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© 2019

Food Fraud Prevention

Introduction, Implementation, and Management

Book

Part of the Food Microbiology and Food Safety book series (FMFS)

Also part of the Practical Approaches book sub series (PRACT)

Table of contents

  1. Front Matter
    Pages i-liv
  2. John W. Spink
    Pages 187-219
  3. John W. Spink
    Pages 443-478
  4. John W. Spink
    Pages 559-598
  5. John W. Spink
    Pages 599-600
  6. Back Matter
    Pages 601-627

About this book

Introduction

This textbook provides a foundation for the theories and concepts to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). The root cause analysis is focused to combat the human adversary is based on Criminology Situational Crime Prevention theory. The overall prevention strategy expands fully through the system to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The content includes a detailed review of the Food Fraud Definitions and Scope, Basic Prevention Concepts, a thorough presentation of the Food Fraud Prevention concepts and approach, the application of Business Decision Making and COSO based Enterprise Risk Management ERM, Criminology Foundational Concepts then an Application Review, Supply Chain Management Fundamentals and then  Application, a review of The Role of the Public Private Partnership, Standards & Certifications with a focus on the Global Food Safety Initiative (GFSI), International Public and Private Response, Michael Porter theory based Marketing and Competitive Strategy, and finally a thorough review of Risk Analysis Basic Fundamentals and Implementation that includes full vulnerability assessment examples. The overall system is managed within the Food Fraud Prevention Cycle (FFPC) and starts with a pre-filter or Food Fraud Initial Screening (FFIS).


Keywords

Economically motivated adulteration counterfeiting food fraud food safety intentional adulteration public health

Authors and affiliations

  1. 1.Michigan State UniversityOkemosUSA

About the authors

The concepts in this book are based on the practical application experience and peer-reviewed journal publications of Dr. John Spink, who is the Director of the Food Fraud Initiative and an Assistant Professor in the Eli Broad College of Business at Michigan State University. His vulnerability-reducing research focus started in 2006 with intellectual property rights counterfeiting, and then expanded to all types of product fraud.  In 2013 his focus shifted primarily to food fraud. He is the most widely published author regarding food fraud prevention, with fundamental works such as the 2011 “Defining the Public Health Threat of Food Fraud,” the 2013 “Defining the Types of Counterfeiters, Counterfeiting, and Offender Organizations,” the 2016 “Introducing the Food Fraud Initial Screening model (FFIS),” the 2019 “Introducing the Food Fraud Prevention Cycle (FFPC)” and the 2019 “Food Fraud Prevention: Overview and Requirements to Address ’How to Start?’ and ‘How Much is Enough?’” His leadership positions include product fraud related activities such as with “ISO 22000 Food Safety” and “TC292 Security Management/ Fraud Countermeasures,” GFSI Food Fraud Think Tank, and U.S. Pharmacopeia (USP). Global activities include engagements with the European Commission, INTERPOL and Operation Opson, Food Safety Authority of Ireland (FSAI), UK National Food Crime Unit (NFCU), New Zealand MPI, Codex Alimentarius, WHO/FAO, INFOSAN, the Codex Alimentarius Electronic Work Group on Food Fraud, Trinidad & Tobago Ministry of Agriculture, ISLI, AOAC, and served as an Advisor on Food Fraud to the Chinese National Center for Food Safety Risk Assessment (CFSA).

Bibliographic information