LEADER 05381nam 22007455 450 001 9910349271403321 005 20210325202542.0 010 $a1-4939-9621-5 010 $a9781493996216$b(electronic bk.) 024 7 $a10.1007/978-1-4939-9621-6 035 $a(CKB)4100000009606163 035 $a(MiAaPQ)EBC5963208 035 $a(DE-He213)978-1-4939-9621-6 035 $a(PPN)260301531 035 $a(EXLCZ)994100000009606163 100 $a20191018d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood fraud prevention $eintroduction, implementation, and management /$fJohn W. Spink 205 $a1st ed. 2019. 210 1$aNew York, NY :$cSpringer New York,$d2019. 215 $a1 online resource (xIix, 627 pages) $cill 225 1 $aFood microbiology and food safety,$x2626-7578 311 $a1-4939-9619-3 320 $aIncludes bibliographical references and index. 327 $aChapter 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. 330 $aThis textbook provides a foundation for the theories and concepts to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). The root cause analysis is focused to combat the human adversary is based on Criminology Situational Crime Prevention theory. The overall prevention strategy expands fully through the system to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The content includes a detailed review of the Food Fraud Definitions and Scope, Basic Prevention Concepts, a thorough presentation of the Food Fraud Prevention concepts and approach, the application of Business Decision Making and COSO based Enterprise Risk Management ERM, Criminology Foundational Concepts then an Application Review, Supply Chain Management Fundamentals and then Application, a review of The Role of the Public Private Partnership, Standards & Certifications with a focus on the Global Food Safety Initiative (GFSI), International Public and Private Response, Michael Porter theory based Marketing and Competitive Strategy, and finally a thorough review of Risk Analysis Basic Fundamentals and Implementation that includes full vulnerability assessment examples. The overall system is managed within the Food Fraud Prevention Cycle (FFPC) and starts with a pre-filter or Food Fraud Initial Screening (FFIS). 410 0$aFood microbiology and food safety,$x2626-7578 606 $aMicrobiology 606 $aFood?Biotechnology 606 $aCriminal law 606 $aMedicine 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aCriminal Law and Criminal Procedure Law$3https://scigraph.springernature.com/ontologies/product-market-codes/R13006 606 $aMedicine/Public Health, general$3https://scigraph.springernature.com/ontologies/product-market-codes/H00007 606 $afood safety$9eng$2eurovoc 606 $apublic health$9eng$2eurovoc 606 $afood fraud$9eng$2eurovoc 606 $afood standard$9eng$2eurovoc 615 0$aMicrobiology. 615 0$aFood?Biotechnology. 615 0$aCriminal law. 615 0$aMedicine. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aCriminal Law and Criminal Procedure Law. 615 24$aMedicine/Public Health, general. 615 7$afood safety. 615 7$apublic health. 615 7$afood fraud. 615 7$afood standard. 676 $a363.1926 686 $a56.24.24$2EP-CLASS 700 $aSpink$b John W$0981306 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910349271403321 996 $aFood fraud prevention$92239816 997 $aUNINA