Food Defence (VACCP and TACCP) Workshop


Requirements for food fraud and food defence have been written into various Standards, such as IFS, BRCGS and FSSC22000 version 5. Both of these topics deal with intentional adulteration, designed to either yield economic gains for the criminal or to cause harm to the consumer, contrary to HACCP, which is designed to control unintentional or accidental harm. Dealing with intentional adulteration is no easy task for those in the food industry. The challenges are enormous.

The Progress Excellence Approach

  • Activities entrench principles in fun and interactive ways
  • Tools are provided to perform VACCP (vulnerability assessments) and TACCP (threat assessments).

Who should attend?

  • Staff tasked with the development of VACCP and TACCP.
  • Quality/Technical Managers, HR Managers, Risk Managers, Procurement staff

Entry requirements

Delegates must have a basic understanding of food safety and should be working in the food manufacturing environment.


  • An assignment is due after completion of this course.
  • A pass mark of 70% is required for the assignment and full attendance of the course for a certificate to be issued.

Duration of the course

1 day

Course code

Course 53


  • Understand the definitions related to food defence, VACCP and TACCP
  • Understand the requirements of various standards for food defence, VACCP and TACCP
  • Perform a Vulnerability assessment
  • Perform a Threat assessment
  • Understand requirements for recall processes to enable development of effective procedures

Each delegate receives

  • A full colour delegate manual
  • Implementation plan template
  • Gap assessment tool


Click here to register or e-mail to obtain more information.