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Start Lesson 1: Recommended Reading and Resources

Optional reading:

  1. Spink, J. & Moyer, DC. (2014). Food fraud prevention – beyond adulterants and to decision-making [Cover Story], New Food Magazine, Volume 17, Issue 5, November 2014 [Published online October 27, 2014], pp. 18-22.
  2. Spink, J. and Moyer, DC. (2013) Understanding and Combating Food Fraud [Cover Story], Food Technology magazine, Volume 67, Number 1, pp. 30-36. (ISI 0.289; SJR 0.15), URL: https://www.ift.org/news-and-publications/food-technology-magazine/issues/2013/january/features/understanding-and-combating-food-fraud
  3. Spink, J, and Moyer, DC, (2011) Defining the Public Health Threat of Food Fraud, Journal of Food Science, Volume 75 (Number 9), p. 57-63. (ISI 1.791; SJR 0.378), URL: https://onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2011.02417.x
  4. Spink, John W (2019). Food Fraud Prevention – Introduction, Implementation, and Management*, Food Microbiology and Food Safety series, Springer Publishing, New York, eBook ISBN 978-1-4939-9621-6, DOI 10.1007/978-1-4939-9621-6, Hardcover ISBN 978-1-4939-9619-3, Edition Number 1,Number of Pages XIX, 591
  5. Primer on Food Fraud Prevention – https://foodfraudpreventionthinktank.com/wp-content/uploads/2022/02/FFPTTPrimer-FF-Prevention-v9.2.pdf

    *Note: This is the first textbook on Food Fraud Prevention. Food Fraud is intentional deception for economic gain using food. This has been illegal, and in 2018 conducting a vulnerability assessment and implementing a prevention strategy was specifically identified as an industry-wide compliance requirement of a Food Safety Management System (specifically under the Global Food Safety Initiative, whose members include approximately 65% of the world food trade and almost all the major retailers. The retailers and manufacturers usually require their suppliers to be compliant.)

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