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| food fraud vulnerability assessment: Food Fraud Rosalee S. Hellberg, Karen Everstine, Steven A. Sklare, 2020-11-30 Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. - Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements - Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan - Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation |
| food fraud vulnerability assessment: Food Fraud Prevention John W. Spink, 2019-10-18 This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). There are now broad, harmonized, and thorough regulatory and standard certification requirements for the food manufacturers, suppliers, and retailers. These requirements create a need for a more focused and systematic approach to understanding the root cause, conducting vulnerability assessments, and organizing and implementing a Food Fraud Prevention Strategy. A major step in the harmonizing and sharing of best practices was the 2018 industry-wide standards and certification requirements in the Global Food Safety Initiative (GFSI) endorsed Food Safety Management Systems (e.g., BRC, FSSC, IFS, & SQF). Addressing food fraud is now NOT optional – requirements include implementing a Food Fraud Vulnerability Assessment and a Food Fraud Prevention Strategy for all types of fraud and for all products. The overall prevention strategy presented in this book begins with the basic requirements and expands through the criminology root cause analysis to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The focus on the root cause expands from detection and catching bad guys to the application of foundational criminology concepts that reduce the overall vulnerability. The concepts are integrated into a fully integrated and inter-connected management system that utilizes the Food Fraud Prevention Cycle (FFPC) that starts with a pre-filter or Food Fraud Initial Screening (FFIS). This is a comprehensive and all-encompassing textbook that takes an interdisciplinary approach to the most basic and most challenging questions of how to start, what to do, how much is enough, and how to measure success. |
| food fraud vulnerability assessment: Assessing Threat Vulnerability for Food Defence Adele Adams, 2017 |
| food fraud vulnerability assessment: Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector M Swainson, 2018-11-15 This book is focused on the expansive and highly demanding subject of Food Industry Technical & Quality Management. As the world's most vital industry Food Production is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson's Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector. This book provides insights and guidance on the Applied Practice of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. Knowing what to do is half of the challenge, but being able to then make it happen is crucial – a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and Cook – Chill Ready Meals, Soups and Sauces. - Compiled expertise of food sector specialists with extensive industrial experience. - Edited by an industry and academic expert with over 25 years experience of technical and quality management in the food sector. - Contains Technical and Quality Management information that is relevant to a wide range of sectors in the food industry. - Also examines Technical and Quality Management practice in specific food applications and reviews relevant compliance standards. |
| food fraud vulnerability assessment: Food Protection and Security Shaun Kennedy, 2016-10-26 Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism). This book covers all three branches of food protection, providing a comprehensive overview of the methods and strategy involved. Part one covers the need for food protection, looking at potential hazards in the production, processing, and supply chain. Part two looks at detection methods for contaminants in food, with the final section addressing food contamination incidents and prevention and response strategies. - Explores the need for food protection, from natural disasters to contamination in food processing facilities - Examines techniques used to detect contaminants in food, such as microbiological testing and fingerprinting - Provides key ways to address food contamination issues |
| food fraud vulnerability assessment: Food Safety Handbook International Finance Corporation, 2020-07-06 The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one. |
| food fraud vulnerability assessment: Encyclopedia of Food Safety , 2013-12-12 With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity |
| food fraud vulnerability assessment: TACCP - Threat Assessment and Critical Control Point Richard Leathers, 2015-08 |
