मङ्गलबार, ०६ चैत २०७४, १३ : ३०

Food Science: HACCP, TACCP and VACCP – The Three Pillars

ACCP (Hazard Analysis Critical Control Point):

What is HACCP?

HACCP = food safety
Prevention of unintentional accidental adulteration, Science based , Food borne illness.
Is a production control system for the food industry. It is a process that identifies where potentialcontamination can occur (the critical control points or CCPs) and strictly manages and monitors these points as a way of ensuring the process is in control and that the safest product possible is being produced. HACCP is designed to prevent rather than catch potential hazards.
Who & When?

Is not owned or regulated by any organisation. The principles of HACCP are codified (written down) by the World Health Organisation (WHO), which is part of the United Nations (UN), in a set of documents called the Codex Alimentarius, The principles of HACCP are described in the Annex of the Codex GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969.
How to implement?

Codex Alimentarius, http://www.codexalimentarius.org/standards/list-of-standards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CAC/RCP
Annex of the Codex document GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969. You can download a copy of the actual document here.http://www.mhlw.go.jp/english/topics/importedfoods/guideline/dl/04.pdf

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TACCP (Threat Assessment Critical Control Point):

What is TACCP?

TACCP = prevention of malicious threats to food, such as sabotage, extortion or terrorism.
Prevention of intentional adulteration, Behaviorally or ideologically Motivated.
Stated as “The main generic threats are malicious contamination with toxic materials, sabotage of the supply chain and misuse of food and drink materials for terrorist or criminal purposes. A successful attack could disrupt business and undermine brands, and could lead to illness and death.”
Who & When?

The TACCP concept was introduced and implemented in the British Standards institute’s Public Available Standard 96 Food Defence (PAS 96).
How to implement?

The PAS 96 Food Defence Guide https://www.food.gov.uk/sites/default/files/pas96-2014-food-drink-protection-guide.pdf
Food Defense Guide http://www.fsis.usda.gov/shared/PDF/Food_Defense_Plan.pdf

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VACCP (Vulnerability Assessment Critical Control Point):

What is VACCP?

VACCP = prevention of economically motivated food fraud.
According to John Spink, assistant professor and director of the Food Fraud Initiative (FFI), Michigan State University. A vulnerability is a state of being that could lead to an incident. For example, GFSI defines food fraud, including the subcategory of economically motivated adulteration (EMA), as “the deception of consumers using food products, ingredients and packaging for economic gain and includes substitution, unapproved enhancements, misbranding, counterfeiting, stolen goods or others.
Who & When?

In July 2012 the GFSI Board of Directors requested that a Food Fraud Think Tank (FFTT) be created to review the topic and explore if or how Food Fraud could be incorporated in the GFSI Guidance Document. The group was originally called “economic adulteration” but broadened the scope to all types of Fraud.

How to implement?

Guide for applying VACCP & TACCPhttps://www.wowlink.com.au/cmgt/wcm/connect/6ff995004cdc517fad4bbdcb17e68709/28.07.16+How+To+Guide-+VACCP,+TACCP+V1.pdf?MOD=AJPERES

All Data Collected and belong to those mentioned Parties to Cover All Three Pillars to Increase the Awareness.

– Written by: Robby Manullang, Medan, North Sumatera, Indonesia

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