TACCP, Food Defence, Biovigilance & Bioterrorism

Course details

Since the publication of PAS 220:2008 and 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. This standard is now on its second revision PAS 96:2014.

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 via its 15 step process 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 individualsituation. The USDA 3 step process will also be reviewed on the course as this is a more straightforward method for a FBO starting off its food defense study

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) or VACCP (Vulnerability) study should be integrated into the existing Food Safety Management System via the pre-requisite programme thus ensuring product safety and integrity.

Learning Outcomes

On successful completion of this training course, delegates should be able to:

• Understand the various forms of threat to a Food Business Operation
• Understand the TACCP/VACCP process and how a TACCP/VACCP study is undertaken
• Understand how to identify the threat/vulnerability and asses the risk.
• Identify control measures for security, premises, personnel, materials and processes
• Understand the European Vs American approach to food defence
• Establish contingency plans for recovery from attack
• Audit and review food defence procedures

Course Programme

• Course Introduction
• PAS 220, ISO 22002:2009
• 15th PRP, Biovigilance, Biodefence, Bioterrorism
• 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”
• Vulnerability Assessment Critical Control Point “VACCP”
• General
• Assumptions
• Objective (6)
• Impact
• TACCP Process – 15 steps process
• TACCP Team
• Risk Assessment Methodology (Colour Coding)
• Assuring Personnel Security
• Pre-employment
• Temporary staff
• Employee Inclusiveness
• Controlling access to premises
• Motor vehicles
• Personnel access
• Visitor screening
• Unauthorised areas
• Mail / Portable EC
• USDA Methodology: 3 step process
• 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