Simple training content to understand TACCP & VACCP
Is anybody having a simple training content to understand TACCP & VACCP.
To add to Simons link,
I also find the use of TACCP & VACCP not overly clear. I tend to use the terminology Food Fraud and Food Defense.
Use these definitions to aid in setting up your training and link them to VACCP (Vulnerability - how and where are you and your inputs vulnerable to adulteration) and TACCP (Threats - how and where are your inputs and outputs exposed to potential "attack")
Food fraud as in how likely is the food to be "faked or adulterated" this occurs where the is the opportunity to profit from a product that is valuable and by adulterating the product with cheaper components or faking the product the profit increases. There have been many incidences if the food industry over the past years such as melamine in milk, the horse meat as beef, olive leaves in oregano, fake honey - Manuka Honey that wasn't, virgin olive oil that wasn't, alcohol - wine and fortified spirts with methanol - FRAUD.
So you need to understand what risk is there to your business with regards to your ingredients and someone trying to make money out of them and you by being unscrupulous.
Food Defense - how likely is it that the ingredients you purchase and the supply chain it comes through to being attacked by someone with malicious intent which could result in a consumer being harmed or your company having to recall products. This threat can come from the supply chain or even within your own production facilities.
The most recent example of feed defense down under was the issue with needles being placed into strawberries. This caused considerable harm in the strawberry industry for some time with hundreds of tonnes of product being dumped. There was another case some time ago with headache tablets being allegedly laced with cyanide.
How complex is your supply chain?
How vulnerable is your supply chain to products being tampered with?
How are your ingredients packaged to show sign of tampering - are your ingredients all in tamper evident packaging? Do you have processes in place to ensure any materials received are what they say they are?
How safe are your own production facilities to a disgruntled employee who has the potential to contaminate the products you are manufacturing with something that can cause harm to your customers? Do you have systems in place to ensure product cant be compromised in your facility - THREAT. This would be one of the hardest things to manage and control - you could have a perfect employee for the past 20 years but something goes wrong at home, they are upset, they have other issues, they get peeved at work, they were reprimanded for an error - so they "make you/your company suffer."
At the other end of the supply chain - our supermarkets/our retailers - we are at the most vulnerable to THREATS. How do we ensure our products are tamper proof/tamper evident. How vulnerable are the fresh fruit and vegetables in these places? Following on from the strawberry incident - VERY vulnerable is the answer - the number of copy cat actions that occurred after the first few reported incidences grew.