gain, by either increasing the apparent value of the product or by reducing the cost of its production.
On top of the existing robust legislative frameworks, strengthening of intelligence sharing and analysis is key to minimizing fraud and informing the industry’s own activity to maintain the assurance and integrity of its products and supply chains.
Who Should Attend: Food Safety & QA Department, Risk and Compliance Department, Supply Chain & Receiving Department, Business owners and selected team members who wish to implement a TACCP system.
Key Session Topics:
- Understand the difference between Hazard Analysis & Vulnerability Assessment
- Recognize the different types of Food Fraud
- Identify Impact, Risk & Opportunities of Food Fraud
- Conduct a Vulnerability Assessment
- Assess, Prioritize and Create an Action Plan
Prerequisites: Understanding Food Chain & Operation.
Certificate: Candidates who successfully complete this training program will receive a PCR Certificate of Completion.
** PLEASE NOTE: Cancelations will only be accepted up to 10 days prior to training date for a refund. Refunds will not be issued within 10 days of a training, however registration is transferable to another member of your team if desired.
** This training will be delivered in English only.
ABOUT THE TRAINER:
Rajko Platisa is an accomplished professional with 25+ years of diverse international experience ranging from government, NGO, and private-sector legal work to training, regulatory compliance and consulting. As an independent consultant, he has developed and implemented quality, environmental and Food Safety Management systems. Through his enrolment in design and facilitation of competency-based training programs, he has worked on multiple food safety and quality related trainings and is involved in design/redesign of similar training courses on behalf of certified training centres in North America.