This section includes descriptions and links to key MSU FFI lectures and presentations. The content is usually posted on YouTube. To shorten the running time the speed playback can be increased in YouTube.
- GFSI Cooperation on Food Fraud Prevention [GFSI] – Overall introduction: a presentation to the GFSI China Local Group. This covers an introduction to the GFSI definition and scope and the specific GFSI audit requirements (“the 7 yes or no question”) (15 minutes): https://www.youtube.com/watch?v=XcquW3B2PY0
- Food Fraud Prevention Strategy Development [SQF] – Intro to Vulnerability Assessment”: A presentation at the 2018 SQF Conference. This covers the basic audit requirements then the “how to start” and how to conduct the first stage of a Food Fraud Vulnerability Assessment (35-minutes): https://www.youtube.com/watch?v=MU7dQ-xUUNE
Specific direction for a company or country, July 2018 presentations to the government of Trinidad & Tobago:
- Defining the Public Health Threat of Food Fraud – definition and scope [Trinidad]: a lecture at the Trinidad and Tobago Government led Food Fraud Conference, presented by John Spink, MSU-FFI (25 minutes): URL: https://youtu.be/xZgEqNaoQLI
- Food Fraud Detection, Prevention and Management – what to do an how to start [Trinidad]: a lecture at the Trinidad and Tobago Government led Food Fraud Conference, presented by John Spink, MSU-FFI (25 minutes): URL: https://youtu.be/0wAAxfjdQ2c
- Preventive Controls Qualified Individual Training, Chapter 5, Section on Economically Motivated Hazards (FDA and FSMA) [FDA] – FDA/FDCA/FSMA requirement: This reviews the specific FSMA requirements. This is a lecture conducted in several of the QI sessions (18 minutes): https://www.youtube.com/watch?v=ZqMHhfSbvek
- Global Consensus on Food Fraud Prevention [GFSI] – Overall GFSI requirements: a presentation at the GFSI International Workshop in Jilin, China. This covers the an overview of Food Fraud, the focus on prevention, and the specific GFSI compliance definition and scope (19 minutes): https://www.youtube.com/watch?v=0LKFDOLfWmg
- Food Fraud Prevention Research [Interpol] – Method for a strategy: a presentation at the INTERPOL Operation Opson VI debriefing. This specifically focuses on the “Food Fraud Prevention Cycle” which “connects everything to everything” in a Food Fraud Prevention Strategy (27 minutes): https://www.youtube.com/watch?v=vcltJy3LLMk
- Food Forensics: Scientific Investigation of Urgent Food Safety and Quality Issues [IFT] – the role of science and technology: a presentation at the 2017 IFT Annual Conference. This covers what you need to know before you start testing, the threat of physical violence to food inspectors, incident clustering to focus the program, and “how to investigate suspicious activity” (19 minutes): https://www.youtube.com/watch?v=ovXJtlTjojk
- Food Fraud Prevention Challenges in E-Commerce [FSAI] – e-commerce and country-level assessment: a presentation at the Food Safety Authority of Ireland meeting for the EU Food Integrity Project. This covers a Food Fraud Vulnerability Assessment (initial screen or pre-filter) for an entire country of a specific product problem. This is an example of a FFVA for an entire country (18 minutes): https://www.youtube.com/watch?v=uhrkoUuOhEk
- Food Fraud Table Top Exercise (FFTTX) [FDA/MDARD] – crisis management: The FDA funded project to the State of Michigan and MSU is provided at this <LINK>. The resource includes situational manual, presentation, and video lectures or each part of the exercise. This covers a mock incident exercise. Summary (8 minutes): https://www.youtube.com/watch?v=1ziUS9_FX3k
- Management to Food Fraud Prevention with Case Study [Kerry] – applying enterprise risk management: a project deliverable. This covers the application of Enterprise Risk Management/ COSO. This covers comparing a new food fraud incident to all other corporate-wide risks and includes how to assess “how much is enough” and (22 minutes): https://www.youtube.com/watch?v=DVl_k-7_NEw&t=89s
- The Role of Enterprise Risk Management in Food Fraud Prevention [Accounting] – intro to ERM: a webinar reviewing the ERM concepts and the MSU-FFI report. This covers the basic concepts of food fraud and of ERM which is an entry point for either a top-down or bottom-up starting point (6 minutes): URL: https://youtu.be/Cg8T9C8nURs
Please consider these training and education opportunities. For more please see www.FoodFraud.msu.edu.
