Jump to content

  • Quick Navigation
Photo

Help needed to develop exceptional purchasing policy for SQF

Share this

  • You cannot start a new topic
  • Please log in to reply
3 replies to this topic
- - - - -

DAVE84

    Grade - MIFSQN

  • IFSQN Member
  • 106 posts
  • 36 thanks
2
Neutral

  • United States
    United States
  • Gender:Male

Posted 08 March 2011 - 07:04 PM

my company is small scale. Sometimes we buy few ingredients (twice in a year) from sams or other super stores (In emergency). I am about to develope exceptional purchasing policy for SQF. Any one have idea how this policy should be? what should i include ?

Dave


Edited by DAVE84, 08 March 2011 - 08:14 PM.

  • 0

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 4,887 posts
  • 1460 thanks
799
Excellent

  • Earth
    Earth
  • Gender:Male
  • Location:World
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 10 March 2011 - 03:58 PM

my company is small scale. Sometimes we buy few ingredients (twice in a year) from sams or other super stores (In emergency). I am about to develope exceptional purchasing policy for SQF. Any one have idea how this policy should be? what should i include ?

Dave


You can look at covering exceptional purchases with a risk assessment and an extrordinary testing/verification schedule for that purchase such as a decision to positive release any batches made with the material.

Regards,

Tony

  • 0

IFSQN Implementation Packages, helping sites achieve food safety certification since 2009: 

IFSQN BRC, FSSC 22000, IFS, ISO 22000, SQF (Food, Packaging, Storage & Distribution) Implementation Packages - The Easy Way to Certification

 

Practical Internal Auditor Training for Food Operations - Available via the previous webinar recording. 

Suitable for Internal Auditors as per the requirements of GFSI benchmarked standards including BRCGS and SQF.

 

Practical HACCP Training for Food Safety Teams available via the recording until the next live webinar.

Suitable for food safety (HACCP) team members as per the requirements of GFSI benchmarked standards including BRCGS and SQF.


Thanked by 2 Members:

Dr Ajay Shah

    Grade - SIFSQN

  • IFSQN Senior
  • 318 posts
  • 106 thanks
6
Neutral

  • Australia
    Australia
  • Gender:Male
  • Location:Melbourne

Posted 11 March 2011 - 02:24 AM

I agree with the comments made by Tony - C as I usually use a risk assessment and categorise my suppliers as A & B

A being exceptional with products delivered on time and with no complaints and a history with that supplier
B being a second choice supplier if A does not have the product that you want. there is no real histrory and one needs to conduct testing of their product

i hope this helps.

Regards

Ajay Shah


  • 0
Dr Ajay Shah.,
BSc (Hons), MSc, PhD, PGCE(FE)
Managing Director & Principal Consultant
AAS Food Technology Pty Ltd
www.aasfood.com


Thanked by 2 Members:

DAVE84

    Grade - MIFSQN

  • IFSQN Member
  • 106 posts
  • 36 thanks
2
Neutral

  • United States
    United States
  • Gender:Male

Posted 11 March 2011 - 03:43 PM

Thnaks both of you for youre correct help.

Regards
Dave


  • 0



Share this

1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users