Everything you need to document your company's Threat Risk Assessment (TACCP) and annual site security reviews to meet your Food Safety Management System (GFSI) audit requirements.
Non editable automatic button
TACCP - Threat Assessment and Critical Control Points. This protocol focuses on implementing and documenting control measures that reduce the chances of your food supply from becoming intentionally contaminated using a variety of chemical, biological or other harmful substances by people who are ideologically motivated and want to cause your company harm.
TACCP Risk Assessment is a requirement of the GFSI recognized audit standard. These tools will give you all the templates, procedures and worked examples that will assist your company to successfully pass your next audit.
Save time and effort now!
Customise these compliance templates and make them your own!
Threat Risk Assessment Template
TACCP Procedure and Company Threat Assessment Template (blank for editing and completed example)
Site Security Review Checklist Template
Site Security Annual Challenge Report (completed example)
Additional reference materials supplied:
Australian Governmant (FSANZ) Report on the 2018 Strawberry Sabotage cases.
USA CDC Paper: Precautions against biological and chemical terrorism directed at food and water supplies
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 & 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.
Approved Training Partners (ATPs) are internationally approved trainers who train auditors, sites, consultants and retailers within BRCGS Global Standards requirements and protocol.
Provides Voluntary Incidental Trace Allergen Labelling Program: VITAL3.0® Training VITAL® Online Calculator VITAL® Standard
Accredited Training Provider located in Melbourne specialising in training and vocational education: Hospitality, Tourism and Culinary Arts
An initiative of and endorsed by the Allergen Bureau