2 replies to this topic

[John Moreton]

HI All

 

I need a little guidance. I thought I had a reasonable way to meet the requirements for BRC Supplier Approval by 1st Risk assessing the company.

 

1st risk assess the ingredient supplied using 3 criteria

 

• inherent risk of ingredients
• Volume of ingredients supplied
• supplier history.

 

Then identify the methods of approval.

 

• 3rd party certificate (Food Standard)
• Supplier self assessment
• Site audit (We are not big enough and not ready for this part)

No we have a new purchasing manager from a Phama company join us who has blown that all out of the water and wants to implement a complicated full on risk included supplier turn over, lead time, import implications etc

 

Was i right ot keep it simple as far as an auditor would be concerned ?

 

Many thanks

 

john 

[Charles.C]

HI All

 

I need a little guidance. I thought I had a reasonable way to meet the requirements for BRC Supplier Approval by 1st Risk assessing the company.

 

1st risk assess the ingredient supplied using 3 criteria

 

• inherent risk of ingredients
• Volume of ingredients supplied
• supplier history.

 

Then identify the methods of approval.

 

• 3rd party certificate (Food Standard)
• Supplier self assessment
• Site audit (We are not big enough and not ready for this part)

No we have a new purchasing manager from a Phama company join us who has blown that all out of the water and wants to implement a complicated full on risk included supplier turn over, lead time, import implications etc

 

Was i right ot keep it simple as far as an auditor would be concerned ?

 

Many thanks

 

john 

Hi John,

 

I presume you are referring to section 3.5.1.X

 

IMO this topic is not so simple.

 

Try this thread/post and the sub-links within -

 

http://www.ifsqn.com...ier/#entry86714

[Tony-C]

Hi John,

 

Your new Purchasing Manager seems like he wants to include a 'supply chain risk assessment' into a food safety (& legality & quality) risk assessment. I would say that this adds confusion and you should:

 

a. Introduce the Purchasing Manager to the BRC Standard

b. Suggest separate risk assessments

 

Background info:

 

BRC Global Standard for Food Safety Issue 7

3.5.1 MANAGEMENT OF SUPPLIERS OF RAW MATERIALS AND PACKAGING
FUNDAMENTAL
The company shall have an effective supplier approval and monitoring system to ensure that any potential risks from raw materials (including packaging) to the safety, authenticity, legality and quality of the final product are understood and managed.
 

More information here on BRC guidelines in the forum that Charles has provided a link to:
http://www.ifsqn.com...ier/#entry86732

 

Regards,

 

Tony