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In: Neal D. Fortin, Food Regulation: Law, Science, Policy, and Practice, 3rd ed. (Wiley 2022).
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In: ch. 1 in Food Regulation: Law, Science, Policy, and Practice, 2nd ed. (Wiley), 2017
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In: Food Regulation: Law, Science, Policy, and Practice, 2nd Edition, 2017
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In: Duke Environmental Law & Policy Forum, Band 25
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In: Foodborne Infections and Intoxications, Chapter 38, 4 Ed. (Elsevier 2013)
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In: Ch. 5, Improving Import Food Safety, pp. 89-109 (Wiley-Blackwell 2013)
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In: 1 European Consumer Law Journal 15-42 (2009)
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In: chapter in Ensuring Global Food Safety: Exploring Global Harmonization (Boisrobert et al., ed., Academic Press / Elsevier, 2009)
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In: 1 European Consumer Law Journal 15-42 [Revue Européenne de Droit de la Consommation] (Stéphanie Mahieu, ed., 2009)
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In: Handbook of Transnational Economic Governance Regimes, S. 643-654
This paper addresses the role of governments, industry, academics, and non-governmental organizations in Food Fraud prevention. Before providing strategic concepts for governments and authorities, definitions of Food Fraud are reviewed and discussed. Next there is a review of Food Fraud activities by the Global Food Safety Initiative (GFSI), the Elliott Review in the United Kingdom, the European Commission resolution on Food Fraud, and the US Food Safety Modernization Act including the Preventative Controls Rule. Two key concepts for governments or a company are: (1) formally, and specifically, mention food fraud as a food issue and (2) create an enterprise-wide Food Fraud prevention plan. The research includes a case study of the implementation of the concepts by a state or provincial agency. This analysis provides a foundation to review the role of science and technology in detection, deterrence and then contributing to prevention.
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