Introduction to Prevention of Food Fraud

Course overview

This course is designed for anyone who is involved with prevention of food fraud activities at their workplace.

What is covered?

• What is food fraud?
• The history of food fraud, including the rise of supplier standard requirements
• Outline of different supplier requirements
• Regulatory requirements
• Types of food fraud
• Examples of food fraud
• What is VACCP and TACCP?
• How to carry out a vulnerability assessment:
• How to gather information about the supply chain
• How to complete a risk assessment
• The mitigation and control measures that may be introduced, including anti-counterfeit technologies

Who should attend?

• Senior and mid-level management
• Quality assurance and internal auditors
• Managers or staff that operate and monitor HACCP- based programmes
• Technical managers
• Engineering managers/staff
• Production/processing management
• Procurement, supply chain and distribution management

Key benefits

• Understand the requirements and benefits of vulnerability assessment.
• Know how to identify currents risks to your business’s products and supply chain and possible control measures.
• Train with a NZQA recognised Private

Training Establishment (PTE).

Assessment

A non-unit based assessment is included in the course.

Prerequisite

There is no prerequisite but trainees should have a solid understanding of their business’s products and processes and a wider knowledge

Note: Currently this course is only available to domestic students. Please contact us if you are not a domestic student and would like to register your interest in this course.