Implementing good food safety management systems is a vital step in ensuring that the food a business produces is safe to eat and will not harm consumers. There are two main types of food safety management system, one based on the principles of HACCP and another based on the principles of VACCP and TACCP:
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£15.00 + VAT
Both of our food safety management courses have been endorsed by the Institute of Hospitality, so you can be sure that they are relevant, engaging and meets legal requirements.
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Food businesses must abide by food standards and meet several hygiene requirements to ensure that the food they produce is safe to consume.
To ensure that they do this, businesses must implement a food safety management system that looks at their food production processes and determines the safety practices needed to meet these requirements.
A food safety management system must also consider external factors such as the suppliers a business uses, how the food that a business buys or sells is traced, or how food is transported.
HACCP is a food safety management system designed to help food businesses identify and control the food hazards in its workplace that could compromise food safety. For more information on what HACCP, TACCP and VACCP are, click here to visit our knowledge bank.
HACCP stands for Hazard Analysis Critical Control Points. This sounds confusing, but it simply refers to what the system involves (a hazard analysis) and where it is applied (at critical control points).
HACCP certification costs just £15 (plus VAT) if you take our HACCP Principles training course, and takes only 2 hours to complete.
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HACCP, TACCP and VACCP are all food safety management systems that are designed to prevent the contamination of food, but in different ways.
HACCP is concerned with the prevention of unintentional contamination, such as cross-contamination caused by using the same chopping board, while TACCP and VACCP are concerned with preventing intentional food contamination.
To find out more about the differences between these systems, click here to view a relevant article from our knowledge bank.
TACCP, or Threat Analysis and Critical Control Points, is a food safety management system that looks at the threats that could affect an item within the food supply chain.
A threat assessment, once completed, provides food-related businesses with invaluable information highlighting any potential areas of weakness within the business that would make it vulnerable to fraud or crime, enabling them to put in place any control measures required to minimise the risk that these threats pose.
VACCP, or Vulnerability Analysis and Critical Control Points, is a system that focuses on the vulnerabilities present in the supply chain.
A vulnerability assessment is designed to establish the most vulnerable points in the supply chain and the likelihood of any illegal activity being successful.
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