Food fraud is one of the most urgent and activity food industry areas and there in an increased vulnerability during the current massive supply chain disruption.

When dealing with immense change, the food fraud prevention fundamentals still apply and the standard operating procedures give use a roadmap. Over the last two years since the Global Food Safety Initiative (GFSI) compliance requirements were implemented, there has been a continue refinement of the process and the implementation of more formal management systems. A current trend is to formalize the methods and procedures which includes a focus on building your optimal team.

This presentation will provide an update of the current best practices, insight on the food fraud prevention cycle and the management systems, and then how to create and empower a fully functioning food fraud prevention strategy and team. In addition, there will be a hot topic update of the COVID-19 related supply chain risk management and recommendations for addressing this specific supply chain disruption.

This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.

John W Spink, PhD, Director, Food Fraud Initiative & Assistant Professor, Supply Chain Management, Eli Broad Business College, Michigan State University, www.FoodFraudPrevention.com

Since 2013 Dr. John Spink has been the Director of the Food Fraud Initiative. He is an Assistant Professor in the Department of Supply Chain Management in the Eli Broad Business College at Michigan State University (USA) where he redeveloped and teaches all sections of “Introduction to Supply Chain Management” and a section “Procurement and Supply Chain Management”.

His 2009 Packaging PhD work, within the College of Agriculture and Natural Resources at MSU, was on Anti-Counterfeit Strategy and his broad research expands from Food Fraud to product fraud related business risks (including Enterprise Risk Management ERM and COSO), and a range of outreach activities that cover policy and trade issues.

Previously he was an Assistant Professor in the School of Criminal Justice in the College of Social Science at MSU. He teaches graduate courses of: Packaging for Food Safety, Anti-Counterfeiting and Product Protection (Food Fraud), and Quantifying Food Risk.

He is widely published in leading academic journals including “Defining the Public Health Threat of Food Fraud,” “Defining the Types of Counterfeiters, Counterfeiting, and Offender Organizations,” and “Introduction of the Food Fraud Initial Screening Method (FFIS).”

His leadership positions include product fraud related activities with “ISO 22000 Food Safety” and “TC292 Security Management/ Fraud Countermeasure,” GFSI Food Fraud Think Tank, and U.S. Pharmacopeia (USP).

Global activities include engagements with the European Commission, INTERPOL and Operation Opson, New Zealand MPI, Codex Alimentarius, WHO/FAO, and served as an Advisor on Food Fraud to the Chinese National Center for Food Safety Risk Assessment (CFSA).

Before returning to MSU to start his PHD in 2006 he spend 11 years at Chevron Corporation, 2 years at a $100 million start-up company, and then as an independent consultant. The Chevron experiences included package plant manager with 30 direct report employees at $7 million budget, sales manager leading 600% growth while achieving the highest margin, technical representative creating 8% growth in a shrinking market, new business development, consulting, and as a business manager of a $100 million joint venture.