VACCP and TACCP (ONLINE)
Programme Coordinator: Lulanie Swanepoel
Course Level
Supplementary
Duration
Two Modules
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
PART 1: UNDERSTANDING FOOD FRAUD (VACCP)
- What is Food Fraud?
- Types of Food Fraud
- EXAMPLE: Spices Scandal VIDEO
- Types of Products
- How are Products Adulterated?
- Impact of Food Fraud
- Food Fraud Mitigation
- VACCP Team
- Vulnerability Assessment
- Controlling the Risk
- Food Fraud Documentation
PART 2: UNDERSTANDING FOOD DEFENCE (TACCP)
- Terms & Definitions
- Types of Threats
- TACCP Aim & Process
- TACCP/Food Defence Team
- Assessment of Threats, Vulnerabilities & Risk
- Food Defence Documentation
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
This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.