HACCP
HACCP

(HACCP) Hazard Analysis And Critical Control Point Course Of Food Fraudulent

The food industry’s primary concern is the safety of its products. As a result, industry and authorities have worked together to build food safety management systems, and severe food poisoning outbreaks are now common in many countries. Hazard Analysis Critical Control Point (HACCP) principles are commonly used in these systems and are widely acknowledged worldwide. Online HACCP course is successful in preventing contamination. On the other hand, online HACCP course concepts have not been utilized to detect or mitigate deliberate, fraudulent activities in a system or process.

Food contamination or food fraud are examples of this behaviour. Unfortunately, there is no guarantee that food and food supplies are not targets of criminal activity. The main aim is to walk food fraud online course operators through ideas and processes to improve supply chain resilience to food fraud. It explains how to ensure food’s authenticity by reducing fraud vulnerability and limiting the consequences of food fraud.

What exactly is food fraud?

Food fraud is an expanded term that refers to various intentional deceptions. However, the main focus of FICSI courses is on one sort of food fraud: purposeful and financially driven food adulteration. For the seller’s financial gain, this is the fraudulent addition of non-authentic materials or the removal of authentic substances without the purchaser’s knowledge.

  • Sale of unsuitable and potentially harmful food, such as recycling animal by-products back into the food chain; packing and selling meat of unknown origin; deliberately selling goods past their “use by” date.
  • False assertions about the source of materials, such as their geographic, plant, or animal origin; – items substituted with a cheaper equivalent, such as farmed fish sold as wild or Basmati rice adulterated with cheaper types.

Why is it critical to avoid food fraud?

While food fraud is not intended to hurt people, it can result in illness and even death. For example, in 2008, melamine was utilized as a nitrogen source to falsely boost the measured protein content of milk, resulting in almost 50 000 babies being hospitalized and six deaths after consuming contaminated infant formula. Many examples of food fraud have one thing in common: the adulterant is neither a food safety threat nor easily identifiable (as this would defeat the aim of the fraudster).

Water and sugar are common contaminants, as they are officially used and stated chemicals but are utilized improperly. Food fraud deceives consumers by supplying them with lower-quality foodstuffs against their will and knowledge.

Consumers are deprived of the high-quality products they intended to buy because of economically motivated adulteration. It may also have significant consequences for food safety and consumer health. Therefore, food fraud must be avoided to maintain consumer trust and fair, long-term business practices.

Process of preventing food fraud

The following is a general method for preventing food fraud:

  • Perform a vulnerability assessment, which includes knowing your materials and risks (history, economic factors, geographical origins, physical state, emerging issues); knowing your suppliers (manufacturer, broker, history); and knowing your supply chain (length, complexity, supply and demand arrangements, ease of access).
  • Develop a mitigation strategy and put it into action.
  • Validate and verify mitigating measures and regularly assess the food fraud management system.

The entire procedure must be repeated regularly or as changes occur that may impact the previously discovered vulnerabilities (e.g., a newly found adulterant for an ingredient is reported, changes in the supply chain for an ingredient) to ensure its continued effectiveness.

Conclusion

There are many hazard analysis and critical control point courses available at FICSI. One can safeguard their food industry by obtaining one such course online.