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VACCP (Vulnerability Assessment Critical Control Points )

Proactively identify food fraud and streamline VACCP compliance in your company with digital checklists.

See our ready-made templates:

VACCP Checklist Template

This VACCP checklist template can help assess the food fraud vulnerability of your ingredients or raw materials, product, production line, supplier/s, and nature of business.

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Plan for VACCP Template

A plan for VACCP template is used to identify and control vulnerabilities in the supply chain process to prevent food fraud.

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Food Fraud Vulnerability Assessment Template

Use this template for conducting the initial screening for food fraud vulnerability of a product, ingredient, or raw material.

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What is VACCP?

The Vulnerability Assessment Critical Control Points (VACCP) is used for the identification of food counterfeits and the control and quality assurance of products for consumption. The structure corresponds to the classic HACCP analysis and evaluation concept , but with a focus on the safety of the facility.

Food fraud is defined as the deliberate replacement, addition, manipulation or misrepresentation of foods, food ingredients or food packaging. With the help of the VACCP audit, food safety can always be checked and documented.

These topics are briefly discussed in this article:

1. 3 typical forms of food fraud

2. The difference between HACCP, TACCP, VACCP

3. A digital tool for implementing VACCP

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3 Typical forms for food fraud

1. Wrong labelling - The wrong labelling of meat types or organic food An example are cases where horse meat was mixed with beef, but labelled and sold as beef. Other examples are organic food containing traces of "non-organic" ingredients and mislabelled seafood that was sold on the market.

2. Counterfeiting - The exchange of ingredients and products with similar packaging or the mixing of inferior ingredients to increase the volume of products, e.g. counterfeit spices (saffron, oregano, pepper) mixed with different materials.

3. Dilution or adulteration - The addition of ingredients such as sugars or sweeteners to honey or maple syrup to create a similar taste, adding volume, or, in the case of infant formula, where melamine is added to achieve the desired "protein" number.

What is the difference between HACCP, TACCP, VACCP?

There are control points among the three that overlap, but the intention or goal is unique to each of them:

HACCP - stands for Hazard Analysis Critical Control Point and aims to identify and reduce hazards during food production and to ensure that the product can be consumed safely. This is a classic hazard analysis with a subsequent risk-based control.

TACCP - stands for Threat Assessment Critical Control Point and aims to protect food products from deliberate contamination with the intention of causing harm. In this process, a vulnerability analysis is used to identify critical control points.

VACCP - tries to identify and control weak points in the food supply chain that may be susceptible to food fraud. The applied method is also a vulnerability analysis.

The TACCP and VACCP approaches to food safety are designed to meet FSMA requirements for preventing intentional product adulteration.

Related app uses

A digital tool for implementing VACCP

With a digital checklist for a VACCP concept, you can identify food counterfeits more quickly. You can easily carry out checks via tablet or smartphone - online or offline. Use the desktop software to create your checklists for quality assurance and then evaluate the collected data. For example, you can immediately identify information about weak points and carry out targeted checks.

By using the mobile app for your quality inspections, you significantly reduce the risk of missed inspection intervals, documentation errors and reputational damage. Take advantage of the other benefits for your daily work:

The mobile app can also be used for inspections:

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