I must start this off with saying that I am an intern at a food company and brand new to food safety. I don't have much experience to back up my assumption making, so bare with me.
I am updating our food safety plan, and I don't know if I am being too bold with some assumptions. Since all the products we make have the same allergens, I assumed that after all the raw ingredients come into the facility, there should be no potential allergen hazards except for intentional and unintentional adulteration. Now if that isn't too bold, shouldn't a Supplier Approval Program protect at receiving and a Food Defense Plan cover the adulteration? Would I even need an Allergen Management Plan other than to refer back to those two?
Thank you for your time!