Dear All,
Monday random offering.
This topic has come up previously due to its popularity in various standards.
“Risk” is generally interpreted as a methodology involving some kind of (quantitative) defect based assessment (I think) without requiring an explicit, detailed Critical/Major/Minor delineation of the actual defects (eg via having/not having direct HACCP significance) although I suppose the latter adds more “oomph” to the procedure. If people have experienced more strict audit interpretations (and/or would like to donate ), eg for BRC, please feel free to post. (Wasn't quite sure which forum to put this post).
I did a quick search here and noticed a few useful donated forms (search vasillis/suemal if that interested) but couldn’t see any which gave specific number ideas. I had a few on my hard drive (not originally from food area but still “usable” I think) so - 1. is Word flowchart (non-quant.) 2./3. basic excel/word presentation forms, 4. is a complete manual (pdf) with IMO some very interesting procedures / assessment ideas.
1.
Vendor_Approval_Process_and_monitoring.doc 51.5KB
206 downloads
2.
supplier_value_rating_1.doc 29KB
156 downloads
Rgds / Charles.C
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