TACCP & VACCP, Food Defence, Biovigilance & Bioterrorism

Food Fraud/PAS 96

Since the publication of ISO 22002, (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 third edition PAS 96:2017. 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. The two day programme will take delegates through the 15 step process as per PAS 96 in detail via numerous workshops so that they will leave the course with the structure and content of a Food Defence Plan.

Delivery Mode

  • Public

    11 - 12 Jun 2019
    24 - 25 Sep 2019
    17 - 18 Dec 2019
  • Customised

    Contact Us


What's covered?

  • Course Introduction
  • ISO 22002:2009
  • 15th PRP, Biovigilance, Biodefence, Bioterrorism
  • Retailer Expectations
  • PAS 96:2017, Defending Food & Drink
  • Terms and Definitions
  • Upstream / Midstream / Downstream Supply Chain
  • 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
    • Workshops 1-14
  • Risk Assessment Methodology (Colour Coding)
  • Threat A-E
  • Assuring Personnel Security
    • Pre-employment
    • Temporary staff
    • Employee Inclusiveness
  • Controlling access to premises
  • 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?

  • 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?

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 96:2017.
  • 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 risk assessment and assess the level of threat (A-E)
  • Be able to identify control 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

Who are the tutors?

Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma in Statistical Methods from UCD as well as a Masters Degree in Food Science (by research) via UCD/Teagasc Ashtown. He is a Registered Auditor with IRCA (International Register of Certificated Auditors), a Food Safety and Quality auditor for MRPI and MWP and has an Evaluators Qualification in Packaging Technology (EQIPT).

Ciaron is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK) and a member of Institute of Food Science and Technology Ireland (IFSTI).
He is a very experienced technical professional from the Food Industry having worked as Technical Manager in Kepak. He also holds an NUI Certificate in Training and Continuing education.

Denis Kiely

Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing.  His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety.  Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’.  He also has extensive experience working with Irish, UK and European retailers.

The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People.  The last of these – People – arguably the most important but perhaps least reliable if not trained well.  This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience.  Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level.  This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.

Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.

Denis is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK).  Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.

Joan Brien

A Food Safety Adviser with over 10 years’ experience working in Technical/ Quality management roles, implementing food safety standards and providing training & mentoring services across a broad spectrum of industries – including dairy and meat (slaughtering, boning and further processing).

Auditing experience includes implementation of a tailored supplier auditing program including supplier risk assessment & KPI scoring system; supplier auditing, BRC Food; Storage & Distribution & Agents & Brokers Standard V3 preparatory audits & gap analysis and internal auditing in line with customer standards. Joan has a Certificate in Training and Continuing Education from NUI Maynooth

How do we train and support you?

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

Joan Brien

Duration: 2 daysPublic Price: €650

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