Vulnerability Assessment for Food Fraud

Duration: 1 Day.

Who should attend: Purchasing/technical and quality personnel at manufacturing, storage and distribution and retail sites; auditors and consultants and BRCGS Professionals.

Assessment: Course assessment. Pass mark 75%.

Course summary: This course is designed to provide manufacturers with an in-depth and practical understanding of vulnerability assessment for food fraud tools and techniques, and how they can be applied in a practical manner relevant to the participants industry sector. It will enable participants to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. This is particularly useful when implementing product safety management systems and the requirements of the BRCGS Standards on site.

Key learning objectives

• Understand vulnerability assessment requirements for BRCGS Standards.

• Understand what is meant by the term ‘food fraud’.

• Identify the difference between vulnerability assessment, threat analysis critical

control point and food defence.

• Assess the raw materials most vulnerable to food fraud.

• How to report issues and use BRCGS resources.

• Understand the purpose of the BRCGS compliance programme.

To pass the course each learner will need to undertake a vulnerability assessment at their place of work.

To access this resource, click on the image at the top of this post or paste this link into your browsers address bar: https://www.brcgs.com/training/overview/