ACS Canada is honored to announce that we are establishing the audit and certification of VACCP and TACCP standards in Canada. Our experienced auditors can assist food companies in understanding the requirements through detailed and helpful Stage 1 and Stage 2 audits conducted on-site.

WHAT IS TACCP and VACCP:

TACCP stands for Threat Assessment and Critical Control Points, while VACCP stands for Vulnerability Assessment and Critical Control Points. Both are systematic approaches used in the food industry to enhance food safety and protect against intentional harm to food products.

TACCP (Threat Assessment and Critical Control Points) steps:

1-Threat Assessment: Let's break down the steps for identifying potential threats to food safety using practical examples:

1.1 Gather Relevant Information: for example, collect information about potential threats such as intentional contamination (e.g., tampering with food ingredients), terrorism (e.g., attacks on food processing facilities), sabotage (e.g., equipment damage by disgruntled employees), extortion (e.g., threats to contaminate products unless demands are met), cyberattacks (e.g., hacking of food supply chain systems), etc.

1.2 Conduct Risk Analysis: analyze the likelihood and impact of each threat. For instance, intentional contamination of perishable goods like dairy products may have a high likelihood and severe impact on public health and brand reputation.

1.3 Identify Vulnerabilities: identify vulnerabilities in supply chain such as weak access controls at production facilities, inadequate background checks for employees handling sensitive ingredients, or lack of cybersecurity measures in digital systems storing critical food safety data.

1.4 Assess Consequences: consider the consequences of a threat like a terrorist attack on a food distribution center, which could lead to widespread contamination, product recalls, legal liabilities, and damage to consumer trust.

1.5 Prioritize Threats: prioritize threats based on their potential impact. For instance, focus on mitigating intentional contamination risks in high-profile products with a large consumer base first, before addressing less critical threats.

1.6 Develop Mitigation Strategies: implement measures like installing tamper-evident packaging for sensitive products, conducting regular security audits at manufacturing plants, training employees on recognizing suspicious activities, and establishing crisis communication protocols to respond effectively to incidents.

1.7 Regular Review and Updates: regularly review and update threat assessments to incorporate new risks (e.g., emerging food fraud techniques), changes in production processes, or advancements in security technologies. Conduct mock drills and scenario exercises to test response plans and ensure readiness.

2. Critical Control Points (CCPs): Determining the key points in the food production process where control measures can be implemented to mitigate identified threats.

2.1. Understand the Production Process: for instance, in a dairy processing plant, the production process includes receiving raw milk, pasteurization, homogenization, packaging, and distribution.

2.2 Conduct a Hazard Analysis: Identify potential hazards at each stage of the production process. For instance, biological hazards like pathogens in raw milk, chemical hazards from cleaning agents, physical hazards from equipment parts, and intentional hazards like tampering during packaging.

2.3 Identify Critical Control Points (CCPs): Determine key points in the production process where control measures can effectively mitigate identified hazards. In the dairy plant, pasteurization is a CCP to control biological hazards, while metal detectors at the packaging stage are CCPs for physical hazards.

2.4 Establish Critical Limits: Define specific criteria or limits for each CCP. For pasteurization, the critical limit may be maintaining a temperature of at least 161°F for at least 15 seconds to destroy pathogens effectively.

2.5 Monitor CCPs: Implement monitoring procedures such as temperature checks during pasteurization or visual inspections for foreign objects at packaging stations to ensure CCPs are within critical limits.

2.6 Establish Corrective Actions: Develop protocols to address deviations from critical limits. For instance, if pasteurization temperature falls below the critical limit, the corrective action may involve re-pasteurization or discarding affected batches.

2.7. Verify and Validate CCPs: Regularly verify and validate CCPs through testing, audits, and reviews to ensure they effectively control hazards. This may involve microbial testing of finished products or equipment calibration checks.

3.Implementation of Controls: Putting in place measures such as security protocols, staff training, access control, surveillance systems, etc., to prevent and respond to identified threats effectively.

3.1. Identify Control Measures: For a food processing plant, control measures may include installing surveillance cameras, implementing access control systems for sensitive areas, conducting background checks for employees, and developing crisis response plans.

3.2. Develop Security Protocols: Establish protocols for handling and securing ingredients, packaging materials, and finished products. This includes procedures for storage, transportation, and disposal to prevent contamination or tampering.

3.3. Provide Staff Training: Train employees on food safety protocols, security measures, and response procedures for different threats. Conduct regular drills and exercises to ensure staff readiness in handling emergencies like product recalls or security breaches.

3.4. Implement Access Control: Restrict access to production areas, storage facilities, and sensitive information systems based on job roles and security clearances. Use electronic key cards, biometric scanners, or password-protected systems for access control.

3.5. Deploy Surveillance Systems: Install CCTV cameras in critical areas such as production lines, loading docks, and storage rooms to monitor activities, deter unauthorized access, and investigate incidents.

