Food Fraud: an evolving crime
November 30, 2020 at 11:21 AM
Food fraud refers to the deliberate and intentional substitution, addition, tampering with, or misrepresentation of food, ingredients or packaging at some stage of a product’s distribution or production cycle. It also refers to false or misleading statements made about a food or drink product for economic gain. Arun Chauhan is the founder of Tenet Compliance & Litigation – a specialist law firm helping businesses reduce their risk exposure to fraud. In this article Arun discusses misrepresentation vs mislabelling, keeping pace with change and looking at food fraud through the eyes of your employees.
You can review the article here
Tags: food defence
Food Fraud
Intentional Substitution
Misrepresentation
Category: News
Categories
Tags
Heat treatments for meat and seafoodHamburger meat cookingAlcohol labelling guidefood legislation updatesNational ProgrammeTemplate Food Control PlanCommercial sterilisationFood Notice for Food Control Plans and National Programmes Listeria testing of ready to eat foodsCoronavirusSafe fish consumptionCovid 19 implications for food manufacturingEnvironmental swabbingHealth Star RatingFood Safety Buddy magazineFood Recall ProceduresPreparing food industry sanitisersFood Allergen PortalFeeding food waste to pigsNational Programme guidelinesHACCP podcastFood Safety Culture resourceslabel reviewscarbon monoxidecontract food safety specialistImported Food Risk AdviceTotal Diet SurveyCalculate sanitiserweights and measuresFood Control Plan evaluationNational Programmesshelfe life guidelinesCOVID 19Hepatitis A in frozen berriesFood allergensNutrition Panel CalculatorListeria guidelinesAcidificationMaking food for animalsWinemakers Food Safety TemplateFood Safety training coursesWSMP templateFood safety and CoronavirusMy Food PlanEgg labellingDrying fruits and vegetables for food safetyFood Act 2014 exemptionsfood safety programme templatesJob Vacancyfood preservationDomestic fridgesImported forzen berriesCountry of Origin labelling for foodListeria samplingglazed seafood weightsHPPGuidelines for National ProgrammesMercury in FishHemp seed can be sold as foodcontrol of Hepatits A in berriessous vide for foodservicefresh produce sanitationCalculating alcohol in brewed soft drinksCustomise Your National ProgrammeAlcohol in kombuchaSushi guidelinespart time food safety roleHepatitis AFood Safety Assessment KombuchaFood Regulations 2015Dietary Supplements requirementsFood business registrationmodified atmosphere packingraw milk safetyFood Fraud ToolkitMilk allergen in dark chocolateLupinFood Safety Assessor positionAllergen managementEating safely when pregnantfood traceabilityHurdle TechnologySummary of Changes to Food Standards CodeHigh Pressure Processingallergen labellingfood safety roleAcidifying FoodHousehold RefrigeratorsFood allergenFree Listeria training moduleFood safety and Covid 19Microbiological reference criteriaKombucha food safetyFood recall Risk Managementlisteria online trainingFSSC 22000carbon monoxide in fish processingFood fermentationFood safety training resourcesListeria swabbingListeria trainingConcentration and Dryingfood industry crisis managementvacuum packingWhich microbiological limits do I usefood and botulism riskbrix pH and water activityFermenting vegetablesFood Standards Code revisionmetal detector functionalityreview of food traceability practicesapricot kernels and food safetyFood safety trendsListeria monocytogenes in ready to eat foodCross contamination E coli 0157food standards code indexFood safety cultureHPP for milkFood Safety WatchUCFM GuidelinesFood RecallsNovel foodsFoodRecall templateirradiated foodforeign object auditsFSANZ Food Allergen Portalsalami food safety guidelinesfood contact packagingFood safety and pregnancyStandards for food premisesPet FoodSalami manufactureFCP evaluationInternal Audit trainingFood Safety ToolkitRMP resourcesIntentional SubstitutionFood premises requirementssale of raw milkLaboratory training courseshydrogen cyanide and apricot kernelsDehydrating foodsFood Protection ForumWater activity seminarStandard 1.6.1 Listeria testingHepatitis in frozen berriesFront of pack labellingEgg shelf lifeListeria monocytogenes in ready to eat foodscustom Food Control PlanE coli 0157 New Product Developmentfood allergen labellingFood labellingrare or lightly cooked meat guidelinespreservatives in meathow to determine shelf life of foodspre-op inspectionscrisis management guidelinesFood Recall guidelinesPregnancy warning labelsOffice administrator positionImported foodFood Standards Code gluten freeFurther Processing guidelinesNovel food processing technologiesAssured Food Safety new websiteFood processing criteriafood weights and measuresTemplate FCPfood packagingx ray detector functionalityHACCP trainingsous videPathogen swabbingfish processingCoronavirus and food safetyTop 5 Food Safety TopicsFood safety governanceImported Food made with fortified ingredientsalcohol warning labelsfood safety updatesBacterial levels in foodPrivate Labelshelf life determinationpreserving food with acidsweights and measursLabelling of irradiated foodCooking meat and seafoodMisrepresentationStorage of meat and seafoodFood Act 2014 resourcesListeria outbreakFood Act 2014Microbiological Limits in FoodFood Safety data captureFood labelingraw milkSignificant amendments to Food Control PlansHome based food businessesalcoholic beverages composition requirementsNPDImported FoodsFood Safety postersPregnancy warning labels on alcoholStarting a Food businessFood Fraudsulphites in meatRMP template formsHemp seed food labellingMeat smokingfood defenceNational Programme guidancefood safety auditorListeria Outbreak Rock MelonHot holding meat and seafoodSelf supply water