TACCP, Food Defence, Biovigilance & Bioterrorism (PAS 96)

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Food Fraud/PAS 96

Since the publication of ISO 22002:2009, (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 : 2017, (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.

The latest BRCGS Food Safety Issue 9 has significantly increased its expectations on food defence and food authenticity. The expectations on site security have been moved to Clause 4.1 with additional requirements in Clause 5.4, ‘Product authenticity, claims and chain of custody.’

PAS 96 focuses on the six threats to the food and drink industry from economically motivated adulteration, ideologically motivated groups, criminals or individuals with a grudge who may wish to damage an organisation. PAS 96 provides broad guidelines to FBOs which should help them assess and reduce the threat 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.

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) study should be integrated into the existing Food Safety Management System thus ensuring control of all reasonable hazards and potential threats.

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Course Introduction
PAS 220, ISO 22000:2009
15th PRP, Biovigilance, Biodefence, Bioterrorism
HACCP Vs TACCP Vs VACCP
PAS 96:2017
Defending Food & Drink
Terms and Definitions
Case study example of malicious attack on FBOs
Threat categorisation
Threat Assessment Critical Control Point “TACCP"
- General
- Assumptions
- Objective (6)
- Impact x Likelihood (Threat Assessment)
- TACCP Process – 15 steps process
- Workshops

Assuring Personnel Security
- Pre-employment
- Temporary staff
- Employee Inclusiveness

Controlling access to premises
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 and authenticity
Food Safety / Threat Assessment 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
Supply Chain Personnel

Participants achieve the following learning outcomes from the programme;

Understand the various forms of threat to a Food Business Operation
Understand the TACCP process and how a TACCP study is undertaken
Understand how to identify the threat and asses the risk.
Understand BRCGS food defence and authenticity expectations
Identify control measures for security, premises, personnel, materials and processes
Establish contingency plans for recovery from attack
Audit and review food defence procedures

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 you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

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Download brochure

Snapshot

Course Code

FS029

Duration

1 training day

Public Price

(includes course documentation, lunch and refreshments)

Delivery Mode

This programme is delivered by or In-Company training

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