What is the Difference between HACCP, VACCP, and TACCP?

If operate a food business, then must put measures in place to make sure that the food produce is safe to eat. To this end, must implement a food safety management system that incorporates the principles of HACCP, TACCP, and VACCP. All sound very similar and all are complex in the safety of the food manufacture, lets see the exact difference between HACCP, TACCP and VACCP.

HACCP – Hazard Analysis Critical Control Point:

HACCP was initially developed in the 1960s by NASA to stop astronauts from contracting food poisoning in space. It has since been advanced and is now part of every main food manufacturer/supplier’s day-to-day routine. HACCP stands for Hazard Analysis and Critical Control Points and can be approached either by product or procedure.

The HACCP team assesses the whole production procedure step by step from delivery intake to packaging and transport of the finished product. During this procedure any stages where the product could be subject to physical, microbiological or chemical pollution are identified. Measures are put in place for those deemed dangerous, and these are frequently monitored to confirm that the end product is safe for human consumption.

TACCP – Threat Assessment Critical Control Point:

TACCP is an important part of food safety management, it was established in reaction to the increase in food fraud detected in recent years. The most commonly reported was, of course, the horsemeat scandal but food fraud manifests itself in a variation of different ways.

Whereas HACCP is concerned with the prevention of food-borne diseases and the anticipation of unintentional or unintentional hazards/threats to food safety, TACCP is concerned with the anticipation of deliberate and intentional food fraud. This can take the form of replacement of ingredients, passing off of one foodstuff for another, wrong or misleading statements for economic gain that could affect public health, product tampering, fake or incorrect labelling etc. Product traceability throughout the supply chain is hence of dynamic importance.

VACCP – Vulnerability Assessment and Critical Control Points:

TACCP and VACCP go hand in hand in the pursuit to demonstrate product authenticity. Both are intended to stop the intentional adulteration of food. TACCP classifies the risk of behaviorally or economically-motivated adulteration; VACCP classifies how vulnerable several points in the supply chain are to the risk of economically-motivated contamination. VACCP concentrations on food fraud as well, and widens the scope to contain systematic prevention of any potential adulteration of food, whether intentional or not, by classifying the vulnerable points in a supply chain.

HACCP focusses on defending from the unintentional, whilst TACCP and VACCP focus on intentional contamination and stopping dishonest conduct. Using the three food and beverage management systems appropriately and effectively will ensure to deliver a safe final product to consumer. Food Defense and Food Fraud Awareness Training can be very useful to gain knowledge and understanding of food defense, food fraud, threats to and vulnerabilities of food supply chain as well as the procedure of threat and vulnerability assessments, also referred to as TACCP and VACCP, respectively.