I think all of the above are good starting points and I would include them, however, I would go further. Food authenticity does not necessarily mean prevention of food fraud as in someone claiming to be selling coca-cola when it's not; what it can mean and what I believe it means in relation to BRC version 5 is authenticity with regards to certain claims; e.g. "Organic" or "Free Range". Other authenticity claims you might consider as part of this could be "vegetarian", "vegan" and also in the UK there is a "Red Tractor Scheme". It wouldn't be a stretch IMO to include allergen free claims in this.
I think the challenges in a real factory if you have organic products or free range products being produced really come with producing these alongside 'standard' ranges. Your traceability system and training needs to be robust to ensure they do not become confused. This is where the BRC requirement of "Quantity / Mass Balance" as part of traceability will come into its own. It is key to ensure that you can account for the lot code of the ingredients and ensure the quantity used was right (as it is a check that an over zealous team leader hasn't used some non free range chicken just to bump up the quantities.)
It's probably an interesting idea to approach this product from a cost / benefit point of view. What are the benefits (or perceived benefits) of the authenticity claims to the consumer and what are the costs to the business? Remember, there are many types of 'waste' and not all can be easily quantified. Have a look at here for info:
http://www.epa.gov/l...nking/types.htmI also know that with some food claims, e.g. organic, an independent audit is required which puts cost onto the business in terms of the audit and the time of the auditees.
Any authenticity claims will also place more pressure on raw materials, the assessment of suppliers and certification of ingredients. If I were running a factory with claims like "Organic", I would demand certification for each delivery of organic materials and all stock to be placed on hold until it was received. That will then put costs onto the business due to material being on hold on a regular basis.
Imagine making a vegetarian product after a meat one. What would your controls be? Would a change of disposable clothing and utensils be required? What about colour coding, cleaning? All of this adds cost.
