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Food Fraud
VACCP -Essentials

Highly targeted short course, to help meet your legal, regulatory and GFSI requirements
What you are going to learn

VACCP - Vulnerability Assessment and Critical Control Points.

Food fraud is the deliberate and intentional substitution, addition, tampering or misrepresentation of food, food ingredients or mislabelling on food packaging for economic gain.  This protocol focuses on implementing and documenting control measures to prevent this from occurring. 
VACCP Risk Assessment is a requirement of the GFSI recognised audit standard. These tools will give you all the templates, procedures and worked examples that will assist your company to successfully pass your next audit.

Throughout this short course you will: 
  • Develop and undertake raw material food fraud vulnerability assessment
  • Rank raw material food fraud vulnerability assessments

  • Identify significant food fraud risks for your raw materials
  • Review raw material food fraud vulnerability assessments





Customise the BLANK compliance templates and make them your own!


Once the course is purchased the LMS will email you a notification of your purchase with a link to access the course material. Please follow that link to start your learning. Participants will have 2 months from purchase date to complete the course and download the Certificate.  

In the pursuit of continuous improvement or if you require any assistance please feel free to contact us and provide your feedback: [email protected]


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Course reviews

I found the course on Food Fraud awareness really interesting and engaging. I am now able to bring together slightly different perspectives and merge them to tackle the topic critically. Thanks to ICS!
Ibiaye Laurence
I couldn't recommend this course highly enough. It provides a deep understanding of the very important issues surrounding food fraud within the supply chain.
Lance Brendon

Clare Winkel

Executive Manager Technical Solutions
MBA Distinction (Seafood Management), B.App.Sc (Biology), Diploma (Export Management)

[email protected]
Clare Winkel has worked in the food industry since 1987 in Australia, New Zealand, Europe, North America, the Caribbean and the South Pacific. Clare is a panel member of electronic working group on the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) and a member of the Allergen Bureau Agricultural Allergen Cross Contact Working Group.

Clare is a registered trainer, a Lead Auditor for SQF and BRCGS, and is trained in numerous food safety management system including; HACCP, SQF, BRC Global Standard Food/Storage and Distribution/ Agents and Brokers/ Packaging. In 2016 Clare developed a methodology to rank the risk of internal and external supply chain threats within a food supply chain and has used this method to assess threats across numerous supply chains including fresh produce, seafood and beverage sectors.

Clare has a particular interest in food safety and site security, food defense, food fraud vulnerability and traceability and has developed many training courses on the subject matter sharing her knowledge, methodology and expertise.