Thanks for sharing your perspective and experience.
What I have learned about HACCP is that some large companies are moving forward on the incorporation of food safety metrics in their analysis, because they have the capacity to contract highly trained personnel. In this direction I have seen that even Monte Carlo simulations are being proposed for food safety risk analysis.
But there are plenty of small companies that consider that food safety management systems are not affordable, and will not make an effort to advance the concept unless is absolutely required. Like one of my early statistics professors used to say, you don't need a cannon to shoot a fly. But now I would argue, what if you have a laser with a sensor.
Parallel to this, the advancement of computing technology and learning techniques, and particularly the availability of tools and tutorials is making what used to be considered complex much easier. Because of this I believe that is great that HACCP plans and risk analysis are flexible enough to be tailored to the occasion. But I also believe that the trick may be in making it easier for the user and demonstrating effectiveness, particularly cost-effectiveness, so the laggards in the innovation life-cycle adopt it, and continually improve upon the new ideas.
http://en.wikipedia....ption_lifecycle
Dear Rodriguez-Gonzalez,
I enjoyed your video, especially the unusually bionic voice. 
Only ran through one time so far but my first reaction was that it was quite presentable for an introductory overture. Although I did notice one or two terminologies which might provoke the HACCP purists.
I deduce you are coming in to this (food) field (from / with) a slightly unusual (eg Engineering) slant.
You are probably well aware (much better than me) that HACCP was initially launched as a "simplified" System for Food Safety but contained some very heavyweight microbiological content. This quickly evaporated after user feedback and the subsequent development has IMO primarily been to sustain the prestigious KISS acronym. (in reality HACCP is not quite so simple as people might expect). Recently, some standards like ISO 22000 have done their best to reverse this “simplicity” but IMO so far without much (HACCP) success, ie the novelties have been sidetracked (and IMO for good reason).
As I understand it, you are now basically going back to a more complex progenitor of HACCP, particularly in the risk assessment sphere. This area certainly offers scope for development seeing as there is no really successful (simple) solution at present in almost any field you care to look at AFAIK. But there is also no shortage of competition. And I believe the 3-category approach is inevitably even more complicated.
My (risk) comment is that I anticipate reluctance to go for a more detailed approach unless you can show some practical examples of specific benefits. Hopefully to come soon.
The project is certainly of value, I wish you luck.
Rgds / Charles.C
Edited by Rodriguez-Gonzalez, 15 March 2013 - 03:49 AM.
