Under this model, the risk assessment has been performed by people who are the most knowledgeable about the specific process and finished products. Adherence to the identified controls and corrective actions via established programs ensures that food safety compliance is in place now and into the future. Passing an assessment demonstrates that the food safety plan is well developed and executed and can guarantee extended food safety. Unfortunately with an assessment model, determining the adequacy of the food safety plan is difficult without intimate knowledge of the manufacturing process and the finished product. It's possible for an inexperienced auditor to miss serious gaps in the plan or require a manufacturer to perform unnecessary steps. If the plan is executed improperly, it's possible for failures to go undetected or unreported. Such failures could be difficult to detect if they are hidden due to incompetence or intent. Lastly, it is difficult to train auditors to assess food safety plans because they need to be specifically tailored to different processes and finished products. ooo&Zdm]hjaflYmlgeYlagf&[ge "Assessment is a necessary next step in the evolution of food safety practices." FDA is not the first to move from an inspection model to assessment. AIB International championed the move with its Gold Standard Program 20 years ago. GFSI has taken this approach in fostering the development of audit schemes such as SQF, BRC and FS 22000. The industry started the move to assessment with the expansion of food safety risk assessment beyond HACCP. This is a necessary next step in the evolution of food safety practices. Editor's note: Len Heflich recently retired from Grupo Bimbo where he was vice-president of food safety, quality and crisis management. He has worked in the food industry for 42 years, 34 of them in baking. * www.bakingandsnack.com / March 2017 Baking & Snack 129http://www.blueprintautomation.com