• UPDATES: MSU Food Fraud Programs March 21-22/23-24: Food Fraud and Quantifying Food Risk

    by John Spink • February 22, 2016 • Blog • 0 Comments

    ffi blog V2 No58 exed updatesExecutive Education Updates:

    Food Fraud regulatory and certification compliance is now clearly defined by FDA and GFSI – with implementation dates as soon as 12 months.

    • September Session: There is still some space in our March 21-24, 2016 sessions of Food Fraud Basics and Quantifying Food Risk
    • Quantifying Food Risk program – ‘Invitation Only’: Email spinkj@msu.edu if you are interested in the program but have not received an invitation
    • Content – review of our reports and public information
      • NEW>> GFSI Issue 7 Guidance Document regarding Food Fraud
      • NEW>> SSAFE/PWC Food Fraud Vulnerability Assessment
      • NEW>> ERM-type Food Fraud Initial Screening (aka pre-filter)
      • US Pharmacopeia Food Fraud Vulnerability Assessment
      • FSMA Preventative Controls Rule regarding Food Fraud
      • China Food Safety Laws that were implemented October 2015

    See the registration link here: https://commerce.cashnet.com/msu_3794

    JWS.



    EDUCATION PROGRAMS ANNOUNCEMENT

    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.

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