Vaccp and Taccp: Pratiksha Supekar

VACCP and TACCP
 Published on July 6, 2020
Pratiksha Supekar
Food Technologist | NIFTEM | Six Sigma Green belt | UDCT
4 articles Follow
We are reading many stories of food adulteration, food frauds, etc. Food safety plans are
needed to control these frauds and prevent food contamination. We are aware of the term
HACCP (Hazard Analysis and Critical Control Point). Similar to HACCP two more food safety
terms are there VACCP & TACCP which addresses vulnerability and threats instead of hazards.
VACCP stands for Vulnerability Assessment and Critical Control Points and TACCP stands for
Threats Assessment and Critical control points.
VACCP (Vulnerability Assessment and Critical Control

Points) – As HACCP focus on identifying and controlling hazards; VACCP focuses on
identifying and controlling vulnerabilities. VACCP is a method that identifies and controls
vulnerabilities that can lead to food fraud. Vulnerabilities in food businesses and food supply
chains are mislabelling, stolen goods, adulteration, smuggling, dilution, counterfeiting, etc.
Some food frauds are:
Mislabelling - The horse-meat scandal of 2013 was the example of threat of food fraud. Food
was advertised as containing beef but found undeclared horse meat.
Adulteration – mixing of water in milk, sugar syrup in honey and so many examples are
there.
Dilution – Mixing of olive oil with other cheap oil, dilution of fruit juices and replacement
with other similar ingredients.
Counterfeiting – papaya seeds in black pepper, corn stigma in saffron to increase the
volume of products.
VACCP identifies these vulnerabilities and controls them to protect food fraud in the supply
chain. To achieve this, one need to think like criminal. The concerned person from the quality
department can coordinate with other departments to identify frauds and their risks.
Below mentioned plan can be used.
 Identify any possible adulteration, dilution, mislabeling etc that can

happen
 Determine the point at which fraud can be provoked
 Use control measure to reduce vulnerabilities
 Documentation and employee training
TACCP (Threats Assessment and Critical control points) –

TACCP also known as food defense. It aims to protect the food supply chain from intentional
contamination that is intended to cause any harm. The Threat is "A deliberate act by someone to
cause harm to the consumer/customer or loss to the business due to food product contamination.
Threats may come from either external sources or internal sources. Some examples of threats are
economically motivated adulteration, malicious contamination, cyber-crime, counterfeiting,
extortion, espionage, etc. These threats come from different types of personalities. Some want
financial gain, good position; some are taking revenge, mental health issues and so many
personalities involved.
Internal audits, supplier audits, analytical testing, label verification, specification management,
second-party audits are needed to control threats and vulnerabilities to ensure safe food.
TACCP plan comprises of following steps:
1. Create a multi-disciplinary team with members from all the relevant

departments who will help in developing TACCP plan.
2. Identify threatening points from production and supply chain.
3. Conduct assessments of the critical points to identify risks.
4. Analyze the risks and monitor the threat control points.
5. Select an appropriate action plan.
6. Verification and employee training.
7. Documentation and continuous improvement in TACCP process.
So TACCP contributes in reducing attacks, minimizing the harmful impact of attacks, protecting
food supply chain and organizations reputations, assuring safe & quality food, meeting
regulatory requirements, etc.
As HACCP focuses on prevention from unintentional hazards, VACCP and TACCP focus on
protection from intentional contamination, frauds, and control unfair practices. By using
HACCP, VACCP and TACCP as a part of food safety management tools, safe and quality food
can be delivered to the end-user.
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Published by
Pratiksha Supekar
Food Technologist | NIFTEM | Six Sigma Green belt | UDCT
Published • 6mo
4 articlesFollow
VACCP and TACCP hashtag#Foodsafety#

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What are vulnerabilities that can lead to food fraud according to the text?

What are some examples of threats mentioned in the text?

VACCP and TACCP

 Published on July 6, 2020

VACCP (Vulnerability Assessment and Critical Control

Some food frauds are:

Below mentioned plan can be used.

 Identify any possible adulteration, dilution, mislabeling etc that can

TACCP (Threats Assessment and Critical control points) –

TACCP plan comprises of following steps:

1. Create a multi-disciplinary team with members from all the relevant

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