VACCP and TACCP

We are reading many stories of food adulteration, food frauds, etc. Food safety plans are needed to control these frauds and prevent food contamination. We are aware of the term HACCP (Hazard Analysis and Critical Control Point). Similar to HACCP two more food safety terms are there VACCP & TACCP which addresses vulnerability and threats instead of hazards. VACCP stands for Vulnerability Assessment and Critical Control Points and TACCP stands for Threats Assessment and Critical control points.

VACCP (Vulnerability Assessment and Critical Control Points)– As HACCP focus on identifying and controlling hazards; VACCP focuses on identifying and controlling vulnerabilities. VACCP is a method that identifies and controls vulnerabilities that can lead to food fraud. Vulnerabilities in food businesses and food supply chains are mislabelling, stolen goods, adulteration, smuggling, dilution, counterfeiting, etc.

Some food frauds are:

Mislabelling- The horse-meat scandal of 2013 was an example of the threat of food fraud. Food was advertised as containing beef but found undeclared horse meat.

Adulteration– Mixing of water in milk, sugar syrup in honey and so many examples are there.

Dilution– Mixing of olive oil with other cheap oil, dilution of fruit juices, and replacement with other similar ingredients.