Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.
Posted 25 September 2015 - 07:34 PM
TACCP Principles in Managing Food Safety
Presented by:
Ruth Bell, Senior Consultant, AF Associates
Taking place:
Friday, October 02, 2015 (03:00 PM - 04:00 PM UK Time). This is a 10 a.m. Eastern Start.
In this webinar we will learn about the Threat Analysis and Critical Control Point (TACCP) system. Threat Analysis and Critical Control Point (TACCP) is a management system closely aligned to HACCP to simultaneously manage both unintentional (HACCP) and intentional contamination and economically motivated adulteration (TACCP). Successful TACCP implementation involves thinking like a potential attacker and examines vulnerability, likelihood, opportunities and an appreciation that intentional contamination requires human intervention. TACCP is about managing people as HACCP is about managing food safety hazards in the food chain.
Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.
Posted 02 October 2015 - 05:30 PM
Unedited chat logs from today's webinar.
Simon Timperley: Welcome Everybody!
Brian: Good Morning from St. Louis
Goldi Chauhan: Hello everybody... Greetings from Abu Dhabi UAE
Janice Mabey: hi- from Wheatley
Shona: Good afternoon from Ireland
Quincy: good morning from toronto
laa-peng: Good Morning from New Zealand
Gauri: hello from dubai
Paula : Hi from Spain
Allan Stirling: Morning from Toronto
TMcMullin: Good evening - just turning midnight - from Trish (Australia)
Norman Tarbell: Good morning all
Batten: Hello from Cape Town
Athanasios: Hello from Greece
Elaine: Good afternoon from England
pruthwiraj: hi ge...
Geraldine: Good Afternoon.
Kirsteen Kyle: Good Afternoon from Glasgow
Evangelos: Hello from Greece
Ajay Shakya: Good Afternoon from UK
Tadeo: Hi every one
Ahmed: hi how are you all
Timmy: Good evening from the Philippines
Vivianne: Hi from The Netherlands
Rosemarie Kwan: good evening from the Philippines!
Janice Mabey: wheatley (Canada(
Suju Mahendrappa: Good morning from New Brunswick, Canada
faraz: hello from pakistan
stephanie massenzio: Hi from New Jersey!!
umesh: good evening from bangalore, india
sandeep: Hello everyone
Carlos: Hi from Portugal
YASEMİN ÖZCAN: Good afternoon from turkey
Jamie: Good morning from Chattanooga TN
Yuvraj: Good afternoon from Nigeria
igor: good aftrenoon
Jerry: good Morning from Independence, Kentucky USA
Ashley: Good Afternoon from Nottingham, UK
Annie: Good morning from Montreal!
Francine: Hi from Ireland
ANA MARIA ISABEL: Hello frm the Philippines
Michelle: Good Morning from Minnesota USA
Mira: Hi from Serbia :-)
Sue Howlett: Hello from Reading!
Sara: good morning from Kansas!!
Cherie: Good Morning from Canada
igor: Hi from Prague
Brenda: Good Morning from California
Tadeo: Greetings from south sudan
Laura: Good morning from Winnipeg, Canada
Raquel Vaz: Good Afternoon. Raquel from UK
Kevin: Good moring from Los Angeles
Anal Dave: Good Morning from Canada
Jordan: Hello from Kentucky in USA
vicenta perez: Hi from Spain
Constantine: Hi from Russia
Habib: Hello! From Algeria!
Laurie: Good morning from Lynden, Washington
tarek.el-ashry@dsm.com: Good morning from New Jersey, USA
Herbert: Good morning from Indianapolis, Indiana USA
Mohamed: conforming with the Global Standard for Food Safety Iss 7
Mark: Peace of mind for business, to reduce the GAP of vulnerabilities and food safety. Awareness of these issues came about through GFSI reviews through FSSC 22000-Q GAP analysis
Atil: BRC V.7, IFS V.6
Lucy: a customer requirement
ANA MARIA ISABEL: need to learn about TACCP as part of a food safety team in our region
Ashley: BRC
Tabatha: BRC
TMcMullin: BRCv7
Batten: BRC
Brenda: Peace of mind
Marikit: Customer requirement
Jerry: We want to do TACCP for protection of customers
Bria B: Other, lack of experience/knowledge of senior management making it more likely to have attack
Kirsteen Kyle: Trying to find out as much info on this subject before presenting to upper management
Vinit Kumar: Pls connect nothing z showing
Fjkstrbf: I like the T instead of the H.
