TRAINER: Elite Food Solutions
DATE: Tuesday July 24th 2018
TIME: 9.30am – 4.30pm
VENUE: The Mill Enterprise, New Road Link, Greenhills, Drogheda, Co. Louth
COST: Non-Members €150/Members €120
PARKING: FREE Car Parking On Site
Any staff members involved in a food or feed manufacturing operations, the group will gain valuable insights from throughout the multi-disciplinary team such as : purchasing, manufacturing, quality/technical function, operations, etc.
Attendees must have a basic understanding of HACCP or similar risk management procedures, crisis management and business continuity management principles and have effective procedures in place.
Remember the Shocking Horse Meat Scandal of 2013?
Are you confident that your Food Business is airtight and free from threat?
Food Fraud, Disgruntled Employees, Site Security, Background Checks, Suppliers are some of the considerations food companies need to take very seriously to ensure the quality of their product and the reputation of their business and their brand.
Since the publication of the PAS 96-Version 3 Standard, Food defence, bio-vigilance and bioterrorism have become a topic of debate and concern for many food/feed operators. PAS 96 (Defending Food and Drink), is the recognised publicly available standard which advises Operators how to construct and implement the necessary controls to assure its customers that their products are safe and secure.
PAS 96 focuses on the threats to a food/feed business from ideologically motivated groups, economically motivated fraud, criminals or individuals with a grudge who may wish to damage an organisation. PAS 96 provides broad guidelines via its 15 step process to operators which should help them assess and reduce the risk to their individual business and to mitigate the consequences of an attack. The risk is different for different businesses, operations and products. It is therefore implied that different risk assessments will result in different action plans proportionate to an individual situation.
The TACCP (Threat Assessment Critical Control Point) and VACCP (Vulnerability) study should be then integrated into the existing Food/Feed Safety management System via the prerequisite programme using the templates provided thus ensuring product safety and integrity.
sting of Training Options | M1 Skillnet 72
PAS 220, ISO 22002:2009
15th PRP, Bio-vigilance, Biodefence, Bioterrorism
PAS 96:2014- Introduction and review
Terms and Definitions
HACCP versus TACCP versus VACCP outlining the key differences, etc
Upstream/Midstream/Downstream Supply chain
Case study example of malicious attack
Group exercise focusing on different aspects of your business, e.g. purchasing step, manufacturing, storage, dispatch etc
Threat Assessment Critical Control Point ‘TACCP’
Vulnerability Assessment Critical Control Point, ‘VACCP’
Contingency planning and recovery from attack
Exam necessary to gain Accreditation
Anthony Gregory (BSc) is the Principal Director of Elite Food Solutions and has over 15 years food manufacturing experience including both high & low risk food environments.
Degree in Food Science & Food Technology (Product Development).
Recently completed the HACCP Fetac Level 6 & BRC Global Food Safety Standards course.
Assisting the Department of Agriculture on queries relating to quality of global honeys
Experience in NPD, auditing, quality (ISO & BRC),risk management & Food safety + HACCP training.
Travelled to Australia, Canada, the US, Turkey, France and the UK to validate potential supplier’s procedures & practices through auditing and report writing.
Currently working as a food mentor for The Local Enterprise Office (LEO) formerly The County Enterprise Board in both Co. Cavan and Co. Louth.
Currently working as a food mentor for several Local Enterprise Offices (LEO’s) including Co.Louth & Co.Cavan.
TO REGISTER FOR THIS EVENT
To register for this Event email M1skillnet@droghedachamber.com and we can invoice you and you may pay by card or eft alternatively go to this link on Eventbritehttps://www.eventbrite.ie/e/taccp-tickets-47309296379