TACCP stands for Threat Assessment and Critical Control Points. This protocol focuses on tampering, intentional adulteration of food, and food defence.
TACCP generally requires a wider range of employee involvement than HACCP, as it covers issues such as manufacturing plant 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.
Similar to HACCP, this program requires a control plan that covers mitigation strategies and correction procedures. They may require audits of the entire supply chain, assessments of various suppliers and extensive quality control checks of ingredients.
Food Defense provides food facilities with the tools, products, and services that facilitate compliance with the FDA’s statement that an effective food defense program that prevents intentional food contamination is as important to overall food safety as a fully functioning program that protects against unintentional contamination.
Food Defense Training are based on PAS 96 and ISO/TS 22002-1
