Written by: John Spink
Primary Source: Food Fraud Initiative
Attached you will find my presentation for August 30, 2017. This is at the 24th HACCP Australia Conference in Sydney and hosted by SAI Global. The objective of the conference is to provide food safety-related topics, which now include Food Fraud prevention. I will also be leading a Food Fraud Prevention Strategy Workshop on August 31.
Addressing Food Fraud here and now is important since:
- GFSI – the Global Food Safety Initiative, which sets harmonized management system expectations for much of the world food trade – requirements for a Food Fraud Vulnerability Assessment and a Food Fraud Prevention Strategy will be mandatory as of January 2018.
- Codex Alimentarius – the world food code managed by the World Health Organization and the Food and Agriculture Organization of the United Nations which is adopted by many countries as law – is beginning to address all types of fraud and focus on prevention.
- The impact of social media and rapid international communication is increasing the economic impact of food safety and food fraud incidents… or even suspicious activity.
- At the same time, companies – and countries – are challenged to maintain and grow revenue and margins. Specifically, “Brand Australia” is a major focus for premium products into emerging markets.
- …and the urgent, intense focus is creating the need for the food industry and partners to collaborate to harmonize terminology and create methods to address the issue.
My key points are:
- To address broad enterprise needs, include the full scope of Food Fraud, including all types of fraud (beyond adulterant-substances to counterfeits, stolen goods, and others) and all products (beyond ingredients to packaging materials and finished goods in the marketplace.)
- The broad Food Fraud focus meets the GFSI requirements which are separate – and complimentary – to the GFSI Food Defense requirements.
- The implementation can be simple and straightforward if there is a methodical, stair-step approach. Begin with a theoretically sound foundation and go deeper and deeper as needed.
- 24th Australian HACCP Conference, hosted by Global, SAI August 30 & 31, 2017, Sydney, Australia, URL: http://australianhaccpconference.com.au/2017-haccp-conference/
- “Maintaining farm-to-fork traceability and safeguarding brand trust is a significant challenge for the Australian food industry. With an ever increasing global supply chain, food businesses are under pressure to ensure the safety and quality of their product while maintaining a competitive price. … To explore these challenges, the theme of the 2017 Australian HACCP Conference is ‘Creating Trust & Transparency in the Global Food Industry’.”
There is a strong speaker group, including:
- Dr Geoffrey Annison, Director – Health, Nutrition and Scientific Affairs, Australian Food & Grocery Council
- Mal Bartlett, Manager, Trade Measurement Services, National Measurement Institute
- Kimberly Carey Coffin, Global Accounts Director APAC, SAI (And an MSU Alum)
- Andrea Currie, Brand Manager, Policy and Technical Standards at Coles
- Alex Holt, General Manager – Quality, Sustainability & Health, Woolworths
- Kylie Johnson, Assistant Director, ACCC (Australian Competition & Consumer Commission)
- Bill McBride, Regional Representative, SQFI
- Glen Neal, General Manager Food Standards, New Zealand
- Alison Wright, Director of Quality Assurance – Asia Pacific
- And others…
I am honored to be invited to present to this important audience and at such a critical point in the requirements and implementation of Food Fraud Vulnerability Assessments and Food Fraud Prevention Strategies. FFI.