Food Fraud Training
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6 Chapters
1 Hour

Food Fraud Training

Safeguard your supply chain and protect food integrity. This course provides essential knowledge on food fraud, its risks, and prevention strategies. Learn to apply tools like TACCP and VACCP and explore real-world cases to mitigate threats to food safety and consumer trust.
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Course Fee
£0.00
£4.00
Food Fraud Training
6 Chapters
1 Hour
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Mobile friendly
Industry-backed eLearning
1
About The Course

This comprehensive course is tailored for food industry professionals, quality managers, and supply chain specialists who aim to safeguard food integrity and consumer trust. Dive deep into the complex world of food fraud—its definition, scope, and the profound economic and health consequences it can have.

Through real-world case studies, you'll examine various types of fraudulent activities and gain practical insights into evaluating and mitigating vulnerabilities using proven methodologies like TACCP (Threat Assessment Critical Control Points) and VACCP (Vulnerability Assessment Critical Control Points). You'll learn how to strengthen your food safety systems, improve traceability, and proactively manage supply chain risks.

Whether you're new to the topic or looking to update your current knowledge, this course equips you with the tools and strategies necessary to detect, prevent, and respond to food fraud across your organization.

2
Learning Outcomes
  • Define food fraud and explain its implications for public health and the global economy
  • Identify key causes of food fraud and analyze its impact on international trade and consumer trust
  • Differentiate between genuine and adulterated food products and understand basic testing methods for detecting adulteration
  • Classify the various types of food fraud—including adulteration, substitution, mislabeling, and counterfeiting—with real-world examples
  • Examine commonly reported cases of food fraud and explore the lessons learned from each incident
  • Describe the principles of TACCP (Threat Assessment Critical Control Points) and how they contribute to proactive food fraud prevention
  • Outline the implementation process of VACCP (Vulnerability Assessment Critical Control Points) in a food production or supply chain context
  • Conduct a food fraud vulnerability assessment and apply prevention strategies to protect product integrity
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Course Modules
Chapter 1 Introduction
Chapter 2 Causes and Examples of Food Fraud
Chapter 3 Commonly Reported Cases of Food Fraud
Chapter 4 TACCP and VACCP: Overview
Chapter 5 Food Fraud Prevention
Chapter 6 Summary
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