TACCP Digital Templates

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TACCP

Threat Assessment Critical Control Points (TACCP) is a management process that aims to protect food products from deliberate contamination that intends to cause harm. Also called food defence, TACCP helps proactively identify and manage control points in the supply chain that can be at risk of intentional contamination.

This article will briefly discuss the meaning of threat in the context of TACCP, differentiate between HACCP, VACCP, & TACCP, provide steps on how TACCP can be implemented, and provide tools that can help implement TACCP.

Threats?

In the context of TACCP, these are acts that can harm consumers or businesses through the contamination of food products. Some examples are: exposing food production to allergens such as peanuts, contaminating produce with needles or other physical contaminants, or causing a salmonella outbreak via contaminated self-service food. Such malicious acts can be costly for businesses and can be very harmful to consumers if not addressed immediately.

Difference between HACCP, VACCP, TACCP

HACCP - Hazard Analysis Critical Control Point intends to identify and mitigate hazards during food production and ensure that food product is safe for consumption

VACCP - Vulnerability Assessment Critical Control Point helps identify and control vulnerabilities in the food supply chain that can be exposed to food fraud (economically motivated)

TACCP - aims to protect food products from the deliberate contamination with the intention to cause harm (behaviourally or ideologically motivated). TACCP builds upon existing processes of of HACCP in ensuring the safety of food products

How to implement TACCP?

Businesses can properly mitigate risks by proactively anticipating threats and knowing which points in the food supply chain are at risk of deliberate contamination. To implement TACCP, businesses should:

  1. Create a multi-disciplinary team with members from HR, procurement, security, etc, who can contribute in developing a TACCP plan.
  2. Identify points in the food supply chain where threats are possible against staff, operations, and product.
  3. Conduct assessments of the critical points to identify risks.
  4. Analyze the risks and put in place appropriate threat controls and continue to monitor the control points.
  5. Create action plans in anticipation of possible breach of controls.
  6. Train employees and continue to improve the TACCP process by reviewing documentation and anticipating new threats.

Maintaining an effective TACCP system requires continuous documentation and active tracking of critical points to watch out for threats. There’s also a need to be aware of new threats that may impact the business.

Dependence on paper records and manual documentation, however, can hinder the effective implementation of TACCP. Spending too much time manually recording data and reviewing paperwork is superfluous to the effort of building an effective food defence.

iAuditor, the world’s #1 mobile auditing app, can assist in implementing a paperless and effective TACCP process that allows you to immediately work on risks and threats found even while conducting assessments. All completed assessment reports are automatically saved online with unlimited cloud storage and access. Easily login to your online dashboard to access and print your reports, view threat trends, photo evidence and key findings.

To save you time, we have digitized below TACCP templates to help you identify threats to food safety. iAuditor templates are 100% customizable so you can better fit them to your business needs.

4 Featured Digital TACCP Templates

1. TACCP Risk Assessment Template

This TACCP Risk Assessment Template can be used to identify critical points in food production that are at risk to threats. Managers can use this digital template to proactively assess which effective risk control and prerequisite programs are to be used. Use this template as a guide for the following:

  1. Evaluate the process, analyze the hazard, and identify the risk rating.
  2. Identify if Biological, Chemical, Physical, or Radiological hazard (in addition to hazards usually considered for HACCP).
  3. Proactively guard against threats and make sure that corrective actions are assigned to appropriate team members.

2. TACCP - Food Manufacturing Audit (GMP)

This food manufacturing audit template follows GMP based on 21 CFR Part 110 and can be used as a guide when conducting food manufacturing audits. Operations Managers can use this as a guide to:

  1. Ensure that workers are trained on proper sanitary procedures and that equipment and process & controls follow GMP.
  2. iAuditor templates are Securely save your completed reports in the cloud and track overall audit score performance

3. TACCP - General Food Safety Checklist

This food safety checklist can help ensure that food is properly prepared and protected from contamination. Managers can use this as an aid to look for possible risks in food safety. Use this as a guide to:

  1. Check staff hygienic practices and food preparation.
  2. Assess the status of the freezer, storage, utensils, equipment, garbage disposal, and pest control.
  3. Use iAuditor to capture photo evidence of health risks and immediately assign corrective actions.

4. VACCP Template

TACCP and VACCP can be used together to promote a strong food defence by going through critical control points that could expose both threats and food fraud vulnerabilities. QA officers can use this to check ingredients or raw materials, product, production line, supplier/s, and nature of business. With other stakeholders to identify risks. Use this checklist as guide for the following:

  1. Assess the possibility of food fraud.
  2. Determine which point in the supply chain fraud can be an incentive.
  3. Check control measures in place against food fraud.
  4. iAuditor templates can be edited according to your business needs - no programming skills needed!

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