must address all types of vulnerabilities.
The model developed in this article addresses the first stage: the FFIS. Companies should utilize the FFIS as a starting
point to meet the compliance requirements of FSMA, the FD&C Act, GFSI
and SOX. The GFSI Board endorsed
the SSAFE FFVA as a logical next step
for a more detailed assessment.
For more information, please see
the link to the FFIS scholarly article or
more information on www.FoodFraud.
msu.edu. Other capacity-building train-
ing resources include the International
Union of Food Science and Technology
scientific information bulletin and video
on food fraud prevention, 9 food fraud
massive open online courses and execu-tive-education short courses. 10 n
John Spink, Ph.D., is the director of the Food Fraud Initiative and an assistant professor at the College of Veterinary Medicine at Michigan State University.
Doug Moyer, Ph.D., is an assistant professor in the
Program in Public Health at Michigan State University.
1. www.fda.gov/AboutFDA/What WeDo/History/ProductRegulation/SulfanilamideDisaster/default.
2. www.fda.gov/NewsEvents/MeetingsConferences Workshops/ ucm163619.htm.
8. Spink, J, DC Moyer and C Speier-Pero. 2016. “Introducing the Food Fraud Initial Screening Model
(FFIS).” Food Cont 69:306–314.
Figure 6. Corporate Risk Map Plotting FFIS Risk Assessments (for Correlation to All Other
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