Understanding Food Fraud and Mitigation Strategies
Start Time: 2.50 p.m. London, 9.50 a.m. New York
Kathleen Wybourn, Director Food & Beverage, USA & Canada, DNV GL - Business Assurance
Food fraud is a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product, for economic gain as defined by Spink, J. & Moyer D.C. The following talk will help to understand what food fraud is and how it fits in the big picture of risk for the food and beverage industry, gain overview related to food fraud in certification standards, as well as showcase risk mitigation activities, including vulnerability assessment and other risk assessment methodologies, control measures and assurance controls.