Course overview
This Level 2 course covers TACCP and VACCP, the two assessments food businesses use to protect products from deliberate harm. TACCP (Threat Assessment Critical Control Points) is food defence: identifying the people and points in your operation where someone could intentionally contaminate or sabotage food. VACCP (Vulnerability Assessment Critical Control Points) is food fraud prevention: spotting where ingredients could be adulterated or substituted for economic gain, such as horsemeat sold as beef. Both follow the approach set out in PAS 96, the UK guidance for protecting food and drink from deliberate attack. Certification schemes such as the BRCGS Food Safety standard, along with major retailer audits, expect sites to hold documented food defence and food fraud plans, and auditors want to see trained staff behind them. The course is written for technical, quality, and management staff in food manufacturing, and it also suits supervisors in catering and retail who manage supply chain risk. It takes 2-3 hours online and ends with a CPD accredited certificate.
TACCP and VACCP Level 2 at a glance
TACCP and VACCP Level 2 is a CPD accredited online course from Chefs Bay Academy, taking 2-3 hours to complete.
The certificate is ready to download as soon as you pass.
| Entry type | Course |
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| Provider status | Published |
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| Duration | 2-3 hours, self-paced |
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| Level | Level 2 |
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| Certificate | CPD Accredited, download after passing |
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| Study and retakes | Any device, unlimited retakes within your chosen access period. |
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Not sure which course you need? Use the course finder. Browse the catalogue, which lists 133 courses alongside separately labelled resources and archived entries.
Chefs Bay Academy is run by Chefs Bay Hospitality Limited (Company No. 13588811), a UK
hospitality and care staffing agency based in Merseyside.
This course is included in the training bundle, with 12, 24 or 36 months
of access for one person. Certificate information is listed for this course above.
Frequently asked questions
What do TACCP and VACCP stand for?
TACCP is Threat Assessment Critical Control Points, the food defence side: protecting food from deliberate contamination or sabotage. VACCP is Vulnerability Assessment Critical Control Points, which deals with food fraud: spotting where ingredients could be adulterated or substituted for economic gain. The two assessments work together to protect a food business from intentional harm.
Is TACCP and VACCP training a legal requirement?
No law names TACCP or VACCP directly, but the BRCGS Food Safety standard and major retailer audits expect sites to hold documented food defence and food fraud plans. PAS 96 is the UK reference guidance for protecting food and drink from deliberate attack. Trained staff are how a site shows auditors those plans are understood and used.
Who needs TACCP and VACCP training?
Technical, quality, and management staff in food manufacturing, since they usually write and maintain the food defence and food fraud plans. It also suits supervisors in catering and retail who deal with supply chain risk.
How is TACCP and VACCP different from HACCP?
HACCP deals with accidental hazards: things that go wrong without anyone intending them to. TACCP and VACCP deal with deliberate acts, whether that is sabotage or fraud for financial gain. A food business needs all of them working together, and HACCP Level 2 and Level 3 are included in the same £35 Chefs Bay Academy licence.
