VACCP and TACCP – Overview of Vulnerabilities and Threats

Programme Coordinator: Lulanie Swanepoel
Course Level
Supplementary
Duration
One Day
OVERVIEW & OBJECTIVES

Food Fraud and Food Defence is a serious issue, and has been highlighted as part of the additional requirements of FSSC 22000.

There is an increased focus on ensuring food supply and food safety are resilient to fraud and adulteration, by certification bodies such as BRC, FSSC and food retailers. It is inevitable that food businesses will need to implement some form of TACCP & VACCP systems. The course will focus on the differences and help provide delegates will tools to assess and implement a system.

Course Objectives 

The course will equip the delegates with:

  • An understanding of food fraud and food defence
  • Practical insights to assist with detection and prevention of fraud and food defence
OUTLINE
  • Understanding the terms and differences between VACCP, TACCP & HACCP
  • Requirements of FSSC 22000
  • Tools to conduct a VACCP and TACCP Study
  • Practical Application

A certificate of attendance will be issued once the course has been successfully completed.

ENTRY LEVEL REQUIREMENTS
A broad knowledge of the food industry, global food supply chain and your organisation. Delegates should be comfortable communicating, reading & writing in English.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
  • Management team
  • Technical staff
  • Implementation staff
  • Buyers
COURSE DATES & ENROLMENT

Due to the COVID-19 pandemic and subsequent lockdown, we are not currently running face-to-face training. However, a number of our courses are running online - either by way of webinar-style training or learn-at-your-own-pace courses. Get in touch with our team via the link below to discuss training availability and options to suit your needs.

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