This complimentary webinar presents an update on the latest food fraud compliance requirements and best practices to reduce the fraud opportunity. Since there are so many evolving laws, regulations, standards, and certifications there are many changes in the requirements and best practices. The topics covered include the definition and scope of food fraud, insight on efficient and effective vulnerability assessments, structure on how to conduct an incident review or investigate suspicious activity, insight on the organization and governance of food fraud prevention, and empirical research that evaluates the current systems.
Our speaker hails from MSU’s Food Fraud Initiative, which is an interdisciplinary research, education, and outreach organization focused on types of fraud that contribute to public health and economic vulnerabilities and threats. These include adulteration, misbranding, tampering, overruns or licensee fraud, theft, diversion, simulation, and counterfeiting.
MSU Food Fraud Initiative’s work is accomplished through a collaboration between stakeholders from across industry, agencies, associations and other academics. Through the support of public-private partnerships, their mission is to reduce the extremely interdisciplinary and complex food supply chain vulnerability. This initiative is based on a wide range of research, education, and outreach activities led by Dr. John Spink.
