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Standards Development
This PAS provides guidance on preventing and mitigating deliberate (intentional) threats to food and drink and their supply chains, using the Threat Assessment Critical Control Points (TACCP) risk management approach.
It applies to organizations of all sizes and at all point in the food and drink supply chain, from primary production through manufacturing, distribution, retailing and foodservice. The guidance is particularly valuable for small and medium sized enterprises (SMEs) who might not have access to specialist risk management expertise.
The scope is limited to intentional acts, (e.g. sabotage, adulteration, extortion, espionage, or cyberattack carried out for ideological, financial gain or malicious reasons). Unintentional incidents, (e.g. accidental contamination or naturally occurring hazards) and routine food safety or quality issues fall outside the scope of this PAS and are addressed by other standards such as HACCP-based food safety management systems.
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