I said food fraud and authenticity.
There are a lot of new emerging standards on the subject, and I think that as the dust settles there will be a lot of "tweaking" happening. Vulnerability, authenticity... they are both really excellent subjects to ensure products are safe, but the implementation of these programs seems a bit unrealistic or had to wrangle. As people implement programs of authenticity and against fraud, where maybe programs did not exist before, or maybe were not so robust, there will be a lot of effort going into understanding the depth of these new fundamentals and policies.
I agree wholeheartedly
I worry about the capabilities of the people writing these TACCP / VACCP programmes. I just see it as an opportunity for "training" from consultants, or getting a consultant to look at your products and write your programme (at a cost of course); but then, do they really know better?
Then we come to those that will be auditing these plans. The calibre of some auditors when it comes to reading a HACCP is sometimes called into question! How the hell will they get their heads around some of the other aspects of the process. (I can't wait to explain some of the cattle diseases and how it could impact on our product to an auditor!)
I'm lucky in that I've done my TACCP / VACCP. But then I have only 2 ingredients, one of them being milk. I was luck that in a past life I did Farm Assurance auditing so I could talk with confidence about some of the potential dangers on the farm. But, it not easy, and I've probably forgotten something. In fact, I haven't issued my document yet, as I seem to think of something every few days that may impact, either as a threat or a vulnerability on my process. not only have I looked at past incidents, but I have envisaged scenarios that could potentially happen. It will always be a living document.
I've already seen a question on here regarding TACCP. This is one document that I'm not going to share with you. I think it's important that Technical / Quality managers spend some time on this, so that they do understand where their ingredients are coming from. Doesn't mean I won't give somebody some help though.
Caz x