Unit of competency Outline

Date retreived
23/07/2026 4:36 PM AWST

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Develop and implement a TACCP and VACCP plan

Develop and implement a TACCP and VACCP plan

Unit of competency
National Code
AMPX429
State Code
OBD48
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
10/09/2019
View on TGA
State Implementation and Classification
Approved Date
22/11/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
22/11/2019
Nominal Hours
35
Description
This unit of competency describes the skills and knowledge required to identify and analyse threats to the food supply chain and areas of vulnerability to food fraud and utilise them to develop and implement food defence plans and food fraud mitigation plans.The unit applies to personnel and supervisors who are responsible for Quality Assurance in abattoirs, boning rooms, game processing plants, wholesalers and meat retail operations. All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace. No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Form a threat and vulnerability team
  • 1.1 Select a cross-functional team with personnel from across the organisation
  • 1.2 Define roles of team members based on knowledge of the implications of food fraud and food vulnerabilities
  • 1.3 Schedule regular team meetings to update and review Threat Assessment and Critical Control Points (TACCP) and Vulnerability Assessment and Critical Control Points (VACCP) plans
2. Develop a food defence plan
  • 2.1 Undertake and document a threat assessment
  • 2.2 Develop a flow chart of the supply chain and identify steps where there is potential threat to the organisation, key staff, operations and the product
  • 2.3 Undertake a risk assessment to identify the critical control points (CCPs)
  • 2.4 Identify where the controls are for each CCP and develop action plans to address breaches
  • 2.5 Develop a food defence plan outlining the methods, responsibilities and criteria for preventing food adulteration
  • 2.6 Document the plan and schedule a review at least annually
3. Develop a food fraud mitigation plan
  • 3.1 Undertake and document a vulnerability assessment
  • 3.2 Assess raw materials, direct food contact packaging and supply chains to identify where the site is vulnerable to food fraud
  • 3.3 Undertake a risk assessment to identify the critical control points (CCPs)
  • 3.4 Implement a food fraud mitigation plan to specify the methods of controlling food fraud vulnerabilities
  • 3.5 Document the plan and schedule a review at least annually
4. Maintain records
  • 4.1 Maintain records of the food defence plan securely and ensure they are readily accessible
  • 4.2 Maintain records of the review of the food fraud vulnerability assessment and mitigation plan and ensure they are readily accessible
No information
No information
Replaced By
State Code National Code Title Type
OEZ90 AMPMGT515 Develop and implement a TACCP and VACCP plan Unit of competency
State Code National Code Title Type
AYV8 AMP40415 Certificate IV in Meat Processing (Quality Assurance) Qualification