Date: April 16, 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 hails 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.
MSU: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 at Michigan State University (USA)
Food Fraud Initiative is an interdisciplinary activity focused on detecting and deterring public health and economic threats. The research focus is on policy and strategy starting with Criminology and through the application of business decision-making and COSO/ Enterprise Risk Management
Dr. Spink's 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.
