Unedited chat logs from the webinar:
ossama Ismail - Hi ; Ossama Ismail
Bia - hi
Giulia Miotello - hi
ossama Ismail - Cairo-Egypt
email@example.com - Hi
Odete GonÃ§alves - hi
Muhammad Nadeem Lodhi - Hello
Ryan - Good morning all!
Vicenta - hi
Marina - Hi
Itzel Orozco - Hi
Milene - hello
Ana - Hi
SUMALEE LAOTRAKUL - Hi
Boonyawadee - hello
Paula Fanning - Hello
sandy - Good day
MYLEKA - Hello
Leslie Parker - Hello from Rocky Leslie and Epi from Yakima Washington
Kimberly - Hi from South Carolina!
RICHELLE GOLDILLA - Good morning
IRFANUDEEN - hi
W. Nicholas - Hi
Michael - Good Morning from Milwaukee, Wisconsin
Tami - Good morning
Jean-Yves - Hi Jean-Yves
MARIA JOAO CARDOSO - good afternoon!
Sophie Soumah - hello
NURANI SINAGA - Hi
Alan - Good day
Jose Zurita - Hi, good morning. Mexico
Teresa - hello from Porto, Portual
Simone - good afternoon!
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Brent Kirschner - Good Morning from Calgary Canada
Rocky - im here
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ANNE-MARIE GAJAR - HELLO
Rocky - rocky
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Jhon - Hy
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zafar Ali - Hi Everyone
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Ruben Mariscal - hello everyone... from Celaya, MX
edmilson - good morning
Pat - Hi Everyone
Melis - Hello everyone
David - Hello
Carol Dyck - Good Day
Julie - Hi! Julie MacCartee from the USAID Bureau for Food Security in DC
Natalia - Hello from Russia!
Raymond - Hello and good afternoon from Amsterdam
Arun - helo every one
David - morning from Montreal
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Elsa - Hi all
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pauly - hello
Alessandro - Hello from Italy everyone
James - James from Cookshire QC Canada
Natalia - Hello from Toronto
Uchenna - Hello! Uche from Nigeria
Mo'men Baniahani - hello
Christi - Hello from Sunny Minnesota
Lynnice Sanchez - hello
Christopher - Good Morning from Philadelphia area USA.
SD - i dont hear any sound
zafar Ali - Hello from UAE
HÄ°LAL - Hello from Turkey
Andrew - Hello from North Carolina
Muhammad Nadeem Lodhi - Honey and Olives are the best example
Ehab - Hi
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firstname.lastname@example.org - Hi, All
Muhammad Nadeem Lodhi - Hello from dubai
Chillida - Hi from Spain
ANTONELLA MARANO - Good Afternoon from Italy, Calabria
Sabrina - Good morning from Ft Lauderdale! :)
Mo'men Baniahani - Hello from Jordan to everyone
Alyssa - Greetings from sunny New Mexico
Gert-Jan - Good afternoon from The Netherlands
Joseph - Hi all, from Houston, TX
Todd - Hello, from cold snowy Kalamazoo
Malgorzata - Hi All
Jaime - Good Morning from Michigan!
Charmaine - Hi Charmaine, Public Health Inspector,, Jamaica
Charlotte - Good morning from Virginia
Marianne Belarmino - hello from ON, Canada
Samson - Hallo! Samson Walota from Malawi, Central Africa
Denis Belanger - Bonjour de Montreal
Sebastien - Bonjour de MontrÃ©al, QuÃ©bec.
Peter - Is it possible to get a copy of the slides?
Caroline - Hello from Beloit, WI
Samson Ochieng - haloo everyone, From Kenya
Marina - The sound is not good
ramzy - Hi,welcome from cairo Egypt
sandra oliver - good morning from Ontario
Angie Echols - Hello from cold Minnesota!
Ivo Muller - Netherlands as well ;-)
Jhon - Good evening
Yehia - Hi from Cairo, Egypt
Rick - Hello from Fremont, MI
Raymond - Hello from Malta
Victoria - Hello. ..from Nigeria
Jim - Good Morning from Jim in Atlanta
Michele Pietersen - Hello from South Africa
Narongchai - Peter, you will get recording and presentation via email sent by SImon.
