Supplier Management
Looking forward to answering your questions on Supplier Management :welcome:
Will you tie this webinar into the FSMA Supply Chain program?
How can we verify that our suppliers are not committing Food Fraud (economically motivated adulteration)? How do we ask them to provide authenticity of the ingredients we buy from them?
Hello, My question is related to BRC requirement when raw materials are purchased from brokers. BRC standards requirements is that last packer to be known. shouldn't the last packer have a GFSI certification? Thanks!
What recommendations can you provide for setting up a Corporate Supplier Management System for an ingredients company?
We manufacture ingredients as well as source ingredients from other vendors so we have external suppliers (source from) and internal suppliers (company owned manufacturing facilities).
Would you recommend setting up an internal audit system as a component of the Supplier Management system to help manage the internal suppliers?
If so, can you provide a resource where I can reference how to set up a comprehensive Supplier Management System?
Are we required by law to provide our 3rd party audit results and corrective actions to vendors when they are setting up their supply chain program with us or is the certificate (SQF Level 3) sufficient?
My Quotation is the major hazards in pulses and spice industry to implement HACCP and their CCP?
How can i justify that i can go through Basic cateogry in the BRC for glabal packaging and we are producing many corrugated carton boxes and we have pizza boxes ?
What is the best strategy to adopt if all your frozen food suppliers are unable to deliver at -18oC or lower?and there is no alternative available?
Will you tie this webinar into the FSMA Supply Chain program?
How can we verify that our suppliers are not committing Food Fraud (economically motivated adulteration)? How do we ask them to provide authenticity of the ingredients we buy from them?
Hi Mike, I think I answered this on the live Q&A, but for the benefit of others I would suggest that you undertake your own testing for the fraud that you believe them to be committing.
You can ask them as part of your supplier / customer arrangement to provide certificates of authenticity. If you have concerns with this, you can double check with the lab that has compelted the testing to verify the validity of the report.
Hello, My question is related to BRC requirement when raw materials are purchased from brokers. BRC standards requirements is that last packer to be known. shouldn't the last packer have a GFSI certification? Thanks!
It really depends what the BRC standard states. As far as I know, there is no requirement in BRC that states your suppliers must have a GFSI standard in place. If anyone has further knowledge on this, please jump in :)
What recommendations can you provide for setting up a Corporate Supplier Management System for an ingredients company?
We manufacture ingredients as well as source ingredients from other vendors so we have external suppliers (source from) and internal suppliers (company owned manufacturing facilities).
Would you recommend setting up an internal audit system as a component of the Supplier Management system to help manage the internal suppliers?
If so, can you provide a resource where I can reference how to set up a comprehensive Supplier Management System?
I would try and keep it as simple as possible and try not to over complicate it. Determine all of your supplier parameters / policies / procedures around approval, review, use of emergency suppliers, removal, performance monitoring and verification activities.
When you are looking to set up an auditing program for suppliers please take into consideration risk to you business, availability of resources (time, people, auditors, travel, reporting). Ask yourself what you how to achieve out of the process.
Any of the GFSI standards in combination with regulatory requirements can provide you with the framework for you Supplier Management System.
Are we required by law to provide our 3rd party audit results and corrective actions to vendors when they are setting up their supply chain program with us or is the certificate (SQF Level 3) sufficient?
It depends on the risk of that supplier and what you write into your approval process. Depending on where you are located and what legislation you fall under is also to be considered. FDA regulation on cGMP, Hazard Analysis and Risk-based Preventive Controls for Human Foods does have some clauses relating to information required from suppliers.
My Quotation is the major hazards in pulses and spice industry to implement HACCP and their CCP?
I am not sure what you are asking here Serkalem. Can you please re-phrase?
How can i justify that i can go through Basic cateogry in the BRC for glabal packaging and we are producing many corrugated carton boxes and we have pizza boxes ?
I am not sure about this one. If anyone has some insight to this standard, please jump in :) All I can think (if I am interpreting this question correctly) is that you have a successful audit and become certificated.
What is the best strategy to adopt if all your frozen food suppliers are unable to deliver at -18oC or lower?and there is no alternative available?
Hi Aliyu
I would firstly do a risk assessment on the raw material to be in a frozen state. I would also find out the answers to the following key questions.
- Are there any hazards in the frozen product?
- Will thawing and refreezing affect the food safety of the item?
- You would also need to consider what steps come after the receival step that may render the product safe. Is there a cooking step?
Check your local food legislation to see if there is any laws around frozen product temperature. Sometimes it my state "to be frozen solid" or words to that effect.
In my Q & A session I offered a $50 discount code for my new HACCP Mentor Express Learning Modules Membership.
Just use the coupon code FSL17 at the checkout to get the discount. This offer is valid until 30 November 2017.
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