What I would like to see is design of programs made with a realistic view of human resources available, and quite frankly, they're not. I've made the same presentation to industry leaders at one of the North American food safety summits when they were talking about HACCP design and quality management programs. Consumers expect that this is going on.
Unfortunately, the way it often works is that smaller producers buy off-the-shelf programs and they're touted by the folks designing them but they're not realistic for the size of their operation. We have many small operations in the country, and they need to start thinking about what best suits their operations from a true food safety perspective, not buy a Cadillac model that at the end of the day they don't really have the resources to make work properly.
I would suggest that the same goes for inspection models.