TACCP & VACCP, Food Defence, Biovigilance & Bioterrorism

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Food Fraud/PAS 96

Since the publication of PAS 220:2008 and ISO 22002:2009, (Prerequisite programmes on food safety for Food manufacturing), food defence, biovigilance and bioterrorism have become a topic of debate and concern for many food business operators.  PAS 9... Read More

Since the publication of PAS 220:2008 and ISO 22002:2009, (Prerequisite programmes on food safety for Food manufacturing), food defence, biovigilance and bioterrorism have become a topic of debate and concern for many food business operators.  PAS 96, (Defending food and drink), is the recognised publicly available standard which advises Food Business Operators (FBOs) how to construct and implement the necessary controls to assure its customers that their products are safe and secure.  This standard is now on its second revision PAS 96:2014.

PAS 96 focuses on the threats to the food and drink industry from ideologically motivated groups, economically motivated fraud, criminals or individuals with a grudge who may wish to damage an organisation.  PAS 96 provides broad guidelines via its 15 step process to FBOs which should help them assess and reduce the risk to their business and to mitigate the consequences of an attack.  The risk is different for different businesses, operations and  products.  It is therefore implied that different risk assessments will result in different action plans proportionate to an individual situation.  The USDA 3 step process will also be reviewed on the course as this is a more straightforward method for a FBO starting off its food defense study

It is assumed that FBOs are aware of HACCP or similar risk management procedures, crisis management and business continuity management principles and have effective procedures in place.  The TACCP (Threat Assessment Critical Control Point) or VACCP (Vulnerability) study should be integrated into the existing Food Safety Management System via the pre-requisite programme thus ensuring product safety and integrity.


What's covered?

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  • Course Introduction
  • PAS 220, ISO 22002:2009
  • 15th PRP, Biovigilance, Biodefence, Bioterrorism
  • PAS 96:2014, Defending Food & Drink
  • Terms and Definitions
  • Case study example of malicious attack on FBOs
  • Threat categorisation
  • Threat Assessment Critical Control Point “TACCP”
  • Vulnerability Assessment Critical Control Point “VACCP”
    • General
    • Assumptions
    • Objective (6)
    • Impact
    • TACCP Process – 15 steps process
    • TACCP Team
  • Risk Assessment Methodology (Colour Coding)
  • Threat A-E
  • Assuring Personnel Security
    • Pre-employment
    • Temporary staff
    • Employee Inclusiveness
  • Controlling access to premises
    • Motor vehicles
    • Personnel access
    • Visitor screening
    • Unauthorised areas
    • Mail / Portable EC
  • USDA Methodology: 3 step process
  • Controlling Access of services
  • Secure storage of transport vehicles
  • Controlling access to materials/process
  • Contingency planning for recovery from attack
  • Auditing & Review/Food & Drink Defence Checklist
  • Course Assessment / Review

Who should attend?

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  • General management with overall responsibility for product safety
  • Food Safety Team Leaders/Members
  • QA/Technical personnel who audit the Food Safety Management System
  • Supplier Auditors who wish to assess biosecurity at vendor sites
  • Certification Auditors

What will I learn?

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Participants achieve the following learning outcomes from the programme;

  • Understand the various forms of threat to a Food Business Operation
  • Understand the TACCP/VACCP process and how a TACCP/VACCP  study is undertaken
  • Understand upstream, midstream and downstream vulnerabilities
  • Understand how to identify the threat/vulnerability and asses the risk.
  • Identify control measures for security, premises, personnel, materials and processes
  • Understand the European Vs American approach to food defence
  • Establish contingency plans for recovery from attack
  • Audit and review food defence procedures

Who are the tutors?

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How do we train and support you?

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In-House Courses

Note: This course may also be delivered as a One-Day in-house

For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.  


Course Manual

Delegates will receive a very comprehensive course manual.

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2 training days
Course Times
9.00am - 5.00pm

(includes course documentation, lunch and refreshments)

Delivery Mode
This programme is available In-House and on certain Public dates

What They SayWhat They Say

Excellent course, delivered important information to us which was exactly what was required

– Josephine Angland, Training / Environmental, Kerry EMEA

News & UpdatesNews & Updates


We have spent the last ten years refining our HACCP systems and now retailers are requiring TACCP (Threat Analysis Critical Control Point) and VACCP (Vulnerabil...

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TACCP & VACCP, Food Defence, Biovigilance & Bioterrorism

Duration: 2 daysPublic Price: €595