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Explain How to Make VACCP Workplace Practice

Author : John Miller | Published On : 23 Apr 2024

The best defence is a good offence. Vulnerability Assessment and Critical Control Points is a word that stands for this process. Finding the weak areas in the supply chain allows for the prevention of diluted food and food fraud. Economically motivated adulteration (EMA) is of particular importance. Product upgrades that are not authorized, product substitutes, counterfeiting, stolen goods, and other examples are given. VACCP and TACCP are concerned with intentional adulteration.

  • VACCP- Prevention of food fraud
  • TACCP- Prevention of threats to food like acts of terrorism, destruction, or extortion

The VACCP concentrates specifically on the dangers of adulteration with financial gain. A cheaper product or raw material is always being substituted for a costly one by dishonest people, whether its olive oil passed off as extra virgin or fake seafood in supply networks. While it's not always a problem for food safety, food fraud usually is. Examples abound, not the least of which being the discovery of melamine in pet food and infant formula in the US only after cats and dogs began to die from the chemical.

How Can VACCP Be Implemented in the Workplace?

  • Build Team: Form a multidisciplinary team with members that have a wide range of expertise from various business domains. Creating a multidisciplinary team is the first step in VACCP, much like in TACCP.
  • Do a Raw Material Risk Assessment: This should take into account things like how the material is distributed and stored, whether adulterant testing is available, how readily available the material is (shortages and seasonality could raise the risk of fraud), and economic factors (what would be the return on committing fraud). The danger is most likely quite low if the possible financial advantages are minimal.
  • To Create the VACCP Plan: Name the control mechanisms that will be put in place to reduce the risk after outlining the possible risks for each raw material and assigning them a risk rating. Strict goods-in procedures, sourcing only from approved, GFSI (Global Food Safety Initiative) accredited suppliers, and supplier audits are the three most crucial control techniques. Your company becomes vulnerable as soon as you make an ad hoc purchase due to low pricing. A certificate of analysis, or COA, for incoming commodities, is one of the additional controls. Since they often originate from ISO 17025 approved-labs, COAs are favoured over COCs (Certificates of Conformance). Organoleptic testing, laboratory work, and mass balancing may also be required.
  • Horizontal Scanning: It involves Horizon scanning entails identifying and evaluating risks that are expected to materialize over the medium to long term. Frequent horizon scanning is essential to a successful VACCP plan because it keeps you informed about macro trends and events that could raise the risk of food fraud for a specific raw material. For instance, tomatoes of other provenance might pass for Spanish due to the collapse of a trade agreement with Spain. The Food Industry Intelligence Network is one of the many resources available to food businesses for horizon scanning.
  • Review the Plan: A thorough examination needs to be carried out whenever a new risk materializes, such as in the event of market shortages, food fraud increases, or price hikes. At the very least, you should review the strategy once a year if none of these occur. Effective communication with procurement teams—who might learn about problems before more public announcements—is essential to the successful detection of emerging risks.

Where to Get Training and Detailed Information on VACCP?

To get more details about VACCP you can go through this course HACCP level 2 training online which is offered by Punyam Academy. The online certification course for HACCP - level 2 training offers in-depth information on fundamental HACCP regulations, documentation, food safety culture, dangers, allergens, premises, and handling equipment design. The training including 14 video sessions, Handouts and online exams. There is no need for a schedule because this e-learning course is available whenever you choose. This course is beneficial for the food chain, manufacturing, and processing supervisors, staff, food safety team members, management representatives, and those establishing new food businesses.