COURSE PRESENTER
STEPHANIE PHILLIPS
OBJETIVE
In this course you will understand the food defense strategies and the uses from the diferents risk and vulnerabilities investigation methodologies in the food industry, in order to establish timely and applicable Food Defense (FD) methods in your organization, that will allow to:
Understand the differences between food defense, food fraud, food healthy.
Identify legal and voluntary requeriments to be taken into account in the Food Defense (FD) plan progression.
Recongnize the potencial risk factors and the dangers associate with FD that are relevant in the food industry.
Understand the previous steps to stablish a FD program.
Stablish vulnerability assessment methodologies to be used in your organization
Understand the steps for the elaboration of a food defense plan through different strategies.
DURATION
15 hours (45 days limit to complete the course).
ENGLISH 
100% online
ATTENDEE PROFILE
Aimed at professionals and collaborators who manage or implement food safety and quality management systems::
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- Responsible for the management, administration, or supervision of food quality, property safety, information systems.
- Members of HACCP team and prerequisite programs.
- Internal and certification auditors.
- FSMS consultants and advisors.
- Professionals in food industry or related careers.
- Students of professional or technical careers related to food production.
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Required competency or knowledge prerequisites: None.
LEARNING RESOURCES
6 h video.
5 Exercises and activities.
5 Lists for evaluating compliance and performance of the FD plan.
6 Lists of recommended actions for the proper implementation of the FD plan.
6 Lists of common deviations and errors in implementing the FD plan.
62 Downloadable materials and supplementary information resources.
FREE CONTENT
Login to the course contents that we offer you free of charge and learn with the experts in a digital environment of the highest existing quality for management systems.
Available through “COURSE CURRICULUM” at the bottom of this page.
CERTIFICATE
Upon successful completition of the course, you are issued with an electronic certificate posting the Global Standards seal, indicating accredited competence, recognition and curricular value.
COURSE LOGIN
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Course Curriculum
| 1 | Introduction | |||
| Intro | Course description, usability and materials. | 00:12:00 | ||
| 1.1 | Introduction to Food Defense | FREE | 00:15:00 | |
| 1.2 | Background | FREE | 00:15:00 | |
| 1.3 | What is Food Defense? | FREE | 00:03:00 | |
| 1.4 | Objectives and benefits | FREE | 00:05:00 | |
| 1.5 | Terms and definitions | 00:10:00 | ||
| 1.6 | Difference between food defense, food fraud, food security and food safety | 00:15:00 | ||
| Unit 1 | Support information | 00:05:00 | ||
| Unit 1 | Assessment | 00:10:00 | ||
| 2 | Voluntary and legal requirements | |||
| 2 | Introduction | 00:01:00 | ||
| 2.1 | Recognition by GFSI | 00:12:00 | ||
| 2.2 | Certification schemes | 00:35:00 | ||
| 2.3 | Regulatory framework | 00:15:00 | ||
| 2.4 | The impact of the FSMA Act | 00:30:00 | ||
| 2.5 | Mexican framework | 00:05:00 | ||
| Unit 2 | Support information | 00:04:00 | ||
| Unit 2 | Assessment | 00:10:00 | ||
| 3 | Understanding vulnerability and threat | |||
| 3 | Introduction | 00:02:00 | ||
| 3.1 | Potential risk factors | 00:07:00 | ||
| 3.2 | Types of threats | 00:30:00 | ||
| 3.3 | Threats associated with the organization | 00:25:00 | ||
| 3.4 | Types of attackers | 00:10:00 | ||
| 3.5 Impact of terrorist actions | 00:12:00 | ||
| 3.6 | Bioterrorism cases | 00:11:00 | ||
| Unit 3 | Support information | 00:10:00 | ||
| Unit 3 | Assessment | 00:10:00 | ||
| 4 | Preliminary steps | |||
| 4 | Introduction | 00:02:00 | ||
| 4.1 | Establishing the scope of the Food Defense Program | 00:18:00 | ||
| 4.2 | Establishing a Food Defense team | 00:35:00 | ||
| 4.3 | Describe the product and the organization | 00:08:00 | ||
| 4.4 | Developing a flow chart | 00:03:00 | ||
| 4.5 | Describe the process steps | 00:08:00 | ||
| Unit 4 | Support information | 00:15:00 | ||
| Unit 4 | Assessment | 00:10:00 | ||
| 5 | Introduction to methodologies | |||
| 5 | Introduction | 00:05:00 | ||
| 5.1 | Methodology based on PAS 96 | 01:00:00 | ||
| 5.2 | CARVER + Shock methodology | 01:15:00 | ||
| 5.3 | KAT’s and 3 elements methodology | 01:35:00 | ||
| 5.4 | Food defense plan builder | 00:45:00 | ||
| Unit 5 | Support information | 00:20:00 | ||
| Unit 5 | Assessment | 00:10:00 | ||
| 6 | Defense Plan - Mitigation strategies - | |||
| 6 | Introduction | 00:02:00 | ||
| 6.1 | Establishing mitigation strategies | 00:45:00 | ||
| 6.2 | Monitoring procedures | 00:12:00 | ||
| 6.3 | Corrective action procedures | 00:20:00 | ||
| 6.4 | Verification procedures | 00:14:00 | ||
| 6.5 | Records | 00:15:00 | ||
| Unit 6 | Support information | 00:15:00 | ||
| Unit 6 | Assessment | 00:10:00 | ||
| 7 | Updating and improvement | |||
| 7 | Introduction | 00:01:00 | ||
| 7.1 | Training | 00:40:00 | ||
| 7.2 | Communication | 00:12:00 | ||
| 7.3 | Continuous improvement | 00:10:00 | ||
| Unit 7 | Support information | 00:15:00 | ||
| Unit 7 | Assessment | 00:10:00 | ||
| Course conclusions | |||
| Conclusions | Food Defense | 00:02:00 | ||
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