Product Authenticity & Food Defence Course

Specialist food training courses

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  • Next Course Date: 16th May 2024
vaccp food defence training course
1 day
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Product Authenticity & Food Defence

A 1-day intermediate level course that deals with the various issues head-on to identify threats and areas of weakness within existing Food Safety Management Systems

Course Fee

£415 +VAT (per person)

Discounts available for multiple places

All course fees are payable in advance.

Course Details

Course Description

A 1-day intermediate level course that deals with the various issues head-on to identify threats and areas of weakness within existing Food Safety Management Systems. Knowledge of TACCP (Threat Assessment and Critical Control Points) and VACCP (Vulnerability Assessment and Critical Control Points is essential if you are to avoid the potential for food fraud throughout your supply chain.

This course has been specifically designed to assist you in meeting the requirements of various standards relating to product authenticity, including the BRCGS Global Standard for Food Safety (Issue 9). You will also gain the knowledge and skills to conduct a Raw Material Vulnerability Assessment and will be guided through the methodology required in order to prevent intentional contamination of ingredients within your supply chain.

Duration

1 day

Who Should Attend?

Technical Managers, Quality Managers, New Product Development Managers, Supply Chain Managers, Quality Auditors, Technologists, Health & Safety Managers and similar roles

Entry Requirements

No formal qualifications are required but an understanding of food safety and HACCP management systems would be beneficial.

Course Delivery / Format

Classroom

Delivered face to face at our training centre in Skipton, North Yorkshire UK.

Remote

Delivered Live and online so you'll require a computer and Internet connection

Full details and logging in information given before the start of the course

Course Structure & Content

Section 1
Need for Threat and Vulnerability Assessment
Overview, Types of Attack and Attacker
HACCP, VACCP and TACCP
VACCP – Vulnerability Risk Assessment
  • Definitions, At Risk Foods, Information Sources
  • VACCP Tools and Process
  • Risk Assessment
VACCP Exercises
Controls and Review
TACCP – Food Defence
  • PAS96:2017
  • Key Questions
TACCP Process
  • How to Conduct a TACCP Study
  • Threats to a Food Business Operation
  • Assessing Threats, Risk Assessment
  • Protection Measures
TACCP Reporting – using case studies from PAS96:2017
Contingency Planning, Incident Response
Review & Maintenance
Q&A, Discussion

Learning Outcomes

You will be aware of the potential types of attack and attackers to food industry products and systems. You will learn how to risk assess your company’s vulnerabilities and how to put measures in place to protect your products and systems.

Qualification / Assessment

There is no formal assessment on this course, but you will receive a Verner Wheelock certificate of attendance.

Course Fee

£415 +VAT (per person)

Discounts available for multiple places

Course fee includes:
  • Course binder and notes
  • Lunch and refreshments*
  • Verner Wheelock certificate of attendance

* Classroom courses only

Course FAQ

What is the Product Authenticity & Food Defence Course about?

This 1-day intermediate level course focuses on identifying threats and weaknesses within existing Food Safety Management Systems. It covers essential knowledge of TACCP (Threat Assessment and Critical Control Points) and VACCP (Vulnerability Assessment and Critical Control Points), aiming to prevent food fraud throughout the supply chain. The course also assists in meeting the requirements of various standards relating to product authenticity, including the BRCGS Global Standard for Food Safety (Issue 9).

Who should attend this course?

Technical Managers, Quality Managers, New Product Development Managers, Supply Chain Managers, Quality Auditors, Technologists, Health & Safety Managers, and similar roles should attend. An understanding of food safety and HACCP management systems would be beneficial.

How is the course delivered, and what are the entry requirements?

The course is delivered either face-to-face at the training center in Skipton, North Yorkshire, UK, or remotely online. No formal qualifications are required, but an understanding of food safety and HACCP management systems would be beneficial.

What are the main topics covered in the course?

The course covers the need for Threat and Vulnerability Assessment, types of attack and attackers, HACCP, VACCP, and TACCP, Vulnerability Risk Assessment, Food Defence, TACCP Process, Threats to a Food Business Operation, Protection Measures, Contingency Planning, Incident Response, and Review & Maintenance.

What are the learning outcomes of the course?

Participants will be aware of potential types of attack and attackers to food industry products and systems. They will learn how to risk assess their company’s vulnerabilities and how to put measures in place to protect products and systems.

Is there an assessment or qualification for this course?

There is no formal assessment for this course, but attendees will receive a Verner Wheelock certificate of attendance, acknowledging their understanding of product authenticity and food defence.

What are the course fees, and what is included in the fee?

The course fee is £415 +VAT per person or £800 +VAT for 2 people. The fee includes a course binder and notes, lunch and refreshments for classroom courses, and a Verner Wheelock certificate of attendance.

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