Esperanza: sTANDARD
YASEMİN ÖZCAN: brc v7
carlitopas@yahoo.com: Food Quality Assurance, Certification and Customer satisfaction
Esperanza: brc ISSUE 7
Liz: Is it a requirement for SQF?
faraz: Pls connect nothing z showing
Ahmed: it requirment of BRc IFS Iso 22000 standard but actual the standard is the requieremnts of the customer
Esperanza: BRC issue 7
stephanie massenzio: Will TACCP be a standard for SQF Level 2?
Raquel Vaz: I lost the sound when Simon started talking
Sandra Ball: Already have Food Defense Program in place. Looking for integration of food fraud -- BRC ver y7
Peter: brc 7 1.1.3 review of food defence
Vern: visual is quite blur
Norman Tarbell: What was VACCP?
Sagar: Is this useful for student
Simon Timperley: VACCP - Vulnerability. Fraud like horse meat scandal
ANA MARIA ISABEL: blurry
Vern: very blurry
SANDEEP ARORA: picture is not clear
Simon Timperley: It is totally clear for me.
Athanasios: picture is blur
karen etter: sound and visual is great
Tadeo: No audio nor video
Vern: can't read the words
Juan: Don´t audio
faraz: No audio nor video
Fjkstrbf: I put on my glasses and now the image isn't blurry.
ANA MARIA ISABEL: still very blurry Simon
Simon Timperley: If you have bad audio or video it is your own connection
Sagar: Mr . simon is this usfull for students .... To getting job in industry
Isabel: for me is perfect, video and audio
Vern: audio is perfect, just video is blurry
Narongchai: Presentation is clear, no problem.
Tracie barracks-white: Is TACCP required for FSSC 22000?
Simon Timperley: Of course Sagar as part of your knowledge.
Fjkstrbf: I took my sound off mute and now I have audio.
maribel: Nice evening from the philippines
Simon Timperley: If TACCP is not currently in a GFSI standard it will be.
TMcMullin: poor focus on powerpoint unreadable. Also audio has an echo loop so all words spoken are repeated 2 - 3 times.
Narongchai: TACCP is only method on how do the risk analysis, not required by standards
waqas: no sound no video
carlitopas@yahoo.com: Like me here. No sound no video anymore
Fjkstrbf: When will TACCP be a GFSI standard?
Simon Timperley: for those with bad sound or video 1. try to refresh your browser or 2. watch on youtube
Juan: don't video
Janice Mabey: no issue here, audio and video is fine
Kimberly : This must be live streaming video - our company does not allow this unfortunately
Simon Timperley: It is Kimberly. Wait for the recording.
Charles : Just found out that the new window 10 microsoft edge is preventing the video coming thru. Use a different URL like Google works fine!
Adebisi: goodvideo and audio here
Simon Timperley: Thanks for solving one cause Charles,
Michelle: I'm using Internet Explorer and have no problem with video or sound
SANDEEP ARORA: thanks
SANDEEP ARORA: now its much clear
Kirsten: Google chrome is always trouble-free for me
Simon Timperley: what did you do sandeep?
Simon Timperley: CHROME is best if you can.
Kim: CUSTOMER REQUIREMENT
maribel: Nice video and audio here
Aaron: Good video here
Ray: This is more like part of Food Defense
Brian: .
Vinit Kumar: No audio & no video here
Diana Negrete: This Video you can see the video on you tube
Baskaran: Video quality very poor. Letter almost faded or blurred
Atil: wHAT DO YOU MEAN WITH "PROCESS FLOW DIAGRAM" IS IT FLOW DIAGRAM, WHICH WE HAVE AS FOR HACCP? OR THE MAP OF FACILITY?
Simon Timperley: Yes Diana, but you cannot chat and do polls etc. And if you do not register then no certificate.
victor: hi
Ray: If TACCP will be implemented, does it mean that the Food Defense PRP will be obsolete?
victor: what are examples of threat attributes
Vinit Kumar: pls send us link
Mohamed: The flow diagram for TACCP includes the whole food chain relevant to the company business
Ahmed: process flow diagram is the flow diagram which included all production process, waste, input to the the process
Celso Castellano P.: Atil - A process flow diagram is a schematic/ step by step illustration showing all the steps that a material undergo in the manufacturing operation. Yes, similar to the one you have in your HACCP plan.
victor: is the flow diagram same as HACCP flow diagram
Juan: is thera another link? I can't see and listen anything
Larbi: bulk products are more vulnerable: water, oil, sauces tansks
Narongchai: Flow Diagram may be used for analysis from insider/outsider attackers.
