Understanding The Three Principles of Food Protection

In the hospitality and food industry, maintaining trust and safety goes beyond just serving great food - it's about protecting every stage of the process, from sourcing to serving. The three pillars of food protection are essential to keeping food safe, secure, and authentic.

HACCP - Ensures Food Safety

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying, evaluating, and controlling hazards that could compromise food safety. It helps prevent foodborne illnesses by managing risks in food handling, preparation, and storage.

TACCP Focuses on Food Defense

Threat Assessment Critical Control Points (TACCP) is concerned with protecting the food supply from intentional contamination or sabotage. It focuses on food defense strategies, including staff awareness, access control, and site security.

VACCP Prevents Food Fraud

Vulnerability Assessment Critical Control Points (VACCP) addresses the risk of food fraud - the deliberate substitution, mislabeling, or adulteration of food for economic gain. It ensures supply chain integrity and product authenticity.