Food Defense Awareness – Protecting the Food Supply

Food defense is a program of protective measures to mitigate situations of intentional or malicious contamination in food. Food Fraud is responsible for identifying and evaluating potential weaknesses in the process to prevent economically motivated fraud from occurring.

The existence of these programs within the food industry and commerce is fundamental to guarantee a safe food supply for consumers, in addition to brand integrity and continuity. However, execution of both programs is often complex and requires knowledge and expertise from the food safety team.

In this presentation, Cathy M. Crawford shares how your company can improve the prevention of any intentional attacks on its product, its brand and its suppliers.

Lingua: English

Autore

Cathy M. Crawford

Cathy M. Crawford is the president of HCG (HACCP Consulting Group) and has over 20 years of experience in consulting, food manufacturing, and food chemistry / microbiology laboratories. She was the Director of Regulatory & Technical Services for a privately-owned meat and poultry processing company. Cathy is a registered Trainer and was formerly an Auditor for Safe Quality Foods (SQF). She holds a B.S. in Biology from Arizona State University and an M.S. in Food Safety from Michigan State University, in addition to International Food Law Certification from the Institute for Food Laws and Regulations at Michigan State University.