Date: March 20, 2019
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 speakers hail from MSU’s Food Fraud Initiative, which is an interdisciplinary research, education, and outreach organization. They focus 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
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.
His leadership positions include product fraud related activities with “ISO 22000 Food Safety” and “TC292 Security Management/ Fraud Countermeasure,” WHO, FAO/UN, GFSI Food Fraud Think Tank, and U.S. Pharmacopeia (USP). Global activities include engagements with the European Commission, INTERPOL/ Europol Operation Opson, New Zealand MPI, Codex Alimentarius, WHO/FAO, and served as Advisor on Food Fraud to the Chinese National Center for Food Safety Risk Assessment (CFSA).
Previously he was an Assistant Professor in the School of Criminal Justice in the College of Social Science at MSU. His 2009 Packaging PhD research, within the College of Agriculture and Natural Resources at MSU, was on Anti-Counterfeit Strategy. While conducting his research and outreach he has a full teaching load with graduate courses such as Packaging for Food Safety, Anti-Counterfeiting and Product Protection, Quantifying Food Risk, and Food Fraud Prevention. He is widely published in leading academic journals with important works such as “Defining the Public Health Threat of Food Fraud,” “Defining the Types of Counterfeiters, Counterfeiting, and Offender Organizations,” and “Introduction of the Food Fraud Initial Screening Method (FFIS).” Outreach includes a series of food related free, online courses presented in a MOOC (free, Massive Open Online Course) format. Please see foodfraud.msu.edu.Read more...
Dr. Douglas Moyer
Assistant Professor in Michigan State University’s Master of Public Health Program (College of Human Medicine)
Dr. Moyer is an Assistant Professor in Michigan State University’s Master of Public Health Program (College of Human Medicine) since 2009. He teaches and develops online graduate-level courses including Public Health Capstone and the Public Health Risks from Counterfeit Pharmaceuticals. Dr. Moyer is also an adjunct instructor with MSU’s Online Master of Science in Food Safety Program (College of Veterinary Medicine). There he develops content and lectures in courses such as Introduction to Food Safety, Food Safety Toxicology, Food Protection and Defense, and Global Food Safety.
He also conducts research for MSU’s Food Fraud Initiative. One recent article — “Introducing Food Fraud including translation and interpretation to Russian, Korean, and Chinese languages” published in Food Chemistry — was co-authored with Dr. John Spink, the Director of the Food Fraud Initiative, along with several other international authors.
Prior to returning to academia, Dr. Moyer worked in various positions with the Ford Motor Company for 25 years. He was the Global Packaging Engineering Manager at the Ford Customer Service Division for the last ten years there. He is also the founder and owner of Pack Edge LLC, a packaging management consulting company.
Dr. Moyer’s research is published in several scholarly journals and he routinely contributes to various trade publications. He frequently presents at professional and academic conferences on topics including the various types of product frauds, risk awareness, assessment, and mitigation.Read more...