- The near impossibility of having absolutely all suppliers certified to 3rd-party schemes
- Some needed food or ingredients may only be available from non-certified suppliers
- Certification does not always ensure knowledge and consistency of applied control measures
- Non-certification does not always mean lack of knowledge that leads to inconsistency of applied control measures
- Some non-certified suppliers could be highly regulated with frequent scrutiny by the regulatory authorities
- Due to sheer size that poses operation personnel management challenges, some large suppliers that could afford to be certified could be less consistent in ensuring the safety and quality of food than smaller non-certified suppliers that could not afford to be certified (e.g. family-owned with family pride).
- Customers tend to be less stringent with the monitoring of suppliers because of the false sense of security that is often associated with third-party certification
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