HACCP, TACCP, VACCP Explained

HACCP – Hazard Analysis Critical Control Point

HACCP was initially developed by NASA in the 1960s to prevent astronauts from contracting food poisoning in space. Today it is part of every major food manufacturer/supplier’s day-to-day routine. It can be approached either from a product or process perspective.

HACCP covers the production process step by step from delivery intake to packaging and transport of the completed product. During this process any stages where the product could be subject to physical, microbiological or chemical contamination are identified. Measures are put in place for those deemed critical (i.e. metal detectors, temperature controls, cleaning etc.) and these are regularly monitored to ensure that the end product is safe for human consumption.

TACCP – Threat Assessment Critical Control Point

TACCP, by comparison was developed in reaction to the increase in cases of food fraud detected in recent years. The most widely reported was, of course, the horsemeat scandal but food fraud manifests itself in a variety of different ways.

TACCP is concerned with the prevention of deliberate and intentional food fraud, whether internal or external. This can take the form of substitution of ingredients, passing off of one foodstuff for another, false or misleading statements  for economic gain that could impact public health, product tampering, fake or incorrect labelling etc. Product traceability throughout the supply chain is hence of vital importance.

TACCP has become an essential part of food safety management and required under the latest BRC version 7 Global Standard.

VACCP – Vulnerability Assessment and Critical Control Points

TACCP and VACCP go hand in hand in the quest to demonstrate product authenticity. Both are designed to prevent the intentional adulteration of food. TACCP identifies the threat of behaviourally or economically-motivated adulteration;

VACCP identifies how vulnerable various points in the supply chain are to the threat of economically-motivated adulteration.

Again, the assessment of vulnerability is required to satisfy requirements of BRCv7.