3.6. Establish Supplier Controls: Implement supplier verification programs to ensure the reliability and safety of raw materials, ingredients, and packaging materials. Conduct audits and inspections of supplier facilities and processes.

3.7. Develop Crisis Response Plans: Create comprehensive plans for responding to food safety incidents, security breaches, natural disasters, or other emergencies. Define roles and responsibilities, communication channels, escalation procedures, and recovery strategies.

3.8. Conduct Risk Assessments: Regularly assess and update risk assessments to identify new threats, vulnerabilities, or changes in the operating environment. Use the findings to adjust control measures and improve overall security posture.

3.9. Monitor and Review Controls: Continuously monitor security systems, staff adherence to protocols, and supplier performance. Conduct internal audits, inspections, and reviews to ensure compliance with established controls and standards.

3.10. Document and Communicate: Maintain detailed documentation of control measures, training records, incident reports, and corrective actions taken. Communicate security policies, procedures, and expectations clearly to all stakeholders, including employees, suppliers, and regulatory authorities.

4.Monitoring and reviewing the effectiveness of control measures: This step is crucial in ensuring ongoing protection in food safety and security.

4.1. Establish Monitoring Parameters: Define specific parameters to monitor, such as temperature levels in refrigeration units, access logs for sensitive areas, product quality checks, security camera footage, and employee adherence to safety protocols.

4.2. Use Monitoring Tools and Systems: Utilize technology such as temperature sensors, surveillance cameras, access control logs, and inventory management software to gather real-time data and monitor critical processes continuously.

4.3. Regular Inspections and Audits: Conduct routine inspections of facilities, equipment, and processes to ensure compliance with food safety standards, security protocols, and regulatory requirements. Perform internal audits or hire third-party auditors to assess controls impartially.

4.4 Collect Data and Records: Maintain detailed records of monitoring activities, inspection findings, audit reports, incident logs, corrective actions taken, and training records. Use data analytics to identify trends, anomalies, or areas needing improvement.

4.5. Compare Performance Against Standards: Compare monitored data against established benchmarks, industry standards, regulatory requirements, and best practices. Evaluate deviations, trends, or patterns that may indicate potential risks or areas for enhancement.

4.6. Identify Weaknesses and Opportunities: Analyze monitoring data and audit findings to identify weaknesses in control measures, recurring issues, non-compliance instances, or areas of improvement. Use root cause analysis to address underlying problems effectively.

4.7. Implement Corrective Actions: Develop and implement corrective actions based on monitoring and review findings. This may include process adjustments, equipment maintenance or upgrades, additional training for staff, or revising security protocols.

4.8. Continuous Improvement: Foster a culture of continuous improvement by sharing review findings, lessons learned, and best practices across teams. Encourage feedback from employees, suppliers, and stakeholders to identify innovative solutions and preventive measures.

4.9. Regular Review Meetings: Schedule regular review meetings with relevant stakeholders, including management, quality assurance teams, security personnel, and regulatory experts. Discuss review findings, progress on corrective actions, and upcoming challenges or opportunities.

4.10. Regularly Conduct Management Reviews: Schedule periodic management reviews to discuss monitoring and review findings, assess the effectiveness of control measures, allocate resources for improvements, and ensure alignment with organizational goals and strategies.

VACCP ( Vulnerability Assessment and Critical Control Points)steps:

1. Vulnerability Assessment: A vulnerability assessment involves identifying weaknesses and potential risks within the food supply chain that could be exploited for fraudulent purposes such as substitution, adulteration, or counterfeiting. For instance, in a bakery, a vulnerability assessment may reveal vulnerabilities in ingredient storage, supplier relationships, or labeling practices that could be exploited by malicious actors to substitute inferior ingredients or mislabel products.

2. Critical Control Points (CCPs): Critical Control Points (CCPs) are specific stages in the food production process where control measures can be applied to prevent, eliminate, or reduce hazards and vulnerabilities to an acceptable level. For instance, in a seafood processing plant, CCPs may include cooking temperatures to kill pathogens, metal detectors to prevent foreign object contamination, and packaging seals to maintain product freshness and integrity.

3. Implementation of Controls: Implementation of controls involves putting measures in place such as security protocols, staff training, access control, surveillance systems, and authenticity testing to reduce the risk of food fraud and ensure food safety. For instance, a beverage company implements controls by training employees on recognizing counterfeit packaging, installing surveillance cameras in critical areas, conducting regular audits of suppliers, and using tamper-evident seals on product packaging.

4. Monitoring and Review: Monitoring and review entail regularly checking and evaluating the effectiveness of implemented controls, surveillance systems, and procedures to ensure ongoing protection against food fraud and maintain food safety standards. For instance, a dairy farm conducts daily temperature checks on milk storage tanks, reviews CCTV footage for unauthorized access to milking areas, conducts quarterly supplier audits, and holds monthly meetings to review food safety protocols and incidents.