Understanding Types of Food Fraud Risk - Food Fraud Series Part 3 of 5
May 28, 2019 (12:00 pm - 1:00 pm Central Time U.S.)
Webinar Description
Sponsored by the IAFP Foundation
Organized by the IAFP Food Fraud Professional Development Group
Food fraud represents a significant potential risk for food firms that is similar to, but different than, traditional food safety or quality risks. As an intentional act, it does not follow the probabilistic aspects of food safety failures, its deterministic nature represents a different challenge. It also changes the nature of the scale of risk it represents. Given new regulations like the Preventive Control Rule, it can represent regulatory risk. If identified prior to reaching the consumer, it can be more of an operational risk. If it is not discovered until after it reaches customers or consumers, it can scale from brand/reputational risk to enterprise risk differently than a food safety or quality failure. This webinar will cover the different types of risk, including examples and provide an overview of risk management strategies to mitigate those risks.
Professional Development Groups
- Food Fraud Prevention Professional Development Group
Presenters
- Shaun Kennedy, Director and Adjunct Associate Professor The Food System Institute and the University of Minnesota
- Melanie Neumann, Executive Vice President and General Counsel Neumann Risk Services, A Matrix Sciences Company
