You may have noticed in the past few issues of Food Engineering, we have been covering some broad aspects of food safety and the resulting implications for the food and beverage manufacturing industry. Last month, we covered food fraud and the economically motivated adulteration of food; in the December edition, we focused on cargo safety.
This month, we are kicking off our coverage of VACCP (Vulnerability Assessment and Critical Control Point). In the special report, vulnerability is defined as exposure to risk, whether or not it’s happened before. VACCP is not included in FSMA’s Current Good Manufacturing Practices, Hazard Analysis or Risk-Based Preventive Controls for Human Food, but GFSI thinks the industry needs a different approach to vulnerability.