Presentation: Food Fraud Overview at the Food and Ag SCC/GCC

Written by: John Spink

Primary Source: Food Fraud Initiative Blog

ffi blog V1 No27 scc gcc title pgTuesday, September 20, 2013, Washington, DC — Later this morning I will be presenting Food Fraud Overview at the Food and Agriculture Sector Joint Quarterly Meeting.  This group organized under the US Critical Infrastructure Partnership Advisory Council  (CIPAC), which was created under Homeland Security Presidential Directive-7.  From the CIP website:

“CIPAC  membership encompasses critical infrastructure owner/operator institutions and their designated trade or equivalent organizations that are members of existing Sector Coordinating Councils (SCCs). It also includes representatives from federal, state, local and tribal governmental entities identified as members of existing Government Coordinating Councils (GCCs) for each sector.”

The group is more commonly known as the SCC (Sector Coordinating Council  – the industry stakeholders for this topic) and the GCC (Government Coordinating Council — the government agencies that are tasked with protecting this product).  The council members of the Food SCC include 27 of the biggest food companies.  The GCC US agencies include USDA, Commerce, Defense, Health and Human Services/ FDA, Homeland Security, Interior, Justice (including Customs and FBI), and the EPA.

Our session is titled Discussion on Recent Food Fraud/Counterfeiting/Economically Motivated Adulteration (EMA) Incidents in Food,  and the panelist will also include Craig Henry of Deloitte and Amy Kircher from the National Center for Food Protection and Defense (NCFPD).

At the March 2011 SCC/GCC meeting I presented Defining Food Fraud & the Chemistry of the Crime.  That was a great experience and I look forward to presenting again later  this morning.  It has been interesting for me to review how the presentation of Food Fraud has stayed very consistent in some ways and yet has had quite an evolution in others.  The main evolution is the globalization of the reach to Interpol, the Global Food Safety Initiative, and others.  All the while, “intentional adulteration” has experienced a similar evolution in the Food Safety Modernization Act.

The following two tabs change content below.
John Spink
Dr. Spink has been focused on product fraud since the Michigan State University’s Food Safety Program and the School of Packaging began research on the topic in 2006. This work expanded to the behavioral sciences and criminology and led to the establishment of the Anti-Counterfeiting and Product Protection Initiative in 2008. In 2009 the work shifted to the School of Criminal Justice where the Initiative evolved into a Program.