File Name: How to carry out a vulnerability assessment (VACCP)
File Submitter: Simon
File Submitted: 06 Sep 2019
File Category: Food Safety Live 2019
Presentation slides and certificate of attendance for the session delivered at Food Safety Live 2019 by Earl Arnold, Manager Food Defense/FSMA, AIB International.
VACCP is defined as Vulnerability Assessment Critical Control Point. This program is assessing risk of intentional adulteration for economic gain or Food Fraud. All GFSI Schemes have requirements for food fraud prevention. They two main requirements are conducting a vulnerability assessment and if significant vulnerabilities are identified, develop mitigation strategies or control measures to reduce or eliminate the risk. Most standards do not include specific requirements for what factors need to be considered in a vulnerability assessment, how to conduct it, or how to conduct and demonstrate horizon scanning is completed. Having a well-developed vulnerability assessment that considers several factors will better protect your facility and consumers from food fraud. We will discuss some of these factors and why you may want to consider them in conducting your VACCP assessment. Additionally, How facilities can conduct horizon scanning and document this process.