TACCP & VACCP, Food Defence, Biovigilance & Bioterrorism

Food Fraud/PAS 96

Expand All

Food authenticity and food defence are topics of concern in the food supply chain. ISO requires food defence biovigilance and bioterrorism to be addressed via a company’s prerequisite programme. In the EU there is probably a greater concern about food authenticity or fraud while in the USA the concern is more about food defence. The USA CFR 121 requires a food defence plan with the management components of monitoring, corrective action and verification clearly addressed. There are three specified threats in PAS 96:2026.The PAS 96:2026 focuses on the threats to the food and drink supply chain from ideologically motivated groups, economically motivated adulteration/ food fraud and cyber criminals.

EU regulation 2017/ 625 gives a definition of food fraud under article 1(2) of the Agri-food chain legislation. Within the EU, the European Commission Knowledge Centre for Food Fraud and Quality (KC- FFQ) plus operation OPSON provides detailed up-to-date intelligence on counterfeit food and beverages within the EU. The monthly reports from the KC-FFQ shares up to date scientific knowledge on food fraud and quality issues.

It is assumed within the standard 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.

The two day programme will take delegates through a 14 step process completing numerous workshops so that they will leave the course with the structure and content of a Food Defence Plan. Also available as a one day customised In-House programme.

Course Introduction
ISO 22002:2009
15th PRP, Biovigilance, Biodefence, Bioterrorism
PAS 96:2026 – Protection & Prevention from Deliberate acts
CFR 121 – Food Defence Plan
Terms and Definitions
HACCP Vs TACCP Vs VACCP
Upstream / Midstream / Downstream Supply Chain
Type of Threats (Clause 4)
Understand the threat actors / motivation (Clause 5)
Threat Assessments (Clause 6 & 7) – Plan, Do, Check, Act (Risk Management Framework)
Tool, Process, Communication
TACCP Process – 14 Steps
Mitigation measures (Clause 8)
Response to Incident (Clause 9)
Review of protection measures (Clause 10)
21 CFR 121
Mitigation strategies to protect food and drink against intentional adulteration
Subpart A – General Provisions
Subpart B – Reserved
Subpart C – Food Defense Measures
121.126 – Food Defense Plan
121.130 – Vulnerability Assessment
121.135 – Mitigation Strategies for actionable Process Steps
121.135 – Mitigation Strategies for Management Components
Subpart D – Requirement applying to records
Subpart E - Compliance

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

Participants achieve the following learning outcomes from the programme;

Be familiar with the various forms of threat to a Food Business Operation as per PAS 96:2026.
Understand the relationship between HACCP / TACCP / VACCP
Understand how existing HACCP PRPs can be modified to address threats and vulnerabilities
Understand the TACCP/VACCP process and how a TACCP/VACCP study is undertaken
Understand how to carry out a threat assessment and assess the level of threat (A-E) or Very High Risk to Negligible Risk
Be able to identify mitigation measures for security, premises, personnel, materials and processes
Be able to audit and review food defence procedures
Be able to compare European Vs USA approaches to Food Defence

Brian Robinson

Brian is a leading consultant and trainer in Food Safety, Quali...

Read More
Denis Kiely

Denis has 25 years of experience working in various sectors of ...

Read More
Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert...

Read More

Joan Brien

A Food Safety Adviser with over 10 years’ experience working ...

Read More
Tom Keane

A UCC graduate of Food & Meat Science, Tom is also a membe...

Read More

In-House Courses
For In-House courses, the Tutor will contact the Course Organiser in advance to discuss the programme in more detail in order to tailor it specifically to the organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

Note: This course may also be delivered as a One Day In-House course

Collapse All

Download brochure

Snapshot

Online Learning FAQ >

Course Code

FS028

Duration

2 training days

Public Price

Virtual Training: €580

(includes course documentation)

Delivery Mode

This programme is delivered by Classroom, Virtual Training, or In-Company training

stdClass Object
(
    [primary_category] => Food Defence & Authenticity
    [primary_slug] => fooddefenceandauthenticity
    [categories_slugs] => Array
        (
            [0] => fooddefenceandauthenticity
        )

    [parent_categories_slugs] => Array
        (
            [0] => food-safety
        )

)

News & Updates

Food Defence

“Food defence is the effort to protect food from acts of intentional adulteration or tampering” (FDA) FDA has a leading role in a number of food defence...

TACCP / VACCP

April 2015 We have spent the last ten years refining our HACCP systems and now retailers are requiring TACCP (Threat Analysis Critical Control Point) and VACCP ...