Food Fraud Prevention : Introduction, Implementation, and Management / by John W. Spink.

Format:

Book

Author/Creator:

Spink, John W., author.

Contributor:

SpringerLink (Online service)

Series:

Biomedical and Life Sciences (Springer-11642)

Practical Approaches,. 2626-7578

Practical Approaches, 2626-7578

Language:

English

Subjects (All):

Microbiology.

Food--Biotechnology.

Food.

Criminal law.

Medicine.

Food Microbiology.

Food Science.

Criminal Law and Criminal Procedure Law.

Medicine/Public Health, general.

Local Subjects:

Food Microbiology.

Food Science.

Criminal Law and Criminal Procedure Law.

Medicine/Public Health, general.

Physical Description:

1 online resource (LIV, 627 pages) : 117 illustrations, 109 illustrations in color.

Edition:

First edition 2019.

Contained In:

Springer eBooks

Place of Publication:

New York, NY : Springer New York : Imprint: Springer, 2019.

System Details:

text file PDF

Summary:

This textbook provides a foundation for the theories and concepts to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). The root cause analysis is focused to combat the human adversary is based on Criminology Situational Crime Prevention theory. The overall prevention strategy expands fully through the system to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The content includes a detailed review of the Food Fraud Definitions and Scope, Basic Prevention Concepts, a thorough presentation of the Food Fraud Prevention concepts and approach, the application of Business Decision Making and COSO based Enterprise Risk Management ERM, Criminology Foundational Concepts then an Application Review, Supply Chain Management Fundamentals and then Application, a review of The Role of the Public Private Partnership, Standards and Certifications with a focus on the Global Food Safety Initiative (GFSI), International Public and Private Response, Michael Porter theory based Marketing and Competitive Strategy, and finally a thorough review of Risk Analysis Basic Fundamentals and Implementation that includes full vulnerability assessment examples. The overall system is managed within the Food Fraud Prevention Cycle (FFPC) and starts with a pre-filter or Food Fraud Initial Screening (FFIS).

Contents:

Chapter 1: Introduction (Part 1 of 2): Food Fraud Definitions and Scope

Chapter 2: Introduction (Part 2 of 2): Basic Prevention Concepts

Chapter 3: Food Fraud Prevention Overview (Part 1 of 3): Basics

Chapter 4: Food Fraud Prevention Overview (Part 2 of 3): The Approach

Chapter 5: Food Fraud Prevention Overview (Part 3 of 3): The Implementation

Chapter 6: Business Decision Making and ERM/COSO

Chapter 7: Criminology Theory (Part 1 of 2): Foundational Concepts

Chapter 8: Criminology Theory (Part 2 of 2): Application Review

Chapter 9: Supply Chain Management (Part 1 of 2): Fundamentals.-Chapter 10: Supply Chain Management (Part 2 of 2): Application Applied to Food Fraud Prevention

Chapter 11:Standards and Certifications (Part 1 of 2): The Role of the Public Private Partnership

Chapter 12: Standards and Certifications (Part 2 of 2): Global Food Safety Initiative (GFSI)

Chapter 13: International Public and Private Response

Chapter 14: Marketing, Competitive Strategy, and Competitive Intelligence

Chapter 15: Risk Analysis (Part 1 of 3): Basic Fundamentals

Chapter 16: Risk Analysis (Part 2 of 3): Application to Food Fraud

Chapter 17: Risk Analysis (Part 3 of 3): Implementation

Chapter 18: Conclusion

Back Matter.

Other Format:

Printed edition:

ISBN:

978-1-4939-9621-6

9781493996216

Access Restriction:

Restricted for use by site license.