• Registration Open: MSU 2016 Food Fraud Programs – March and September Food Fraud Management and Quantifying Food Risk

    by John Spink • February 10, 2016 • Blog • 0 Comments


    Food Fraud Management

    • March 21-22, 2016
    • June 6-7 , 2016 – TENTATIVE
    • September 19-20, 2016

    Quantifying Food Risk*

    • March 23-24, 2016
    • June 8-9, 2016 – TENTATIVE
    • September 21-22, 2016

    (*) “Invitation-Only” for Brand Owners, Email spinkj@msu.edu if you are interested in the program but have not received a formal invitation

    To Our Food Fraud Initiative Partners,

    This is an announcement of our next Short Course and Executive Education programs, including registration links:

    Food Fraud Management – Short Course

    Course Dates –

    • March 21-22, 2016
    • September 19-20, 2016

    Link to flyer

    Link to Registration for 2016 Events

    This course is specifically tailored to those who need a thorough understanding of the fundamental Food Fraud concepts.  The insights are applicable from entry level engineers to executives — the content is appropriate for all levels within your organization.  This course is based on the MSU three-credit graduate course Anti-Counterfeit Strategy and Product Protection (VM/PKG/ CJ 840).  This course has been taught by Dr. Spink since 2008.

    Quantifying Food Risk – Executive Education – By Invitation Only*

    Course Dates –

    • March 23-24, 2016
    • September 21-22, 2016

    Link to flyer

    Link to Registration for 2016 Events

    This course is applicable to anyone assessing food risks.  The application of the concepts can support decision-making from the most basic level all the way to full enterprise risk management assessments.  This course is based on the MSU three credit graduate course Quantifying Food Risk (VM 825). This course has been taught by Dr. Spink since 2011.

    *Note: The attendance for Quantifying Food Risk is limited to Brand Owners and invited guests.  Please contact the instructor.


    Several comments from students in the Quantifying Food Risk graduate course include:

    • “Even though I’ve been in the Food Safety industry for years and have been involved in industry and agency risk assessments, I learned a lot and was challenged by this course.”
    • “I found the content very timely and helpful especially in helping guide our company through the roll-out of the Food Safety Modernization Act.”
    • “Our corporation implemented the Quantifying Risk Matrix. My homework assignments were actually used directly as work assignments. Talk about an applicable course…”

    These programs will include insight from our most recent presentations, meetings, and projects, including:

    • US Food Safety Modernization Act impact on Economically Motivated Adulteration and Food Fraud; Food Fraud is mainly addressed in the Preventative Controls rule but has been mentioned throughout FSMA. Overall, the Food, Drug, & Cosmetics Act is still in effect so the “Adulterated Foods” and “Misbranded Foods” sections are still the major drivers. There is a tremendous burden in addressing all FSMA, and while the FF/EMA sections are complex an overall prevention plan appears to meet the compliance requirements.
    • GFSI Food Fraud Prevention, Vulnerability Assessment/ VACCP: The Food Fraud Think Tank presented at the GFSI conference in February. Clear direction was presented on the Food Fraud concept, the focus on prevention, and the three pillars of HACCP (Hazard/ Food Safety), TACCP (Threat/ Food Defense), and now VACCP (Vulnerability/ Food Fraud).
    • Global Food Safety initiative/ SSAFE Food Fraud Vulnerability Assessment: This will be covered and analyzed.
    • New China Food Safety Law Content: Dr. Spink will provide the latest insight on the new Chinese Food Safety laws, which include Food Fraud. He spent two months in 2015 in Beijing as a Foreign Subject Matter Expert Fellow for the Chinese National Center for Food Safety Risk Assessment (CFSA). The MSU work was prominently featured earlier this month in the CFSA food safety presentation at the IFT conference in Chicago.
    • Document Falsification: Due to partner demand we have added a Document Falsification section to the Food Fraud Business program. This will cover CofA’s, import documents, test results, audit certifications, and others.

    Our programs will present these concepts and provide insight on how to implement countermeasures within your organization.

    Please feel free to contact me if you have any questions or require additional information. Complete program and registration information is available at http://foodfraud.msu.edu/resources/events/

    John Spink

    Director & Assistant Professor

    Food Fraud Initiative

    Michigan State University



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