Course Introduction
Food Defence and Food Fraud play an integral part in food safety, and the requirements are written into various food safety standards such as IFS, BRCGS and FSSC 22000.
Both topics deal with the intentional adulteration of food products by persons who want to gain financially or cause intentional harm to consumers. This is also called “food crime”.
We highly recommend this course to anyone actively involved in the development and maintenance of the company’s food safety management system.
Target Audience
The following people will benefit significantly by attending this course, especially if they are actively involved in the development and maintenance of the company’s FSMS:
All food handlers
Business owners or any person in charge of food premises
QA / QC managers
Production managers
Supervisors
HACCP team
Course Level and Duration
INTERMEDIATE LEVEL 3 (EQUIVALENT TO NQF LEVEL 3)
Physical and Virtual Classrooms: 1 day
How Can You Attend?
The following classroom options are available:
Physical Public Classroom
Virtual Public Classroom via Zoom
In-house On-SITE or Off-SITE Physical Classroom
In-house Virtual Classroom via Zoom
Course Benefits
How will this course benefit the learner?
The learner should have a better understanding of how to effectively implement Food Defence and Food Fraud practices in a food-handling environment after successful completion.
The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.
The learner will be assessed to determine competency.
This course is presented by our industry and subject matter experts.
Minimum Prerequisite Requirements
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:
Course Outline
FOOD FRAUD – UNDERSTANDING THE FUNDAMENTALS
What is Food Fraud?
HACCP, TACCP, VACCP, Food Safety, Food Quality, Food Fraud & Food Defence – What is the Difference?
The Importance of Food Fraud Prevention
Types of Food Fraud
Understanding VACCP
Food Fraud Mitigation Strategies
FOOD DEFENCE – UNDERSTANDING THE FUNDAMENTALS
What is Food Defence?
Threat Assessment Critical Control Point (TACCP)
ASSESSMENT
CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!
Complete Training Events Calendar
CALENDAR TIP: To find the next training event for this course, type “FS11” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.
Please note all our training events are also available as on-demand and/or in-house training. Complete the registration form above and we will be in touch.
Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Basic Food Safety Practices for Food Handlers Course (FS02)
Good Manufacturing Practices for Food Handlers Course (FS03)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Introduction to Food Microbiology (for non-Microbiologists) (FS09)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Advanced Food Microbiology (FS29)
HACCP for Supervisors and HACCP Teams Course (FS10)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Introduction to HACCP Course (FS07)