This complimentary webinar from DNV and BRCGS is designed to explain the origins and types of food fraud that commonly occur, and the increasing challenge that food fraud poses. We will give an overview of how the GFSI benchmarked schemes view food fraud, providing guidance on approaches and processes that can be used to identify potential food fraud, with steps to mitigate the risks to protect your products, brand, and ultimately the consumer.
What you will learn:
- Gain an understanding of the various types of food fraud and understand the definitions used
- Understand the challenges and responsibilities for the food industry
- Insights into the food products most at risk of food fraud
Lesley Hemson, Food and Beverage Manager UK, DNV Lesley has been in the food industry for over 35 years and has worked within a wide range of food related sectors including food manufacturing, ambient, chilled and frozen, as well as food and non-food packaging and logistics. She has been involved in certification scheme management, auditing, training and technical consulting. She was the SME for Issue 6 of the BRCGS Packaging Standard and has been involved in the Technical Advisory Committees for other GFSI schemes.
John Figgins, Senior Technical Manager, BRCGS John has over 30 years’ experience within the food industry, including 11 years with Sainsbury’s Supermarkets Ltd as a Product Safety Manager responsible for the prevention of food contaminants, the authenticity of products and company allergen policy. He joined BRCGS in 2012 where he has been responsible for the Global Standard Food Safety and the Global Standard for Agents & Brokers. In 2020, he accepted a new role in BRCGS as Senior Technical Manager responsible for a wide range of product safety projects.
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