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Training content
Overview
BRCGS Food Fraud Vulnerability Assessment Training has been designed to provide the knowledge and practical skills required to establish an effective vulnerability assessment system for systematically identifying, assessing and controlling potential food fraud risks in raw materials, products and the supply chain.
The language of the training is Turkish. The training is delivered online. The training provider is BRCGS.
About the Training
The training covers types of food fraud, BRCGS requirements, identifying supply chain and raw material vulnerabilities, assessing economic motivations, examining previous cases of fraud, supplier and country risks, vulnerability scoring, identifying control measures, developing food fraud mitigation plans and regularly reviewing assessments.
Who Should Attend?
- Quality and food safety managers
- Technical managers and technical personnel
- Purchasing and supply chain personnel
- Personnel responsible for raw material and supplier approval
- HACCP and product safety team members
- Internal auditors
- BRCGS auditors
- Consultants
- Personnel involved in food fraud risk assessment
Objectives and Outcomes
The aim is to enable participants to understand the concept of food fraud and the main types of fraud, systematically assess vulnerabilities in raw materials and the supply chain, determine risk levels, and develop food fraud mitigation plans with appropriate control measures.
At the End of the Training
Participants will be able to:
- Explain the concept of food fraud and the main types of fraud.
- Interpret the vulnerability assessment requirements in BRCGS standards.
- Explain the difference between food fraud and food defence.
- Assess the vulnerability of raw materials and products to fraud.
- Identify supplier and supply chain risks.
- Assess economic and commercial risk factors.
- Incorporate past fraud incidents and sector-specific information into the assessment.
- Determine risk levels and priority raw materials.
- Plan appropriate control and mitigation measures.
- Regularly review and update the vulnerability assessment.
Programme and Method
Overview of Food Fraud
- Definition of food fraud
- Objectives and causes of food fraud
- Economically motivated fraud
- Effects of food fraud on product safety and brand reputation
- BRCGS requirements
Types of Food Fraud
- Dilution and substitution
- Misrepresentation
- Counterfeit products
- Concealment
- Unauthorised enhancement or processing
- Label and origin fraud
- Fraudulent or non-compliant documents
Food Fraud and Food Defence
- The concept of Food Fraud
- The concept of Food Defence
- TACCP approach
- VACCP approach
- Differences in motivation and threats
- Comparison of control approaches
BRCGS Vulnerability Assessment Requirements
- Purpose of the vulnerability assessment
- Scope of the assessment
- Assessment of raw materials
- Risk-based approach
- Assessment records
- Periodic review
Identifying Raw Material Vulnerabilities
- Raw material characteristics
- Raw material value
- Price fluctuations
- Raw material availability
- Supply chain complexity
- Potential for substitution and dilution
- Analytical detectability
Supply Chain Risks
- Length and complexity of the supply chain
- Number of suppliers and intermediaries
- Country-of-origin risks
- Brokers and intermediaries
- Supplier history
- Supply chain transparency
- Traceability and documentation
Assessment of Supplier Risks
- Supplier approval processes
- Supplier reliability
- Certification and audit results
- Previous non-conformities
- Supplier performance
- Assessment of supplier changes
Economic and Commercial Risk Factors
- Changes in raw material prices
- Supply and demand balance
- Product shortages
- Harvest and production conditions
- Economic incentives
- Changes in market conditions
Historical Incidents and Sources of Information
- Previous food fraud incidents
- Industry alerts
- Official notification systems
- Commercial and scientific sources
- Assessment of supplier and industry information
- Monitoring current food fraud trends
Vulnerability Assessment Methodology
- Establishing assessment criteria
- Identifying risk factors
- Assessment of likelihood and impact
- Risk scoring
- Identifying high-risk raw materials
- Documenting assessment results
Risk Mitigation and Control Measures
- Strengthening supplier approval
- Analysis and testing programmes
- Verification of origin
- Certificate and document checks
- Traceability checks
- Supplier audits
- Increased sampling and verification activities
Food Fraud Mitigation Plan
- Identifying high-risk raw materials
- Establishing control measures
- Defining responsibilities
- Monitoring activities
- Documenting the plan
- Assessing the effectiveness of the plan
Verification and Review
- Periodic review of the vulnerability assessment
- Assessment of new raw materials and suppliers
- Supply chain changes
- Assessment of new food fraud incidents
- Monitoring market and price changes
- Verifying the effectiveness of control measures
Case Studies
- Sample raw material vulnerability assessments
- Risk-scoring exercises
- Assessment of food fraud scenarios
- Identifying control measures
- Developing a food fraud mitigation plan
Training Method
The training is delivered through subject presentations, assessment of BRCGS requirements, real and sample food fraud cases, vulnerability assessment exercises, risk-scoring exercises and the preparation of sample mitigation plans.
Attendance and Certificate
Certificate Policy
A certificate of attendance is issued to all participants whose attendance has been confirmed. To receive a certificate of achievement, participants must achieve a passing grade in the examination at the end of the training; participants who use all their examination attempts but do not pass will be issued a certificate of attendance.
FAQ and Resources
Who is the BRCGS Food Fraud Vulnerability Assessment Training suitable for?
It is intended for quality, technical, purchasing, supply chain and food safety personnel involved in identifying and controlling food fraud risks, as well as auditors and consultants.
What is the main objective of the training?
To enable participants to systematically assess food fraud vulnerabilities in raw materials and the supply chain and establish risk-based control measures.
What is VACCP?
VACCP is a risk-based approach used to assess product, raw material and supply chain vulnerabilities to food fraud and to reduce the risks of economically motivated fraud.
Does the training include practical exercises?
Yes. The training uses sample food fraud cases, raw material vulnerability assessments, risk-scoring exercises and mitigation plan activities.
Is there an examination at the end of the training?
Yes. An assessment examination is administered at the end of the training.
References
- BRCGS Vulnerability Assessment for Food Fraud Course Materials
- BRCGS Global Standards
- BRCGS Food Fraud Guidance
- BRCGS Vulnerability Assessment Guidance
- Relevant BRCGS guidance and guidelines