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Course Description

Food defence and food fraud 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 topics deal with the intentional adulteration of food products by persons who want to gain financially or cause intentional harm to consumers. This is also called “food crime”.

Course Outcomes

Course Outline

• Introduction to Food Safety and Quality.
• Introduction to Food Defence and Food Fraud.
• The role of Food Safety Management Systems in Food Defense and Food Fraud.

Food Defence:

• Type of threats and hazards.
• Instigators and aggressors.
• Mitigation strategies.
• Food defence vulnerability assessment.
• The TACCP (Threat Assessment and Critical Control Points) tool will be explained and provided for practical purposes.

Food Fraud:

• Different types of Food Fraud.
• Mitigation strategies.
• The VACCP (Vulnerability Assessment and Critical Control Points) tool will be provided and explained for practical purposes.

ASSESSMENT

Prerequisites

Minimum Requirements

A basic understanding of HACCP is required before attending this course. We recommend first attending our Introduction to HACCP course or HACCP for the HACCP Team course.

Who should attend

Who Should Attend?

• All food handlers
• Business owners or any person in charge of food premises
• QA managers
• QC managers
• Production managers
• Supervisors
• HACCP team