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Threats, sabotage and bioterrorism: background and key concepts • Threats and sabotage: examples and risks • Identifying risks of threats and sabotage • Requirements in BRCGS Food • Method for vulnerability assessment: TACCP • Organization, roles and ways of working • Assessing the risk of threats and sabotage • Control and monitoring of risks • Handling incidents and response measures • Verification activities • Following up, updating and improving the system • Exercise: assessing and managing risks
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