What are the differences between HACCP, TACCP, and VACCP?
TACCP (Threat Assessment and Critical Control Points) and VACCP (Vulnerability Assessment and Critical Control Points) are two programs based upon the Hazard Analysis Critical Control Points (HACCP) framework. The focus of each of these programs is on threats and vulnerabilities in food production. TACCP is a process to assess threats from ideologically motivated individuals. Its focus concerns the control of materials and products, purchasing, processes, premises, distribution networks, and business systems. VACCP differs as it focuses on economically motivated acts, and instead focuses on raw materials, packaging and product vulnerability to food fraud.
Much like HACCP, the TACCP and VACCP programs utilise control plans, which include strategies for mitigation and correction procedures. Supply chain audits, quality control checks, and supplier assessments are some of the scenarios entailed in the control plan.
The below diagram shows the differences between each program and how each is one aspect of a food safety management system. For more information about HACCP, TACCP, and VACCP you can visit the Australian Institute of Food Safety.
Within InformationLeader a standard template is easily customisable to include these risk assessment tools for your business. If you would like to learn more about HACCP, TACCP and VACCP implementations please contact us.