Introduction

This Understanding and Implementing Threat Assessment & Critical Control Points (TACCP) and Vulnerability Assessment & Critical Control Points (VACCP) one day course is based on the requirements of PAS 96:2017 ‘Guide to protecting and defending food and drink from deliberate attack’.

The purpose of PAS 96:2017 is to guide food business managers through approaches and procedures intended to improve the resilience of supply chains to fraud or other forms of attack. These include economically motivated adulteration, malicious contamination, extortion and counterfeiting. It aims to assure the authenticity and safety of food by minimizing the chance of an attack and mitigating the consequences of a successful attack.

This course covers TACCP as a framework which can be applied to assess both threats from ideologically motivated actors (TACCP) or food fraud (vulnerability of raw materials) from economically motivated attacks (VACCP)

Duration

1 Day, 09.00 – 16.30

Who should attend?

• Senior Management and their representatives
• Technical and Quality Managers
• Those considering implementing a Global Food Safety Initiative (GFSI) approved FSMS in their organisation
• Auditors
• Trainers and Consultants

Course objectives

Delegates will learn the tools and techniques needed to assess hazards and risks to business, process and product. TACCP provides a process for the identification, evaluation and mitigation of threats that are faced on and off the manufacturer’s site.

Upon successful completion of this course, participants should be able to:

• Understand the difference between HACCP / TACCP / VACCP
• Recognise the different types of threats
• Classify the different types of aggressors
• Develop a TACCP / VACCP system

Course content

• PAS 96:2017 & TACCP – Terms & Definitions
• The difference between threat and vulnerability assessments
• Introduction to Vulnerability and Threat Assessment Critical Control Point (TACCP)
• How Threat Assessment tools can be used for Vulnerability Assessment
• Conducting a TACCP Study
• Conducting the Threat Assessment
• The different requirements contained within GFSI recognised standards

Style of Delivery and Course Leaders

Our course tutors are approved training providers, approved by BRCGS, IRCA, RSPH and IEMA. They are qualified and experienced with extensive practical knowledge across a wide range of sectors including food manufacturing, catering and retail.

Certification

All delegates will be awarded a certificate verifying attendance and completion of the course.