| food fraud vulnerability assessment: Risk Analysis and the Security Survey James F. Broder, Eugene Tucker, 2011-12-07 As there is a need for careful analysis in a world where threats are growing more complex and serious, you need the tools to ensure that sensible methods are employed and correlated directly to risk. Counter threats such as terrorism, fraud, natural disasters, and information theft with the Fourth Edition of Risk Analysis and the Security Survey. Broder and Tucker guide you through analysis to implementation to provide you with the know-how to implement rigorous, accurate, and cost-effective security policies and designs. This book builds on the legacy of its predecessors by updating and covering new content. Understand the most fundamental theories surrounding risk control, design, and implementation by reviewing topics such as cost/benefit analysis, crime prediction, response planning, and business impact analysis--all updated to match today's current standards. This book will show you how to develop and maintain current business contingency and disaster recovery plans to ensure your enterprises are able to sustain loss are able to recover, and protect your assets, be it your business, your information, or yourself, from threats. - Offers powerful techniques for weighing and managing the risks that face your organization - Gives insights into universal principles that can be adapted to specific situations and threats - Covers topics needed by homeland security professionals as well as IT and physical security managers |
| food fraud vulnerability assessment: Asking Questions Norman M. Bradburn, Seymour Sudman, Brian Wansink, 2004-05-17 Since it was first published more than twenty-five years ago, Asking Questions has become a classic guide for designing questionnaires3⁄4the most widely used method for collecting information about people?s attitudes and behavior. An essential tool for market researchers advertisers, pollsters, and social scientists, this thoroughly updated and definitive work combines time-proven techniques with the most current research, findings, and methods. The book presents a cognitive approach to questionnaire design and includes timely information on the Internet and electronic resources. Comprehensive and concise, Asking Questions can be used to design questionnaires for any subject area, whether administered by telephone, online, mail, in groups, or face-to-face. The book describes the design process from start to finish and is filled with illustrative examples from actual surveys. |
| food fraud vulnerability assessment: Food Safety Handbook Ronald H. Schmidt, Gary E. Rodrick, 2005-03-11 As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field. |
| food fraud vulnerability assessment: The Oxford Handbook of Organized Crime Letizia Paoli, 2014 This handbook explores organized crime, which it divides into two main concepts and types: the first is a set of stable organizations illegal per se or whose members systematically engage in crime, and the second is a set of serious criminal activities that are typically carried out for monetary gain. |
| food fraud vulnerability assessment: Food Safety and Protection V Ravishankar Rai, Jamuna A Bai, 2017-09-18 This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, the development and application of predictive models for food microbiology, food fraud prevention, and food laws and regulations with the aim to provide safe foods for consumers. Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins. It starts with documentation on the microbiological and chemical hazards, including allergens, and extends to the advancements in food preservation and food packaging. The book covers new and safe food intervention techniques, predictive food microbiology, and modeling approaches. It reviews the legal framework, regulatory agencies, and laws and regulations for food protection. The book has five sections dealing with the topics of predictive microbiology for safe foods; food allergens, contaminants, and toxins; preservation of foods; food packaging; and food safety laws. |
| food fraud vulnerability assessment: Fraud Edward J. Balleisen, 2018-12-18 A comprehensive history of fraud in America, from the early nineteenth century to the subprime mortgage crisis In America, fraud has always been a key feature of business, and the national worship of entrepreneurial freedom complicates the task of distinguishing salesmanship from deceit. In this sweeping narrative, Edward Balleisen traces the history of fraud in America—and the evolving efforts to combat it—from the age of P. T. Barnum through the eras of Charles Ponzi and Bernie Madoff. This unprecedented account describes the slow, piecemeal construction of modern institutions to protect consumers and investors—from the Gilded Age through the New Deal and the Great Society. It concludes with the more recent era of deregulation, which has brought with it a spate of costly frauds, including corporate accounting scandals and the mortgage-marketing debacle. By tracing how Americans have struggled to foster a vibrant economy without encouraging a corrosive level of cheating, Fraud reminds us that American capitalism rests on an uneasy foundation of social trust. |
| food fraud vulnerability assessment: Food Safety Culture Frank Yiannas, 2008-12-10 Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety. |
