> food safety>Managing Food Fraud and Food Defence using VACCP & TACCP

Introduction

Welcome to the Managing Food Fraud and Food Defence using VACCP & TACCP one day course. The food industry sees the safety of its products as its main concern in two distinct groups: deliberate food threats and economically motivated vulnerabilities. These types of attacks may have food safety implications but can also harm organisations in other ways, such as damaging reputation or extorting money. Vulnerability Assessment Critical Control Point (VACCP) and Threat assessment Critical Control Points (TACCP) are methods and tools used by the food industry to identify, manage and mitigate and vulnerabilities and threats identified.

Duration: 1 Day, 09.00 – 17.00

Price: £495+VAT

Who Should Attend?

This course is designed for people who wish to understand and implement a Food Defence and Food Fraud management program into their existing Food Safety programs.
Typically professionals such as:
• Food Safety Managers,
• Risk and Compliance Managers,
• Business owners and
• Selected food defence team members
This course DOES NOT HAVE pre-requisite units for entry. This course is suitable for food industry management and personnel. A good working knowledge of HACCP and risk management principles are beneficial but not imperative.

Course Content

This course covers the following topics:
• Introduction to Vulnerabilities and Threats
• Conducting a Vulnerability Study
• VACCP Mitigation Plans
• Conducting a Food Defence (Threat) Assessment
Upon completion of this course, participants will be able to:
• Understand the difference between HACCP / VACCP / TACCP
• Recognise different types of vulnerabilities
• Recognise the different types of threats
• Identify appropriate assessment methodology for VACCP & TACCP
• Develop a food defence system.

What are the benefits?

By completing this course participants will gain the appropriate skills required to develop and implement a TACCP and / or VACCP study that can be applied to assess threats from both ideologically and economically motivated individuals.

In-House Courses

Offering better value for money, they can be designed to closely match your specific requirements.

Style of Delivery & Course Leaders

Our course tutors are approved training providers, approved by BRCGS. They are qualified and experienced with extensive practical knowledge across a wide range of sectors including food manufacturing, catering and retail.

Certification

All delegates will be awarded a certificate verifying attendance and completion of the course.

Booking & Course Fees

The fee includes 1 full day of virtually delivered training.

Upcoming Courses


8th April 2024 | Virtual Delivery – Enquire Now


14th June 2024 | Virtual Delivery – Enquire Now


18th September 2024 | Virtual Delivery – Enquire Now


12th November 2024 | Virtual Delivery – Enquire Now