Food Fraud


This one-day course is designed to equip delegates with the tools to quantify, detect and help prevent fraud, while building an anti-fraud business culture.

The course is designed to help delegates understand and be able to act on the following:

  • How to reduce the cost of fraud in your own business
  • The opportunities for fraud
  • The signs of fraud – red flags
  • How to utilise risk assessment models for both raw materials and suppliers
  • How to build business resilience to fraud
  • Innovative techniques and tools to assist you.

What You’ll Do

  • Think like a criminal – to allow you to understand the opportunities in the food supply chain where fraud can take place
  • Vulnerability Assessment (Raw Materials) – the exercise is designed to make you assess the risk of food fraud in relation to raw materials
  • Vulnerability Assessment (Suppliers) – the exercise is designed to make you assess the risk food fraud in relation to suppliers within a supply chain

Learning Assessment: A a 14-question exam follows the conclusion of the course. Upon successful completion of the course requirements (attendance and passing score of 65% or greater) participants will receive an NSF Certificate of Accomplishment.


At the end of the program, you will be able to:

  • Conduct a food fraud vulnerability assessment using NSF’s FFVA template
  • Discuss where food fraud is likely to occur in your business or supply chain
  • Use risk assessment models for both raw materials and suppliers
Outline mitigation strategies to minimize the risk of food fraud

What's Included

NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact one week prior to your class.

Who should attend

  • Owners/Operations of Food Business/ Business Directors
  • Procurement Personnel
  • QA/QC Personnel
  • Quality Systems Coordinators
  • Regulatory Authorities & Personnel
  • Supply Chain Managers
  • Buyers
  • Certification Managers
  • Facility Managers
  • Food Agents and/or Brokers
  • Food Importers/Exporters
  • Food Safety & Quality Personnel
  • HACCP Personnel
  • Ingredient Suppliers
  • Inspectors Auditors
  • Consultants
  • Food Technologist
  • Product Developers

Duration (in days)