| food fraud vulnerability assessment: Sorting the Beef from the Bull Richard Evershed, Nicola Temple, 2016-02-25 Horsemeat in burgers was hard to swallow, but there are far more sinister culinary crimes afoot... Chicken eggs that haven't come from chickens, melamine in infants' milk in China, nut shells in spices – these are just some examples of the food fraud that has occurred in recent years. As our urban lifestyle takes us further and further away from our food sources, there are increasing opportunities for dishonesty, duplicity and profit-making short-cuts. Food adulteration, motivated by money, is an issue that has spanned the globe throughout human history. Whether it's a matter of making a good quality oil stretch a bit further by adding a little extra 'something' or labelling a food falsely to appeal to current consumer trends – it's all food fraud, and it costs the food industry billions of dollars each year. The price to consumers may be even higher, with some paying for these crimes with their health and, in some cases, their lives. Sorting the Beef from the Bull is a collection of food fraud tales from around the world. It explains the role of science in uncovering some of the century's biggest food scams, and explores the arms race between food forensics and fraudsters as new methods of detection spur more creative and sophisticated means of committing the crimes. This book equips us with the knowledge of what is possible in the world of food fraud and shines a light on the shady areas of our food supply system where these criminals lurk. |
| food fraud vulnerability assessment: Scientific Criteria to Ensure Safe Food National Research Council, Institute of Medicine, Division on Earth and Life Studies, Board on Agriculture and Natural Resources, Food and Nutrition Board, Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food, 2003-09-29 Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices. |
| food fraud vulnerability assessment: Food Safety in China Joseph Jwu-Shan Jen, Junshi Chen, 2017-05-08 From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world. |
| food fraud vulnerability assessment: Quality Systems in the Food Industry Marco Fiorino, Caterina Barone, Michele Barone, Marco Mason, Arpan Bhagat, 2019-06-05 This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances. |
| food fraud vulnerability assessment: The CARVER Target Analysis and Vulnerability Assessment Methodology L. E. O. Labaj, Luke Bencie, 2018-09 |
| food fraud vulnerability assessment: Fish and Fishery Products Barry Leonard, 2011-08 This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report. |
| food fraud vulnerability assessment: Food Safety Management Huub L. M. Lelieveld, Yasmine Motarjemi, 2013-11-01 Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply |
| food fraud vulnerability assessment: The State of Food Security and Nutrition in the World 2018 Food and Agriculture Organization of the United Nations, 2018-09-14 New evidence this year corroborates the rise in world hunger observed in this report last year, sending a warning that more action is needed if we aspire to end world hunger and malnutrition in all its forms by 2030. Updated estimates show the number of people who suffer from hunger has been growing over the past three years, returning to prevailing levels from almost a decade ago. Although progress continues to be made in reducing child stunting, over 22 percent of children under five years of age are still affected. Other forms of malnutrition are also growing: adult obesity continues to increase in countries irrespective of their income levels, and many countries are coping with multiple forms of malnutrition at the same time – overweight and obesity, as well as anaemia in women, and child stunting and wasting. |
| food fraud vulnerability assessment: Corporate Security in the Asia-Pacific Region Christopher J. Cubbage, CPP, David J. Brooks, PhD, 2012-08-27 As corporations and governments become more litigious and risk averse, international risk management becomes more complex. Corporate Security in the Asia-Pacific Region: Crisis, Crime, Fraud, and Misconduct examines real cases of corporate crisis, crime, fraud, and other misconduct that corporate security professionals need to be aware of to effectively protect people, operations, and assets within the region. Current security threats and risks are addressed to help readers conduct an informed risk assessment and analysis of operational risk. Providing detailed guidance on how to address the unique threats and risks in this dynamic and growing business environment, the book: Presents an overview of the region, with relevant historical background Offers recent case examples of crime and common issues facing a given region or country Highlights the range and frequency of corporate security-related breaches and crimes specific to countries in the region Provides detailed write-ups of every country in the region including the major players—Japan, China, India, Indonesia, Singapore, Malaysia, Thailand, and the Philippines Outlines security best practices for navigating the political and law enforcement challenges involved with operating in the region This book provides readers with the regional snapshot and geo-political background needed to understand the cultural differences, challenges, and the state of affairs for any country in the region. Filled with detailed cases of crime, theft of trade secrets, risk factors, and best practices, this book provides the real-world understanding you’ll need to conduct better-informed security management that will lead to improved decisions on how to protect your people and assets in the Asia-Pacific region. |
