Food Defense / TACCP
Protection of food from intentional contamination
Food Defense (also called TACCP — Threat Assessment and Critical Control Points) is the protection of food and food supply chains from intentional contamination or adulteration motivated by malicious intent (terrorism, sabotage, ideological motives).
This is distinct from food safety (HACCP, focused on accidental contamination) and food fraud (VACCP, focused on economically motivated adulteration).
Food Defense / TACCP requirements are now part of: - BRCGS Food (Issue 9): Section 5.3 Food Defense. - IFS Food: section 6.2 Food Defense. - FSSC 22000: V6 Additional Requirements 2.5.5. - US FSMA Intentional Adulteration Rule (IA Rule).
TACCP methodology: 1. Assemble TACCP team (cross-functional). 2. Identify threats (motive, opportunity, capability). 3. Identify vulnerable points (Threat Critical Control Points). 4. Implement mitigation measures (physical security, access control, personnel, IT). 5. Document and verify.
For Egyptian food exporters, TACCP is increasingly scrutinized during BRCGS, IFS, FSSC audits. Common gaps: inadequate access control to mixing/blending areas, no background checks for production personnel, lack of CCTV in critical areas, no documented food defense plan.
FoodGate Audit verifies TACCP/Food Defense plans during facility audits, identifying improvement areas before formal certification audits.