Food Fraud & Authenticity
Event Date 18 – 19 June, Location – Amsterdam, The Netherland
MASTERCLASS OVERVIEW
Economic fraud with food stuffs is a rising concern in all parts of the world. Melamin in milk, beef being replace by horse meat, sugar water added to honey, …. A long list of scandals has appeared in the news over the past years, all having 1 factor in common: an economic profit for the fraudster, some where along the supply chain. Since not all crisises have a direct food safety impact, a common HACCP risk assessment cannot be used to detect risks.
In this masterclass, examples of real-life cases are analysed, and practical ways of conducting a VACCP study are thought. After this masterclass, you’ll be able to conduct your own study, and you’ll know the possible solutions when detecting high risk raw materials & packaging materials.
WHO SHOULD ATTEND?
- Business owners and managers
- Individuals interested in developing a food business in the 2020s
- Technical/Quality Managers with site responsibility for food safety
- Technical/Quality Supervisors wishing to upskill
- Enforcement/Government Agents wishing to understand best practice from a food business perspective
- New Product Development Managers/Supervisors to understand modern food safety considerations
- Sales and Marketing Managers particularly those involved promoting high risk and high care (ready to eat) products
- Academic staff with an interest in modern trends in food safety management
- Anybody who is passionate about developing best practice food safety management systems
KEY BENEFITS
- Understand the main food safety responsibilities placed on food business owner/managers
- Ability to develop a key performance matrix for food safety culture and continuous improvement
- Gain an in-depth understanding HACCP and ensure that it is being fully implemented in each food business
- Understand the concept of due diligence and the role that food safety training and a properly functioning HACCP system must play in this area and in the prevention of product recalls/withdrawals
- Understand the challenges of food fraud in today’s food and beverageindustries
- Network with other professionals with a keen interest in food safety and benchmark against other company in the food industry
Meet your Prominent Facilitator
Michael King
Independent Quality Management Consultant
Accomplished Food Safety and Quality Assurance professional with an extensive background across the FMCG sector with a BSc in Environmental Health from Trinity College Dublin. Strong and proven track record in developing compliance systems to customer and international best practice including BRC, ISO 9000and UK retailers’ specific requirements.
Proven record of staff development through mentoring and training. Part-time lecturer with Technical University of Dublin, provider of food safety and technical expertise to semi state and private enterprises. Now a leading
HACCP and food safety trainer and provider of technically upskilled staff to the food industry. Focused on working with business owners/managers to design and continuously improve a company’s business processes. Having a wide range of experience from high volume manufacturing right through to artisan food production. Focused on delivering target quality products and services at the lowest possible costs in an easily maintained compliant environment. Deep understanding of the food safety, legality and complaisance standards faced across the food industry. Michael is green belt qualified with over twenty-five years’ experience in quality assurance and technical roles in the food processing industries ranging from primary beef production, high end confectionery, value added beef processing to high volume savoury and sweet pastry production.
In the last five years while working as a consultant has driven efficiencies and compliance in a diverse range of businesses including high risk ready meals production, high care soups and salads production, low and high care prepared vegetable production, blended dry ingredients production and food contact packaging production. Also assisted start-up companies in the ready to cook pork meat preparation, value added fish products and dried seaweed and protein rich snack bars sectors. Now an experienced lecturer for QQI accredited upskilling programmes targeted towards the food sectors and an accredited auditor for a national quality assurance system primarily targeted at the service sector.