Lyubomir - Hi from Bulgaria
Chandrasegaran - hi all, from malaysia
dharmadi - Hello selamat malam
Andre Kutassy - hello from brazil!!
Ahmed - Hi
Melis - does he give the presentation via email to everyone?
Alyssa - yes
Narongchai - Yes, Melis
edy s koto - hello all, I am Edy S Koto from Indonesia, Director & Food Safety Auditor
Melis - Nice thank you so much guys
nutthanich - hi
Ahmed - Is it started ?
vinh - hi all, I am from Vietnam
Melis - yes
Ivo Muller - I would be very keen to understand how auditors will judge whether a FF vulnerability assessment and associated actionplan do comply to the new certificationscheme! I hope you can address that :-)
sandra oliver - I hope mitigation strategies are discussed.
sandra - Hello from Jamaica
Shadieh mohammadi - Hi
Anderson Goulart - Hello, I'm from Santo Ã‚ngelo, Brazil.
Shadieh mohammadi - Hi
JaiLai - Hi
Rochelle - hi from Jamaica
Richard - Hello from the Netherlands
Izundu - Hello, from Nigeria
William Houser - hello from Chambersburg Pa, where its freezing lol
Titilayo - Hi from Nigeria
CHI Samuel - greetings Chi Samuel from Cameroon
Filiz - HÄ± everybody from Izmir
omar - Hi from Iran
Tomas - Hello guys from Mexico
Kevin - Hello from Los Angeles, California!
kenny gorman - Is there a problem with the link as cant hear or see anything on my screen
Ula - Hello from Jamaica
Kim Brown - Hello from Chicago.
Simon Timperley - What a fantastically global audience. Hello World!!!
sandra - Has the chat started?
defri - hello - ðŸ‡®ðŸ‡©
Anne - Hello from Middletown, New York
Balachander - Hi all, hope I have missed a lot of slide...just joining
sandra - no sound , no slide
YOUSSEF - Hi all from Egypt
Simon Timperley - If youtube is blocked in your business you cannot watch
Emily - Hello from Alabama
Benita - Hallo from South Africa
Narongchai - Simon, it is very interesting issue now for all food certifications.
vinh - I really need your supporting about risk assessment for vulnerbility and action plan
Ligia - Hi from Brazil
SUMALEE LAOTRAKUL - no
ana maria - hello from Quebec City, Canada
Jean-Yves - no
Jess - No
Richard - olive oil
Angie Echols - Recently discovered someone repackign our product into their bags and reselling w/o our knowledge.
GREG - mislabeling
Benita - No
Shadieh mohammadi - Hi
Julia - We have had to ask suppliers about the incident with China and spices
Andre Kutassy - HI LIgia
Angie Echols - wheat flour
Peter - Sudan Red - colour adulteration
Aimee Gray - yes - meat grading
Christi - Recieving end
Bruce - sewing needles inserted into shelf stable sauces
Ivo Muller - relabelling, date code fraud, etc
ossama Ismail - FF: related to radiation of raw materials without notification
Christi - Flavoring
Ruggero - meat horse
Muhammad Nadeem Lodhi - Fish
Muhammad Asghar - Videonot clear
Bria B - Related to a customer who repackaged our products and sold them in commerce with a falsified establishment number
Florencia - misslabelling
Bruce - brick dust instead of paprika
Michele Pietersen - bakers yeast
Narongchai - Cumin with Almond
Rochelle - I love the honesty
GREG - melamine in pet food
Anderson Goulart - Hi Ligia, cordiais cumprimentos, de que cidade voce Ã© no Brazil? Ã© profissional da Ã¡rea de Alimentos?
Charmaine - Allegations of plastic rice.
Todd - escolar claimed/labeled to be white tuna
Andre Kutassy - Oi Anderson depois veja la no linked in Andre Kutassy
Ivo Muller - relabelling also having food safety implications for special consumergroups!!!
ossama Ismail - FF: Red color Adulteration reached product from ink of printing of outer packagng materials
Simone - Good afternoon! I'm from Brasil.
