This course is currently available through virtual instructor-led training only.
This course is also available as an onsite offering. Please email us for a quote.
Have you assessed the key risks and opportunities for food fraud in your supply chain? Are you monitoring changes in real time to ingredients, processes or supply chains that may constitute a risk? Does your existing supplier assurance system limit opportunities for food fraud and mitigate risk of authenticity issues?
A documented food fraud vulnerability assessment (FFVA) and mitigation plan are required for compliance with the GFSI-benchmarked standards’ requirements. Addressing all types of food fraud and hazards that require a preventive control is required under the Food Safety Modernization Act (FSMA). Learn how to conduct an FFVA and develop mitigation strategies to protect against food fraud in this workshop.
You will receive NSF’s Food Fraud Vulnerability Assessment template and instruction on how to use this tool in your own organization.
Registration includes a complimentary one-hour food fraud vulnerability assessment with NSF's consulting team.
As an IACET Accredited Provider, NSF Training and Education Services offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education Services is authorized by IACET to offer 0.30 CEUs for this program.
At the end of the program, you will be able to:
- Conduct a food fraud vulnerability assessment using NSF’s FFVA template
- Discuss where food fraud is likely to occur in your business or supply chain
- Use risk assessment models for both raw materials and suppliers
- Outline mitigation strategies to minimize the risk of food fraud
For training in Quebec, Canada:
NSF Training and Education Services is accredited by the Labor Market Partners Board for the purposes of the Act to promote the development and recognition of the skills of the workforce. Certificate #0059425.
- Certification Managers
- Facility Managers
- Food Agents and/or Brokers
- Food Importers/Exporters
- Food Safety & Quality Personnel
- HACCP Personnel
- Ingredient Suppliers
- Owners/Operations of Food Business
- Procurement Personnel
- QA/QC Personnel
- Quality Systems Coordinators
- Regulatory Authorities & Personnel
- Supply Chain Managers
NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact firstname.lastname@example.org one week prior to your class.
This program is available as an onsite offering. Please email us for a quote.