Menu Close

New Speaker Confirmed – Bel! Virginie Rivas, Global Regulation & Food Safety Director At Bel To Join The Practitioner-Led Line Up At The Preventing Food Fraud Day – Ensuring Integrity & Compliance

Protecting End-To-End Product Quality & Safety Through Changing Supply Chains & Escalating Risks: Horizon-Scanning For Emerging Vulnerabilities, Testing For Adulteration & Tracing New Threats To Safeguard & Secure Production Processes & Boost Consumer Confidence In Product Authenticity

One-Day, Brand-Led Conference & Networking Event, 19th September 2019, One Whitehall Place, Central London

NEW FRAUD Horizontal---Square-3
  1. Maximise End-To-End Supply Chain Visibility In The Face Of Brexit: Review the impact of Brexit and hear how to strengthen traceability across the whole supply chain
  2. Practical Steps To Reinforce Trust In Your Supply Chain: Simplify supplier assurance programmes and boost supplier relationship building
  3. Determine The Integrity Of Raw Materials: Rapidly determine raw material authenticity with the latest testing methods and explore how to focus your vulnerability assessments
  4. Proactive Preparations For Emerging Threats: Realistic practices to prepare to combat emerging risks and to identify reliable information sources
  5. Utilise Cost-Effective Authenticity Methods: Discover cost-effective testing methods to facilitate routine testing and reduce incidences of fraud
  6. Consistently Counter Threats With Integrated Risk Assessments: Best practice tips to integrate protection of product quality in routine food safety risk assessments
  7. Defend Your Product, Staff & Consumers: Successfully create and implement food defence plans in the wake of BRC8 to counter deliberate tampering with products and production
  8. Define & Manage Evolving Regulation: Ensure compliance with clear definitions of HACCP, VACCP and TACCP
  9. Consumer Concerns & Fake News: Better communicate and present products through different media to counter false information online and prevent negative brand perception

08.30 Registration, Morning Coffee & Objective Setting

09.00 GIC Welcome, Interactive Voting Introduction & Chairs’ Opening Remarks


09.15 Maximising End-To-End Supply Chain Visibility To Eliminate Fraud Threats At Source & Proactively Counteract Potential Emerging Vulnerabilities As A Consequence Of Brexit

  • Reviewing the impact of Brexit on food fraud in the supply chain: where are we now six months on?
  • Combat the potential rise in economically-driven adulteration after changes to border controls and trade agreements to protect the integrity of your product
  • Garner more transparent and useful information from your suppliers to strengthen verification and traceability and ensure an accurate understanding of your entire supply chain
  • Maximise the speed and accuracy of your supply chain mapping to identify and tighten areas of vulnerability and ensure end product integrity
  • What opportunities do new technologies lend to boost visibility and verification?

Speaker to be announced; please check the website for updates.


09.45 Too Good To Be True? Practical Steps To Engender Trust In Your Supply Chain To Maintain Transparency, Product Integrity & Diligent Working Practices

  • Strategic steps to simplify the implementation of supplier assurance programmes to maximise clarity and minimise the risk of purchasing fraudulent ingredients or products
  • Best-practice advice on maintaining long-standing supplier relationships and how to achieve confidence in new relationships to retain trust throughout the supply chain
  • Ensure your processes and values are implemented at source to bolster your supply chain from adulteration and protect end product integrity
    • What are the steps to ensure your status as an accredited supplier for retailers?

Antonio Nespoli
Global Quality & Food Safety Governance & Thermal Process Authority Director


10.15 Determine Exactly What You’re Buying: Assessing Where Risk Lies To Accurately Test Raw Materials & Ingredient Integrity & Authenticity 

  • Rapidly determine raw material authenticity with the latest testing techniques from mass spectroscopy to genomic methods for cost-effective prevention of fraudulent ingredients
  • Explore which raw materials are most at risk of adulteration and hear how to focus your vulnerability assessments and testing processes to proactively combat the risks for different raw materials
  • Practical methods to deal with substitution and adulteration with forensic advancements to detect tampering and limit risks in the supply chain

Gideon Ashworth
Head of Food Defence
Bart Ingredients     




10.45 Morning Refreshment Break With Informal Networking


11.15 Preparing For The Latest Threats, Emerging Issues & Business-Critical Vulnerabilities On The Horizon & What Proactive Steps Should We Be Taking Now?