Andre Kutassy - Hello simone
Balachander - We have seen supplier changing the expiry dates of expired prodcuts and selling to food establishments
CHI Samuel - counterfeit : repackaging
Kimberly - yes food fraud becomes a food safety incident for some!
Jema - Hi everyone! Jema from Lagos, Nigeria
JaiLai - I from Thailand
Simone - I have a question. How do you adapt your control measures after a food fraud crisis occured?
Jess - HELLO
Peter - The USP Food Fraud Database now has over 6,200 records
Melis - good question simone. I actually have the same question!
Julie - 10% sounds huge. That's worldwide?
Rocky - how were these incidents reported or were they?
Kimberly - attempt tp repackage kethcup into empty name brnd bottles, warehouse was abandoned, physical safety issue due to hot weather and ketchup in bags
Kimberly - what is the responsiblity of an independent contracted DC in food fraud?
Simone - How do you deal with the loss of trust? Have you identified trust increasing procedures?
RICHELLE GOLDILLA - To Simone - I would think that you need to educate personnel on the topic and the consequences
Rajneesh Pathak - Rajneesh from India
Mitch - Mitch Weinberg from INSCATECH here. In answer to all your questions, there is a four step process to detecting and preventing food fraud. 1. You need to identify which of your ingredients are potentially vulnerable to food fraud. You need to look at geographic origin and cost to determine
Mitch - which ingredients are at highest risk. Second, you need to investigate whether food fraud is being committed
Mitch - Investigations are what INSCATECH does.
Brent Kirschner - Guys..look above as it says "Slides and recording will be emailed within 24 hours"
Simone - To Richelle: Thanks for the answer. What can I do if I donÂ´t have the power to establish consequences?
Mitch - Third, once you have the data and intelligence, you can build a food fraud control program to prevent future incidents.
Simone - @Mitch: So basically take it into my HACCP, right?
Mitch - Fourth, you need to communicate clearly with your suppliers to let them know that you are watching them.
Casio fernandes - hi there
Anderson Goulart - Within the meat products industry, is it possible that efficient audit systems point to deviations or frauds in ingredients and inputs used in processed meat products?
Mitch - Yes, Simone. Exactly
Eric - Is there a site that keeps/shows a database of known actual fraud incidents and products affected?
Simone - But, you canÂ´t control everything. It is simply to cost-intensive
MARIA JOAO CARDOSO - Eric, food fraud database
vinh - what is food fraud of peppers ingredient?
Andre Kutassy - Simone i would use VACCP based on the process flowchart
Bruce - How do you predict fraud in a situation where it has never happened before? for e.g. who knew to look for melamine use in gluten or milk powder until after it happened?
RICHELLE GOLDILLA - To Simone: Management has to be educated as well and an opportunity to discuss about the consequences
Mitch - You are right Simone. You need to pick your top two or three ingredients, conduct a full investigation and then communicate to all yorur suppliers that you are watching them. They will move to easier targets.
Anne - @bruce: you have to check for your VACCP and then go for untargeted testin
Eric - Thank you Emilie
Emilie - You're welcome :)
Bruce - how do we know what to test for - the world of chemicals is a big place
Mitch - Bruce: Choose the chemicals you buy most.
Kimberly - also www.foodfraud.org
Anne - @Bruce: with NMR methodologie you have a profile of your food you can compare with the one of unadultareted food matrix
Mitch - Bruce: Identify which countries are the highest risk.
Bryan Reynolds - Are there any free sources of food fraud data? The FF database is a subscription i.e. pay for use.
Simone - Intercultural communication is tricky. If I am not a powerful buyer, my situation is different.
Bruce - So mitch, you were testing for melamine before it happened?
Adil - Hi
Adil - I am Adil Mustafa
Swara - Is there any inexpensive way to keep track of food fraud on authenticity of raw materials, since food fraud database membership is $1200?????
Giulia Miotello - the foodfraud database is very expensive...is there anything else freee?
Adil - from Sudan
Alan - Try RASFF, Rapid ALert Safety of Food & Feed
Worapun - @Kimberly Foodfraud.org is now with fee (1,200 US /Year)
Mitch - Testing alone cannot detect food fraud. You need a combination of testing and intelligene. Had I been asked to investigate dairy suppliers before melamine happened, I would have likely been able to prevent the problem
Simone - Still, what happens after a food fraud - my behaviour towards suppliers will change. I am really interested in options to solve this trust problem.
