AWARENESS SESSION

ON TACCP & VACCP

(Threats to Food Safety and Fraud)

Hafiz Zafar Iqbal

What does it all mean?

Food Defense - GFSI

The process to ensure the security of food and drink and
their supply chains from all forms of intentional malicious
attack including ideologically motivated attack leading to
contamination or supply failure.

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What does it all mean?

Food Fraud – GFSI

A collective, tampering or term encompassing the deliberate and
intentional substitution, addition, misrepresentation of food,
food ingredients or food packaging, labelling, product
information or false or misleading statements made about a
product for economic gain that could impact consumer health.

Although there are many kinds of food fraud, the two main types
are:

 the sale of food which is unfit and potentially harmful

 the deliberate misdescription of food 3

What does it all mean?
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 behaviorally or

ideologically motivated adulteration

 VACCP identifies how vulnerable various points in the

supply chain are to the threat of economically
motivated adulteration.

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Food Supply Chain
Elements of what is commonly called a food supply chain

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AGENDA

 HACCP vs TACCP vs VACCP

 TACCP (Food Defense Plan)
 threats
 process
 VACCP (Food Fraud Mitigation Plan)
 vulnerabilities & terminology
 food fraud vulnerability assessment tool
 process

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INTRODUCTION

 HACCP is designed to prevent unintentional food safety

issues

 intentional threats to food safety for ideological reasons

is increasing –requirement for a Food Defense Plan
(TACCP) – e.g. deliberate contamination/poisoning of
food

 food fraud for economic reasons is also increasing –

requirement for a food fraud mitigation plan (VACCP) –
e.g. horse meat being passed off as minced beef in
Europe and melamine added to dairy products in China.

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FSMS UMBRELLA
(HACCP vs TACCP vs VACCP)

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TACCP
Threat Assessment Critical Control Point

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DEFINITION OF TACCP

 a management process to defend a food supply chain

from the threat of intentional contamination

 TACCP aligns with HACCP, but has a different focus that

may need input from different areas of an organization
(e.g. HR, procurement and security)

 threats are different to vulnerabilities as they're

performed for ideological reasons rather than economic
reasons.

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THREATS

 malicious contamination of food products

 sabotage of the supply chain
 using food or drink items for terrorism or criminal
purposes
 economically motivated adulteration
 extortion
 espionage
 counterfeiting
 cybercrime

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FOOD THREAT CASE

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FOOD THREAT CASE
Yoghurt - Anthony Garcia

A woman who took a sample of

yoghurt on a spoon from
supermarket worker, Anthony
Garcia, immediately spat it out
because it tasted “disgusting”.

Police took samples of the yoghurt

and from the 32-year-old
unsuspecting customer's clothing
after the incident at the
Albuquerque Sunflower Market and
found it had been contaminated
with Garcia's semen .

In January 2012, Garcia was jailed

for two years for the sick act.
Warning: Don't eat free yoghurt
samples from a stranger...

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FOOD THREAT CASE
Pizza - Amanda Engle

When Pizza Hut manager, Amanda

Engle, spotted the police officer -
who had booked her for drink
driving months before - arrive to
collect a pizza, she decided to
plot dirty revenge.

The 29-year-old spat on deputy

sheriff Frank Rogers's pizza he was
collecting for his family's dinner
at the Tennessee branch – but the
cop spotted her do it. Extra topping? Amanda Engle added her own
disgusting ingredient in a food revenge fury
Engle was fired and arrested,
though the outcome of her case is
unknown.

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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.

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THREAT RISK ASSESSMENT
(LIKELIHOOD vs IMPACT)

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THREAT RISK ASSESSMENT
(LIKELIHOOD & IMPACT RISK MATRIX)

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EXERCISE: GROUP ACTIVITY

 Conduct threat assessment for a case study and devise a

Food Defense Plan against the pointed out hazards.

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VACCP
Vulnerability Assessment Critical Control Point

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DEFINITION OF VACCP

 a management process to defend the food supply chain

from vulnerabilities due to food fraud
 shift in focus from risk to vulnerability
 based on ‘criminological routine activity theory’

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FOOD FRAUD VULNERABILITY
ASSESSMENT CONCEPT

Opportunity Motivations
Fraud control
related fraud related fraud
measures
risk factors risk factors

Actual fraud
vulnerability

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VULNERABILITIES

 substitution
 dilution
 counterfeiting
 unapproved enhancements
 concealment
 mislabelling
 grey market production/diversion.

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COMMON CASES OF VULNERABILITIES

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FOOD FRAUD CASE

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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
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FOOD FRAUD CASE

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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).

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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

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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.
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VACCP PROCESS
Using Report:

3. Develop action plan if controls are breached, including

immediate correction and corrective action
4. Document the VACCP Plan
5. Train staff accordingly
6. Regularly verify VACCP Plan.

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FRAUD RISK ASSESSMENT
(PRN METHOD)

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EXERCISE: GROUP ACTIVITY

 Conduct vulnerability assessment for a case study and

devise a Food Fraud Mitigation Plan against the pointed
out hazards.

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SUMMARY

 HACCP: risk assessment to prevent unintentional food

safety hazards – Food Safety Plan
 TACCP: intentional threat to supply chain for ideological
reasons – Food Defense Plan
 VACCP: intentional food fraud/vulnerability for
economic reasons – Food Fraud Mitigation Plan
 all based on risk assessment to identify risks, implement
and monitor controls, and react to CCPs out of control.

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THANK YOU FOR YOUR
VALUABLE TIME

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