HACCP - TACCP - VACCP
Hazard Analysis Critical Control Points (HACCP)
Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and allergenic, physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.
This course is intended to provide participants with skills and knowledge on the requirements of HACCP, HACCP based food safety programs and related activities. Additionally it is intended to provide participants with the information needed to conduct a review of a current HACCP plan, and the situations which would cause a HACCP plan to be reviewed.
Threat Assessment and Critical Control Points (TACCP); and
Vulnerability Assessment and Critical Control Points (VACCP)
Threat Assessment and Critical Control Points (TACCP) and Vulnerability Assessment and Critical Control Points (VACCP) is a systematic preventive approach to food fraud and food vulnerabilities.
A food defence plan is based on a threat assessment and covers a deep dive into the supply chain to identify the steps where there are potential threats to the organisation, key staff, operations and the product which can result in food adulteration.
A food fraud mitigation plan is based on a vulnerability assessment of materials and supply chain to identify where the site is vulnerable to food fraud.
This course is intended to provide participants with skills and knowledge on TACCP/VACCP, the food defence and food fraud mitigation plans and their related activities. Additionally it is intended to provide participants with the information needed to conduct a review of a current TACCP/VACCP plans, and the situations which would cause these plans to be reviewed.