Lesson series

Food Fraud - VACCP (Module 1-4)

Understand food fraud risks and mitigation strategies. Meet your legal, regulatory and GFSI requirements.
What you are going to learn

VACCP - Manage and Mitigate Food Fraud Risks to Your Business 

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 is a four module training course with downloadable templates and worked examples.

Expected Outcomes: 

  • Understand the context of Vulnerability Assessment within the food supply chain.
  • Have an awareness of food fraud risks.

  • Understand due diligence and legal requirements as they relate to food fraud.
  • Understand how to assess raw materials for the risk of vulnerability to food fraud.

  • Participate in, develop or review a supply chain Vulnerability Assessment Plan.
  • Rank raw material food fraud vulnerability assessments.
  • Identify significant food fraud risks for your raw materials.

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Course contents

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)

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.