Ajay Shakya: Product
Atil: THANKS cELSO
Eleni: product
Adebisi: organisation
Celso Castellano P.: You are welcome, Atil - from a Filipino colleague.
Ahmed: Yasemin could i have u contact
Hamid Malik Alamin: Hi- it is clear for me
Mark: I came in late. Will TACCP be required for a food packaging manufacturing company (with direct food contact) that is SQF Level 2 Certified?
Christi: Celso, Our HACCP covers water, boiler flows, chemical, but it does not include outside or electrical inputs, I think Victor might have meant some of these items...?
Tayo: product
Narongchai: Mark, I think the TACCP is one of type of analysis, not specific required for SQF
Mark: Thank you.
Simon Timperley: A requirement for assessing threats and putting in place adequate controls will come for all businesses in food chain including packaging.
Celso Castellano P.: Christi - If Victor refers to all other process operations, then those other inputs can be included. However, if we only refer to Food Safety process flow diagram, then it limited to that area of operations.
Celso Castellano P.: I think, Threat Analysis should be part of the whole Food Defense plan in a food supply chain.
Christi: Celso, Thank you, that's what I was wondering and I agree.
Mark: Okay. Thank you Simon. I will confirm with our 3rd Party Auditor. We have an Audit in 3 weeks.
Nneka: hello everyone
Kirsten: Do we have a sense of how common intentional contamination events are?
Ahmed: Celso yes it is a must important part of food defiance
Narongchai: BRC launched the Guideline for Vulnerability Assessment applied to only for inpusts (raw materials, ingredients, packaging. Not fo the process.
Janice Mabey: we need vulnerability assessment for BRC - we will start with raw materials
Atil: YES
karen etter: done both
Atil: BOTH
tarek.el-ashry@dsm.com: Both
Brian: Both
Amy: We have done one for both
Francine: both
YASEMİN ÖZCAN: both
Christi: Both
Rosemarie Kwan: yes
Mark: Both
Janice Mabey: we will do TACCP later once we have all the BRC stuff done
Vanda: both
Anal Dave: completed the vulnerability assessment as part of BRC v7 and would like to conduct TACCP risk assessment, next
Tayo: yes on both but raw materials importantly
waqas: both
Mümin: both
Baskaran: Any live example of Malicious attack incident
Rashmi: hello - Could you pls share with us the excel format for defining Threats and of Risk Assesment ?
Ashley: yes - as an implementation to the current HACCP system
waqas: salmonella typhe in salad
Hamid Malik Alamin: great
Brian: Good information, thank you Ruth
Mark: Very nice presentation!
Daniel: Thanks
Baskaran: False allegation can be considered as malicious attack
Mümin: thanks a lot Ruth
YASEMİN ÖZCAN: thaks a lot
Theophilus Fon : Thanks Ruth
Tayo: Thanks Ruth
Aaron: Thanks Ruth
Grace Akinyemi: Thanks Ruth, Nice presentation
Kevin: Thank you Ruth
Aliyu: good information and an eye opener
Raquel Vaz: Thanks Ruth
Gauri: who can audit taccp
Diana Negrete: Tks
karen etter: Thank you. Nice presentation
Mohamed: Thanks Ruth
umesh: thanks, Ruth
Christi: Thank you Ruth, Very informational!
Lyudmila Burtovaya: Thanks Ruth!!!!
Tayo: This has really been an eye opener
Aliyu: thanks Ruth and Simon
Constantine: Thank you Ruth!
Ashley: Thank you Dr Bell. That was all very helpfull
Cindy: Great presentation! Thank you.
Vivianne: Thanks Ruth, It was very clear and informational
Sandra: Good presentation, Thank you.
Rosemarie Kwan: thanks, Ruth!
ANA MARIA ISABEL: thanks,,,
Michelle: Thank you very much a very educational presentation, it has helped a lot to clear a few areas for me
Nneka: in my region we have only done HACCP.This is going to be a step further in ACCP
Kirsteen Kyle: beneficial presentation, glad I registered, will the slides be shared with us?
martha villavicencio: Do you think that will be a hugh importance in the future of the Audit certifications ?
