Skip to main content

TACCP ( Threat Assessment Critical Control Point ) 2020.

TACCP ( Threat Assessment Critical Control Point ) 2020.

TACCP is a management process to designed to defend a food supply chain from the threat of intentional adulteration.

  • TACCP aligns with HACCP, but has a different focus .
  • TACCP needs input from different areas of an organization.
  • TACCP & VACCP both are different .

Steps of TACCP :

  1. Forma cross-functional implementation team
  2. identify and access potential threats(economic, ideologic, behavioral) against the organization, operational site and products.
  3. Develop flow charts for the food supply chain.
  4. Identify where the vulnerable points are in the supply chain for specific threats.
  5. Evaluate risk and priorities these threats and vulnerability using an impact and likelihood matrix to categories the overall risk.
  6. access the need for an additional control that that detect or prevent such threat.
  7. Keep records of assessment and findings.
  8. Keep a watch on development trends and issues from a global perspective and review the plan periodically, at least annually or when a change or incident occurs.

TACCP Focus on/Aim of TACCP :

  • Reduce the chance and impact of a deliberate attack.
  • Protect organizational  reputation.
  • Reassure customer and the public that proportionate steps are in place to protect food.
  • Demonstrate that reasonable precautions are taken and due diligence is exercised in protecting food.

Type of TACCP /TACCP Examples:

  1. Economically motivated adulteration (EMA)
  2. Malicious contamination
  3. Extortion
  4. Espionage
  5. Counterfeiting
  6. Cyber crime

EMA (Economically Motivated Adulteration) :

 It is also known as food fraud done for the economy gain. ema is the "fraudulent, intentional addition of the substances for the purpose of increasing the apparent value of the products.
example of ema is one incident happened in china melamine adulteration of dairy products.
to stop all the fraudulent activity ema need some innovative methods to detect all these adulteration easily.

Malicious Contamination of Food :

In the late 1990's two women's went to a family restaurant & ordered one ice cream dessert and find piece of glass(physical hazard) in there ice cream. This scam was also used as a case study for food safety training.

Extortion Contamination of Food :

In 1990, a former police officer was convicted of extortion after contaminating baby foods with glass and demanding money from the multi-national manufacturer.

Espionage Contamination of Food:

In 2014, Reuters reported that a women was charged in the USA with attempting to steal patented U.S seed technology as part of a plot to smuggle types of specialized corn for use in china.

Counterfeiting Contamination of Food :

In 2004, four man died of alcohol poisoning in Guangdong. Authorities in the local health department suspected that the maker of the fake liquor blended industrial alcohol & rice wine, & closed several unlicensed liquor manufacturer.

Cyber Crime of Food:

Agroterrorism situation may occurs when hackers contaminate food by taking control over automated system & creating a subsequent uproar among population.

TACCP Process :

15 steps of process may indicated as follows :

  1. Assess new information.
  2. Identify and access threats to organization.
  3. Identify and access threats to operation .
  4. Choose product.
  5. Identify & access threats.
  6. Flow chart of product supply chain.
  7. Identify staff & vulnerability chain.
  8. Impact of threats identification.
  9. Identify  supply points which are more critical.
  10. Determine control procedure. 
  11. Likelihood VS Impact = Priority.
  12. Identify who carry out.
  13. Decide & implement necessary controls.
  14. Review.
  15. Monitor horizontal scans and emerging risks.

Threat Assessment Scoring :

likelihood            Score       Impact

Very high chance                5               Catastrophic 
High chance                       4                Major
Some chance                      3                Significant 
May happen                       2                Some
Unlikely to happen            1                Minor



Popular posts from this blog

What is Food Safety Hazard,Types of Food Hazards & Prevention of Food Hazards 2020.

What is Food Safety Hazard, Types of Food Hazards & Prevention of Food Hazards 2020. Food Safety Hazard:- A food safety hazards refers to any agent with the potential to cause adverse health consequences for consumer. Food hazards may be physical, biological, chemical and allergic known as a food hazards. There are Four Type of Food Hazards: - 1)Physical Hazards 2)Chemical Hazards 3)Biological Hazards 4)Allergens. 1)Physical Hazards:- "Physical hazards includes foreign objects in food that can cause harm when eaten known as a physical hazards". Common Physical Hazards Include:- Glass or Metal Hair Finger nails. Jewelry piece. Lint & Threads Band-aids. Plastic or piece of disposable. Staples pins. Prevention of Physical Hazards:- Inspect raw material & equipment. Avoid jewelry, nail polishing, pinning(personal hygiene). By wearing proper attire. Avoiding use of stables. 2)Chemical Hazards:- "A chemical hazard is naturally  occurring and process induced chemica

What is Humectants? Definition, Common Examples & Functions 2020.

What is Humectants in Foods? Definition, common Examples & Functions 2020. Humectant Meaning: Humectants are moisture retention agents. Their functions in foods include control of viscosity and texture, bulking, retention of moisture, reduction of water activity, control of crystallization, and improvement or retention of softness. They also help improve the rehydration of dehydrated food and solubilization of flavor compounds.                                OR A humectant is a hygroscopic substance used to keep things moist, it is the opposite of a desiccant because it is wet. It is often a molecule with several hydrophilic group, most often hydroxyl groups; however, amines and carboxyl groups, sometimes esterified can be encountered as well. Humectant can also be defined as a food additives, used to reduce the loss of moisture and increase it's retentivity. Polyhydroxy alcohols are water soluble, hygroscopic materials which exhibit moderate viscosities at high concentrations