Introduction to Food Fraud
Key Learning Objectives
- Introduce the concepts of food fraud and food authenticity
- Review food fraud prevention regulations and industry requirements
- Discuss the elements of a food fraud program
Estimated Completion Time
A certificate will be provided by FoodChain ID after completion of the course.
Karen Everstine, MPH, PhD, Senior Manager, Scientific Affairs, Decernis/FoodChain ID
Karen is Senior Manager, Scientific Affairs with Decernis/FoodChain ID, a company that supports food industry regulatory compliance. She was integral to the development and successful launch of the Food Fraud Database and continues to serve as technical lead and product manager. She has broad food protection experience in research-based and applied roles in government, academic, and non-profit organizations. She completed her PhD and MPH degrees at the University of Minnesota where she received a Department of Homeland Security Career Development Grant. She has published numerous peer-reviewed articles and trade journal pieces, and is currently co-editing a book on food fraud mitigation.
Gary Smith, Vice President of Food Safety, FoodChain ID
Gary Smith is the Vice President of Food Safety at FoodChain ID. Gary has an extensive list of professional certifications and industry memberships: Chair of the Food Safety Service Providers (FSSP), Advisory Board member for FSSC 22000, co-chair of food group of IAAR, member of the Accreditation task force and Guidance document working group, member of the GFSI and member of the Technical Advisory Committee for SQFI. Previous committee work includes a Council III membership with the Conference for Food Protection.
The e-learning course will remain accessible for 90 days following purchase.