> Your TACCP and VACCP tool kit

Your TACCP and VACCP tool kit

By Linda Jackson on 26 February 2018

As from 1 January 2018 the conversion period for your FSSC transition ended -  by now you should be fully compliant with the new version 4.1 requirements.

We chatted about the “VACCP” and “TACCP” requirements several times last year, but we decided to out together a list of tools and useful websites to help you stay on track.

 

FSSC 4.1 requirements

2.1.4.3 Food defense

2.1.4.3.1 Threat assessment

1) The organization shall have a documented and implemented threat assessment procedure in place that:

  1. a) identifies potential threats,
  2. b) develops control measures, and
  3. c) prioritises them against the identified threats.

2) To identify the threats, the organization shall assess the susceptibility of its products to potential food defense acts.

 

2.1.4.3.2 Control measures

The organization shall put in place appropriate control measures to reduce or eliminate the identified threats.

 

2.1.4.3.3 Plan

1) All policies, procedures and records are included in a food defense plan supported by the organization’s Food Safety Management System for all its products.

2) The plan shall comply with applicable legislation.

 

 

Useful TACCP links 

https://www.food.gov.uk/sites/default/files/pas962017.pdf

https://www.fsis.usda.gov/wps/wcm/connect/0cc6164d-b3df-4dce-94dc-a8d2f5d9ef33/How_To_Food_Defense_Plans.ppt?MOD=AJPERES

https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/default.htm

https://www.accessdata.fda.gov/scripts/FDTraining/course_01/module_03/lesson_01/FD01_03_000.cfm

https://www.foodengineeringmag.com/articles/95343-taccp-haccp-for-threat-assessments 

 

2.1.4.4 Food Fraud prevention

2.1.4.4.1 Vulnerability assessment

1) The organization shall have a documented and implemented vulnerability assessment procedure in place that:

  1. a) identifies potential vulnerabilities,
  2. b) develops control measures, and
  3. c) prioritises them against the identified vulnerabilities.

2) To identify the vulnerabilities, the organization shall assess the susceptibility of its products to potential food fraud acts.

 

2.1.4.4.2 Control measures

The organization shall put in place appropriate control measures to reduce or eliminate the identified vulnerabilities.

 

2.1.4.4.3 Plan

1) All policies, procedures and records are included in a food fraud prevention plan supported by the organization’s Food Safety Management System for all its products.

2) The plan shall comply with applicable legislation.

 

Useful VACCP links

 http://foodfraud.msu.edu/2014/05/08/gfsi-direction-on-food-fraud-and-vulnerability-assessment-vaccp/

https://www.globalhorizonscan.com/

https://trello.com/b/aoFO1UEf

www.foodfraud.org.

https://www.foodshield.org

http://www.foodfraudadvisors.com/vulnerability-assessment-tools/

https://www.foodengineeringmag.com/articles/95205-vaccp-haccp-for-vulnerability-assessments

http://www.foodfraudadvisors.com/food-vulnerability-assessment-how/

http://foodfraud.msu.edu/

http://www.ssafe-food.org/

 

Watch out - we will be providing you with some step by step articles to help you during the course of the year.