| food fraud vulnerability assessment: Electronic Noses and Tongues in Food Science Maria Luz Rodriguez Mendez, 2016-02-19 Electronic Noses and Tongues in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics. These include, for example, voltammetric, bio-electronic, piezoelectric platforms made from a variety of components including, nanoparticles, enzyme biosensors, heavy metals, graphite-epoxy composites, metal oxide semiconductors, microelectrodes, microfluidic channels, pre-manufactured gas sensors, redox enzymes and others and is an ideal resource for understanding and utilizing their power in Food Science settings. Devices used to analyse one particular food item can theoretically be adapted for other food items or components. This does not just mean the re-deploying the physical platforms but also the mode of bioinformatic and statistical analysis. This includes artificial neural networks (ANN), linear discriminant analysis (LDA), partial least squares (PLS), principal component analysis (PCA) etc. In other words, there is cross transference of chemistry, physics, concepts, techniques, findings and approaches from one food to another. Electronic noses and tongues are two of these devices but are advancing in application and importance. This book provides examples of the use of electronic noses and tongues to characterise components that contribute to sensory or compositional profiles, from ripening to harvesting and from storage of raw materials to packaging and consumption. These devises are suitable for high-throughput analysis, quality control or to determine the nature and extent of spoilage and adulteration, and have also been used to ascertain the geographical origins of food and mixtures. - Presents latest developments in the application of electronic nose and tongue technologies to a variety of food-specific needs - Includes both electronic nose, electronic tongue and combined technology insights - Each chapter has sections on: The physical and chemical platforms; Analysis of specific foods; Applications to other foods and areas of food science |
| food fraud vulnerability assessment: Supply Chain Risk Management Donald Waters, 2011-10-03 Vulnerability to sudden supply chain disruption is one of the major threats facing companies today. The challenge for businesses today is to mitigate this risk through creating resilient supply chains. Addressing this need, Supply Chain Risk Management guides you through the whole risk management process from start to finish. Using jargon-free language, this accessible book covers the fundamentals of managing risk in supply chains. From identifying the risks to developing and implementing a risk management strategy, this essential text covers everything you need to know about this critical topic. It assesses the growing impact of risk on supply chains, how to plan for and manage disruptions and disasters, and how to mitigate their effects. It examines a whole range of risks to supply chains, from traffic congestion to major environmental disasters. Highly practical, Supply Chain Risk Management provides a range of useful tables, diagrams and tools and is interspersed with real life case study examples from leading companies, including Nokia, IBM, and BP. The 2nd edition has been completely revised with brand new case studies on the Chilean Mining Disaster and BP oil spill. |
| food fraud vulnerability assessment: Dairy Foods Adriano Gomes Da Cruz, Chaminda Senaka Ranadheera, Filomena Nazzaro, Amir Mortazavian, 2021-09-22 Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. - Offers a comprehensive accounting on the latest analytical methods used in the dairy industry - Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents - Sourced from a team of editors with relevant expertise in dairy food processing |
| food fraud vulnerability assessment: Present Knowledge in Food Safety Michael E. Knowles, Lucia Anelich, Alan Boobis, Bert Popping, 2022-10-08 Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. - Includes new technologies such as nanotechnology, genetic modification, and cloning - Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut - Covers the role of the microbiome and the use of surrogates (especially for viruses) |
| food fraud vulnerability assessment: Food Fraud Keren Bar-Yaacov, Ida Siri Berntsen Svinddal, Louise Andreasen, Anette Løvenkjær-Pearson, Herdis Gudjonsdottir, Aron Lindén, Henrik Borsch, 2022-11-08 Available online: https://pub.norden.org/temanord2022-546/ Food Fraud has become an important issue throughout the EU and EEA following the horsemeat scandal in 2013. Like other European markets, the Nordic market is exposed to criminal actors who intentionally commit criminal offences to secure financial gain. The Nordic working group initially chose a limited number of topics that we all considered important to address. The topics were raw materials of animal origin, fish and seafood, declaration of Nordic origin and declaration of organic production.The project developed an in-house model for collecting information about the possible threats. The results provide an understanding of the extent of the threats that are being examined. |
