Date: January 14, 2020
This free 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 included the definition and scope of food fraud, insight on efficient and effective vulnerability assessments, structure on how to conduct and incident review or investigate suspicious activity, insight on the organization and governance of food fraud prevention, and then empirical research that is evaluating the current systems.
Our speaker is from MSU’s Food Fraud Initiative, which is an interdisciplinary research, education, and outreach organization. He focuses on all types of fraud that can contribute to public health and economic vulnerabilities and threats. These include adulteration, misbranding, tampering, overruns or licensee fraud, theft, diversion, simulation, and counterfeiting.
MSI:FFI’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
Our Presenter:
Dr. John Spink
Director of the Food Fraud Initiative within the College of Veterinary Medicine at Michigan State University (USA)
Since 2013 Dr. John Spink has been the Director of the Food Fraud Initiative within the College of Veterinary Medicine at Michigan State University (USA). Food Fraud Initiative is an interdisciplinary activity focused on detecting and deterring this public health and economic threat. The research focus is on policy and strategy starting with Criminology and through the application of business decision-making and COSO/ Enterprise Risk Management.
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