Practical implementation of Food Fraud and Food Defense Systems

Overview

Requirements for food fraud and food defense have been written into various Standards, such as IFS Food, BRCGS Food and FSSC 22000 Version 6.  Both of these topics deal with intentional adulteration, designed to either yield economic gain for the criminal or to cause harm to the consumer, contrary to HACCP, which is designed to control unintentional or accidental harm.  Various methods exist for performing vulnerability and threat assessments and they could be complicated to understand.  This workshop will provide an in-depth methodology to assist with vulnerability and threat assessments.

Progress Excellence Approach

• Dissecting the Standards on their requirements related to VACCP and TACCP
• Activities entrench principles in fun and interactive ways
• Information on sources of information for horizon scanning on incidents relevant to your products
• Tools are provided to perform VACCP (vulnerability assessments) and TACCP (threat assessments)

The course will equip delegates with the following:

• Understand the definitions related to and difference between food defense (TACCP), vulnerability assessment (VACCP) and hazard analysis (HACCP)
• Understand the requirements of various standards for food defense and vulnerability mitigation
• Perform a Vulnerability assessment
• Perform a Threat assessment
• Understand requirements for recall processes to enable development of effective procedures

The course is best suited to the following audiences:

• Staff tasked with the development of VACCP and TACCP
• Members of the food defense or vulnerability teams
• Quality/Technical Managers
• HR Managers, Risk Managers
• SHEQ/SHERQ Managers
• Security staff
• Procurement staff

Delegate assessment will be in the form of:

• Full course attendance
• Successful completion of an assessment (pass mark 70%).