TACCP & VACCP Training Course
This TACCP & VACCP training course is a Level 2 (Understanding) and will give food workers in manufacturing, retail or catering environment a good level of knowledge on how to implement a successful VACCP & TACCP risk management system into their food establishments.
TACCP – Threat Assessment & Critical Control Point and VACCP – Vulnerability Assessment & Critical Control Point are designed to avoid and mitigate threats to the food supply chain and the food business. TACCP & VACCP can be combined into a single risk management system and can be used by businesses of all types and sizes.
TACCP and VACCP were developed to address Intentional acts of contamination – threats and vulnerability as opposed to the focus of HACCP on risks to food safety.
- Train online at your own pace with a full audio voiceover
- Accredited by CPD
- Certificate on successful completion
- Course duration: 90minutes
- Unlimited resits at no cost
Who is this Online TACCP & VACCP Training for?
This course is for those who cook, produce or handle food, which is then supplied to members of the public. It is also suitable for food workers who have specific responsibilities in manufacturing, retail or catering. It ensures that those who work with food are aware of the threats that could be made by an individual or group to intentionally contaminate food to cause harm to the consumer or harm business reputation.
TACCP & VACCP Training Certification
Our entire library of training courses are accredited by the CPD Certification Service as adhering to the universally recognised Continuing Professional Development (CPD) guidelines.
Upon passing the online assessment you will have the options to both print and download your TACCP & VACCP Training Certificate in PDF format. In addition to this an automated email will also be sent to your chosen email address containing a link to your certificate ensuring you always have access to a copy.
Furthermore, a QR code is displayed on each certificate which when scanned by a smartphone links to our certification database. This allows employers, auditors and local authority inspectors, for example, to establish a certificates validity instantly and at any time.
Course Screenshots (click to view images)
This course aims to give you a good level of knowledge and understanding relating to TACCP (Threat Assessment and Critical Control Point) and VACCP (Vulnerability Assessment and Critical Control Point) in a food environment.
This course covers procedures that can be adopted by food businesses to assure the security of food and drink and their supply chains from malicious and ideologically motivated attacks leading to contamination or supply disruption (PAS: 2017).
This course is for food workers in manufacturing, retail or catering.
On completion of the course, you should be able to:
- Explain the difference between TACCP/ VACCP and HACCP
- List the six practical steps to implement a TACCP assessment
- Explain the importance of reviewing TACCP assessment documentation
Training Course Content
This course is made up of the following modules:
Introduction to TACCP & VACCP
This section breaks down the course structure and looks at the terms HACCP, TACCP and VACCP were created.
Module 1 - What is TACCP and VACCP?
This module looks into great detail at what TACCP and VACCP is, what it stands for and why it is important within food safety.
Module 2 - Developing a Food Defence System
This module concentrates on what risk assessments should be taken, how to assemble a TACCP team and the types of attackers to be aware of.
Module 3 - The TACCP Approach to Assessing Threats and Vulnerabilities
In this final module, you will cover how to evaluate vulnerabilities, and look at the different applications of TACCP procedures that can be put in place to prevent hazards to health.
On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 30 multiple-choice questions and a mark of 75% or above will be required to pass.
The assessment will be marked instantly and so you will know straight away if you have passed or not. If you don't pass first time there's no need to worry. Unlimited resits at absolutely no additional charge are available so you can retake the assessment again as many times as you need to.
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Although a HACCP plan, is usually developed by owners, managers and supervisors, its effectiveness is wholly dependent on the staff who operate, monitor and record the system. It is critical that all staff understand HACCP, and the importance of their roles within HACCP.