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What are the most common gaps in food quality management systems?

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Food quality management systems (FQMS) are essential for ensuring the safety, consistency, and compliance of food products. However, many food businesses face challenges in implementing and maintaining effective FQMS, especially in the context of changing consumer demands, regulatory requirements, and market trends. In this article, we will explore some of the most common gaps in FQMS and how to address them.

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Kerem Aktolga

Production Manager at Crown Holdings, Inc.

1 Gap 1: Lack of leadership and commitment

One of the key factors for a successful FQMS is the leadership and commitment of the top management. Without a clear vision, strategy, and support from the senior level, the FQMS may not be aligned with the business goals, adequately resourced, or effectively communicated. To close this gap, the top management should establish a food quality policy, set measurable objectives, allocate sufficient resources, and monitor and review the FQMS performance regularly.

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Kerem Aktolga

Production Manager at Crown Holdings, Inc.
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Unfortunately, there isn't a one-size-fits-all answer as the specific gaps in a food quality management system can vary depending on the size, type, and complexity of the operation. The first priorty is top management team commintment and support to food quality management systems. The top management support is the first step of a healthy food quality management systems.

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2 Gap 2: Poor documentation and record-keeping

Another common gap in FQMS is the lack of proper documentation and record-keeping. Documentation refers to the written procedures, instructions, and specifications that define how the FQMS is implemented and operated. Record-keeping refers to the evidence that demonstrates the FQMS activities and results. Without adequate documentation and record-keeping, the FQMS may not be consistent, transparent, or traceable. To close this gap, the food business should document all the relevant aspects of the FQMS, such as the scope, processes, responsibilities, and controls. The food business should also keep accurate and complete records of the FQMS outputs, such as the product specifications, test results, corrective actions, and customer feedback.

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Kerem Aktolga

Production Manager at Crown Holdings, Inc.
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Inconsistent Implementation and documentation: Procedures not followed: Documented procedures are great, but if they're not consistently followed by everyone, they lose their effectiveness. This can be due to inadequate training, poor communication, or a lack of accountability. Documentation gaps: Records may be incomplete, inaccurate, or not kept up-to-date, making it difficult to track progress and identify potential issues.

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3 Gap 3: Insufficient training and competence

A third common gap in FQMS is the insufficient training and competence of the staff involved in the FQMS. Training and competence refer to the knowledge, skills, and abilities that the staff need to perform their roles and responsibilities in the FQMS. Without sufficient training and competence, the staff may not be aware of the FQMS requirements, expectations, and best practices. They may also make errors, cause non-conformities, or compromise the product quality. To close this gap, the food business should identify the training and competence needs of the staff, provide appropriate training programs, and evaluate the effectiveness of the training.

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4 Gap 4: Inadequate monitoring and verification

A fourth common gap in FQMS is the inadequate monitoring and verification of the FQMS processes and products. Monitoring and verification refer to the activities that measure and evaluate the performance and compliance of the FQMS. Without adequate monitoring and verification, the food business may not be able to detect, prevent, or correct any problems or deviations in the FQMS. They may also miss opportunities for improvement or innovation. To close this gap, the food business should establish and implement monitoring and verification plans, methods, and frequencies. The food business should also use reliable and calibrated equipment, tools, and instruments for monitoring and verification.

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5 Gap 5: Weak corrective and preventive actions

A fifth common gap in FQMS is the weak corrective and preventive actions (CAPA) that address the root causes of the FQMS issues and prevent their recurrence. CAPA refers to the actions that the food business takes to eliminate or reduce the non-conformities, complaints, or risks in the FQMS. Without effective CAPA, the food business may not be able to resolve the FQMS problems or improve the FQMS performance. They may also face repeated or escalated issues or consequences. To close this gap, the food business should follow a systematic CAPA process, such as the PDCA (plan-do-check-act) cycle. The food business should also document and verify the CAPA results and effectiveness.

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6 Gap 6: Limited internal and external audits

A sixth common gap in FQMS is the limited internal and external audits that assess the FQMS conformity and suitability. Audits refer to the independent and objective examinations of the FQMS against the applicable standards, regulations, and customer requirements. Without regular and comprehensive audits, the food business may not be able to identify and correct the FQMS weaknesses or gaps. They may also lose the confidence or trust of the stakeholders, such as the customers, regulators, or certifiers. To close this gap, the food business should conduct internal and external audits at appropriate intervals and scopes. The food business should also follow up on the audit findings and recommendations.

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7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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Kerem Aktolga

Production Manager at Crown Holdings, Inc.
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Additional Gaps: Sustainability considerations: Some systems may not adequately address environmental impact, ethical sourcing, or waste reduction. Traceability limitations: Difficulty tracking food throughout the supply chain can make it challenging to identify the source of problems and conduct recalls effectively. Cybersecurity vulnerabilities: Digital systems need robust security measures to protect sensitive data and prevent disruptions.

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Russell Benjamin

Director of Food and Facility Safety
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the person whom is running the the Food Safety Program must be committed to the program. To truely run a FSP, the individual needs tobe true and honest.

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What are the most common gaps in food quality management systems?

1

2

3

4

5

6

7

1 Gap 1: Lack of leadership and commitment

2 Gap 2: Poor documentation and record-keeping

3 Gap 3: Insufficient training and competence

4 Gap 4: Inadequate monitoring and verification

5 Gap 5: Weak corrective and preventive actions

6 Gap 6: Limited internal and external audits

7 Here’s what else to consider

Food Science

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What are the most common gaps in food quality management systems?

1

2

3

4

5

6

7

1 Gap 1: Lack of leadership and commitment

2 Gap 2: Poor documentation and record-keeping

3 Gap 3: Insufficient training and competence

4 Gap 4: Inadequate monitoring and verification

5 Gap 5: Weak corrective and preventive actions

6 Gap 6: Limited internal and external audits

7 Here’s what else to consider

Food Science

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