Food Fraud Mitigation and Defense Certification Course

Learn the fundamentals of food defense and food fraud mitigation, including sabotage types, defense needs, areas of focus, control measures, and assessment tools to prevent food sabotage.

Define food defense and explain how safeguarding food and packaging from deliberate contamination relies on established control measures to mitigate risks.

Identify saboteurs by category: individuals with no connection to the organization, those with contractual relationships such as suppliers and contractors, and disgruntled staff who may cause malicious damage to food.

Explore the three basic types of food sabotage: industrial sabotage, terrorism, and economically motivated adulteration, with examples of insider contamination, bioterror attacks, and food fraud.

Define food fraud as a deliberate and intentional substitution, addition, tampering, or misrepresentation of food, ingredients, packaging, or false or misleading statements about food for economic gain.

Explore the main types of food fraud, including adulteration or dilution, substitution, concealment, mislabelling or misbranding, diversion or theft, and counterfeiting. Learn examples and indicators to mitigate these risks.

Identify the costs of sabotage, including redundancy, food poisoning or death, contamination and wastage, legal action, compensation claims, bad publicity, and loss of profits.

Discover why food defense matters, identify entry points and sensitive areas, and learn how certification of international food safety standards reduces attack risk to protect product integrity and brand.

Learn the key defense focus areas for food safety, including staff recruitment integrity, access controls for premises and utilities, secure storage, production areas with biometrics and CCTV, and supplier integrity.

Monitor and implement food defense control measures through regular reporting, drills, and staff vigilance; enforce rules, screen unauthorized access, and protect production areas with biometric CCTV.

Understand passive versus active controls and how to implement them in processes, alongside hazard analysis, critical control points, and threats and vulnerabilities analysis in food defense.

Explore how HACCP, VACCP, and TACCP form an integrated defense by hazard analysis, critical control points, and threat assessments to protect the food supply chain through audits and supplier checks.

Explore the differences between two concepts designed to prevent deliberate food adulteration, from ingredient substitution and misleading statements for economic gain to assessing supply chain vulnerabilities to economically motivated adulteration.

Introduction to PAS 96:2014 food defense guidelines, co-sponsored by DEFRA and the FSA, to strengthen supply chain resilience against fraud and attacks and protect the integrity of food.

Explore PAS 96:2014 clauses, including scope, terms and definitions, threat assessments, and critical control points. Examine SIST assessment and its role in incident response and food protection arrangements.

Examine threats to food safety and supply, with threat assessment of critical control points, addressing food fraud, protection procedures, and categories such as economic adulteration, malicious contamination, and cybercrime.

Develop threat-based food fraud defense by identifying attacker types, assessing risks, and implementing team-based risk management with critical control points.

Assess threats to products, premises, and the organization, focusing on economically motivated fraud and adulteration, risk assessment, and tamper-evident controls.

Explore how food protection policy reduces attack risk through emergency response and business continuity within crisis management, and how contingency planning aligns food production with ISO 22313.

Identify and apply modern tools and techniques for assessing food and for assessing fraud in this module.

Carver plus shock assesses criticality, accessibility, recoverability, vulnerability, effect, recognizability, and the psychological and economic impacts of attacks on food systems.