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PAS 96: 2017 - A guide to protecting and defending food and drink from deliberate attack
Defending your food and agri-food products is essential to your business’ reputation and survival. The PAS 96:2017 Guide to Protecting and Defending Food and Drink from Deliberate Attack is the first standard to holistically address potential threats and mitigation of deliberate attacks on a food system, process or product. PAS 96 covers deliberate attacks and addresses specific threats including extortion, malicious contamination, cybercrime, espionage, economically motivated adulteration, counterfeiting and more.
The PAS 96 standard story: Helping protect food and drink supply chains from deliberate attacks
Previous to the creation of the Publicly Available Specification (PAS), there were no guidelines that covered deliberate food supply attacks such as economically-motivated adulteration, malicious contamination, espionage, extortion and counterfeiting. This is the story of how this standard (which incorporates the Threat Assessment Critical Control Points (TACCP) method) was created and now has broad industry support and acceptance.
The Future of Food Fraud
There are many types of food fraud: mislabeling, adulteration and dilution are just a few and previous BSI articles have covered different aspects of food fraud and country of origin labeling. This in depth analysis projects which trends are giving rise to food fraud which, in turn, can endanger public health, company reputations, food supplies and politica and economic stability. The effect of demographics, urbanization, technology, resource depletion, climate change are all examined in the context of recognizing and preventing fraudulent food behaviors.
Food Fraud: What you don’t know could hurt you, your customer and your brand
Could your business and brand names cope in the face of a food fraud crisis? What measures have you taken to prevent this happening, now and into the future? For example, there is a tendency to underestimate the potential for food fraud and an over reliance on approved supplier status to streamline processes at site receival. Yet, physical checks of ingredients during audits often find changes to the country of origin have occurred without suppliers given any notice to procurement. This analysis lists the many potential points of failure, how compliance with food fraud prevention procedures can help and how these issues will change in a constantly changing marketplace.
Intentional Adulteration and Food Defense
The FDA’s Intentional Adulteration Rule is aimed at preventing intentional adulteration from acts intended to cause wide-scale harm to public health, including acts of terrorism targeting and tampering with the food supply. This is a topic of high interest and importance to our sector. This recent webinar profiled the requirements of the FDA Intentional Adulteration Rule, an introduction to intentional food adulteration, how to build a food defense strategy, how how using PAS 96 will help to reduce the likelihood and impact of a deliberate attack and much more.
HACCP & GMP Certification Criteria
BSI has developed this HACCP & GMP Certification Criteria for primary industry, food retail, food service, food manufacturers, packaging manufacturers, brokers, distributers and wholesaler organizations that do not necessarily require international recognition of their Food Safety Management System but who need to demonstrate to their suppliers and customers that they have implemented a system of food safety hazard control’s based on the principles and practice outlined in Hazard Analysis Critical Control Point (HACCP) System and Guidelines for its Application, issued by the Codex Alimentarius Commission.
Food fraud prevention training starts here
No food fraud prevention program can succeed without employee awareness, skills building and expectations. As one of the foremost food standard certification and auditing organizations, BSI has developed industry leading guidance, supplier workshops, verification assessments (remote options available) and a series of virtual comprehensive training programs to support your organization and suppliers covering a variety of areas including applicable ISO standards, general food safety practices, HACCP & GMP, FSSC 22000, BRCGS Global, SQF, PAS 7000 and more. This 24 page catalog details general courses. Our training site provides specific times, dates and any applicable costs.
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