The food safety management program in a foodservice business should be periodically benchmarked against the most current regulatory requirements and best-in-class food safety standards to determine if gaps exist in the program. The gap analysis should be performed by a third party to ensure an unbiased benchmark, and include a review of the corporate governance, systems/specifications, training/education, supply chain management, foodservice operations, and facilities design. The food safety management team should coordinate and review all deficiencies with an action plan prioritized to the level of risk identified.