TACCP/VACCP, Food Defence, Biovigilance & Bioterrorism

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Dates: TBC

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Venue: TBC

 

Introduction

Since the publication of ISO 22002:2009, (Prerequisite programmes on food safety for Food

manufacturing), food defence, biovigilance and bioterrorism have become a topic of debate

and concern for many food business operators. PAS 96, (Defending food and drink), is the

recognised publicly available standard which advises Food Business Operators (FBOs) how to

construct and implement the necessary controls to assure its customers that their products

are safe and secure.

 

PAS 96 focuses on the threats to the food and drink industry from ideologically motivated

groups, criminals or individuals with a grudge who may wish to damage an organisation. PAS

96 provides broad guidelines to FBOs which should help them assess and reduce the risk to

their business and to mitigate the consequences of an attack. The risk is different for

different businesses, operations and products. It is therefore implied that different risk

assessments will result in different action plans proportionate to an individual situation.

 

It is assumed that FBOs are aware of HACCP or similar risk management procedures, crisis

management and business continuity management principles and have effective procedures

in place. The TACCP (Threat Assessment Critical Control Point) study should be integrated

into the existing Food Safety Management System thus ensuring product safety.

 

What’s covered?

  • Course Introduction
  • PAS 220, ISO 22000:2009
  • 15th PRP, Biovigilance, Biodefence, Bioterrorism
  • HACCP Vs TACCP Vs VACCP
  • PAS 96:2014
  • Defending Food & Drink
  • Terms and Definitions
  • Case study example of malicious attack on FBOs
  • Threat categorisation
  • Threat Assessment Critical Control Point “TACCP”

 

– General

– Assumptions

– Objective (6)

– Impact

– TACCP Process – 15 steps process

– Workshops

–  Assuring Personnel Security

– Pre-employment

– Temporary staff

– Employee Inclusiveness

 

  • Controlling access to premises
  • Controlling Access of services
  • Secure storage of transport vehicles
  • Controlling access to materials/process
  • Contingency planning for recovery from attack
  • Auditing & Review/Food & Drink Defence Checklist
  • Course Assessment / Review

 

Who Should Attend?

  • General management with overall responsibility for product safety
  • Food Safety Team Leaders/Members
  • QA/Technical personnel who audit the Food Safety Management System
  • Supplier Auditors who wish to assess biosecurity at vendor sites
  • Certification Auditors

 

What will I learn?

  • Participants achieve the following learning outcomes from the programme;
  • Understand the various forms of threat to a Food Business Operation
  • Understand the TACCP process and how a TACCP study is undertaken
  • Understand how to identify the threat and asses the risk.
  • Identify control measures for security, premises, personnel, materials and processes
  • Establish contingency plans for recovery from attack
  • Audit and review food defence procedures