عنوان

Food fraud prevention :

(Number (ISBN

1493996215

(Number (ISBN

9781493996216

Erroneous ISBN

9781493996193

Country Code

bnb

Number

b623763

Title Proper

Food fraud prevention :

General Material Designation

[Book]

Other Title Information

introduction, implementation, and management /

First Statement of Responsibility

John W. Spink.

Specific Material Designation and Extent of Item

1 online resource (liv, 627 pages) :

Other Physical Details

illustrations (some color)

Series Title

Food microbiology and food safety, Practical approaches,

ISSN of Series

2626-7578

Text of Note

Includes bibliographical references and index.

Text of Note

Chapter 1: Introduction (Part 1 of 2): Food Fraud Definitions and Scope -- Chapter 2: Introduction (Part 2 of 2): Basic Prevention Concepts -- Chapter 3: Food Fraud Prevention Overview (Part 1 of 3): Basics -- Chapter 4: Food Fraud Prevention Overview (Part 2 of 3): The Approach -- Chapter 5: Food Fraud Prevention Overview (Part 3 of 3): The Implementation -- Chapter 6: Business Decision Making and ERM/COSO -- Chapter 7: Criminology Theory (Part 1 of 2): Foundational Concepts -- Chapter 8: Criminology Theory (Part 2 of 2): Application Review -- Chapter 9: Supply Chain Management (Part 1 of 2): Fundamentals.-Chapter 10: Supply Chain Management (Part 2 of 2): Application Applied to Food Fraud Prevention -- Chapter 11:Standards & Certifications (Part 1 of 2): The Role of the Public Private Partnership -- Chapter 12: Standards & Certifications (Part 2 of 2): Global Food Safety Initiative (GFSI) -- Chapter 13: International Public and Private Response -- Chapter 14: Marketing, Competitive Strategy, and Competitive Intelligence -- Chapter 15: Risk Analysis (Part 1 of 3): Basic Fundamentals -- Chapter 16: Risk Analysis (Part 2 of 3): Application to Food Fraud -- Chapter 17: Risk Analysis (Part 3 of 3): Implementation -- Chapter 18: Conclusion -- Back Matter.

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Text of Note

This textbook provides a foundation for the theories and concepts to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). The root cause analysis is focused to combat the human adversary is based on Criminology Situational Crime Prevention theory. The overall prevention strategy expands fully through the system to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The content includes a detailed review of the Food Fraud Definitions and Scope, Basic Prevention Concepts, a thorough presentation of the Food Fraud Prevention concepts and approach, the application of Business Decision Making and COSO based Enterprise Risk Management ERM, Criminology Foundational Concepts then an Application Review, Supply Chain Management Fundamentals and then Application, a review of The Role of the Public Private Partnership, Standards & Certifications with a focus on the Global Food Safety Initiative (GFSI), International Public and Private Response, Michael Porter theory based Marketing and Competitive Strategy, and finally a thorough review of Risk Analysis Basic Fundamentals and Implementation that includes full vulnerability assessment examples. The overall system is managed within the Food Fraud Prevention Cycle (FFPC) and starts with a pre-filter or Food Fraud Initial Screening (FFIS).

Source for Acquisition/Subscription Address

Springer Nature

Stock Number

com.springer.onix. 9781493996216

Food adulteration and inspection.

Food-- Analysis.

Food adulteration and inspection.

Food-- Analysis.

Number

Edition

Class number

Spink, John W.

Date of Transaction

20201221082858.0

Cataloguing Rules (Descriptive Conventions))

pn

Electronic name

[Book]

270410

Y