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Food Fraud Prevention: Introduction, Implementation, and Management

Food Fraud Prevention: Introduction, Implementation, and Management

Author: John Spink
Publisher: Springer-Verlag
ISBN: 9781493996193
Published In: November 2019
Format: Hardback
Jurisdiction: U.S. ? Disclaimer:
Countri(es) stated herein are used as reference only

RM1,005.41

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Description
Contents

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This textbook provides a foundation for the theories and concepts to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). The root cause analysis is focused to combat the human adversary is based on Criminology Situational Crime Prevention theory. The overall prevention strategy expands fully through the system to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM.

The content includes a detailed review of the Food Fraud Definitions and Scope, Basic Prevention Concepts, a thorough presentation of the Food Fraud Prevention concepts and approach, the application of Business Decision Making and COSO based Enterprise Risk Management ERM, Criminology Foundational Concepts then an Application Review, Supply Chain Management Fundamentals and then Application, a review of The Role of the Public Private Partnership, Standards & Certifications with a focus on the Global Food Safety Initiative (GFSI), International Public and Private Response, Michael Porter theory based Marketing and Competitive Strategy, and finally a thorough review of Risk Analysis Basic Fundamentals and Implementation that includes full vulnerability assessment examples. The overall system is managed within the Food Fraud Prevention Cycle (FFPC) and starts with a pre-filter or Food Fraud Initial Screening (FFIS).

Chapter 1: Introduction (Part 1 of 2): Food Fraud Definitions and Scope

Chapter 2: Introduction (Part 2 of 2): Basic Prevention Concepts

Chapter 3: Food Fraud Prevention Overview (Part 1 of 3): Basics

Chapter 4: Food Fraud Prevention Overview (Part 2 of 3): The Approach

Chapter 5: Food Fraud Prevention Overview (Part 3 of 3): The Implementation

Chapter 6: Business Decision Making and ERM/COSO

Chapter 7: Criminology Theory (Part 1 of 2): Foundational Concepts

Chapter 8: Criminology Theory (Part 2 of 2): Application Review

Chapter 9: Supply Chain Management (Part 1 of 2): Fundamentals

Chapter 10: Supply Chain Management (Part 2 of 2): Application Applied to Food Fraud Prevention

Chapter 11:Standards & Certifications (Part 1 of 2): The Role of the Public Private Partnership

Chapter 12: Standards & Certifications (Part 2 of 2): Global Food Safety Initiative (GFSI)