MoocLive Webinar A: Food Fraud Prevention Overview MOOC and VACCP MOOC – January 20, 22, 27 & 29, 2025

$250.00

DATES: January 20, 22, 27 & 29, 2025 (two hours each over 4 days)
TIMES (Eastern Time Zone US/New York): 10:00 a.m. – 12:00 noon
LOCATION: Live webinar
INSTRUCTOR: Dr. John W. Spink, PhD
ATTENDEES: All
CERTIFICATES: Included, upon completion of final quiz
OFFICE HOURS: One virtual “office hours” meeting (half hour) is included

SUMMARY: A live, interactive webinar version of our on-demand asynchronous MOOCs, led by Dr. Spink, that covers the overview of food fraud prevention and then the details of a Food Fraud Vulnerability Assessment and a Food Fraud Prevention Strategy (which together are VACCP).

This course content is based on multiple research projects and over fifty scholarly articles (see list of publications).

It seems that ‘everyone knows what food fraud is’ until they start actually trying to explain their program. This course was created as a starting point for anyone working at any point in the food supply chain. The Overview MOOC creates a foundation, and then the VACCP MOOC presents the information gathering, vulnerability assessment, and prevention strategy.

Why Attend:

Compliance: Meet the Food Safety Management System compliance requirements for training and competency at “an appropriate level of knowledge.”
Be confident in your understanding of how to fully implement a VACCP system.
Add to your overall expertise and insight on food fraud prevention.

Deliverables:

Upon completion, attendees will have a clear understanding of the broad food fraud vulnerabilities, compliance requirements, and prevention strategies from an interdisciplinary perspective (e.g., criminology, supply chain management, food compliance, enterprise risk management, food science/ food authenticity, supply chain management, and management strategy).
Attendees will be educated on the procedures for a Food Fraud Vulnerability Assessment, Food Fraud Prevention Strategy, Food Fraud Prevention Cycle, and the overall Food Fraud Risk Management system. Together this is VACCP (vulnerability and critical control point plan).
Attendees will receive a Food Fraud Trends Update presentation as part of the webinar.

Overview:

This live webinar is a broad introduction to the entire food fraud topic, from an overview of the critical compliance requirements to the detailed management activities. The focus is on the Global Food Safety Initiative-related (GFSI) benchmark for Food Safety Management Systems (E.g., FSSC22000, SQF, BRC, IFS, and others). This also considers other laws, regulations, standards, and certifications.

Food Fraud Prevention Overview

This webinar begins with the Food Fraud Prevention Overview MOOC. This is the introductory course in the Food Fraud Prevention core training series and is an excellent starting point for education and insight on the current compliance requirements. In addition to a general overview of Food Fraud, the content includes: global laws and regulations which are both governmental- and industry-led, a review of the fraudsters and fraud events, an introduction to criminology theory and methods to assess the fraud opportunity, systems and techniques to both identify efficient countermeasures and to reduce specific vulnerabilities, and then next steps for governments or companies.

VACCP

The webinar then continues with the Food Fraud Prevention VACCP Implementation MOOC, where we will cover the key concepts in a Food Fraud Vulnerability Assessment and Critical Control Point system (VACCP). The VACCP concept is a program parallel to a Food Safety Hazard Analysis and Critical Control Point system (HACCP) and a Food Defense Threat Assessment and Critical Control Point system (TACCP).

MoocLive Format and Resources:

Recommended attendees include employees who are recently assigned to the food fraud prevention group, or experienced employees wanting a refresher of the overarching concepts.
Scheduled, live online instruction with Dr. Spink, including interactive Q&A.
Food Fraud Trends Update presentation included, which will cover insights and hot topics.
Pre-event survey for submitting your questions.
Post-webinar quiz to earn your Certificates of Completion for the both MOOCs, which count toward your Master Certificate in Food Fraud Prevention.
Individual discussion during a 1-on-1 virtual office hours meeting with Dr. Spink (optional and self-scheduled, dates available for 5 weeks from start of webinar).

Agenda:

LESSON 1 – FOOD FRAUD OVERVIEW MOOC (DAY 1 and DAY 2, two-hour sessions each):
- Introduction and Overview of the Food Fraud Concept
- Food Fraud Prevention
- Compliance Requirements
- Criminology and Behavioral Sciences
- Enterprise Risk Management (ERM/ COSO)
- Food Fraud Trends Update
LESSON 2 – FOOD FRAUD VULNERABILITY ASSESSMENT (VACCP) MOOC (DAY 3 and DAY 4, two-hour sessions each):
- Supply Chain Management & Procurement
- Consumer Behavior and Brand Equity
- Vulnerability Assessment and Critical Control Point Plan (VACCP)
- Food Fraud Vulnerability Assessment (FFVA) overview
- Food Fraud Prevention Strategy (FFPS) overview
- Process steps to create, implement, and manage the Food Fraud Risk Management strategy

Background:

The “MoocLive” concept was created, at the request of students, to add live, scheduled courses to our professional education catalog. Many students had good intentions to take our on-demand courses, but the lack of urgency often led to the training time commitment being put on the back burner. Adding the scheduled webinars to your calendar provides motivation and time commitment to complete the course.

These MoocLive webinars, which are the live, interactive versions of the on-demand MOOC courses, have the added benefit of including 1-on-1 office hours with Dr. Spink. This optional meeting offers you the opportunity for live, customized discussion.

The MOOC programs are still offered in the recorded, on-demand format on our website. The MoocLive concept is a return to the original format. When the MOOC programs were started in 2013, they were only offered in scheduled, live sessions. In 2018, based on student needs, the program was converted to a recorded, on-demand format.

For you or your employees, register for the MoocLive series to continue your Food Fraud Prevention training. Also, upon completing the prerequisite courses and obtaining the certificates of completion, the student is eligible for the Master Certificate in Food Fraud Prevention.

Questions:

[email protected]

References:

Book:

Spink, John W (2019). Food Fraud Prevention – Introduction, Implementation, and Management, Food Microbiology and Food Safety series, Springer Publishing, New York, eBook ISBN 978-1-4939-9621-6, DOI 10.1007/978-1-4939-9621-6, Hardcover ISBN 978-1-4939-9619-3, Edition Number 1,Number of Pages XIX, 591

https://www.springer.com/gp/book/9781493996193

Journal Articles:

Spink, J, and Moyer, DC, (2011) Defining the Public Health Threat of Food Fraud, Journal of Food Science, Volume 75 (Number 9), p. 57-63. (ISI 1.791; SJR 0.378)

http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02417.x/abstract

Moore, J, Spink, J, and Lipp, M. (2012). Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010, Journal of Food Science, Volume 77 (Number 4), pp. R118-R126. (ISI 1.791; SJR 0.378)

http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2012.02657.x/abstract

Everstine, Karen., Spink, John W, and Kennedy, Shaun. (2013). Analysis of Food Fraud and Economically Motivated Adulteration Incidents, Journal of Food Protection, Number 4, April 2013, pp. 560-735. (ISI 1.797; SJR 0.934)

http://www.ingentaconnect.com/content/iafp/jfp/2013/00000076/00000004/art00028

Spink, John W., Moyer, Douglas C., Forsht, Victor, Park, Hyean Ho., Wu, Yongning., Shao, Bing., Hong, Miao, Yeop Paek, Charles., and Edelev, Dmetry. (2015), Introducing Food Fraud including Translation and Interpretation to Russian, Korean, and Chinese Languages, Food Chemistry, Volume 189, Page 102-107. (ISI 3.259; SJR 1.559)

http://www.sciencedirect.com/science/article/pii/S0308814614014824