The Importance of Third-Party Gap Assessment for a Food Safety Management Program
An unbiased gap assessment of a foodservice business' FSMP should be performed by a third party, using a defined set of standards for each business function
The food safety management program (FSMP) in a foodservice business should be established and staffed to ensure that all food safety risks are properly managed. This FSMP should periodically be benchmarked against the most current regulatory requirements and best-in-class industry food safety program standards. The foodservice industry uses these regulations and standards to maximize food safety risk management of the known biological, chemical, and physical hazards associated with foodservice. It is especially important to review a FSMP during a significant change in operations (e.g., increase in off-premise and/or ghost kitchen sales), menu changes or additions, significant changes in food ingredient suppliers, or a significant increase in sales volume per location/facility (i.e., expansion of the business or new concepts).
A gap assessment should be performed by a third party, using a defined set of standards for each business function to ensure an unbiased assessment of each. It should include a review of the program management team's responsibilities and corporate governance, all operating procedural documentation related to systems and specifications for both supply chain and foodservice operations, and training/education, facilities design, and execution/compliance measurements of foodservice operations. The food safety management team should coordinate and review all deficiencies identified. The team should also develop an action plan that is prioritized by level of risk, and use this plan as a road map for continuous improvement of the FSMP. A gap assessment should also be performed on a periodic basis to ensure continuous improvement of the FSMP's effectiveness. This is most effective early in the growth of a business or after the FSMP has been well established. It helps ensure that a mature FSMP is being properly executed to prevent food safety hazards within the business.