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VACCP

VACCP (Vulnerability Assessment Critical Control Points) is a systematic method to proactively identify and control vulnerabilities in food production that could enable food fraud. A VACCP plan is similar to a HACCP plan but focuses on safety from counterfeiting. Conducting a VACCP involves selecting a product, prioritizing risks, tracing the supply chain, identifying control points, assessing risk impacts, implementing new controls, and reviewing data to optimize the process. Food fraud risks can be identified through label checks, adulteration tests, random sampling, and testing each shipment.

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436 views

VACCP

VACCP (Vulnerability Assessment Critical Control Points) is a systematic method to proactively identify and control vulnerabilities in food production that could enable food fraud. A VACCP plan is similar to a HACCP plan but focuses on safety from counterfeiting. Conducting a VACCP involves selecting a product, prioritizing risks, tracing the supply chain, identifying control points, assessing risk impacts, implementing new controls, and reviewing data to optimize the process. Food fraud risks can be identified through label checks, adulteration tests, random sampling, and testing each shipment.

Uploaded by

mark john olleres
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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“VACCP”

(Vulnerability Assessment
Critical Control Points)
Presented By: Larizza Danica I. Morilla
What is FOOD FRAUD?

• It is the deliberate “substitution, addition, tampering, or


misrepresentation of food ingredients, or food packaging”
for economic gain.
Food Fraud Types

• Counterfeiting
• Adulteration
• Dilution
• Mislabeling
What is VACCP?

• Vulnerability Assessment Critical Control Points (VACCP),


or Food Fraud Vulnerability Assessment is a systematic
method that proactively identifies and controls food
production vulnerabilities that can lead to food fraud.
VACCP aims to help protect businesses from the risk of
food fraud that can cause serious food safety incidents,
costly product recalls, business closure, and legal action.
What is a VACCP PLAN?
• It is used for the identification of food counterfeits and
the control and quality assurance of products for
consumption. The structure corresponds to the classic
HACCP analysis and evaluation conept, but with a focus
on the safety of the facility.
How is VACCP Conducted?
• Select a product
• Prioritize According to Risk Level
• Trace the Product back to its source
• Identify critical control points
• Anticipate the impact of risks on the company
• Determine if current procedures are enough to mitigate the risk
• Implement new controls
• Assign Someone to implement new control measures
• Review the data
• Optimize the VACCP process
How to identify food fraud during
a VACCP risk Assessment?

• Check the nutrition labels


• Perform a food adulteration test
• Randomly sample food products
• Test a batch from each shipment you receive and
everytime you chsnge suppliers
• Help save your brand from instating a product recall

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