Food Fraud Compliance for Food Industry Suppliers Seminar – December 3-4, 2024


DATES:  December 3-4, 2024 (2 days)
TIMES (ET zone/New York time): ▪️Day 1: 8:30 a.m. – 5:30 p.m. ▪️Day 2: 8:30 a.m. – 3:30 p.m.
COST: $1500
LOCATION:  Brody Square on the Michigan State University campus, East Lansing, Michigan (Virtual option available – limited to 10)
INSTRUCTOR:  Dr. John W. Spink, PhD
ATTENDEES:  Food Industry Suppliers: Suppliers to the food industry of non-food products or manufacturing-related services. This includes food manufacturer attendees who provide these services to their own company (e.g., the packaging department of a food manufacturer).
SUMMARY: If you sell products or services into the food industry then – at least to some degree – you have a food fraud compliance requirement. This seminar provides a simple and direct focus on the compliance requirements for suppliers to the food industry.
KEY FOCUS CATEGORIES INCLUDE: Packaging, Storage and Transportation, Pest Control, Cleaning Services/ Laundry, and related processing aids.

Why Attend:

  • Receive direct, live instruction that enables classroom and side bar discussions on company specific questions.
  • Attendees can direct the examples and case studies to their specific industries.
  • This includes live instruction from Dr. Spink.
  • The registration includes a post-course, half-hour virtual office hours meeting with Dr. Spink.
  • Be confident in your understanding of how to fully comply with the Food Safety Management System certification requirements.


  • An overview of the food fraud prevention compliance requirements for non-food suppliers to the food industry (Packaging, Storage and Transportation, Pest Control, Cleaning Services/ Laundry, and related processing aids).
  • An understanding of how the requirements apply to your operations or activities.
  • A roadmap for completing your food fraud vulnerability assessment and food fraud prevention strategy requirements.
  • A Certificate of Completion.


  • This seminar was created after hearing from non-food suppliers to the food industry who found that traditional training resources were not directly applicable to their products or services.
  • The focus is on the unique and crucial food safety management system compliance requirements for the food industry suppliers, such as those who provide packaging, transportation, warehousing, as well as non-food suppliers such as MRO (maintenance, repaid, and operations related products including pest control) and related services.
  • Recommended attendees include employees who are accountable for the food fraud prevention compliance – this has been a successful team activity with multiple attendees from the same enterprise.


Essentially, any company that provides products or services to the food industry is considered a ‘food industry supplier.’ There are specific food safety requirements for laws, regulations, standards, certifications, and customer requirements. For example, the Global Food Safety Initiative (GFSI) benchmark (which is implemented through Food Safety Management System standards such as BRC/ BRCGS, FSSC 22000, SQF, IFS, and others) has specific requirements for food industry suppliers. Stakeholder categories for non-food suppliers include:

  • Food Packaging
  • Food Safety Services (“packaging, water supply, pest control, cleaning services/ laundry, waste disposal”)
  • Storage and Distribution Services (“storage facilities and distribution vehicles”)
  • Production of Chemicals and Bio-Cultures used as food ingredients or processing aids in food production.
  • Food Broker/ Agent
  • Retail/ Wholesale




  • LESSON 1 (Day 1, half day a.m.):
    • Introduction and Overview of the Food Fraud Concept
    • Food Fraud Prevention
    • Compliance Requirements
    • Criminology and Behavioral Sciences
  • LESSON 2 (Day 1, half day p.m.):
    • Enterprise Risk Management (ERM/ COSO)
    • Non-Food Supplier examples of a Food Fraud Vulnerability Assessment and the Food Fraud Prevention Strategy: Packaging, Storage/ Transportation, and Pest Control/ Chemicals


  • LESSON 3 (Day 2, half day a.m.):
    • Review of incidents, suspicious behavior, and vulnerabilities
    • Vulnerability Assessment and Critical Control Point Plan (VACCP)
    • Food Fraud Vulnerability Assessment (FFVA) overview
  • LESSON 4 (Day 2, half day p.m.):
    • Food Fraud Prevention Strategy (FFPS) overview
    • Process steps to create, implement, and manage the strategy



[email protected]

Travel Planning: 

East Lansing, MI

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