Awareness Session On Taccp & Vaccp: (Threats To Food Safety and Fraud)
Awareness Session On Taccp & Vaccp: (Threats To Food Safety and Fraud)
2
What does it all mean?
Although there are many kinds of food fraud, the two main types
are:
4
Food Supply Chain
Elements of what is commonly called a food supply chain
5
AGENDA
6
INTRODUCTION
7
FSMS UMBRELLA
(HACCP vs TACCP vs VACCP)
8
TACCP
Threat Assessment Critical Control Point
9
DEFINITION OF TACCP
10
THREATS
11
FOOD THREAT CASE
12
FOOD THREAT CASE
Yoghurt - Anthony Garcia
13
FOOD THREAT CASE
Pizza - Amanda Engle
14
TACCP PROCESS
Establish a Threat Assessment Team (should be multi-disciplinary)
Develop a risk assessment methodology
Develop a flow chart of the supply chain
Identify the steps where there is a potential threat to:
the organization and key staff
operations
product
Assess those steps to identify the risk as CCP or CP
Identify and monitor threat controls for each CCP.
Develop action plan if controls are breached, including immediate
correction and corrective action
Document the TACCP Plan
Train staff accordingly
Regularly review the TACCP Plan.
15
THREAT RISK ASSESSMENT
(LIKELIHOOD vs IMPACT)
16
THREAT RISK ASSESSMENT
(LIKELIHOOD & IMPACT RISK MATRIX)
17
EXERCISE: GROUP ACTIVITY
18
VACCP
Vulnerability Assessment Critical Control Point
19
DEFINITION OF VACCP
20
FOOD FRAUD VULNERABILITY
ASSESSMENT CONCEPT
Opportunity Motivations
Fraud control
related fraud related fraud
measures
risk factors risk factors
Actual fraud
vulnerability
21
VULNERABILITIES
substitution
dilution
counterfeiting
unapproved enhancements
concealment
mislabelling
grey market production/diversion.
22
COMMON CASES OF VULNERABILITIES
23
FOOD FRAUD CASE
24
FOOD FRAUD CASE
2013 Horsemeat Burgers
Consumers in England, France, Greece and several other
countries were duped and unknowingly purchased meatballs
and burgers containing meat other than beef. UK Dept. of
Agriculture, Food and Rural Affairs along with Food Standards
Agency of Ireland (FSRI).
Traceability
Identified Meat Sources: 2 processing facilities in the Irish
Republic
Liffey Meats & Silvercrest Foods and
the Dalepart Hambleton plant in North Yorkshire
Point of Sale : Dunnes Store, Lidl and Aldi
Analysis
29% of meat content in one sample (Tesco) – Horse meat
31 beef meal products checked – 10 contained horse DNA,
21 were positive for pig DNA
25
FOOD FRAUD CASE
26
FOOD FRAUD VULNERABILITY
ASSESSMENT TOOL
one option is to use the tool developed by SSAFE & PwC,
which is accepted by GFSI
available on-line in Excel, Apple App Store (only for iPad
not iPhone) or Google Play
Decision Tree to decide ingredient, product, brand,
facility, country or company-wide level
50 questions: 9 –opportunities, 20 –motivations, 21 –
control measures
Spider web diagram
Report (Food Fraud Mitigation Plan).
27
INFORMATION TO BE
CONSIDERED
historical incidents material value and
market size
any emerging concerns
physical form of the
economic factors/price
material
fluctuations
existing control
country/area of origin
measures
complexity and length of
availability
the supply chain
ease of access to
storage and distribution
materials.
facilities and location
28
VACCP PROCESS
1. Develop action plan if controls are breached, including
immediate correction and corrective action
2. Document the VACCP Plan
3. Train staff accordingly
4. Regularly verify VACCP Plan.
use Decision Tree to identify exposure to risk (eg
ingredients, suppliers, customers, product lines,
brands, region, company-wide)
summarise information resulting from Decision Tree
analysis
complete questionnaire to identify risks
review main spider webs and certainty (opportunities,
motivation and controls)
review detailed spider webs (opportunities/motivation
vs controls)
review risk assessment at Output Sheet.
create Report.
29
VACCP PROCESS
Using Report:
30
FRAUD RISK ASSESSMENT
(PRN METHOD)
31
EXERCISE: GROUP ACTIVITY
32
SUMMARY
33
THANK YOU FOR YOUR
VALUABLE TIME
34