PAS 96 describes a Threat Assessment Critical Control Points (TACCP) risk methodology. It guides food business teams to identify and mitigate potential threats to the integrity and wholesomeness of the food they produce. It doesn’t replace HACCP. It builds on existing effective operation of HACCP but goes further.
In 2008 when this document was released it did not have an immediate effect on the Australian food industry. Today however we see the impact. The process TACCP defines now forms part of BRC V7, SQF Edition 7, GFSI V6.3, ISO22000 and ISO220002-1 and is expected to be part of most recognised Food Safety Codes of Practice in Australia.
This is much more than HACCP. The newly released Plans module in InformationLeader is ready to assist your organisation with the TACCP process. The module provides a fully customisable framework for documenting this and similar risk management processes.
Get your free copy of PAS 96:2014: http://www.food.gov.uk/sites/default/files/pas96-2014-food-drink-protection-guide.pdf (right click Save As).