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Streamline TACCP risk assessments processes and proactively address food threat using digital TACCP templates. Also learn more about HACCP and VACCP.
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TACCP, which stands for Threat Assessment and Critical Control Points, is a management process that aims to protect food products from deliberate contamination intending to cause harm. Also called food defense, TACCP helps proactively identify and manage control points in the supply chain that can be at risk of intentional contamination.
In the context of TACCP, threats are acts that can harm consumers or businesses through the contamination of food products. Some examples for TACCP include exposing food production to allergens such as peanuts, contaminating produce with needles or other physical contaminants, or causing a salmonella outbreak via contaminated self-service food. Such malicious acts can be costly for businesses and can be very harmful to consumers if not addressed immediately.
HACCP | VACCP | TACCP |
|---|---|---|
Hazard Analysis Critical Control Point is designed to identify and mitigate hazards during food production and ensure that food product is safe for consumption. | Vulnerability Assessment Critical Control Point helps identify and control vulnerabilities in the food supply chain that can be exposed to (economically motivated) food fraud. | It aims to protect food products from deliberate contamination to cause harm (behaviorally or ideologically motivated). TACCP builds upon existing processes of HACCP in ensuring the safety of food products |
Businesses can properly mitigate risks by proactively anticipating threats and knowing which points in the food supply chain are at risk of deliberate contamination. To implement TACCP, businesses should:
Create a multi-disciplinary team with members from HR, procurement, security, etc., who can contribute in developing a TACCP plan.
Identify points in the food supply chain where threats are possible against staff, operations, and products.
Conduct assessments of the critical points to identify risks.
Analyze the risks and put in place appropriate threat controls and continue to monitor the control points.
Create action plans in anticipation of possible breach of controls.
Train employees and continue to improve the TACCP process by reviewing documentation and anticipating new threats.
Check this sample PDF report to see what information can be included in a TACCP risk assessment.
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This food manufacturing audit template follows GMP based on 21 CFR Part 110 and can be used as a guide when conducting food manufacturing audits. Operations Managers can use this as a guide to:
Ensure that workers are trained on proper sanitary procedures and that equipment and process & controls follow GMP.
Securely save your completed reports in the cloud and track overall audit score performance
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This food safety checklist can help ensure that food is properly prepared and protected from contamination. Managers can use this as an aid to look for possible risks in food safety. Use this as a guide to:
Check staff hygienic practices and food preparation.
Assess the status of the freezer, storage, utensils, equipment, garbage disposal, and pest control.
Use Mitti (by SafetyCulture) to capture photo evidence of health risks and immediately assign corrective actions.
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TACCP and VACCP can be used hand-in-hand with VACCP to promote a strong food defence by going through critical control points that could expose both threats and food fraud vulnerabilities. QA officers can use this to check ingredients or raw materials, product, production line, supplier/s, and nature of business. With other stakeholders to identify risks. Use this checklist as guide for the following:
Assess the possibility of food fraud.
Determine which point in the supply chain fraud can be an incentive.
Check control measures in place against food fraud.
Mitti (by SafetyCulture) templates can be edited according to your business needs – no programming skills needed!
