BRC Packaging risk matrix for supplier approval and evaluation

Thanks!



maria coast

Maria Costa

We don't do module 3 in my company but try the link below. You might find it helpful. They have some conversations and sample docs for you to look at. good luck. 

https://www.ifsqn.co...-clause-no-361/

Also try this link below and scroll down to response #7 by Charles. it might help. 

https://www.ifsqn.co...ng-new-hazards/

Your risk will depend upon your level of control over the ingredients.  Do you have a kill step?  If so, the risk is lower than if you don't.  I've worked in a facility where every ingredient went through a kill step.  We considered all ingredients low risk and packaging suppliers medium risk.  If you don't have a kill step, you will have to look further at how you will control the micro hazards.

Your risk will depend upon your level of control over the ingredients.  Do you have a kill step?  If so, the risk is lower than if you don't.  I've worked in a facility where every ingredient went through a kill step.  We considered all ingredients low risk and packaging suppliers medium risk.  If you don't have a kill step, you will have to look further at how you will control the micro hazards.

Hi sqflady,

I assume yr "ingredients" are food items. I assume "killed" includes "pasteurized".

Seems to me above logic would imply RTE foods derived from "killed" inputs are automatically classified as low risk. Afaik, this interpretation is not supported by "Practice" ?

Hi, We make food packaging.

We have considered the below in our RA

Business Risk

      Quality and cost of product or services

        Flexibility to meet demands.

     Historical Support

The products they supply. IS it unique to them or commodity off the shelf every where? RISK of supply & alternatives

The responses no the SAQ or audit findings. There certifications

Complaints and historical dealings with the supplier/product

Direct contact or indirect with food.

 Below is an extract from our procedure for some ideas but pick and choose anything that is helpful for your situation.

SAQ RISK:  This risk is derived by the persons checking the SAQ and takes into account concerns relating to BRC status, and the risk posed to company and its compliance both Legally in respect of Due Diligence and the requirements of Retailer Codes of Practice contractually imposed by our customers.

Ratings are graded as follows:        High Risk            3 Points

                                                Medium Risk        2 Points

                                                Low Risk             1 Point

Product Risk:  This is the risk to the product. It is derived from the generic risk of the material being supplied in respect of microbiological, chemical, or physical contamination risk and includes that risk posed by allergens as identified within specification and supply chain risks. 

Ratings are graded as follows:        High Risk            3 Points

                                                Medium Risk        2 Points

                                                Low Risk             1 Point

Cumulative supplier complaints risk:  This risk is derived as a cumulative score of supplier complaints which are accordingly weighted by the type of complaint made. Where/if employed the following analysis / classification may be used.

Food Safety Issues                                                       10 points Per Complaint

Foreign Body                                                              5 points Per Complaint

General Quality Likely to result in Customer Complaint       3 Points Point Per Complaint

General Quality Likely not to result in Customer Complaint  1 Point Per Complaint

Business Risk: This is risk to the business with Company Can we easily get a replacement supplier, how much are we dependent on this supplier alone. The perceived commercial risk.

Overall Supplier Risk Rating

This is defined as the

SAQ risk x Product risk x  business risk + Complaints =RR

The Overall Supplier Risk is recorded on the Supplier Risk assessment 07

RR

Score 1-3 =   Low       (No further action)

Score 4-12=  Medium (More consideration i.e. more information,

                                 on Site Audit , review annually, contingency supplier required)

Score18-27= High      (On site Audit or other action required)

Hi sqflady,

 

I assume yr "ingredients" are food items. I assume "killed" includes "pasteurized".

Seems to me above logic would imply RTE foods derived from "killed" inputs are automatically classified as low risk. Afaik, this interpretation is not supported by "Practice" ?

Charles, not quite.  Ingredients were typically considered RTE, however we applied the kill step (pasteurization) which eliminated the micro hazards.