3 replies to this topic

[lmalyon]

Hi All,
Please could anyone advise on a form layout for a new supplier or new ingredient form??

Im fed up of new raw materials arriving on site from existing or new suppliers and Technical having no heads up that its been purchased. We need a form in place for the purchaser/npd dept to complete so technical can approve the supplier and agree specs!
Any help would be great!

[Foodworker]

Creating a form is the easy bit.

From your description, your problem is with your Purchasing Department. Even if you introduce a form there is no guarantee that it will be used.

You need to find a way to get your Purchasing colleagues not to buy new materials from suppliers that you know nothing about. The normal management techniques of explanation, involvement, training, coercion and ultimately threat need to be applied.

Without wishing to blacken the name of a whole profession, buyers sometimes have a Del Boy mentality and following the rules is often a long way down the list of their priorities.

[Anish]

 Vendor Certification.xls   92KB   225 downloads
Dear Imalyon,

I have created a vendor certification form for my company - please find attached the same. Modify it as required. But you have to provide your basic specs sheet before you request for sample when you try with a new supplier and get approval from your QA/NPRD before you approve the same.

Please share about your industry - so that we can give some inputs of International specifications/regulations to be considered.

Rgds,
Anish

Hi All,
Please could anyone advise on a form layout for a new supplier or new ingredient form??

Im fed up of new raw materials arriving on site from existing or new suppliers and Technical having no heads up that its been purchased. We need a form in place for the purchaser/npd dept to complete so technical can approve the supplier and agree specs!
Any help would be great!

[Charles.C]

Dear Imalyon,

Theoretically, yr HACCP system should perform the job for you via "approved suppliers / specifications". That is, assuming you have HACCP ?

Rgds / Charles.C