| food fraud vulnerability assessment: A Generalized Framework for the Assessment of Household Financial Vulnerability Mindaugas Leika, Daniela Marchettini, 2017-11-07 Household financial fragility has received considerable attention following the global financial crisis, but substantial gaps remain in the analytical underpinnings of household financial vulnerability assessment, as well as in data availability. This paper aims at integrating the contributions in the literature in a coherent fashion. The study proposes also analytical and estimation extensions aimed at improving the quality of estimates and allowing the assessment of household financial vulnerability in presence of data limitations. The result of this effort is a comprehensive framework, that has wide applicability to both advanced and developing economies. For illustrative purposes the paper includes a detailed application to one developing country (Namibia). |
| food fraud vulnerability assessment: Encyclopedia of Food Chemistry , 2018-11-22 Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry |
| food fraud vulnerability assessment: Comprehensive Foodomics , 2020-11-12 Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josic, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljevic Pavelic, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe |
| food fraud vulnerability assessment: Counterfeiting and Fraud in Supply Chains Sanda Soucie, Almir Peštek, 2022-09-16 Counterfeiting and Fraud in Supply Chains explains the reasons behind the popularity of counterfeiting and fraud among both consumers and companies, a systematic and holistic overview and critical examination of the situations that have caused an increasing trend of those criminal activities. |
| food fraud vulnerability assessment: Managing Agricultural Greenhouse Gases Mark Liebig, A.J. Franzluebbers, Ronald F Follett, 2012-10-16 Global climate change is a natural process that currently appears to be strongly influenced by human activities, which increase atmospheric concentrations of greenhouse gases (GHG). Agriculture contributes about 20% of the world's global radiation forcing from carbon dioxide, methane and nitrous oxide, and produces 50% of the methane and 70% of the nitrous oxide of the human-induced emission. Managing Agricultural Greenhouse Gases synthesizes the wealth of information generated from the GRACEnet (Greenhouse gas Reduction through Agricultural Carbon Enhancement network) effort with contributors from a variety of backgrounds, and reports findings with important international applications. - Frames responses to challenges associated with climate change within the geographical domain of the U.S., while providing a useful model for researchers in the many parts of the world that possess similar ecoregions - Covers not only soil C dynamics but also nitrous oxide and methane flux, filling a void in the existing literature - Educates scientists and technical service providers conducting greenhouse gas research, industry, and regulators in their agricultural research by addressing the issues of GHG emissions and ways to reduce these emissions - Synthesizes the data from top experts in the world into clear recommendations and expectations for improvements in the agricultural management of global warming potential as an aggregate of GHG emissions |
| food fraud vulnerability assessment: Advances in Food Authenticity Testing Gerard Downey, 2016-08-08 Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods |
| food fraud vulnerability assessment: Future Foods Rajeev Bhat, 2021-12-04 Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. - Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain - Highlights potential industrial opportunities and supports circular economy concepts - Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations |
| food fraud vulnerability assessment: Managing aquifer recharge UNESCO, 2021-11-25 |
| food fraud vulnerability assessment: Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies Craig Leadley, 2015-11-18 Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. - Addresses issues such as energy reduction and rising costs in food manufacture - Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies - Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures |
| food fraud vulnerability assessment: Key nutrition and hydration insights for public health and policy Sumantra Ray, Pauline Douglas, 2023-07-27 |
| food fraud vulnerability assessment: Authenticity of Foods of Plant Origin Konstantinos Kotsanopoulos, 2022-06-15 Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consumer trust and the reputation of the food industry. As such, it is very important to monitor, control and detect adulteration. A number of techniques have been developed for the authentication of food and verifying its quality and associated claims. Foods of plant origin are the source of nutrients for billions of people around the globe. Due to the huge variety of plants, and the lack of visual characteristics as a result of processing, advanced techniques are required to detect adulteration. This book reviews the latest developments in the field of authenticity of foods of plant origin, examining concepts such as traceability, and how they are applied to facilitate the support of claims, as well as legislative requirements in the major economies around the world. The basic techniques used nowadays in verifying authenticity of these types of foods are reviewed and discussed, and their applications are summarized. The book also focuses on categories of foods most prone to adulteration attempts due to their characteristics, properties and production methods commonly followed, thus allowing the reader to more easily identify the chapter that is of interest in each case. The book will be of interest to food industrialists, chemists, quality control scientists and technologists, microbiologists, analytical chemists and food physical chemists within the food industry. It is also aimed at academicians who are interested in the authenticity of foods of plant origin and the advancements in the analytical fields that support relevant legal and marketing requirements. |
