8. Supplier management
Understanding supplier management
An introduction to the topic of supplier management, which includes material, service and operation suppliers.
The standards
This article is written to meet the requirements for supplier management within the following standards:
| BRCGS Food Safety Issue 9 | 3.5 Supplier and raw material approval and performance monitoring 4.16.6 Third-party contractors 5.9.1 Animal conversion risk assessment 9.2 Approval and performance monitoring of manufacturers/packers of traded food products 9.4.3 Status verification of products |
| BRCGS Packaging Issue 6 | 3.7 Supplier approval and performance monitoring 3.9.5 Traceability in subcontracted or outsourced processes 3.10 Management of suppliers of services 5.10.1 Communication to transport companies 5.10.6 Third-party transport contractor agreements 7.1 Approval and performance monitoring of manufacturers/packers of traded packaging products 7.3.3 Status verification of products |
| BRCGS Agents & Brokers Issue 3 | 3.7.4 Traceability throughout the supply chain 4.1 Approval and performance monitoring of manufacturers/packers of traded products 4.2 Management of service providers 4.3.2 Verification of security arrangements 4.4.3 Status verification for claims |
| BRCGS Storage & Distribution Issue 4 | 3.5.1 Supplier approval and performance monitoring of service providers and equipment suppliers 3.5.2.2 – 3.5.2.6 X Management of subcontractors 10.2.1 Supplier approval and performance monitoring 10.3.1 Supplier approval and performance monitoring 10.3.6.1Material risk assessment 10.3.6.2 Contracted testing 12.6 Use of the distribution network for final mile deliveries only |
| FSSC22000 Version 5.1 | ISO 8.2.4f Supplier approval and assurance processes |
| IFS Food Version 7 | 4.4 Purchasing 4.15.7 Third-party transport |
| SQF Edition 9 | 2.3.3 Contract manufacturers 2.3.4 Approved Supplier Program |
| FSMA Preventive controls for human food (Final 2015) | Subpart G – Supply-chain program |
The requirements
A supplier management system must be in place, to ensure that all suppliers are effectively managed to ensure the quality, safety, legality, authenticity, security, and traceability of the product.
The system must cover suppliers of:
- Traded materials or products.
- Outsourced manufacturers.
- Service suppliers.
The system must be reviewed, to ensure that it’s kept up to date.
BRCGS Food Safety Issue 9
The scope of the material risk assessment must now include authenticity, meet customer requirements and be reviewed if a material is implicated in a recall or withdrawal.
The scope of assessment of material suppliers has increased to include product defence.
Consultants and food safety training providers have been added to the list of service suppliers.
There’s new clauses:
- There must be a procedure for the approval and monitoring of service suppliers.
- Risks from outsourced processes must be considered in the business’ product safety plan (HACCP).
- The risk assessment of raw meat must consider substances prohibited by law.
Supplier management
Understanding supplier management
This eLearning course will provide you with an robust introduction to the subject of supplier management. It’s designed for staff who are involved in the supplier management system.
The course introduces the Techni-K 6-step process for how to approve and monitor the performance of suppliers.
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