This PAS provides guidance on the avoidance and mitigation of threats to food and food supply. It describes a 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. While concerns for the safety and integrity of food and drink are paramount and much of the PAS is focussed on them, it needs to be stressed that its scope covers ‘All Threats’ and protection of all elements of food supply. This includes the viability of businesses within the supply chain.
It is intended to be of use to all organizations, but is of particular use to managers of small and medium sized food enterprises without easy access to specialist advice.Cross References:BS ISO/IEC 27000BS ISO 22301BS EN 31010BS ISO 22313BS ISO 28002BS ISO/IEC 27001BIP 2153BS 10501BS EN ISO 22000PD ISO/TR 31004BS ISO 28000PD CEN/TR 16412BS ISO 31000BS 11200BS 31100