Anne - @Simone: trust does not exclude control
Peter - @Bruce many adulteration incidents happen again and again over time. There are historical records of melamine being added to milk long before the incident in China
Mitch - Your suppliers need you more than you need them. You have to deal with them from a position of power.
Anne - You can adapt your audit supplier control plan
Mitch - Adulteration happens in many different ways and sometimes in the same way. The only way to know what is going on is to investigate
Worapun - FSSC22000 Version 4 Also mention on the Food Fraud
Worapun - Yes
Mitch - You have to think out of the box to handle food fraud. Standard audits don't solve the problem
Hera Yanikian - no
Mo'men Baniahani - yes
Bob - y
Angie Echols - Yes
Julie - yes
Andrew - No
Emelie - yes
Richard Harris - Yes
Caroline - Y
MARIA JOAO CARDOSO - yes
Deanna - no
Dinesh - Yes
Phyllis - no
kevin - yes
RICHELLE GOLDILLA - No
NP - yes
Donna Matier - Yes
azita - yes
Jess - Yes
Kim - yes
Gerard - yes
Bria B - YEs
Kimberly - na
Richard - No
Scott - yes
Muhammad Nadeem Lodhi - No
Bruce - yes
Ivo Muller - Yes
Alan - YES
pauly - no
Caroline - Yes
yoga - yes
Nicole - no
Titilayo - No
Christopher - NA
Greta - yes
Jean-Yves - no
Cynthia - yes
malathy - no
Andre Kutassy - partialy
Ruggero - yes
Garrett - yes
David - no
Florencia - no
Christina - Not yet
g - yes
Christina - NA
Tomi Obe - I don't know
Simone - yes
JWinkelman - yes
Ryan - yes
James - no
ramil - yes
Casilda - In progress
William Houser - yes
Jim - NA
Racha - No
Mark - no
Margaret Hineman - not applicable
Eva - Yes
Teresa - no
stephanie - Yes - Food Defense
Samantha - think so
Benita - yes
email@example.com - Yes
Chet - Na
Nancy - Yes.
Jaime - Yes
Sophie Soumah - Yes
Carol - no
firstname.lastname@example.org - yes
Denis - yes
Mario - NA
Mario - No
Gert-Jan - in progres
Aimee Gray - don't know
sandra oliver - yes
Dinesh - Yes
Anita - na
Uli - no
dana - yes
Pauline - Kind of
Worapun - Yes, because of BRC 7
Marina - Yes
Nadia - No- part of the upcoming update for 2017/2018
Itzel Orozco - yes
Rocky - yes
Angong - No
Janice - not yet, but it will be
Kim PD - yes
Jack - i dont know
Erin - Yes
Kevin - Yes
Milene - No
Rochelle - n/a
Natalie - i don't know
Melis - kind of
Sita - I don't know
SUMALEE LAOTRAKUL - yes
Patricia - yes
Megan - yes
Iryna Dyachenko - yes
Rajneesh Pathak - Yes
Frank - no
Ruggero - in progress
Alejandro - yes
edy s koto - yes
Bonnie White - yes
Sinead Ryan - Yes
ossama Ismail - NO
W. Nicholas - dont know
Roxana - Yes
Chillida - Yes
Titilayo - No
Christi - Yes
Odete GonÃ§alves - no
Christie - n/a
omar - Hi ðŸ˜‚ I have not no sound and no video . pleaze
Claudia - yes
Raymond - yes
Arun - no
ramzy - no
ARIEL BERRIOS - No
Kanokwan - Yes
tim - Yes
Roxana - No
Frank - n/a
Benjamin - no
enrique - no
Joelle - No
Frank - n/a
Muhammad Asghar - I dont know
Anggoro - Yes
Jhon - no
Kanokwan - Yes
Fruzsi - yes
Samson Ochieng - Yes
Chakirath - yes
aracely - I do not have video either sound
Charmaine - yes
Richard - Yes
Peter - @Bruce There is a free framework, USP Food Fraud Mitigation Guidance which outlines a process to assess the vulnerability of ingredients to food fraud and how to put a mitigation plan in place to prevent it from happening
Lynnice Sanchez - yes
Victoria - I don't know
CASIO FERNANDES - Yes
Euphemia Chisom Eze - yes
Carlito - Yes
Angelo - What kind of Fraud risks could be associated to produce?
