26 May

Food Fraud - thinking like a criminal

CIEH member: Free
Affiliate member: £50
Non-member: £50

Ulster University, York Street, Belfast BT15 1ED

Online (Zoom)

This hybrid event will be available as both a seminar that can be attended in person at Ulster University and a webinar which you can join online.

Please note that if you decide to join this session online, it will be delivered via the Zoom online platform.  Please ensure that you are able to access this prior to booking.

How do I pay? Please click on the book now to complete the online booking. If your local authority does not allow credit card payments please speak to our contact centre: 020 7827 5800, or email [email protected]   

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Time: 14.00 to 15.00

The prevention of food fraud is paramount to protect the trust of our consumers and to maintain fair, sustainable business practices. No process can guarantee that food and food supply are not the target of criminal activity. This session, presented by food safety expert, Environmental Health Practitioner (EHP) and CIEH trustee Sterling Crew, aims to outline approaches and processes to improve the resilience of supply chains to food fraud. 

Food fraud can harm consumers through illness and even death. One example dates from 2008 when melamine was used as a nitrogen source to fraudulently increase the measured protein content of baby milk produced in China, which led to more than 50,000 babies being hospitalised and six deaths after consumption of contaminated infant formula.

Food fraud is an age old problem that reoccurs periodically in global food supply chains. Since the global horsemeat scandal of 2013, where beef products were adulterated with horsemeat, there is world-wide consensus that as well as being better at detecting food fraud, more needs to be done to prevent food fraud from happening in the first place.

This session will look at:

  • the common factors in many recent cases
  • how to assure the authenticity of food by minimising vulnerability to fraud
  • selected risk mitigation measures aimed at preventing food fraud in a given supply chain

The session will also look at the role played by the Food Authenticity Network (an open access website that brings together global information on food authenticity testing, food fraud mitigation and food supply chain integrity in one convenient location).

Who should attend?

  • EHPs involved in Food Control
  • Students on Environmental Health undergraduate and postgraduate study courses
  • Public Health professionals with an interest in this area
  • Food businesses concerned about food fraud

Sterling Crew

Sterling Crew CenvH FCIEH, FIFST FRSPH Csci. Sterling is an Environmental Health Practitioner (EHP) and Chair of the Advisory Board of the Food Authenticity Network. He is also President Elect of the Institute of Food Science and Technology and a CIEH trustee. He is a co-founder of Kitchen Conversation, Managing Director of SQS and undertakes the function of Strategic Advisor at Dynamic Risk Indicator and Shield Safety Group. Sterling is also on the audit governance board at Eurofins. He is also Scientific Advisor to OLIO, the online food sharing business and to British Lion Eggs.

He has 35 years’ experience of working in the field of national and international food safety, authenticity, governance, sustainability and regulation. He started his career in government before a successfully migrating to the retail sector with Marks & Spencer and Tesco. He has also worked in the branded environment for Coca Cola and Disney and a number of food manufacturers.

Sterling’s experience as a regulator, retailer, brand owner and food manufacturer gives him a unique perspective of the authenticity challenges in the global food supply network.

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