Description
This course aims to give you a good level of knowledge and understanding relating to TACCP (Threat Assessment and Critical Control Point) and VACCP (Vulnerability Assessment and Critical Control Point) in a food environment.
This course covers procedures that can be adopted by food businesses to assure the security of food and drink and their supply chains from malicious and ideologically motivated attacks leading to contamination or supply disruption.
In this course, we also cover TACCP as a framework that can be applied to assess both threats from ideologically motivated actors (TACCP) or food fraud (vulnerability of raw materials) from economically motivated attacks (VACCP).
Course Outline:
- Understanding the difference between TACCP and VACCP
- Principles of TACCP
- Steps to implement the TACCP program.
- Designing a TACCP system
- Different types of food fraud
- Steps to implement the VACCP program.
- Advantages of TACCP and VACCP
Key Benefits:
- Have an overview of concepts like Food Defence, Food Fraud, Food Protection.
- Be able to identify threats and vulnerabilities from raw materials, on-site threats, and distribution threats.
- Identify the vulnerable steps in the supply food chain and how to reduce the risk of a threat occurring.
- Enable to focus understanding on risk-based thinking.
Who should attend the Training?
- Food Industry R&D professionals
- Quality Control and Quality Assurance Professionals
- Food industry Operation professionals implementing the program
- Microbiologists Students of Food Science, Technology and Microbiology
- Food Entrepreneurs
- Food Exporters
