The FSMS Supplier Evaluation Procedure defines criteria for selecting and evaluating suppliers for addition to or disqualification from the company’s approved supplier list. The procedure applies to all vendors of products, materials, and services that may affect the safety of the company’s food products. (18 pages, 3274 words)
This policy ensures purchased products and services conform to specified requirements. This starts with selection of appropriate suppliers that have the capability and systems to supply products, materials, and services to the company’s specified requirements, as well as meet relevant statutory/regulatory requirements. Suppliers are controlled to the extent necessary, based on the effect of purchased items on the safety of the company’s products.
To be listed as an approved vendor, a candidate must provide certain assurances of capability, depending on the nature and seriousness of the potential risks its products or services pose to the quality and safety of the company’s products.
FSMS Supplier Evaluation Responsibilities:
The Purchasing Manager is responsible for initial supplier identification and for collection of business information related to the potential supplier. The Purchasing Manager is also responsible for maintaining supplier performance data for ongoing evaluation.
Financial Management is responsible for evaluation of the potential supplier’s financial information.
The Food Safety Team Leader is responsible for evaluating each supplier’s food safety systems and for monitoring and reporting on supplier food safety performance on a continuing basis.
The Quality Assurance Manager is responsible for evaluating vendors on quality-related issues.