Developing & Implementing Food Fraud Prevention Plan -VACCP Training

Is it time for food fraud prevention training/VACCP training? Do you find developing & implementing a food fraud vulnerability assessment and mitigation plan challenging? Are you pressured by the lack of scope & procedure explanations when it comes to food fraud vulnerability assessment and mitigation?

Enrol in this Food Fraud Prevention VACCP course to gain the knowledge, templates & confidence you need to excel at this task protecting consumers and brands.





Choose VACCP training delivery method and date

Completing this Food food fraud prevention - VACCP certification, you will be able to:

  • Understand food fraud prevention and related terminology

  • Explain food fraud types examples, and potential impact

  • Understand global mitigation initiatives and expectations  

  • Describe recognised food fraud prevention procedures, approaches and methods
  • Develop a full food fraud vulnerability assessment and mitigations plan meeting the expectations of GFSI and their recognised standards like, BRC, SQF, FSSC22000 and supplier standards like Woolworths, McDonald's.
  • Manage, maintain and review your food fraud assessment and mitigation plans
  • Download and use free Food Surety food fraud vulnerability assessment and mitigation templates used and praised by hundreds of food professionals and their certification auditors
  • Prepare for and handle expectation of certification audits and access Food Surety food Fraud audit guide

What's included?

  • Learning methods

  • Presentation and workbook
  • Videos
  • Exercises
  • Live discussions
  • Assessment
  • Links and resources

Downloadable templates

Food Surety food Fraud vulnerability assessment and mitigation VACCP templates praised by tens of food professionals and their certification auditors across the farm to fork food supply chain. In addition, get our audit preparation guide.

Certificate of Completion

Demonstrating your advanced level intentional adulteration and food fraud prevention  understanding and competency.

Meet expectations of certification programmes like BRCGS Issue 9, FSSC22000, SQF
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  • Who is it for?

  •  All food sectors
  • Quality personnel
  • Technical &Compliance
  • Production managers
  • Engineering managers
  • Procurement & logistics managers

Easy as one, two, three

Choose learning method

Choose date

Enrol

Classroom Training NZ

  NZ$695 Including GST & Fees
  • Engaging content developed and delivered using recognised best adult teaching practices  
  • In person interaction with trainer and other trainees  at VACCP Training NZ
  • Engaging and interactive exercises
  • Access the online assessment and printable VACCP certificate at the end of the course. No waiting time.

  • Download fully editable Food Fraud Prevention vulnerability assessment & mitigation Excel templates

Virtual Classroom

NZ$695 Including GST & Fees
  • Delivered in real-time by recognised food safety experts
  • Engaging and interactive groups exercises
  • Accessible from anywhere in the world
  • Accessible  from any device
  • Save the travel time and cost
  • Access the online assessment and printable VACCP certificate at the end of the course. No waiting time.
  • Download fully editable Food Fraud Vulnerability assessment & mitigation Excel templates

e-Learning Training

 Coming soon
  • Learn at your pace anywhere anytime
  • Engaging video, exercises and quizzes
  • 6 months access to updated content
  • Repeat the training any number of times
  • Engaging content delivered using recognised best E-learning practices  
  • Cost effective
  • Access the online assessment and printable certificate at the end of the course. No waiting time.
  • Download fully editable Food Fraud  vulnerability assessment & mitigation Excel templates
Meet Your trainer

Ray Haddad

I am the Trainer & Managing Director at Food Surety Limited. I have worked in the food industry in quality assurance roles, auditing, consulting, training, instructional design, workplace assessment and as an advisor in international food safety projects. This varied experience has given me a depth of understanding of the needs and the pain points among the different parties in the food industry.

Since 2007, I've had a proven track record conducting hundreds of audits including external 3rd party certification audits as an auditor/verifier recognised by the New Zealand Ministry for Primary Industries (MPI). In addition, I have trained thousands of food professionals from government agencies, NGOs, academia and businesses across the whole supply chain from farm to fork and across the different sectors,  not only in New Zealand but in Southeast Asia and Middle East.

I am driven by food professionals' experiences of light bulb moments and breakthroughs in their thinking. I enjoy supporting them protecting food for all.
Ray Haddad - Food Surety vaccp trainer

Testimonials

I’m passing on a recommendation for a good course and trainer. I recently completed VACCP training with Food Surety.  The one day course was via zoom and was surprisingly hands on with breakout rooms and working through examples. It has helped reflecting on all potential fraud types across the entire supply chain and appropriate mitigations. I highly recommend it.