  • With so many recent shifts in the market, what are the emerging and upcoming risks in the industry that we have to be aware of – and how can we realistically prepare?
  • Forearmed is forewarned: exploring the most credible and useful information sources, databases and tools to be alerted to potential risks as fast (and cost-effectively) as possible
  • Understanding why fraud is happening now by reflecting on the underlying socioeconomic and cultural factors that drive fraudulent activity
  • From Sicilian lemons to honey to seafood – where are the real risks, loopholes and vulnerabilities which leave the public and the industry open to fraudulent products?

Ron McNaughton
Head of The Scottish Food Crime & Incidents Unit
Food Standards Scotland




11.45 Bonus Session; Reserved For Exclusive Conference Partner. For more information on how to get involved, please call +44 (0)20 3479 2299 or email


12.05 Targeted Authenticity Testing Approaches Which Ensure Product Safety & Quality

  • As more and more ‘fakes’ hit the headlines and the shelves, learn how to distinguish your product’s authenticity
  • Evaluate cost-effective authenticity testing methods to enable routine testing and reduce fraud throughout your supply chain and product range
  • Prepare your business with advice on how to document effectively without impinging people’s rights
  • Following recent fraud revelations what lessons have been learned and how can you prevent your products falling victim?
  • Best practice tips to effectively apply comprehensive vulnerability assessments in practice

Clare Menezes
Director Global Food Integrity
McCormick & Company




12.35 Lunch & Informal Networking

13.35 Afternoon Chair’s Opening Remarks


13.45 Substitutions Are Difficult & Expensive To Detect: Assess Risks To Determine When To Test For Fraud

Fraud is often categorised as an economic rather than safety concern as the harm is to product quality and the risks to consumer health are less straightforward. What are the risks of fraud and how can you effectively integrate it in food safety risk assessments?



14.15 As BRC Version 8 Puts Food Defence Firmly On The Radar, How Can Organisations Prevent Deliberate Sabotage From Production To Purchase To Effectively Safeguard Consumers?

  • How to successfully create and implement food defence plans to protect your product, staff and consumers
  • From production to purchase, secure products throughout procurement, manufacturing, warehousing and transit with tips on physical and cyber security strategies
  • Deliberating who owns and is involved in more complex risk assessments involving HACCP, VACCP and TACCP for thorough food defence strategies
  • Conducting thorough risk assessments throughout your organisation and supply chain to identify the areas most open to deliberate contamination, biovigilance and bioterrorism

Speaker to be confirmed; please check the website for details.

14.45 Bonus Session; Reserved For Exclusive Conference Partner. For more information on how to get involved, please call +44 (0)20 3479 2299 or email

15.05 Afternoon Refreshment Break With Informal Networking


15.35 Keeping Up-To-Date With Evolving HACCP, TACCP & VACCP, BRC V8 & Retailer’s Changing Standards To Remain Compliant In Food Fraud & Defence

  • Keeping abreast of BRC V8, HACCP, TACCP and VACCP and retailers’ standards to remain audit ready and provide authentic, safe products
  • How can you manage differing requirements – to what extent do you need to have separate assessments and how can you integrate them into your current food safety management systems?

Robert Philips
Audit & Investigation Manager
Food Safety Authority of Ireland




16.05 Bonus Session; Reserved For Exclusive Conference Partner. For more information on how to get involved, please call +44 (0)20 3479 2299 or email

15.05 Afternoon Refreshment Break With Informal Networking


16.25 Consumers Still Haven’t Forgotten About Horsegate – Neither Have We! How To Plan Proactively, Manage Recalls With Minimal PR Fuss & Protect The Business?

  • Balancing the cost of a PR storm and negative branding against the cost of frequent testing
  • How can food companies today better communicate and consider how products are presented on classical and social media?
  • Combatting food “fake news,” virtual fraud and the rising prevalence of false and hazardous information online

Atanasios Moschos
Director of Quality
Confiserie Leonidas S.A.




17.00 Afternoon Chair’s Closing Remarks & Official Close Of Conference Day