The Robert M. Kerr Food & Agricultural Products Center at Oklahoma State University offers a Food Defense and Food Fraud Workshop to help food industry professionals identify, assess and manage risks related to intentional adulteration and economically motivated fraud.

The workshop provides practical guidance on identifying vulnerabilities in facilities and supply chains, developing mitigation strategies, and meeting regulatory and certification expectations. Content aligns with the U.S. Food and Drug Administration’s Intentional Adulteration rule under the Food Safety Modernization Act and Global Food Safety Initiative–benchmarked schemes, including SQF and BRCGS.

Participants will gain hands-on experience with food defense vulnerability assessments, food fraud vulnerability assessments, and recognized tools such as TACCP- and CARVER-based approaches. Real-world case studies illustrate common threats, regulatory implications and industry best practices.

The workshop is designed for quality managers, food safety professionals, auditors and operations personnel seeking to strengthen food defense and food fraud programs, improve audit readiness, and protect public health and brand integrity.

Space is limited. Advance registration is required.