You have a lot of good information in these documents, particularly regarding external threats, but it would be good to also consider what happens within your walls.
Are you trying to comply with the US FSMA regulations? If so, your Food Defense Plan will need additional information (a separate document) that fully spells out the details of why a particular step in your process is vulnerable and what mitigation strategies you will put in place to prevent intentional contamination at that step. This would be similar to a HACCP plan, requiring monitoring of the mitigation strategies and corrective actions if they are found to be ineffective. You can find more information at https://www.fda.gov/...A/ucm378628.htm.
Regarding the Food Fraud Prevention document, I would suggest that you also consider if there is a possibility that something within your facility could result in intentional or unintentional adulteration. Of course, we assume that your company wants to do the right thing and would not intentionally mislabel, adulterate, or otherwise cause a fraudulent situation, but you might want to consider if there is a possibility for accidentally mixing up certified and non-certified products, for instance, or using one variety of an ingredient that is not easily distinguishable from a similar ingredient of a lesser quality. Make sure that your staff is properly trained to identify such situations and take appropriate actions should they occur.