kelolalaut.com - Implementation of a food safety management system incorporates the principles of HACCP, TACCP, and VACCP. All sound very similar and all are complex in the safety of the food manufacturer, and let’s know the difference between HACCP, TACCP, and VACCP.

HACCP (Hazard Analysis Critical Control Point) = keeping food safe from accidental and natural risks to food safety. The HACCP team assesses the whole production procedure step by step from delivery intake to packaging and transport of the finished product. During this procedure, any stages where the product could be subject to physical, microbiological, or chemical pollution are identified. Measures are put in place for those deemed dangerous, and these are frequently monitored to confirm that the end product is safe for human consumption.

VACCP (Vulnerability Assessment Critical Control Point)  = prevention of economically motivated food fraud. It is concerned with the anticipation of deliberate and intentional food fraud. This can take the form of replacement of ingredients, passing off of one foodstuff for another, wrong or misleading statements for economic gain that could affect public health, product tampering, fake or incorrect labeling, etc. Product traceability throughout the supply chain is hence of dynamic importance. This system is used to identify vulnerabilities in a food business due to food fraud. Types of food fraud including dilution, mislabeling, ingredient substitution, or adulteration are typically economically motivated.

TACCP (Threat Assessment Critical Control Point) = prevention of malicious threats to food, such as sabotage, extortion, or terrorism.  TACCP’s protocol focuses on tampering, and intentional adulteration of food which is behavior or ideologically motivated. TACCP generally requires a wider range of employee involvement than HACCP, as it covers issues such as manufacturing plant, t and transportation security, IT security, and employee background checks. Some points will overlap with HACCP, such as tamper-proof seals and various quality control checks from paddock to plate. TACCP also focuses on traceability & security throughout the supply chain and is of particular interest to abattoirs and meat suppliers.