Food fraud vulnerability assessment - IFSQN
May 2, 2018 · Page 1 of 2 - Food fraud vulnerability assessment - posted in Food Defense & Security (TACCP): Good day members, My name is Esther and i work as a food safety team …
Reviewing Food Fraud Vulnerability Analysis: Salt
Sep 29, 2022 · Several standards have their own guidelines, started by BRCGS already in its version 7. This version emphasized that the vulnerability assessment is a specialized form of …
Food fraud vulnerability assessment and food defense assessment
Feb 5, 2024 · a) The organization shall have a documented food fraud mitigation plan, based on the output of the vulnerability assessment, specifying the mitigation measures and verification …
Food Fraud Vulnerability Assessment - IFSQN
Aug 18, 2022 · Food Fraud Vulnerability Assessment - posted in Food Fraud (VACCP): Hi, I started this company recently. We have audit coming up next month. I am looking to develop …
Food Fraud Vulnerability Assessment - IFSQN
Aug 21, 2018 · Page 1 of 2 - Food Fraud Vulnerability Assessment - posted in Food Fraud (VACCP): Hello, I am trying to find a template for a Food Fraud Vulnerability assessment that …
New Online Food Fraud Vulnerability Assessment Tool
Jan 19, 2016 · New Online Food Fraud Vulnerability Assessment Tool - posted in Food Fraud (VACCP): Hi all, I am intrigued by the new, and free, online Food Fraud Vulnerability …
Primus 18.01.01 - Food Fraud Vulnerability Assessment
1.08.01: Is there a written food fraud vulnerability assessment (FFVA) and protection plan for all types of fraud, including all incoming and outgoing products? Total compliance (5 points). …
SSAFE Food Fraud Vulnerability Assessment Tool - IFSQN
Jun 30, 2021 · SSAFE Food Fraud Vulnerability Assessment Tool - posted in Food Fraud (VACCP): I am attempting to use the SSAFE Food Fraud Vulnerability Assessment Tool and …
Meeting the new requirements of SQF 8.0: 2.7.2 Food Fraud
Apr 1, 2018 · The food fraud vulnerability assessment shall include the site's susceptibility to product substitution, mislabeling, dilution, counterfeiting or stolen goods which may adversely …
Food Fraud Ed. 8 Guidance Documents mod 2 & 11 - IFSQN
Aug 1, 2017 · The food fraud vulnerability assessment shall include the site's susceptibility to product substitution, mislabeling, dilution, counterfeiting or stolen goods which may adversely …
Food fraud vulnerability assessment - IFSQN
May 2, 2018 · Page 1 of 2 - Food fraud vulnerability assessment - posted in Food Defense & Security (TACCP): Good day members, My name is Esther and i work as a food safety team …
Reviewing Food Fraud Vulnerability Analysis: Salt
Sep 29, 2022 · Several standards have their own guidelines, started by BRCGS already in its version 7. This version emphasized that the vulnerability assessment is a specialized form of risk …
Food fraud vulnerability assessment and food defense assessment
Feb 5, 2024 · a) The organization shall have a documented food fraud mitigation plan, based on the output of the vulnerability assessment, specifying the mitigation measures and verification …
Food Fraud Vulnerability Assessment - IFSQN
Aug 18, 2022 · Food Fraud Vulnerability Assessment - posted in Food Fraud (VACCP): Hi, I started this company recently. We have audit coming up next month. I am looking to develop food fraud …
Food Fraud Vulnerability Assessment - IFSQN
Aug 21, 2018 · Page 1 of 2 - Food Fraud Vulnerability Assessment - posted in Food Fraud (VACCP): Hello, I am trying to find a template for a Food Fraud Vulnerability assessment that captures all of …
New Online Food Fraud Vulnerability Assessment Tool
Jan 19, 2016 · New Online Food Fraud Vulnerability Assessment Tool - posted in Food Fraud (VACCP): Hi all, I am intrigued by the new, and free, online Food Fraud Vulnerability Assessment …
Primus 18.01.01 - Food Fraud Vulnerability Assessment
1.08.01: Is there a written food fraud vulnerability assessment (FFVA) and protection plan for all types of fraud, including all incoming and outgoing products? Total compliance (5 points). There …
SSAFE Food Fraud Vulnerability Assessment Tool - IFSQN
Jun 30, 2021 · SSAFE Food Fraud Vulnerability Assessment Tool - posted in Food Fraud (VACCP): I am attempting to use the SSAFE Food Fraud Vulnerability Assessment Tool and am running into …
Meeting the new requirements of SQF 8.0: 2.7.2 Food Fraud
Apr 1, 2018 · The food fraud vulnerability assessment shall include the site's susceptibility to product substitution, mislabeling, dilution, counterfeiting or stolen goods which may adversely …
Food Fraud Ed. 8 Guidance Documents mod 2 & 11 - IFSQN
Aug 1, 2017 · The food fraud vulnerability assessment shall include the site's susceptibility to product substitution, mislabeling, dilution, counterfeiting or stolen goods which may adversely …