Craig Cooper
Quality and Operations Manager
Hawkins Watts New Zealand

Ray is very knowledgeable, has a very effective communication and ability to keep you engaged and interested. My team and I have learned a lot, and we feel more confident applying the knowledge back in our workplace.

Virginie Cazeaux
Quality Assurance & Compliance Manager
Frucor Suntory New Zealand Ltd
I would like to sincerely thank Ray Haddad of Food Surety for delivering an Insightful and Informative training session. My Acquaintance and connections who are in the Space of Food safety & Technical compliance who would require an in depth understanding on Food defense and Food fraud implementation. I would certainly recommend you to take up this course

Ravishankar Kumaresan
Food Safety & Regulatory Compliance Manager
Mercorella Group

VACCP Classroom Training NZ - Dates

VACCP Virtual Classroom - Dates

Related Courses & Products

Be the food and HACCP expert you aspire to be! Protect your organisation, consumers and your future!

Food Fraud Prevention VACCP Training to comply with the requirements of FDA, NZ MPI and GFSI recognised  FSSC22000, BRCGS Issue 9, SQF, IFS

What is Food Fraud?

Dishonest act or omission, relating to the production or supply of food, which is intended for personal gain or to cause loss to another party" PAS96:2017

Also know as Economically Motivated Adulteration (EMA) as described by the Food and Drug Administration in USA (FDA)

What is food Fraud Prevention?

"A collective term encompassing the deliberate and intentional substitution, addition, tampering or misrepresentation of food, food ingredients, feed, food packaging or labelling, product information or false or misleading statements made about a product for economic gain that could impact consumer health." (GFSI) Benchmarking Requirements, 2020

What is Vulnerability assessment  and Critical Control Point - VACCP meaning?

"A systematic approach similar to Hazard Analysis and Critical Control Point (HACCP) aimed at identifying potential food fraud vulnerabilities, assessing and mitigating these with the focus on mitigating public health harm. This procedure and related information should be documented, implemented, maintained and supported by the food safety Management System (FSMS)

What is the impact of food Fraud incidents?

The impact of food fraud incidents does vary depending on the nature of the product, fraud type and the scale if the fraud.

Economically motivated adulteration and food fraud effects can include:
  • public health
  • economic impact 
  • decreasing customer/consumer confidence

How do I develop a food fraud prevention plan?

The three stages of developing a VACCP plan are:
  • Conducting vulnerability assessment priorities mitigation actions needed
  • Building a food fraud prevention plan
  • Implement the food fraud prevention plan supported by the FSMS


In this Food Surety course "Developing & Implementing Food Fraud Prevention Plan VACCP" a complete step-by-step process Editable Excel workbook template is explained and provided.

Types and examples of food Fraud from varied food fraud databases from  New Zealand and the world

Substitution:
the process of replacing an ingredient or part of the product of high value with another ingredient or part of the product of a lower value.
E.g. replacing cardamom powder with large cardamom powders when it is significantly cheaper.

Concealment:
The process of hiding the low quality of a food ingredient or product.
e.g. hiding information about the country of origin of Sugar to avoid tariffs in certain markets.

Mislabelling:
The process of placing false claims on packaging for economic gain.
E.g. Organic products that are not organic.

Grey Market /production theft / diversion:
Sales of excess unreported products, Products allocated to a certain market appears in another, markets that are irregular however not illegal.

Unapproved enhancements:
The process of adding unknown and undeclared materials e.g. food colouring to food products in order to enhance their quality attributes.
e.g. Using Sudan red dyes to colour paprika, chili powders, and curries, it is known carcinogens and are banned for use in foods.

Counterfeiting:
The process of copying the brand name, packaging concept, recipe, processing methods, etc. of food products for economic gain.
E.g. Copying well known imported wine labels and brands by local producers to sell their product at a higher price.
Dilution:
The process of mixing a liquid ingredient with a high vale with a liquid of lower value.
e.g. Diluting expensive oils like avocado oil and olive oil with cheaper oils to make more money. Similarly, using cheaper honey or even sugar syrup to dilute Mānuka Honey

RELATED offerings

The Complete Food Fraud Prevention self-assessment Checklist

Free food Food Fraud Prevention plan checklist praised by tens of professionals.

Be the food and HACCP expert you aspire to be! Protect your organisation, consumers and your future!