Food Defense - TACCP (Module 1-3)
Practical threat assessment modules that will enable you to meet legal and customer requirements.
What you are going to learn
Understand the context of Threat Assessment within the food supply chain.
Understand customer requirements and legal requirements as they relate to intentional adulteration. Learn to develop and implement a robust food defense and threat assessment plan to protect your facility and supply chain from acts of intentional adulteration intended to cause wide scale public health harm.
Expected Outcomes Module 1-3:
- Understand the context of Threat Assessment within the food supply chain & processing plant.
- Have an awareness of food defense risks.
- Understand legal requirements as they relate to food sabotage/intentional adulteration.
- Understand customer requirements for food defense.
- Understand and apply a number of methods to risk assess supply chains for the risk of intentional adulteration.
- Participate in and develop a supply chain Threat Assessment Plan.
Executive Manager Technical Solutions
MBA Distinction (Seafood Management), B.App.Sc (Biology), Diploma (Export Management)
Clare Winkel has worked in the food industry since 1987 in Australia, New Zealand, Europe, North America, the Caribbean and the South Pacific. Clare is a panel member of electronic working group on the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) and a member of the Allergen Bureau Agricultural Allergen Cross Contact Working Group.
Clare is a registered trainer, a Lead Auditor for SQF and BRCGS, and is trained in numerous food safety management system including; HACCP, SQF, BRC Global Standard Food/Storage and Distribution/ Agents and Brokers/ Packaging. In 2016 Clare developed a methodology to rank the risk of internal and external supply chain threats within a food supply chain and has used this method to assess threats across numerous supply chains including fresh produce, seafood and beverage sectors.
Clare has a particular interest in food safety and site security, food defense, food fraud vulnerability and traceability and has developed many training courses on the subject matter sharing her knowledge, methodology and expertise.
Thanks for the fantastic training course. It really opened my eyes to how important these issues are for any of our food clients.
This training clearly distinguished the differences between TACCP & VACCP.
Thank you for sharing your knowledge and experience.
Technical Supply Manager