Anita - yes
Mohammed - Yes
Frank - falsification
Ahmed Hasan Ali - Don't know
Anne - To all who have answered yes, what have you implemented to preventfood fraud ?
NP - Angelo - country of origine
Lynnice Sanchez - vulnerability assessment using ema
Mitch - Ask youself this question: If someone was determined to cheat you, would they not look at what preventive measure you have in place first and then work around them?
Casilda - Angelo I've read that for produce identity related fraud like saying it's organic or non GMO when it is not
Carlito - I'm Carlito from Cebu, Philippines
MARIA JOAO CARDOSO - @Anne, mostly try and have allthe information you can about your supplier, if he has a GFSI certification,what he does about risks,etc
stephanie - .
Tom Cain - No
Erin - Anne- know your suppliers and know the risks to your ingredients
Anne - @Maria: do you audit your supplier ? Do some testing ?
edy s koto
please info when webinar for FSMA
Rachel Hendricks - Does Food fraud separate Food Safety from Food Quality issues?
MARIA JOAO CARDOSO - we audit mainly our suplliers that dont have GFSI certification, we are trying to audit the ones that do, but yes, the ones that dont have
Michael - Yes
MARIA JOAO CARDOSO - we also do cross testing to check if the certificates they give us are authentic
Anne - @ Maria: thanks for your input
MARIA JOAO CARDOSO - youÂ´re welcome :)
Rachel Hendricks, if FSMA
and FSSC, it shall be interms of food safety. for other, Food Safety & Quality included.
Shadieh mohammadi - I have not sound & video
NP - Rachel â€“ no differentiation. Food Fraud = using food for economic gain.
Jane - Hi from Nigeria
Worapun - @Shadieh mohammadiTry to reconnect by press the blue botton below
Rachel Hendricks - But shouldn
Christi - Even if you trust your suppliers, they are still out to make money and stay in business
MARIA JOAO CARDOSO - can you give me sources of where to get a good risk scoring matrix? i have come across ome
Shadieh mohammadi - Thank you very much
Ahmed Hasan Ali - Hi from Egypy
Worapun - Font size of Slide is too small
azita - Shadier mohammadi push the reconnect
Olamide - Hi from Hungary
Worapun - Foodfraud.org fee is quite expensive but good database.
Rachel Hendricks - But shouldn't food safety be treated more aggressively/highlighted "differently"? Both important but one could "kill" (Allergens etc) SQF separates Food safety and food quality in Level 2 and 3 for instance
MARIA JOAO CARDOSO - you can have a week free trial and then decide if you want to pay the fee :)
Kimberly - you can sign up for US Gov alerts
Angelo - thanks Casilda
Anderson Goulart - Is it possible to integrate HACCP, TACCP and VACCP systems from the application of HACCP already deployed in a Food Industry, only updating or appending additional topics to the System?
Lyubomir - not well readable
Ivo Muller - Likelihood of occurence seems a combination of potential economical gain & the easyness of execution to me
Ivo Muller - indeed as in last slide
Kimberly - indeed
stephanie - Good question @Anderson Goulart
Anderson Goulart - Thank's @stephanie
Pauline - Can these techniques be applied to finished products? As a broker who buys final products, are we supposed to assess the risk of every single ingredient of the product?
Kimberly - can you as a broker as the manufacturer to provide you testing that supports legitimacy of product?
Simone - @Pauline: DonÂ´t your suppliers give you a COA?
Rachel Hendricks - I've recently seen Certificates of authenticity
Alyssa - Pauline, a COA would be best as your manuf. is not likely to divulge their supplier list
MARIA JOAO CARDOSO - @Rachel,just do a coupleof cross checking. Dont believe it in total
George - A COA doesn't eliminate the risk of adulteration. This is why supply chain verification programs and broker certifications are becoming more popular and help significantly reduce risk.
azita - that was my question too Pauline
Lyubomir - Any certificate would be false
Rachel Hendricks - They come with lots of other documents!
