An increasing need to reduce and mitigate threats and vulnerabilities within the food manufacturing industry has led to the development of TACCP and VACCP programs.This newsletter aims to provide an overview of these programs and how they differ from HACCP.
Both TACCP and VACCP strategies and steps are designed to systematically reduce risk and provide corrective actions.
HACCP tends to focus on the unintentional or accidental adulteration of product where as TACCP and VACCP are more focused on the intentional adulteration.
TACCP is used to identify the threat of behaviourally, economically or ideologically motivated adulterations and VACCP is used to identify the vulnerable points in the supply chain which may be a threat of an economically motivated adulteration or “food fraud”.
#foodsafetymanagementsystem
Both TACCP and VACCP strategies and steps are designed to systematically reduce risk and provide corrective actions.
HACCP tends to focus on the unintentional or accidental adulteration of product where as TACCP and VACCP are more focused on the intentional adulteration.
TACCP is used to identify the threat of behaviourally, economically or ideologically motivated adulterations and VACCP is used to identify the vulnerable points in the supply chain which may be a threat of an economically motivated adulteration or “food fraud”.
#foodsafetymanagementsystem
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