Food Fraud

1st Edition - October 19, 2015

Author: John M. Ryan

Paperback ISBN:

9 7 8 - 0 - 1 2 - 8 0 3 3 9 3 - 7

eBook ISBN:

9 7 8 - 0 - 1 2 - 8 0 3 3 9 8 - 2

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in… Read more

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Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases, food processors, distributors, and consumers are purchasing more and more food from foreign countries that, in many cases, have inadequate oversight or control over what is coming into our supermarkets, restaurants, and refrigerators. This book is an essential quick reference that will familiarize readers with the latest issues surrounding the food industry.

Cover image
Title page
Table of Contents
Copyright
Introduction
Chapter 1. Background
Abstract
1.1 Risk
1.2 Prevention Versus Corrective Action
Chapter 2. Some Food Fraud Laws
Abstract
2.1 Defining Food Fraud in the European Union
2.2 Defining Food Fraud in the United States
2.3 Executive Responsibilities and Prosecution: The Park Doctrine
2.4 FDA Ties with Customs and Border Protection and Homeland Security
2.5 Introduction of an Adulterated Food into Interstate Commerce
2.6 The Potential for Terrorism
Chapter 3. Food Fraud Through the Supply Chain
Abstract
3.1 Labeling
3.2 Blends: Walking on the Edge
3.3 Label Sell By, Best Used By, Expiration, and Use By Dates
3.4 Supply Chain Food Fraud Examples
Chapter 4. Unprotected Customers
Abstract
4.1 Detection Testing and the Authentication Dilemma
4.2 Whistle Blowers
4.3 What are Consumers Being Told?
Chapter 5. Traceability and Temperature Monitoring: Building Chain of Custody Systems
Abstract
5.1 Item Level Traceability
5.2 Barcode: Case Level Traceability
5.3 Pallet Level Traceability and Temperature Monitoring
5.4 Pallet and Container Level Traceability and Temperature Monitoring
5.5 Container Level Traceability and Temperature Control
5.6 Recall and the Chain of Custody
Chapter 6. Recommendations
Abstract
6.1 Establish Chain of Custody as a Standardized Food Supply Chain Traceability Requirement
6.2 Take Responsibility
6.3 Get Training and Get Involved
6.4 Establish Preventive Purchasing Practices
6.5 Know Your Supply Chain
6.6 Establish a System of Distributed Authority
6.7 Invest in Prevention by Establishing a System of Continuous Improvement
6.8 Hire Honest People
6.9 Proactively Cooperate with the Competition
6.10 Help Prosecute and Publicize
Chapter 7. Available Resources
Abstract
7.1 Some International Experts
7.2 Better Seafood Board (BSB)
7.3 FDA DNA Seafood Labeling Training
7.4 FDA Fish Substitutes
7.5 The University of Michigan Food Fraud Initiative
7.6 The US Pharmacopeial Food Fraud Database
7.7 Food Fraudster
7.8 UK Food Standards Agency “Reporting food fraud”
7.9 European Commission Official Controls and Enforcement
7.10 National Center for Food Protection and Defense: Food Fraud Resources
7.11 National Science Foundation (NSF)
7.12 Rapid Alert System for Food and Feed (RASFF)
Chapter 8. Summary: Confusion Reigns
Abstract
References