Product Authenticity & Food Defence Workshop

Course overview

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

Who is this course for?

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.

Key Learning Areas

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
- PAS96:2017
- Key Questions
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