Product Authenticity & Food Defence Workshop
Course summary
An intensive, intermediate level one-day course that deals with various issues head-on to identify threats and areas of weakness within existing Food Safety Management Systems. Knowledge of VACCP (Vulnerability Assessment and Critical Control Points) and the ability to assess potential threats is essential if you are to avoid the potential for food fraud throughout your supply chain and put defensive measures in place.
Entry Requirements
No formal qualifications are required but an understanding of food safety and HACCP management systems would be beneficial.
Your course fee includes
- Course binder and notes
- Lunch and refreshments*
- Certificate of attendance
This course has been specifically designed to assist you in meeting the requirements of various standards relating to product authenticity, including the BRCGS Global Standard for Food Safety (Issue 9). You will also gain the knowledge and skills to conduct a Raw Material Vulnerability Assessment and will be guided through the methodology required in order to prevent intentional contamination of ingredients within your supply chain.
Course Structure & Content
The course is delivered in a workshop format including exercises, group tasks and discussions. It covers:
- Need for Threat and Vulnerability Assessment
- Overview, Types of Attack and Attacker
- HACCP, VACCP and TACCP
- VACCP – Vulnerability Risk Assessment
- Definitions, At Risk Foods, Information Sources
- VACCP Tools and Process
- Risk Assessment
- VACCP Exercises
- Controls and Review
- TACCP – Food Defence
- TACCP Process
- How to Conduct a TACCP Study
- Threats to a Food Business Operation
- Assessing Threats, Risk Assessment
- Protection Measures
- TACCP Reporting – using case studies from PAS96:2017
- Contingency Planning, Incident Response
- Review & Maintenance
Q&A, Discussion
Price: £415 + VAT or 2 for £800 + VAT
Location(s):
Verner Wheelock Associates Ltd, Skipton, North Yorkshire or Remote via Zoom
