Final answer:
A HACCP plan made solely by outside experts may not include detailed knowledge of the specific production environment and lacks employee input, which is essential for a comprehensive plan.
Step-by-step explanation:
A HACCP plan developed entirely by outside experts may lack crucial site-specific details and employee involvement. While these experts can provide extensive knowledge about food safety and systemic controls, they may not be privy to the day-to-day operations, unique environmental conditions, and specific challenges faced within the actual food production environment. The most effective HACCP plans are developed with close cooperation between external experts and the staff who operate the process on a daily basis, ensuring a comprehensive understanding of all potential hazards.