TACCP & VACCP, Food Defence, Biovigilance & Bioterrorism

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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. Also available as a one day customised In-House programme.

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Course Introduction
ISO 22002:2009
15th PRP, Biovigilance, Biodefence, Bioterrorism
Retailer Expectations
PAS 96:2017, Defending Food & Drink
Terms and Definitions
HACCP Vs TACCP Vs VACCP
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

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 96:2017.
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

Brian Robinson

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

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Denis Kiely

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

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Edel Jones

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

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Joan Brien

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

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Tom Keane

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

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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

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Snapshot

Course Code

FS028

Duration

2 training days

Public Price

Virtual Training: €550

(includes course documentation)

Delivery Mode

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

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