Vulnerability Assessment and Critical Control Point applies well-understood HACCP principles to protect food and beverage products from fraud and adulteration.
Endorsed by GFSI, VACCP (Vulnerability Assessment and Critical Control Point) is based on HACCP. It outlines a method to protect food and beverage products from fraud and potential adulteration, as opposed to intentional adulteration, which is covered by TACCP (Threat Assessment and Critical Control Point). Though VACCP is not covered specifically in FSMA, the ramifications of food fraud/adulteration can spill over into food safety concerns, for example, the Peanut Corporation of America incident or the melamine/pet food poisonings a few years ago.