Food Fraud
| Year of publication: |
2016 ; 1. Aufl.
|
|---|---|
| Authors: | Ryan, John M. |
| Publisher: |
[s.l.] : Elsevier Reference Monographs |
| Subject: | Betrug | Fraud | Wirtschaftskriminalität | Economic crime | Lebensmittel | Food | Ernährungsindustrie | Food industry | Ernährungssicherung | Food security | Lebensmittelkonsum | Food consumption | Bilanzdelikt | Accounting fraud | Lebensmittelmarkt | Food market | Ernährungspolitik | Nutrition policy |
| Description of contents: | Table of Contents [gbv.de] |
| Extent: | Online Ressource (104 S.) |
|---|---|
| Type of publication: | Book / Working Paper |
| Language: | English |
| Notes: | Description based upon print version of record Front Cover; Food Fraud; Copyright Page; Contents; Introduction; 1 Background; 1.1 Risk; 1.2 Prevention Versus Corrective Action; 2 Some Food Fraud Laws; 2.1 Defining Food Fraud in the European Union; 2.2 Defining Food Fraud in the United States; 2.3 Executive Responsibilities and Prosecution: The Park Doctrine; 2.4 FDA Ties with Customs and Border Protection and Homeland Security; 2.5 Introduction of an Adulterated Food into Interstate Commerce; 2.6 The Potential for Terrorism; 3 Food Fraud Through the Supply Chain; 3.1 Labeling; 3.2 Blends: Walking on the Edge 3.3 Label Sell By, Best Used By, Expiration, and Use By Dates3.3.1 Packaging Controls: Sanitation and Construction; 3.4 Supply Chain Food Fraud Examples; 3.4.1 Melamine; 3.4.2 Horsemeat Sold as Beef; 3.4.3 Stabilizers, Emulsions, Hydrocolloids, Flavor Enhancers, and Pink Slime; 3.4.4 Food Label Expiration Issues; 3.4.5 Label "Use By," "Best Used By," "Better if Used By," "Best if Used By," "Use Or Freeze By," "Do Not Use After," "Expi...; 3.4.6 Modified Atmosphere Packaging (MAP); 3.4.7 Weight Fraud; 3.4.8 Not COOL; 3.4.9 Organic Produce; 3.4.10 Bottled Water: Creation of Fear and Confusion 3.4.11 Vitamins and Herbal Supplements3.4.12 Food is Cash: Theft and Resale; 3.4.13 Transshipment Fraud; 4 Unprotected Customers; 4.1 Detection Testing and the Authentication Dilemma; 4.2 Whistle Blowers; 4.3 What are Consumers Being Told?; 5 Traceability and Temperature Monitoring: Building Chain of Custody Systems; 5.1 Item Level Traceability; 5.2 Barcode: Case Level Traceability; 5.3 Pallet Level Traceability and Temperature Monitoring; 5.4 Pallet and Container Level Traceability and Temperature Monitoring; 5.5 Container Level Traceability and Temperature Control 5.6 Recall and the Chain of Custody6 Recommendations; 6.1 Establish Chain of Custody as a Standardized Food Supply Chain Traceability Requirement; 6.2 Take Responsibility; 6.3 Get Training and Get Involved; 6.4 Establish Preventive Purchasing Practices; 6.5 Know Your Supply Chain; 6.6 Establish a System of Distributed Authority; 6.7 Invest in Prevention by Establishing a System of Continuous Improvement; 6.8 Hire Honest People; 6.9 Proactively Cooperate with the Competition; 6.10 Help Prosecute and Publicize; 7 Available Resources; 7.1 Some International Experts 7.2 Better Seafood Board (BSB)7.3 FDA DNA Seafood Labeling Training; 7.4 FDA Fish Substitutes; 7.5 The University of Michigan Food Fraud Initiative; 7.6 The US Pharmacopeial Food Fraud Database; 7.7 Food Fraudster; 7.8 UK Food Standards Agency "Reporting food fraud"; 7.9 European Commission Official Controls and Enforcement; 7.10 National Center for Food Protection and Defense: Food Fraud Resources; 7.11 National Science Foundation (NSF); 7.12 Rapid Alert System for Food and Feed (RASFF); 8 Summary: Confusion Reigns; References; Back Cover |
| ISBN: | 0-12-803393-2 ; 0-12-803398-3 ; 978-0-12-803398-2 ; 978-0-12-803393-7 |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10011681879