Kimberly - but shouldn't you also ask specifically about their food fraud mitigation?
Simone - @Rachel: Really? Where are you from? Or is this common in your buisness?
Pauline - No, are they used for UE internal sales?
Rachel Hendricks - Companies that sell products that have had known issues in global news sort of thing...
Rachel Hendricks - Not common...just something new I've seen
Jess - HI
Simone - If the hole chain is certificated according to the same standard, it should reduce risk. In theory, of course. ;-)
Pauline - @Alyssa & Simone : so I should ask for the fraud risk assesment of my suppliers? I don't reckon this would be easy to obtain?
MARIA JOAO CARDOSO - it helps, at least if you work with spices suppleirs, that have spices coming from difficult to control Countries, that would oblige them to be more accurate ...
Mario - I think it really all boils down to the monitoring and verification activities. if these are lacking then risks will increase.
Kimberly - it would not hurt to ask, if they have a good working relationship and want to continue it.
Simone - @Pauline: I would ask. Depending on how important you are for your supplier, they will be "pleased" to give it to you.
Pauline - OK, thanks, I could try that.
Ifeyinwa gerty uzoka - hi from Ifeyinwa gerty Uzoka, from Nigeria
Chet - The question of testing? Is it the best option to detect and deter? Would it be better to "blacklist" the suppliers across the GFSI schemes for example, as suppliers not to use? Would this reduce the cost of testing which can become exorbitant especially for smaller companies.
Mo'men Baniahani - thank you
Uchenna - Unfortunately, I wasn't able to follow the interaction due to internet connection issues
Julie - Really good and informative presentation, thank you
Rochelle - very informative!! Thanks alot
RICHELLE GOLDILLA - Really great presentation!
Andre Kutassy - Thank you soooo much for your presentation!!
Ruggero - Vanity Fair? Good background
lahcen - hello
Rachel Hendricks - This was very well done!
Jhon - Thank You
Alyssa - yes, thank you. We look forward to reading through all of the info. :)
louise - thank you
Sebastien - Thank you for your time. Excellent presentation.
James - Thank you Kathleen and Simon.
Worapun - Thanks for your information
Samson Ochieng - Very much informative..needs an extension for the webinar on food fraud
MARIA JOAO CARDOSO - Thanks a lot, although I knew most of the information,it was really good tohear again
Chillida - Good presentation Kaatlen, Thanks
Casilda - very informative. thanks Kathleen, Simon
Christi - Would it be considered fraud, if you told your supplier you were testing to detour them a little.
diane gilinsky - Excellant informaion. Thank you !!!
Teresa - Thank you for this interesting presentation.
Casilda - Thanks to fellow participants
Sebastien - We would like to invite you to the following event:
W. Nicholas - thank you!
ramzy - very concenterated seminar ,thank you!!!!
edy s koto - can be food fraud risk integrated to HACCP??
Raymond - Thanks for the info! Much appriciated, valuble info.
malathy - thank you
Ahmed Hasan Ali - Interesting
ossama Ismail - Million Thanks . Really Impressive . specially Vulnerability affected by QC Testing
Titilayo - Thanks, it's really being educative
Alyssa - We had to test corn for GMO's, it was simply a part of our routine. Cross seed contamination happens.
Natalia - Thank you, very useful and easy for understanding and readable presentation
Moreno - thanks
prachi jain - what kind of fraud i need to worry about in terms of fresh produce. I am new to this so just want to have an idea
Fruzsi - what is your experience: is melamine still a risk in case of powders, like corn gluten starch?
Jane - Thank you
edy s koto - can make integrated risk ass HACCP, TACCP & VACCP??
Angelo - Thank you great webinar
Isabelle - In an event of fraud do you leaglly have to report this to local or international authorities?
Anggoro - Thank you
malathy - can the food fraud be incorporated with haccp
Anderson Goulart - Excellent Presentation, Trank's Kathleen and Simon
Gert-Jan - Thank you both! Very interesting and very happy to read the presentation all over.
