October 15, 2014
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Food Fraud–Food Integrity

Overview:

How do you know what you are buying and eating is what you paid for? How do you know what you paid for is what has not been intentionally falsified or mislabeled?

Horse meat labeled as beef in Europe, unlabeled GMO (genetically modified organisms) products, and literally hundreds of other foods and liquors are intentionally modified for economic reasons.
As international food trade increases, food processors, distributors and consumers are purchasing more and more food from foreign countries often with inadequate oversight or control over what is coming into our supermarkets, restaurants and refrigerators.

This session will explore the current state of food fraud, the laws being enacted to try to control it and the level of fraud currently in operation. The FDA has established new “intentional adulteration” and “economically motivated adulteration” rules based on the Food Safety Modernization Act (FSMA) and, based on international acknowledgement of the problem, other countries are enhancing their own import controls over illegal replacements.

Why you should attend:

There are new laws being enacted that food handlers, processors, retailers and restaurants must begin to develop for food fraud prevention and compliance systems. Producing, distributing, shipping, importing or selling fraudulent or fraudulently labeled foods is gaining greater and greater international attention. The ability of consumers to make informed decisions regarding the food they are eating is constantly being called into question. Whether or not horse meat should be used in Taco Bell tacos may be a personal choice, but full disclosure of product content would allow consumers to make their own choices.

Learning objectives:

  • Understand food fraud
  • Know which products are being impacted (Top 10)
  • Learn what laws are in effect
  • Understand how pervasive food fraud really is
  • Review food detection testing technologies
  • Review U.S. and E.U. laws

Areas covered in this webinar:

  • Different types of food fraud
  • US and other country laws designed to control food fraud
  • Label omissions
  • Genetically modified foods
  • Fish, horsemeat, honey, flavoring, colors, oils, sweeteners, juices, dairy, liquors, oh my!
  • Detection testing technologies
  • Adulteration, substitution, tampering and counterfeiting
  • How to report food fraud to the food fraud database

Who will benefit from this webinar:

  • Food Shippers, Processors, Retail and Restaurant Purchasing Groups
  • Ingredient Buyers and Sellers
  • Food Safety Team Members
  • Food Testing labs and Quality Personnel
  • cGMP Specialists
  • Consumers

Presenter

JohnRyanDr. John Ryan is the president of TransCert.com and holds a Ph.D. in research and statistical methods. He has recently retired from his position as the administrator for the Hawaii State Department of Agriculture’s Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups. His latest book published is “Guide to Food Safety During Transportation: Controls, Standards and Practices” is now offered by Elsevier Press. Dr. Ryan’s Company tests new cold chain technologies and certifies food and drug transporters to TransCert standards. For more than 25 years, he has implemented quality control systems for international corporations in the United States and around the world.

 

$289 Audio/Visual Recording – Purchase Recording Only