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The objective of our course is to provide guidance on the avoidance and mitigation of threats and areas of weakness within a food management system. 
Our course describes risk management methodology, Threat Assessment Critical Control Points (TACCP), which can be adapted by food businesses of all sizes and at all points in food supply chains.

The objective of the course is to help you understand and identify threats and areas of weakness within a food management system. This course gives you the knowledge to help avoid any potential threats and food fraud in your organisation. 

The qualification is aimed at learners who are working in food industry with knowledge of food hazards and controls.TACCP / VACCP is regarded as being important to maintaining good practice in the production of safe food.

Entry requirements

There are no prerequisites for this qualification, although it is recommended that learners already hold a Level 3 Award in Food Safety Manufacturing or equivalent, and hold Level 2 HACCP in Manufacturing,  knowledge of food safety hazards and their controls and have a minimum of Level 2 in literacy/English or equivalent.

Course Contents

Candidates will learn a variety of topics, including how to establish and implement a TACCP / VACCP management plan.

  • Risk management methodology.
  • Threat Assessment Critical Control Points (TACCP), which can be adapted by food businesses of all sizes and at all points in food supply chains.

Assessment and Certification

This qualification is assessed by a pre course questionnaire, course based activities, and a 30 Multiple choice questions.


Successful candidates will receive a certificate, accredited by CPD accreditations, shortly after their training.

We recommend that candidates retake the course every 3 years to refresh their understanding.

How long will the course take

The total qualification time (TQT) for this qualification is 8 hours. 

Who needs the TACCP / VACCP training?

TACCP/VACCP training is for all food business owners, managers and employees wishing to play their part in preventing food fraud and controlling threats. This course suits both food manufacturing and catering environments.

Businesses that need to consider level the training include:

  • Food & Drink Manufacturing Plants
  • Restaurants and Catering Establishments 

It is recommended that participants have undertaken the Level 3 Food Hygiene course before enrolling on this course, however this is not essential.

Looking for a basic HACCP course to give understanding of the system to all employees? Try our Level 2 HACCP course.

    For group bookings simply complete the form on CONTACT US with details of your request 

    Please take the time to read our Course Booking Terms and Conditions.