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On January 2, 2018, Edition 8 of the SQF Quality Code section 2.7.2 requires a documented food fraud vulnerability assessment and mitigation plan. The assessment is designed to highlight a site’s susceptibility to food fraud including, ingredient or product substitution, artificial enhancement, mislabeling, dilution, counterfeiting and more that could adversely impact food quality or safety.
Where risks are identified, they must be controlled with a correlated mitigation plan. Is your company prepared for this new addition to the code for your next annual audit? Looking to learn more about food fraud or the steps to take to protect your company?
Join Dr. John Spink, Director & Assistant Professor, Food Fraud Initiative, Michigan State University as he talks about what food fraud is and the growing need to protect consumer trust and safety, and Mr. Neil Bogart, AVP Quality Systems and SQF Practioner, Red Diamond Coffee and Tea as he shares his learnings in preparing Red Diamond for food fraud compliance and recommendations on how to prepare your company.Find out more »