Food Fraud – VACCP and Managing Product Counterfeiting (English)
The role of product fraud prevention and supplier management is becoming increasingly critical in food safety systems, as food fraud remains a persistent challenge. Scandals from all over the world – including counterfeit olive oil and honey diluted with sugar – demonstrate the prevalence of this issue.
This training explores various strategies for combating food fraud, focusing on the ease of counterfeiting, detection methods, economic drivers, and fraud techniques. Real-world case studies will illustrate effective control measures and different management models. Participants will also gain hands-on insights into different vulnerability assessment models (VACCP) and their real-world applications.
The training is designed for quality managers, HACCP team members, and professionals responsible for raw material procurement.
Training course leader:
Tuomas Virtalaine is a food chemist and certified Lead Auditor for BRCGS Food, FSSC 22000, and ISO 22000. With over 25 years of experience in food safety development and more than 700 audits in various food industry sectors, his expertise lies in the practical application of BRCGS Food standard requirements.
- Date: 22.05. afternoon session 12:30-16:00 (UTC+3)
- Location: Online training
- Fee: 450€ per person (+ VAT where applicable)
- Course leader: Tuomas Virtalaine, lead auditor
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