FSSC Food Fraud & Defence


This one-day course is designed to provide attendees with a thorough understanding of what is expected from FSSC regarding Food Fraud & Food Defense.

The course is designed to help you know how to protect your brand and your facility from intentional harm. This will drive the requirement for a robust food defense plan.

It will equip delegateswith the tools to quantify, detect and help prevent faud, while building and anti-fraud business culture.

What You’ll Do –aktiwiteite tydens die kursus?

  • 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 10-question multiple-choice 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:

  • Analyze the risks in your process and determine vulnerable areas in your operations
  • Differentiate between Vulnerability Analysis and Critical Control Point (VACCP) and Threat Assessment and Critical Control Point (TACCP)
  • Begin to document your food defense plan
  • Develop and implement mitigation strategies to protect against intentional adulteration
  • Reduce the cost of food fraud in your business
  • Identify the opportunities for food fraud and act on them
  • Notice the signs of food fraud
  • Build resilience to food fraud
Use innovative tools to assist you

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 trainingafrica@nsf.org one week prior to your class.

Who should attend

  • Certification Managers
  • Facility Managers
  • Food Safety & Quality Personnel
  • HACCP Personnel
  • Ingredient Suppliers
  • Operations/Maintenance/Sanitation
  • Owners/Operations of Food Business
  • Plant Managers/Supervisors
  • Process Engineers
  • Product Development/R&D/Food Technologists
  • Production Managers/Supervisors
  • QA/QC Personnel
  • Quality Systems Managers & Personnel
  • Regulatory Authorities & Personnel
  • Risk & Compliance Managers
  • Supply Chain Managers
  • Security Managers involved in managing food operations or having responsibility for security of food facilities
  • Business Directors
  • Managers
  • Operators
  • Buyers
  • Auditors
  • Consultants
  • Food Technologist
  • Product Developers

Duration (in days)