Food Fraud Prevention and Food Defence

Programme Summary

Develop proportionate arrangements to reduce food-fraud vulnerability and protect operations against intentional harm. Participants distinguish economic deception from food-defence threats, examine supply-chain and site information, and select controls supported by evidence. Separate assessment exercises lead to practical mitigation and defence plan extracts, with responsibilities, monitoring and review triggers suited to the organisation’s products and operating context.

Training Objectives

1 Clarify food fraud and food defence distinctions; 2 Strengthen structured evaluation of relevant vulnerabilities; 3 Improve selection of proportionate preventive safeguards; 4 Develop monitoring responsibilities and credible review triggers; 5 Support timely escalation of suspicious product information.

Learning Outcomes

1 Distinguish economic adulteration from intentional harm scenarios; 2 Evaluate vulnerabilities using supplied supply chain evidence; 3 Select justified safeguards for identified priority concerns; 4 Draft separate mitigation and defence plan extracts; 5 Specify monitoring ownership and reassessment trigger events.

Target Audience

Food safety managers; Supplier assurance officers; Procurement managers; Quality assurance officers; Site security coordinators; Operations managers.

Target Industries

Food manufacturing; Ingredient trading; Beverage production; Meat and seafood processing; Food import and distribution; Contract catering.

Course Contents

• Module 1 Fraud Defence and Food Safety: Economic deception and intentional harm distinctions; Product integrity and consumer safety impacts; Roles boundaries and information confidentiality.
• Module 2 Assessment Preparation: Product materials and supply chain mapping; Assessment team knowledge and responsibilities; Information sources and evidence quality.
• Module 3 Food Fraud Vulnerability Assessment: Economic incentives and supply uncertainty; Material susceptibility and detection limitations; Documented evaluation of existing safeguards.
• Module 4 Food Fraud Mitigation Planning: Supplier assurance and specification controls; Targeted authenticity checks and testing limitations; Monitoring ownership and escalation criteria.
• Module 5 Food Defence Threat Assessment: Site access and process exposure review; Insider outsider and supply interface considerations; Prioritising credible threats without speculative detail.
• Module 6 Food Defence Safeguards: Access authorisation and tamper evidence; Personnel awareness and reporting channels; Security checks and operational responsibilities.
• Module 7 Verification and Incident Response: Testing safeguards through controlled exercises; Preserving evidence and containing affected product; Internal escalation and external notification planning.
• Module 8 Plan Review and Integration: Separate plans with coordinated management oversight; Change triggers and updated intelligence; Reviewing effectiveness and documenting improvement.

Assessment

• 40 single best answer questions, including applied scenarios; one mark per question.
• 60 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Supplied case records and assessment templates allowed; internet, AI and personal notes prohibited.
• Individual applied assessment (30 minutes): Assess an ingredient supply-chain case and a separate site-security case. Produce one food-fraud mitigation extract and one food-defence plan extract, showing evidence, priorities, safeguards, monitoring owners and review triggers.
• Assessment criteria: Accurate distinction and evidence-based prioritisation; Proportionate safeguards addressing identified vulnerabilities; Clear monitoring and reassessment arrangements.
• Pass each component separately: 30/40 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Escalate credible deliberate-contamination concerns and contain implicated product; Protect sensitive security information in assessment outputs.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records assessed fraud prevention and food defence planning skills; it does not confer an external qualification or validate a statutory food defence plan.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

222

Total teaching hoursTotal teaching hoursTotal teaching hours

12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

Food-safety and supply-chain awareness is required. Experience in procurement, quality, site security or operations is recommended.Food-safety and supply-chain awareness is required. Experience in procurement, quality, site security or operations is recommended.Food-safety and supply-chain awareness is required. Experience in procurement, quality, site security or operations is recommended.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Review an anonymised ingredient supply chain for 30 minutes and identify information gaps, substitution incentives and existing safeguards.Review an anonymised ingredient supply chain for 30 minutes and identify information gaps, substitution incentives and existing safeguards.Review an anonymised ingredient supply chain for 30 minutes and identify information gaps, substitution incentives and existing safeguards.

End of course assessmentEnd of course assessmentEnd of course assessment

40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.