Food Safety Matters22 Jun 2021

Ep. 98. John Spink: Food Fraud: How Far Have We Come?

Dr. John W. Spink is an assistant professor in the Department of Supply Chain Management at the Eli Broad Business College at Michigan State University (MSU). Previously, he was an assistant professor in the School of Criminal Justice in the College of Social Science at MSU and in the College of Veterinary Medicine. His leadership positions include product fraud-related activities with ISO 22000, GFSI, and the U.S. Pharmacopeia. Global activities include engagements with the European Commission, INTERPOL, Codex Alimentarius, and WHO/FAO, and he served as an advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment. He also spent 11 years at the Chevron Corporation, and was an independent consultant, before earning a Ph.D. in packaging/anti-counterfeit strategies at MSU in 2009.

In this episode of Food Safety Matters, we speak to John [15:28] about:

Ten years later: Defining food fraud
Past food fraud events
What falls under the umbrella of food fraud?
The role of the Global Food Safety Initiative in the food fraud discussion
The Food Safety Modernization Act (FSMA) Intentional Adulteration rule
Economically motivated adulteration
Issues of FSMA and other regulatory compliance
Labeling and authentication
Prosecuting for low-hanging fruit, so to speak
How food fraud fits into other food safety risks
How supply chain management fits in
Supply chain challenges during the pandemic
Examining processes in greater detail

Resources
Food Fraud Prevention Think Tank
Food Fraud Prevention Free Online Training
USDA National Organic Program: Free online training on organic fraud prevention
Organic Trade Association (OTC), Organic Fraud Prevention Solutions (OFPS) program

News
How Chipotle survived a food safety crisis and a pandemic to debut on this year's Fortune 500
Chipotle Website: Health and Safety

We Want to Hear from You!
Please send us your questions and suggestions to podcast@foodsafetymagazine.com

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