Need information about TACCP & VACCP Documentation
needs details about thease terms
The Forum needs some context for yr one-liner in order to help much further.
Standard ?
Product ?
Process ?
Just for a starter, can go here -
VACCP (Vulnerability Assessment Critical Control Point) Pronounced ‘vassup’. VACCP = prevention of economically motivated food fraud.
TACCP (Threat Assessment Critical Control Point) Pronounced ‘tassup’. TACCP = prevention of malicious threats to food, such as sabotage, extortion or terrorism.
VACCP and TACCP are relatively new terms that have emerged in the last five years as standards agencies, government regulators and industry groups have been talking more about how to prevent food fraud and malicious tampering. The general idea is to create new preventive systems similar to the ideas behind HACCP. We know that HACCP is effective at preventing inadvertent contamination, and more importantly it is well understood by food businesses, auditors, standards writers and regulators. So take the ideas of HACCP, replace the ‘Hazard’ with ‘Vulnerability’ or ‘Threat’ and go for it, right?
The idea sounds good in theory, but what about in practice? The critical control ‘points’ in a VACCP and TACCP plan do not look much like the ‘control points’ in a HACCP plan at all. The control points in a HACCP plan are operational steps in a manufacturing process; the process is generally linear and the ‘control points’ are operational processes over which the food manufacturer can exercise direct control.
In contrast, the actions that are required to prevent deliberate tampering within a food supply chain do not sit comfortably on a linear set of operations. The terms VACCP and TACCP are falling out of favour within the food fraud and food defense communities. They are not referenced specifically within any of the GFSI food safety standards, nor within the USA’s FSMA. It is much better practice to say “Vulnerabilities to food fraud” or “threats of malicious tampering”.