Food Fraud
- 1st Edition - October 30, 2015
- Latest edition
- Author: John M. Ryan
- Language: English
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
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.
- Includes new FDA rules based on the Food Safety Modernization Act (FSMA) regarding “intentional adulteration” and “economically motivated adulteration”
- Presents a review of the latest food detection testing technologies
- Provides examples of import controls over illegal replacements
Food shippers, processors, retail and restaurant purchasing groups, ingredient buyers and sellers, food safety managers and team members
- 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
- Edition: 1
- Latest edition
- Published: October 30, 2015
- Language: English
JR
John M. Ryan
Dr. John Ryan was the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division. He was responsible for developing food safety and traceability systems within the state of Hawaii. Dr. Ryan piloted the USA's first farm-to-fork award winning internet-enabled RFID food traceability system and one of America's early high-technology sensor based temperature control supply chain food safety system. He has recently worked with a number of international companies to establish real-time international food traceability that reports trans-Pacific transportation temperatures and tests for bacteria, explosives and container tampering. He spent two years as co-team leader for President Obama's FDA/CDC Information Technology team and also served on the FDA Performance Management and Standards Developments team. He is the president of Ryan Systems, located in Canyon Lake, CA.
Affiliations and expertise
Ryan Systems, Inc. Palm Bay, FL, USARead Food Fraud on ScienceDirect