• Guest Instructor for Executive Education: Andy Morling, Head of the UK Food Crime Unit, Sept 27 & 28

    by John Spink • September 19, 2016 • Blog • 0 Comments

     

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    Andy Morling, NFCU

    Andy Morling, Head of the UK National Food Crime Unit (NFCU), will be a featured instructor at our next Executive Education Sept. 27 & 28th. This will offer a very unique opportunity to hear a perspective from the UK, specifically in an educational setting focusing on ‘policy & strategy.’ The NFCU is the UK interagency coordinating body to combat Food Fraud. It was created after recommendations from the DEFRA Elliott Review of food crime and food fraud (link).

    EDUCATION PROGRAMS ANNOUNCEMENT

    Food Fraud Business Executive Education Short Course

    • September 27-28-29, MSU, – OPEN REGISTRATION <<Guest Instructor, Andy Morling, NFCU, UK
    • February 7-8-9, 2017, MSU
    • [NOTE: 1st day starts at 1pm and 3rd day ends at Noon, DTW is 1:15 drive to MSU]

    Food Fraud Initial Screening (FFIS) Vulnerability Workshop

    • September 29 – 30, MSU, 1 PM to 1 PM – OPEN REGISTRATION
    • October 27 – 28, MSU, 1 PM to 1 PM
    • November 17 – 18, MSU, 1 PM to 1 PM
    • [NOTE: 1st day starts at 1pm and 2rd day ends at Noon, DTW is 1:15 drive to MSU]

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    Regarding Andy Morling and the UK National Food Crime Unit.

    From the FSA press release regarding Andy Morling (link):

    • “Andy has extensive experience in intelligence and investigations, having spent the majority of his career working in these areas for HM Revenue & Customs, the Serious Fraud Office, the Serious and Organised Crime Agency, and latterly the National Crime Agency, where he was a Senior Intelligence Lead.
    • “The Food Crime Unit was established at the end of last year. During its first phase the Unit is focusing on building intelligence and evidence of the risks and the nature of food fraud and food crime in the UK. The unit exchanges intelligence and priorities at local, regional and national levels with a range of enforcement partners.
    • “Will Creswell, Head of Consumer Protection at the FSA, said: ‘Andy has a strong track record in intelligence and criminal investigation, so he has the ideal experience to lead the Food Crime Unit as it builds its intelligence-gathering network and collaborates with others to tackle criminal behaviour in the food chain’.

    From the FSA regarding the NFCU (link):

    • “National Food Crime Unit: The FSA’s National Food Crime Unit (NFCU) works with partners to protect consumers from serious criminal activity that impacts on the safety or authenticity of the food and drink they consume.”

    From the NFCU’s first annual review (link):

    • “Andy Morling, Head of the NFCU, said: ‘This assessment confirms that while the UK continues to have some of the safest and most authentic food in the world, we must remain vigilant to ensure we keep it that way.
    • “ ‘That collaboration is happening. In our first year, the NFCU has worked in partnership with local authorities, police forces, other agencies across government, in the UK and abroad, to share intelligence and help take action where a threat has been identified. This is the first time we have had a law enforcement capability focused exclusively on food related crime. Working in partnership in this way ensures other agencies with a role to play in tackling food crime are not working in isolation.
    • “ ‘We’ve come a long way in our first year but this assessment makes clear that there is much more to be done. For many reasons unique to this form of crime, intelligence about food criminals is in short supply. Whilst we are working hard to gather information, we are calling on those working in the food industry to report suspicions to the NFCU to help fill these gaps. I’m confident that they have a wealth of knowledge and information which will help the unit ensure that UK food supply remains protected. I would like to re-assure the public and industry that we will handle all such information with the utmost sensitivity.’ “

    Probably the most significant application to our MSU FFI research and this Executive Education is insight on how the UK NFCU will conduct and present their review of threats and an assessment of the vulnerability.

    • “The report published today takes a two-stage approach to its assessment of food crime. It first highlights the broad current understanding of food-related criminality in the UK, exploring the range of harm to consumers, industry and other UK interests. The second stage is a review of reported threats and an assessment of the risk they pose.”

