Implementing effective TACCP and VACCP for Food Manufacturers

Implementing effective TACCP and VACCP for Food Manufacturers

Susan Alexander has designed and written this interactive one-day classroom course specifically to comply with the requirements Food Safety Standards such as BRCGS, FSSC 22000 and SALSA, using approved resources and bespoke case studies.

Learning Outcomes

  • At the end of this course, all candidates will be able to:
  • Understand the definitions of TACCP and VACCP
  • Describe how TACCP/VACCP relate to Food Safety Management Systems
  • State the requirements for TACCP and VACCP for their organisation
  • Analyse a Threat Assessment (morning session) and Food Fraud assessment (afternoon)
  • Be able to create and update a Food Defence Plan/ Food Fraud defence plan
  • Implement the Food Defence/Food Fraud Plans
  • Choose a Team and understand Training needs
  • Describe how the TACCP and VACCP systems will be audited

Venue: Your Training Room
Duration of each course One day: theoretical learning with practical workshops
Course Dates: as arranged with you
Candidates: Up to four candidates
Course outline: See Agenda and Learning Outcomes and Course Outline
Fees: please enquire*
Course materials provided by Aaron Scott and Black
Times: 09.00 – 17.00
Assessment: practical assessment of training skills
Certificates: provided by Aaron Scott and Black

Course Title: TACCP and VACCP Implementation in Food Manufacturing as part of Food Safety Management Systems.

Copyright Susan Alexander 2024.

Course Duration: 1 day

Who is this course for?

This course is designed for those who hold responsibility for overseeing the food safety management system within their organisations, such as food safety managers, internal auditors, quality assurance officers, supervisors, or anyone else directly involved in ensuring the effective implementation of TACCP and VACCP.

Course overview

The TACCP (Threat Assessment Critical Control Points) and VACCP (Vulnerability Assessment Critical Control Points) course is designed to enhance learners’ understanding of food defence and protection against intentional adulteration. This short course equips learners with essential knowledge and practical skills to identify potential threats and vulnerabilities in food supply chains, as well as implement effective control measures. Through interactive sessions and case studies, participants gain insights into risk assessment, mitigation strategies, and regulatory compliance, enabling them to safeguard food products from deliberate contamination and food fraud.
Course Assessment and certificate: Candidates are assessed during the course, and those who successfully complete all the course tasks and activities will receive a certificate as recognition of their achievement in this Awareness course. This certificate serves as evidence of their successful completion of the programme.

Learning Objectives:

Understand the Principles of TACCP and VACCP:

  • Define Threat Assessment and Critical Control Points (TACCP) and Vulnerability Assessment and Critical Control Points (VACCP).
  • Identify the importance of TACCP and VACCP in food safety management systems.
  • Recognise the key differences between TACCP and VACCP.
  • Recognise Potential Threats and Vulnerabilities:
  • Identify common threats and vulnerabilities in food manufacturing operations.
  • Understand the different types of intentional and unintentional threats that can impact food safety.
  • Learn about emerging threats and vulnerabilities in the food industry.
  • Conducting a Threat Assessment:
  • Learn the steps involved in conducting a thorough threat assessment.
  • Identify potential sources of threats and how they can impact the food supply chain.
  • Evaluate the likelihood and severity of each identified threat.

Implementing Control Points:

  • Understand the concept of control (mitigation) points in TACCP and VACCP.
  • Identify key control measures to mitigate threats and vulnerabilities.
  • Implement appropriate monitoring and verification procedures for CCPs.
  • Developing a Vulnerability Assessment:
  • Learn the steps involved in conducting a comprehensive vulnerability assessment.
  • Identify vulnerable areas in the food manufacturing process.
  • Implement control measures to reduce vulnerabilities and strengthen food safety.
  • Creating a TACCP and VACCP Plan:
  • Understand the components of a TACCP and VACCP plan.
  • Learn how to develop and document TACCP and VACCP procedures.
  • Implement effective communication strategies for sharing TACCP and VACCP information within the organisation.
  • Integration with Food Safety Management Systems:
  • Understand how TACCP and VACCP fit into a broader food safety management system.
  • Explore the relationship between TACCP/VACCP and other food safety standards (e.g., HACCP).
  • Learn how to integrate TACCP and VACCP into existing food safety programmes.
  • Crisis Management and Response:
  • Develop strategies for crisis management and response in the event of a threat or vulnerability.
  • Understand the importance of communication and coordination during a crisis.
  • Learn how to conduct post-incident analysis and implement corrective actions.
  • Continuous Improvement:
  • Recognise the need for ongoing monitoring, review, and improvement of TACCP and VACCP systems.
  • Identify methods for evaluating the effectiveness of TACCP and VACCP measures.
  • Develop strategies for continual improvement in food safety management.

ⓒ Susan Alexander 2024. All rights reserved.