Key Topics Covered:
1. Introduction to TACCP
- What TACCP is and why it is important
- Difference between TACCP, HACCP, and VACCP
- Regulatory and GFSI expectations
2. Understanding Food Defense Threats
- Types of intentional contamination
- Insider and outsider threats
- Motivation and opportunity assessment
3. Vulnerability and Threat Assessment
- Identifying vulnerable points in the process
- Assessing likelihood and severity
- Prioritizing threats
4. TACCP Team and Responsibilities
- Building a TACCP team
- Roles and accountability
- Staff awareness and training
5. Control Measures and Mitigation
- Physical security controls
- Access control and site security
- Supplier and visitor management
- Personnel screening and supervision
6. Monitoring and Review
- Monitoring food defense controls
- Incident response planning
- Reviewing and updating the TACCP plan
7. Documentation and Audit Readiness
- TACCP records and documentation
- Preparing for audits and inspections
- Continuous improvement
This program helps you understand food defense risks and how to protect food products from intentional contamination or malicious acts. It focuses on identifying threats and putting practical controls in place.
By the end of this program, you can expect to:
- Understand the concept of food defense and intentional threats
- Identify potential threats in your food operation
- Assess vulnerabilities in processes, people, and facilities
- Apply TACCP principles to reduce and control risks
- Support customer, regulatory, and certification requirements
The program is practical and risk-based, using real situations from food production environments.
You can work as or progress into roles such as:
- Food Defense or TACCP Team Member
- Food Safety or Quality Officer
- Internal Auditor for food defense systems
- Production or Operations Supervisor
- Food Safety or Compliance Manager
You will be able to:
- Identify and assess food defense threats
- Implement effective mitigation controls
- Maintain compliance with GFSI and customer requirements
- Protect food products from intentional harm
Review TACCP – Threat Assessment and Critical Control Points.