This lesson will shift the focus to the application of the food fraud prevention systems to provide an auditor with an overview of what could be presented by a company. The concepts include data gathering, incident review, vulnerability assessments (both the initial screen/ pre-filter and the more detailed assessment,) prevention strategy, and a type of management system that may help “demonstrate implementation.” The requirements of the specific food safety management system standards include BRC, IFS, SQF, and FSSC 22000. The lesson ends with a review of the “optimal audit activity” that meets both the written requirements and also the “spirit” of the GFSI food fraud goals.
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