    For our September 27-28-29 Executive Education we have this very special opportunity to interact with a thought leader who is also an application leader. Please contact us if you have any questions. Registration is still open – see www.FoodFraud.msu.edu. JWS.

    Contact: Dr. John Spink, Director & Assistant Professor, Food Fraud Initiative, Michigan State University, spinkj@msu.edu, www.FoodFraud.msu.edu, Phone: (517) 381-4491

     

     



    EDUCATION PROGRAMS ANNOUNCEMENT

    Food Fraud Business Executive Education Short Course

    • September 27-28-29, MSU, – OPEN REGISTRATIONreg open
    • February 7-8-9, 2017, MSU

    Food Fraud Initial Screening (FFIS) Vulnerability Workshop

    • September 29 – 30, MSU, 1 PM to 1 PM – OPEN REGISTRATION
    • October 27 – 28, MSU, 1 PM to 1 PM
    • November 17 – 18, MSU, 1 PM to 1 PM
    • Regional and International dates and locations under development
    • Private or on-site sessions provided on-demand

    To Our Food Fraud Initiative Partners,

    This is an announcement of “Open Registration” for our next Short Course and Executive Education programs, updated with registration links:

    Food Fraud Business – Executive Education Short Course

    Course Dates –

    • September 27-28-29, MSU – OPEN REGISTRATION
    • February 6-7-8, 2017, MSU

    Link to flyer

    Link to Registration for Events (you may need to paste this link into your browser): https://commerce.cashnet.com/msu_3794

    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. Dr. Spink’s 2009 MSU Packaging PhD Dissertation was “Analysis of Counterfeit Risks and Development of a Counterfeit Product Risk Model.” Before returning to academia in 2005 he spent 15 years in industry including 11 with Chevron Corporation. His wide range of experiences included packaging development, plant management, technical sales, new business development, and consulting services. Dr. Spink received the 32nd Packaging PhD on the planet.

    Food Fraud Initial Screening (FFIS) Vulnerability Workshop

    • Sept 29 – 30, MSU, 1 PM to 1 PM = OPEN REGISTRATION
    • Oct 6 – 7, MSU, 1 PM to 1 PM (tentative)
    • Oct 27 – 28, MSU, 1 PM to 1 PM
    • Nov 17 – 18, MSU, 1 PM to 1 PM
    • Dec 6 – 7, TBD, 1 PM to 1 PM (tentative)
    • Regional and International dates and locations under development
    • Private or on-site sessions provided on-demand

    Link to flyer

    Link to Registration for Events  (you may need to paste this link into your browser):  – https://commerce.cashnet.com/msu_3794

    The workshop is a structured, education-focused program that provides attendees with introduction and instruction on a Food Fraud Vulnerability Assessment. This is the first step to developing a Food Fraud Prevention Plan. This workshop is a deeper and broader dive into the GFSI/ SSAFE Food Fraud Vulnerability Assessment that is complimentary to the Quantifying Food Risk course and supports the Food Fraud Business course focus on policy and strategy. Several real-world applications and problem-solving exercises are included that provide students with an effective framework for addressing their organization’s product protection needs.

    The workshop is led by Dr. Doug Moyer, Researcher for the Food Fraud Initiative and an Assistant Professor in the Department of Public Health, College of Human Medicine, MSU. Dr. Moyer’s 2013 MSU Packaging PhD Dissertation was “The influences of organizational behavior on corporate packaging decision makers for durable (repairable) goods producers.” Before returning to academia he worked for 25 years at Ford Motor Company in a wide range of positions including Six Sigma, quality management, and as the director of North American packaging. Dr. Moyer received the 45th packaging on the planet.

    Overall Content

    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 2015. 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.
    • 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). Dr. Spink was also a co-author with CFSA on the Food Fraud Chapter in the book Food Safety in China – Past, Present, and Future.
    • 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

    www.FoodFraud.msu.edu

    spinkj@msu.edu

    …..

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