Food Safety

Threat Analysis Critical Control Point (TACCP)

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Threat Assessment Critical Control Point (TACCP), is a methodology that can help the food and drink industry evaluate, document, understand and control a wide range of threats to their supply chain. Some of the basic principles of TACCP are included in the new BRC Global Standard for Food Safety Issue , the most widely adopted food safety standard across the world, which requires all accredited sites to carry out a ‘vulnerability assessment’ of all their raw materials. With the increasing focus on ensuring food supply chains are resilient to fraud and adulteration, both by certification bodies such as BRC and food retailers, it is inevitable that food business will need to implement some form of TACCP in the near future.

The basic principles of TACCP include identifying potential threats and emerging risks to food supply chains (such as economically motivated adulteration or other illegal practices), understanding where the supply chain is vulnerable to these threats (such as points in the production process where fraud could go un-noticed) and putting in place control measures to reduce the risk.

Methodologies other than TACCP exist for ensuring food supply chains are resilient to threats, including  ADAS’s own approach to managing risk in the supply chain. Whilst the emphasis of TACCP is firmly on food fraud or malicious attack on food supply chains, in a broader context of securing sustainable supplies of raw materials there are a number of other threats that could lead to a compromise in safety, disruption to supply or reputational damage which should be considered.