I am in the process of writing my company's Supplier Approval Program (for an AIB audit) and have a question regarding purchases from a restaurant "supplier." The only thing I have been able to find on this subject is "don't buy ingredients from a store." I am hoping that there is some leeway here, as my company produces some seasonal flavors and only uses a couple of cans of certain ingredients.
Is there a difference between a restaurant supplier and a supermarket? I think the issue here is lack of COAs,etc. but can't we justify that the products are safe because they are being sold to the public? Any insight on this would be greatly appreciated!
While I'm here, if anyone has any advice on including other suppliers (secondary packaging, non-food contact, etc.), that would also be great! We have put together a supplier survey to send out for suppliers and distributors of materials/food contact packaging but I'm not sure what is necessary for suppliers of other materials. Thanks!