Course description

This course delivers detailed and practical training on VACCP, a systematic method for identifying and mitigating food fraud risks across supply chains. Unlike HACCP (which targets accidental hazards) or TACCP (which targets malicious threats), VACCP focuses on economically motivated adulteration including dilution, substitution, mislabeling, counterfeiting, and unapproved enhancements. Aligned with GFSI food fraud mitigation requirements, BRCGS Issue 9, and FSSC 22000 v6, the course helps food businesses develop and maintain vulnerability assessments, mitigation plans, and supplier monitoring systems to ensure integrity, trust, and legal compliance.

What You’ll Learn

By the end of the course, you will be able to:

• Understand the principles of VACCP and its role in food integrity systems

• Differentiate between HACCP, TACCP, and VACCP in risk management

• Identify high-risk raw materials, ingredients, and product categories

• Develop food fraud mitigation plans and supplier control procedures

• Assess supply chain transparency, traceability, and audit readiness

• Meet food fraud prevention requirements of GFSI-recognized certification schemes

• Align with FSMA, EU, and Codex Alimentarius guidance on food fraud

• Implement monitoring, verification, and continuous improvement strategies

• Train staff on fraud awareness and early warning signs

Who Should Attend

• Food Safety, Quality, and Regulatory Professionals

• Procurement and Supply Chain Managers

• R&D and Product Development Teams

• HACCP/VACCP/TACCP Team Members

• Risk and Compliance Officers

• Exporters to high-regulation markets (e.g., EU, USA)

• Organizations seeking or maintaining BRCGS, FSSC 22000, IFS, or SQF certifications

Recommended

• HACCP knowledge is helpful but not mandatory

• Recommended for facilities using imported raw materials, complex supply chains, or high-value ingredients

• Especially useful for spices, oils, seafood, meat, honey, and dietary supplements