Other video links:
- Food Fraud and the Security of the Global Food Supply (2013, The Current with Mike Finnerty, Canadian Broadcast Corporation, February 22, 2013. Interview of John Spink, [24:00 total]
- Improving Food Safety in the US (2013), Inside Story program, Al Jazeera Americas, Al Jazeera Global News Network, January 10, 2013. Interview of John Spink (broadcast to 269 million homes in over 100 countries). [Food Fraud is on at14:45/25:00]
- Combating Food Fraud (2012), U.S. Pharmacopeia. Interview of John Spink [Video, 4:18 total]
- Spink, J. (2012) Food Fraud Outreach – MOOC Madness, FoxFire 2012, MSU Global, Michigan State University, November 6, 2012. Presentation by John Spink [Video, 4:22 total]
- Counterfeit Products: Bad for the Economy, Bad for Michigan. DSE-TV presents the IPPSR (Institute for Public Policy & Social Research) meeting that took place on January 16, 2013 at the Michigan State University. This segment includes John Spink focusing on the IPPSR Spring Policy Forum. [Video, 9:40 total]
Print Media Coverage
- “Is it the real thing?” Independent [London, England] 10 Feb. 2011: 14. InfoTrac Newsstand. Web. 20 Feb. 2011.
- “Though food fraud can take a variety of forms – from brand counterfeiting to “honey laundering” [falsely claiming that a product, often Chinese honey, comes from somewhere else to justify a higher price] – all follow the single principle of misleading consumers for financial gain,” says Dr John Spink, associate director of the Michigan State University anti-counterfeit and product protection program, who is working to define food fraud’s threat to public health.
- “Every time there’s an exchange of goods and services along the food supply chain there’s an opportunity for fraud – when food passes from producer to processor, or from manufacturer to distributor,” he explains.
- “Though expert perception is that the volume is probably the same per head of the population it has been since Roman fraudsters watered down wine, globalisation and our growing willingness in the West to pay a premium for certain products has made food fraud a pressing concern.”
- Investigations and disincentives such as fines or prison sentences are all fine and well, but the key to beating the problem is ensuring food fraud doesn’t pay, says Dr Spink: “The biggest disincentive is making it hard for them to make money out of it. Which is why my advice to anyone is: identify suppliers and brands and retailers with a clear, vested interest in keeping customers happy and encouraging repeat purchases.”
- Layton, L. (2010). At US Dinner Tables, The Food May Be A Fraud, The Washington Post, Washington, DC, March 30, National Edition, Section 1, Page A01. (This was syndicated by over 4,000 news agencies including the Seattle Times and Dallas Morning News.)
- “John Spink, an expert on food and packaging fraud at Michigan State University, estimates that 5 to 7 percent of the U.S. foods supply is affected but acknowledges the number could be greater.” We know what we seized at the border, but we have no idea what we didn’t seize,” he said.”
- Clifford, S. (2010). In A Downturn, Even Knockoffs Go Downscale, The New York Times, Sunday, National Edition, Section 1, Page A01. (This was syndicated to over 7,000 news agencies.)
- “”If there is demand, there will be supply,” said John Spink, associate director of the Anti-Counterfeiting and Product Protection Program at Michigan State University. In China, he said, “It’s all of a sudden them saying, ‘We have capacity. What can we make?’ “
- Huffstutter, PJ. (2010). Ex-Owner of SK Foods Indicted in Tomato Scandal. Los Angeles times, Los Angeles, February 19, Business Section, B01
- “Fraudulent practices in the food sector are a long-standing problem; they include processors or distributors misbranding products or conspiring to inflate prices that trickle down to the consumer, said John Spink, a food-fraud expert at Michigan State University. But most people aren’t aware that such practices happen and don’t even think to look out for them, he said.” “”Food used to be moved around regionally,” Spink said.” Now, there’s so much product moving so fast around the world and little oversight, particularly in other countries. Fraud in food has become a small side-effect of globalization.””
- Interlandi, J. (2010). The Fake Food Detectives. Newsweek (online).
- ‘”Products are moving around the world so fast now that there is just ample opportunity,” says John Spink, a food-fraud expert at Michigan State University. “And the demand for inexpensive food virtually guarantees that the problem will persist and grow.” […] But Spink says that monitoring everything isn’t necessary. “What we need to do is focus on the chemistry of the crime,” he says. “That means understanding the fraudsters themselves—who they are, what their motivations are, and how they find their opportunities.” And according to Spink, we’ve got a long way to go: “Based on our understanding of food fraud, the FDA is doing a fine job of dealing with it. But the problem is, we really don’t understand it all that well.”’
- Interviewed for TV, radio, and print by the likes of: CNN, ABC World News Tonight, ABC Good Morning Today, Canadian Broadcast System, NBC Chris Hansen Presents, USA Today, New York Times, Washington Post, San Francisco Examiner, Newsweek, Business Week Magazine, LA Times, Associated Press, Reuters, Authentication News, Journal of Brand Protection, Ivanhoe Broadcasting (fed local TV station programs in Nashville, Tampa, and Los Angeles), Women’s Health, Scholastic Magazine, Security Management (ASIS), Scholastic, Wall Street Journal, Al Jezeera’s Insight Today, and others.