• Identify potential threats in the food industry
  • Evaluate the vulnerability
  • Assess risk levels
  • Develop an integrated plan
  • Record Management, Internal Audits
  • Includes real practical sessions in the course, development of the mitigation plan in the session


Become a Food Defense Coordinator and know how to interpret the requirements established by the FDA-FSMA, GFSI, FSSC 22000 and PAS 96 for the development and implementation of a program against intentional adulteration for malicious purposes through an identification plan threats (TACCP) and a vulnerability assessment of the organization, the factory and the food, as well as a mitigation plan and adaptation to the GFSI-based certification system.


-Program Objective, International Vision, External Presses


-International regulations

-Law 107-188 The safety of public health and preparation and response to bioterrorism

-SEC 302. Prevention against intentional adulteration

-FDA Food Safety Modernization Act 111-353 (FSMA)

-SEC 106. Prevention against intentional adulteration

-Federal Code of Regulations 21 CFR 121

-Deadlines and implications of FSMA and FSSC 22000 Audits.

-Protection and defense of food and beverages from deliberate attacks – PAS 96: 2017 – EUROPE

-Types of threats in the market

-Understanding the attacker

-Process for the construction of a “Food Defense” program under PAS-96

-Evaluation of Critical Threat Control Points (TACCP)

-TACCP vs. VACCP ratio

-Threat Assessment (Product, Facilities, Organization)

-Evaluation of Vulnerabilities in the Process, facilities and Organization.

-Development and implementation

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

-Practical session within the factory and other critical departments to build the program under FDA criteria.

-Food Defense Plan Builder VERSION 2.0 tool released in October 2019 by FDA

-Practical use of the tool with the TACCP equipment

-Food Defense Plan Builder VERSION 2.0 tool released in October 2019 by FDA (Cont…)

-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 time-loading course that will describe the relationship between food safety and intentional adulteration of food through malicious contamination by acts of sabotage or vandalism and control measures that must be established after proper identification. of threats within the organization and its supply chain, as well as its regulatory implications and impact on the market.

*Includes the new version and updates of FDA

Suggested to

  • Chiefs of Security
  • Responsible for the Food Safety program
  • Production Supervisors
  • Production, Logistics, Warehouse, Sales and Marketing Managers
  • Managers and Heads of Quality and Safety

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