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 27000
BS ISO 22301
BS EN 31010
BS ISO 22313
BS ISO 28002
BS ISO/IEC 27001
BIP 2153
BS 10501
BS EN ISO 22000
PD ISO/TR 31004
BS ISO 28000
PD CEN/TR 16412
BS ISO 31000
BS 11200
BS 31100

All current amendments available at time of purchase are included with the purchase of this document.