Milene - Good presentation! Thanks from Portugal :-)
Mohammed - Thank you !
hilal - thank you
Worapun - As you may know, Foodfraud.org is now not free (Quite expensive but good database). Could you please give us an example of the source of food fraud database / historical info (Free Access). Thanks
Ruggero - For any kind of information, may we have your e-mail?
Michael - Have a great weekend everyone!
Arun - difference between food defence and food fraud
Chet - Very good presentation! Thanks to both of you.
Isabelle - thank you
Ahmed Hasan Ali - ðŸ˜Ž
Simone - Thank you for the informations.
MARIA JOAO CARDOSO - @Ruggero, emailis in the end of the presentation! :)
JaiLai - Very Good
Balachander - THANK YOU
Richard Harris - Yes, I agree with Worapun
Kimberly - Thank you!
Boonyawadee - Thank you very much from Thailand
Natalie - thank you
ramzy - Thank you from Egypt!!!!!!
Cynthia - thank you. Looking forward to receiving the slides and helpful links
sandra oliver - what mitigation strategies are more feasible for spices?
Jean-Yves - Thank you
Ruggero - @tks maria
Melis - was very good thenaks
Ada Sharon Campeon
Auditing the supplier should be part of the food safety management system
. There has to be records that should be implemented and maintained so that the suppliers are legitimate and therefore liable to the supplies they bring in to the customers.
Odete GonÃ§alves - Good presentation! Thanks from Portugal
Samson Ochieng - Adios till next time. Thankyou
Johnson - Thank you for webinar!
Arun - good prsentation ... thank you
Itzel Orozco - Thanks
Andrew - thank you
Itzel Orozco - :)
Jim - Thank you!
Olamide - What do you do in case your organisation involves in such sheer practices?
prachi jain - fraud in fresh produce? any ideas
edy s koto - thank you for all..good info for us
Gary - Excellent presentation!
YOUSSEF - thanks
pao - very good presentation, thanks!
Anderson Goulart - @Odete GonÃ§alves, cordiais cumprimentos, Ã©s da Ã¡rea de Alimentos?
bev - Excellent presentation!
Euphemia Chisom Eze - Thank you Kathleen and Simon. I learnt a lot.
Mehran Moradi - thank you for the presentation
Melis - can make integrated risk assesment of HACCP, TACCP & VACCP??
SUMALEE LAOTRAKUL - Thank you for you r information. Excellent.
Mario - Can a manufacturer operate an effective TACCP or VACCP system without the aid of analytical testing? How effective do you think that system would be?
Kanokwan - thank you ðŸ˜Š . Looking forward to receiving the slides and helpful links
MARIA JOAO CARDOSO - when your suplier is a trader and does not have GFSI and he does not tell you who theris supplliers are,what do you do?
Chakirath - Thanks a lot
MARIA JOAO CARDOSO - spices,i mean
Goldi Chauhan - excellent presentation
Pew Lim - great presentation, thank you
William Houser - does food fraud fall on the supplier or the plant that cooks the product
Jacqueline - Thank you, great presentation
Simone - Thanks, that was very interesting.
Worapun - Some fraud is not related to the food safety such as syrup in honey.
Ruggero - You think could be a good idea to monitor official and local press websites?
Georgia - are there any food fraud concerns with wagyu (japanese) beef?
Lorraine Caffrey - no
Richard Harris - Is there another substancial database other than FoodFraud.org?
OSAMA E ELBUSHRA - Thank you for this presentation
Roxana - Thank you for presentation. Very informative
Ruggero - @Maria stay in touch.
MARIA JOAO CARDOSO
we have been looking for alternatives.... not easy when talking about spices or dried fruits or nuts.
Melis - Is it possible to integrate HACCP, TACCP and VACCP systems from the application of HACCP already deployed in a Food Industry, only updating or appending additional topics to the System?
NURANI SINAGA - Thank you, GB both of you
Kim PD - Thank you. Excellent infor.
Ifeyinwa gerty uzoka - how can this be of help in smoked fish products?
Joseph - Thank you very much! Good work!
Pauline - Thank you!
Melis - bye
Rajneesh Pathak - Thanks
azita - thank you..
Ada Sharon Campeon - What about a system that can notify and thereby warn the manufacturers about fraudulwnt suppliers? A system like the EU RASFF?