Are you prepared for food terrorism?

While mass bio-attacks on our water or food supplies may seem to belong in the realm of science fiction, there exists a very real threat to global food manufacturers from deliberate attacks and food fraud either through substitution or adulteration.

While HACCP ensures the food safety of our food supply, TACCP has been developed to help businesses detect and deter malicious acts that attempt to cause havoc on food supplies. TACCP, standing for Threat Assessment Critical Control Point, is a method which aims to reduce the chances or impact of an attack, putting in place measures to protect organisational reputation as well as satisfy international expectations and trading partnerships.

TACCP can help businesses evaluate the risk of attacks and implement systems and procedures across the whole supply chain to reduce the possibility of an attack, or manage them without a catastrophic impact on the business when they do occur.

SAI Global is offering TACCP courses to food safety and risk and compliance managers, as well as business owners and other specialists who work in the food industry. The course aims to provide the knowledge and skills required to develop and implement a TACCP study.

The pilot course will be held in Melbourne on 29 April. For more information, visit http://www.haccptown.com.au/Australia/html/Trainingtaccp.htm.