Ajay Shakya: thank you
Kirsteen Kyle: thanks Ruth
Mira: than you.
victor: thanks
Juan: thanks
Mohamed: is there any intention to start issuing a TACCP compliance certificates?
Quincy: Thank you Ruth & Simon, has been very helpful as usual
Vanessa: Thank you for some good information which has been helpful.
Tabatha: Would a VA and Food Defense plan combined meet TACCP principles?
Rosemarie Kwan: thanks, Simon! till next webinar...
waqas: thank u
Paula : Thanks you very much
Ashley: Should TACCP be used independently or as another consideration within HACCP?
Herbert: Thanks Ruth, Simon very good informational
Aura: Thank you very much for your great presentation
Ahmed: is there any intention to start issuing a TACCP compliance certificates?
Baskaran: False allegation need to be considered while conducting TACCP ?
pruthwiraj: Thank you Ruth & Simon, presentation has been very helpful
Tayo: would one need to be certified like in HACCP?
Tadeo: Thanks Ruth and Simon
Gauri: who will audit taccp?
Mark: Thank you Ruth and Simon from Ohio.
Janice Mabey: thanks!
Raquel Vaz: Does the Team need to have a TACCP course?
Rashmi: hello - Could you pls share with us the excel format for defining Threats and of Risk Assesment ?
Nicole Berzins: thank you for the clrification on which tools we cna use.. great webinar
Gauri: who can audit taccp
Nneka: Is TACCP going to be added to ISO 22000?
Partha: Thanks Ruth and Simon for the great presentation and coordination
Larbi: thank you for sharing
Ray: THANK YOU!.. Gracias!.. Maraming Salamat..
Theophilus Fon : I thinnk TACCP is a systematic approach of putting in place a food defence program.
Tayo: And will the organisation be checked and certified seasonally?
Tracie barracks-white: Will any tool be acceptable for FSSC 22000 certification
Narongchai: Yes, Theophius Fon
Ahmed: thanks very much Ruth
Aliyu: both
Jyh-Pyng: Thnaks Ruth and Simon from Buffalo, New York
ashlam: HI
Maria Krajniak: Thank you for the presentation. It was very helpful. Maria & Kalpana
lahcen: hi every body is there any one who has the slides of this presentation
Rashmi: Thanks Ruth and Simon, It was realyy a great knowledge sharing for food Industries.
Raquel Vaz: I have some slides
Christi: For BRC v7 for the Ingredients and the Product Flow, we have added it to our HA documentation.
Tayo: Where wouild TACCP fall under, foood safety or what?
lahcen: raquel can you send them to me on lahcenelbadaoui@yahoo.ca
ashlam: I am Ashlam Nohur Thanks for Training
waqas: please also send me the presentation slides so i can help them in future
Quincy: slides will be available after the webinar along with your certificate
Tracie barracks-white: Can any tool be used for the FSSC 22000 crtification
Narongchai: TACCP for Food Defence
Tracie barracks-white: P
ashlam: what is T is Stand for
Tracie barracks-white: P
Aliyu: thanks a lot
lahcen: christi i used also the TACCP methodology to comlp with the requirement of BRC version 7
Olamide: Hi everyone.. Just tuned in..Olamide frm Nigeria
Brenda: The slides will be up 24 hours after this presentation
Raquel Vaz: I will send you later
AWOTAYO OYEYEMI JEREMIAH: Hello everyone
lahcen: thank you Raquel Vaz,
ashlam: Is TACCP will 100% guarantee food safe for consumption
McMillan: Thanks alot
Aliyu: Do you need a separate TACCP team from HACCP team?
Narongchai: if you are certified to BRC7, the VA should be applicable for 5.4.2 (Food Fraud)
Marikit: lahcen, slides will be e-mailed by Simon after the webinar.
Julie: I agree that team members would be different for HACCP/TACCP. Our teams are different but some members sit on both
Adeniyi: Will the size of the organisation not determine the level and extent of TACCP
lahcen: Marikit, i never received the slides, only the link to watch the webinar,
Ashley: thank you for your answers
Narongchai: If you are certified to BRC7, TACCP should be applicable for 4.2 (Site Security)
IRENE: thank you for the training!
Herbert: Will someone need to be certified like in HACCP?
Fjkstrbf: There's HACCP, VACCP, and TACCP... will there also be SAPPC?
Christi: lahcen - We added Fraud and Vulnerability to go though with each ingredient and each process step along with Chemical, Bio and Phy. using the rating system.
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