The VACCP program explains how to assess vulnerabilities in food supply chains and prevent food fraud using a risk-based system.
Key Topics Covered:
1. Introduction to VACCP
- What VACCP is and why it is important
- Difference between VACCP, HACCP, and TACCP
- Regulatory and GFSI expectations
2. Understanding Food Fraud
- Types of food fraud (substitution, dilution, mislabeling, counterfeiting)
- Economic drivers of food fraud
- Impact on food safety, quality, and brand trust
3. Vulnerability Assessment
- Identifying vulnerable raw materials and ingredients
- Assessing likelihood and severity
- Supplier and country-of-origin risks
4. VACCP Team and Responsibilities
- Forming a VACCP team
- Roles and accountability
- Staff awareness and training
5. Control Measures and Mitigation
- Supplier approval and monitoring
- Specifications and testing programs
- Traceability and mass balance
- Contract and purchasing controls
6. Monitoring, Review, and Verification
- Monitoring food fraud controls
- Reviewing vulnerability assessments
- Managing changes in suppliers or materials
7. Documentation and Audit Readiness
- VACCP records and documentation
- Preparing for audits and inspections
- Continuous improvement
What You Can Expect From This Program
This program helps you understand food fraud risks and how to protect food products and supply chains from intentional economic adulteration. The focus is on identifying vulnerabilities and putting practical controls in place.
By the end of this program, you can expect to:
- Understand what food fraud is and why it occurs
- Identify vulnerable materials, ingredients, and suppliers
- Assess food fraud risks using a structured approach
- Apply VACCP principles to reduce and control vulnerabilities
- Meet customer, regulatory, and certification requirements
The program is practical and based on real supply chain risks.
After completing this program, you will be able to manage and support food fraud prevention systems in food businesses.
You can work as or progress into roles such as:
- Food Fraud or VACCP Team Member
- Food Safety or Quality Officer
- Supply Chain or Purchasing Manager
- Internal Auditor for food fraud systems
- Food Safety or Compliance Manager
You will be able to:
- Identify food fraud risks across the supply chain
- Apply effective control measures
- Maintain compliance with GFSI and customer requirements
- Protect product integrity and brand reputation
Review VACCP – Vulnerability Assessment and Critical Control Points.