HACCP is part of every major food manufacturer/supplier’s day-to-day routine. It stands for Hazard Analysis and Critical Control Points. The HACCP team evaluates the entire production process step by step from delivery intake to packaging and transport of the completed product. During this process any stages where the product could be subject to physical, microbiological or chemical contamination are identified. Measures are put in place for those deemed critical (i.e. metal detectors, temperature controls, cleaning etc.) and these are regularly monitored to ensure that the end product is safe for human consumption.
TACCP is relatively new, and stands for Threat Assessment Critical Control Point. An essential part of food safety management and required under the latest BRC version 7 Global Standard, it was developed in reaction to the increase in food fraud detected in recent years. Whereas HACCP is concerned with the prevention of food-borne illnesses and the prevention of unintentional or accidental hazards/threats to food safety, TACCP is concerned with the prevention of deliberate and intentional food fraud. This can take the form of substitution of ingredients, passing off of one foodstuff for another, false or misleading statements for economic gain that could impact public health, product tampering, fake or incorrect labelling etc. Product traceability throughout the supply chain is hence of vital importance.
VACCP stands for Vulnerability Assessment and Critical Control Points. TACCP and VACCP are designed to prevent the intentional adulteration of food. TACCP identifies the threat of behaviourally or economically-motivated adulteration; VACCP identifies how vulnerable various points in the supply chain are to the threat of economically-motivated adulteration. Again, the assessment of vulnerability is required to satisfy requirements of BRCv7.