I dislike the assumption that a business will ship garbage out and/or has not had conversations with customers. Let's say you supply PepsiCo with something.........do you really expect that in negotiations a BUSINESS plan wasn't thought out???
But one has nothing to do with the other.............good business decisions are made on ALL the facts
For the record.............we have a plan...........but I will NOT test it yearly....we are a very small company so there is no VALUE in the exercise of redundancy
I came to the conclusion by doing my due diligence
Not on flood plain...........not on city water...........in a rural area..........on septic system.................no septic system where products are stored (separate building with no facilities)
AND if there were a tornado and the roof blew off.........I wouldn't risk the seals never mind that my jars, or at least some of them would be smashed on the floor from the soaking wet cartons falling apart
If there were a fire, the jars would explode and those that didn't would still get turfed as the contents will have gotten too hot
I will say some things again that i've said before
The GFSI are good for companies not even running a basic HACCP plan to get them up to speed; but only works if they actually understand basic HACCP done well
GFSI's were created by RETAILERS!!!!!!!! Not food safety specialists (did you know the manufacturer pays the retailer is a jar gets broken by a customer?)
GFSI's need to manage the food safety portion really well first, before they go adding phrases like "business continuity" to their repertoire
Words matter in the food safety world (shall vs will etc) and these GFSI need to be careful about the words they chose
The difference with regulatory language is it's vetted by lawyers so that the meaning is clear(er) ......usually