• Know potential threats
  • Evaluate the vulnerability
  • Assess risk levels
  • Develop an integrated mitigation plan
  • Build your food fraud program
  • Record Management, Internal Audits
  • Includes real practical sessions of construction of the plan based on TACCP and VACCP using FDA and FSSC 22000 models in the course


Become a Food Defense and Food Fraud Coordinator, know how to interpret the requirements established by the FDA-FSMA, GFSI, FSSC 22000 and PAS 96 for the development and implementation of a vulnerability assessment (VACCP) and a mitigation plan (TACCP) at the time of an intentional threat with malicious purposes or economically motivated adulteration.



-Program Objective, International Vision, External Presses



-Security certifications in the supply chain

-GFSI and FSSC 22000 Context – Additional Requirements

-Crisis Response

-FDA training tools


-Protection and protection of food and beverages against deliberate threats – PAS 96: 2017 – EUROPE

-Types of Threats

-Evaluation of Critical Threat Control Points (TACCP)

-Implementation process: Protection and defense of food and beverages against deliberate attacks – PAS 96: 2017 – EUROPE

-HACCP and HACCP relationship

-Threat Assessment (Product, Facilities, Organization)

-Process Vulnerability Assessment

-Critical Controls – Mitigation Plan

-Action plan

-Methods for the analysis of TACCP and VACCP

-Methods for the analysis of TACCP and VACCP (cont…)

-Food Defense Plan Builder (new version 2019) – Practical Session

-Legal framework – regulatory compliance


-Pharmacopeia References

-Food Fraud – GFSI Schemes

-Food Fraud – FSSC 22000

-Types of threat -PAS 96 EUROPE


-Vulnerability Assessment

-Mitigation Plan

-Use of appropriate tools for fraud

-The participant receives a diploma for their full attendance at the session and / or Coordinator certificate after exam approval

-Proof of work skills DC-3 (STPS)

  • Time

16 hours

  • Schedule

Day 1: 9:00 am - 6:00 pm

Day 2: 9:00 am - 6:00 pm

* Consult place and date of availability


This is a 16-hour course that will describe the relationship between food safety and intentional adulteration of food through malicious contamination by acts of sabotage or vandalism or adulteration for fraudulent purposes or economic reasons through unethical behavior in the senior management consent to benefit from food sales with a dubious formulation. As well as its regulatory implications and impact on the market due to the level of trust that the consumer has.

*Includes new FDA changes on Intentional Adulteration

Suggested to

  • Responsible for the Food Safety program
  • Production Supervisors
  • Responsible for the Cleaning and Sanitation program
  • Directors and Managers
  • Shopping
  • Investigation and development
  • Managers and Heads of Quality and Safety
  • Universities

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