VACCP and TACCP

VACCP (Vulnerability Assessment and Critical Control Points) and TACCP (Threat Assessment and Critical Control Points) are food safety systems that help protect against food fraud and food defense threats.

VACCP focuses on preventing food fraud, such as deliberate mislabeling, adulteration, or substitution of ingredients for economic gain (e.g., selling diluted olive oil as pure). It ensures supply chain integrity by assessing vulnerabilities and implementing controls.

TACCP addresses food defense, protecting food from intentional contamination due to sabotage, terrorism, or malicious acts. It involves risk assessments, security controls, and staff training to prevent deliberate harm.

Both systems complement HACCP, ensuring that food remains safe, authentic, and protected from both unintentional and intentional threats.

We will not over VACCP and TACCP in this course, you can however do further research online or enroll for a course to achieve certification.