Threat Assessment Critical Control Points (TACCP)

Whereas HACCP is concerned with the prevention of food-borne illnesses through the prevention of unintentional or accidental hazards in food, TACCP is concerned with the prevention of deliberate and intentional contamination of food.   PAS96:2017 (Guide to protecting and defending food and drink from deliberate attack) details the types of threats that can occur: economically motivated adulteration, malicious contamination, extortion, espionage, counterfeiting and cyber-crime.   TACCP requires an assessment of specific threats to food businesses from intentional contamination, from a range of sources – disgruntled employees, pressure groups, ideologically motivated individuals and terrorists.

• TACCP risk assessment
• TACCP incident response support
• Site Security Audits, including:
  • Physical site access review & challenges
  • Visitor and contractor control
  • Permanent and casual employee screening review