Food Fraud Prevention: Introduction, Implementation, and Management

Food Law

Food Fraud Prevention: Introduction, Implementation, and Management

By John Spink
Springer-Verlag November 2019

Specifications

ISBN-13
9781493996193
Publisher
Springer-Verlag
Publication
November 2019
Format
Hardback
Jurisdiction
U.S. ? Countri(es) for reference only

Details

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).

Table of Contents

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)
Chapter 13: International Public and Private Response
Chapter 14: Marketing, Competitive Strategy, and Competitive Intelligence
Chapter 15: Risk Analysis (Part 1 of 3): Basic Fundamentals
Chapter 16: Risk Analysis (Part 2 of 3): Application to Food Fraud
Chapter 17: Risk Analysis (Part 3 of 3): Implementation
Chapter 18: Conclusion
Back Matter
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