This webinar will identify the similarities and differences between traditional food safety programs (e.g. pre-requisite programs and HACCP) and food defence activities. It then goes on to outline how HACCP and prerequisite programs can be utilised (with some improvement and additional focus) to prevent and mitigate against food fraud (or “EMA” – Economically Motivated Adulteration).
The session also considers the risk of intentionally harmful food contamination and the best practice approach in defending against a malicious actor who has the specific aim of using the food industry (and your food products!) as a vehicle to inflict (or threaten to inflict) widespread public health harm.
