Description

Date of Training: 6th March 2026

Timing: 2 PM - 6 PM (IST)

Trainer: Sarika Agarwal

This master class is designed to provide in-depth knowledge of preventive food safety systems and risk-based approaches used in modern food industries. The program covers advanced HACCP concepts along with TACCP (Threat Assessment) and VACCP (Vulnerability Assessment) to help participants identify, evaluate, and control food safety hazards, intentional threats, and supply chain vulnerabilities. It equips professionals with practical tools, frameworks, and strategies to strengthen food defence, prevent food fraud, and ensure regulatory compliance..

Course Outline:

• Introduction & history of HACCP
• Purpose and advanced concepts of HACCP
• Prerequisite programs (GMP, GHP, SSOP)
• Preliminary steps & hazard analysis tools
• 7 Principles of HACCP and HACCP plan development
• Difference between TACCP & VACCP
• Principles and implementation steps of TACCP
• Designing a TACCP system
• Types of food fraud & VACCP implementation
• Advantages of TACCP & VACCP
• Risk-based thinking and supply chain vulnerability assessment

Key Benefits:

• Have an overview of concepts like Food Defence, Food Fraud, Food Protection.
• Be able to identify threats and vulnerabilities from raw materials, on-site threats, and distribution threats.
• Identify the vulnerable steps in the supply food chain and how to reduce the risk of a threat occurring.
• Enable to focus understanding on risk-based thinking.

Who should attend the Training?

• Food Industry R&D professionals
• Quality Control and Quality Assurance Professionals
• Food industry Operation professionals implementing the program
• Microbiologists Students of Food Science, Technology and Microbiology
• Food Entrepreneurs
• Food Exporters.