podcast
Food fraud / food crime

Practical Training LMS Podcast_Food Fraud
The term food fraud - or food crime – can be found again and again in the media since the horsemeat scandal. 
“Food Fraud” is the intentional deception of consumers through the use of Substandard or counterfeit food, ingredients or labels

To raise awareness of this topic and learn more about food fraud, I spoke to Dr. Andreas Müller recorded this Food Fraud Podcast. Andreas is an expert in the field of food safety and has extensive experience in the Fight against food fraud. We discuss together species from food fraud, backgrounds for food fraud, possible risks and Effects. And we learn how company can protect us as consumers from food fraud. 

Listen now!

Are you looking for training on food fraud in food companies?

We offer interactive online training courses on food fraud. Click on the buttons for more information on the Food Fraud training course: 

Do you have questions about food fraud? Here we give you answers to the most important questions about food fraud.

What is food fraud?

Food fraud - or food crime - is the deliberate deception of consumers. For example, inferior food, counterfeit food, other ingredients or labels are used. Examples are "organic" products from conventional cultivation or Italian olive oil from another country.

Food fraud occurs when the following applies: 

  • against that food law the EU violated becomes.
  • the deception intentional takes place.
  • The purpose of the deceiver economic gain is.
  • The customer is deceived.

Source: EU Knowledge Center for Food Fraud and Quality

What types of food fraud are there?

  • dilution - Mixing a liquid ingredient of high value with a liquid of lower value.
  • substitution – Replacing a high value ingredient or part of the product with another ingredient or part of the product of lesser value.
  • concealment – Concealing the poor quality of food ingredients or products.
  • Mislabelling – Placing false information on the packaging for economic benefit.
  • Prohibited additives – Addition of unknown and undeclared substances to food in order to improve the quality characteristics.
  • fake – Mimicking the brand name, packaging concept, recipe, processing method, etc. of food for economic gain.
  • Gray Market Production/Theft/Diversion: Sale of surplus, unreported products.

What do companies have to do to prevent food fraud?

Food companies must implement a functioning system that prevents, detects and prevents food fraud. There are specifications for this system in many standards, such as the IFS Guideline Product Fraud Mitigation. As with HACCP, the focus is on analyzing the risks and introducing measures to control them. The following procedure is common: 

  1. Determining how the food fraud risk analysis is to be carried out - i.e. determining the working method, form and the like.
  2. Capture raw materials. This applies not only to the food, but also to the packaging materials. Services can also be included.
  3. Carrying out the risk assessment and determining the corrective measures
  4. Defining controls and analyses
  5. Carrying out controls and analyses; in the event of anomalies: define measures, implement and check them
  6. Check the effectiveness of the measures
  7. Annual update of the analysis, more frequently if necessary

You can find a template for your food fraud analysis, tips on how to proceed and answers to your questions in our Food fraud training with dr Andreas Mueller and Jennifer Ziegler.

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