Food fraud is one of the most urgent and evolving food industry issues including the focus on compliance with standards as well as general protection of a company. This workshop will move quickly through an introduction to the core concepts to an in-depth presentation of the compliance requirements then to the best practices and recommended implementation method. The structured workshop will be including broad education but combined with training on specific tasks such as organizing incident data, the range of vulnerability assessments from initial screening to details assessment, development of the prevention strategy, and then best practices for implementation and update.

There are several key recent scholarly publications that provide the foundation for the workshop. Broadly, this workshop is based on the Food Fraud Implementation Method (FFIM) that was published in 2019 in Current Options in Food Science Journal. The article scope includes very simple and direct objective of “Overview and Requirements to Address “How to Start?” and “How Much is Enough?” The basic overall scope and definition of process steps were in “implementing the strategy” published in Current Opinion in Food Science and “Food Fraud Prevention Implementation Steps” published in CHIMIA Journal.

The first step is to apply the Product Counterfeiting Incident Clustering Tool (PCICT) was first published in Crime Science journal and the was codified by the International Standards Organization (ISO 12931:2012 Performance criteria for authentication solutions used to combat counterfeiting of material goods). The incident review is supplemented with a data collection needs survey article published in NPJ Science of Food Journal – this includes insight on “big data” and “data analytics” including the “7 V’s of Big Data.” Once the incidents are organized, it is most efficient to follow ISO 31000 Risk Management and COSO/ Managerial Accounting based Enterprise Risk Management to apply the Food Fraud Initials Screening Tool (FFIS) that was first published in Food Control Journal. The COSO/ERM system identifies two-stages of assessment including (1) initial screen and (2) detailed assessment. The initial screen includes plotting the incidents on a corporate risk map to identify the problems that are above the “risk tolerance.” Once those are identified, the Food Fraud Prevention Strategy can begin to be developed. Before fully implementing the program, there is a need to identify a way to manage information in a management system. The Food Fraud Prevention Cycle (FFPC) was published in Food Control Journal and provides away to “connect everything to everything” including the steps for the ongoing update of the management system.

While this is a dense content workshop, there will be plenty of time for questions and open discussion.

Food Fraud Prevention Workshop, Food Safety Summit, May 2020, Rosemont, Illinois, Session S6 - date/time TBA.

Key learning objectives:

• Understand the food fraud prevention concepts and compliance requirements
• Define the process steps to create a food fraud vulnerability assessment and food fraud prevention strategy
• Understand the food fraud implementation method including the management system requirements and monitoring.

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