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Friday, April 4, 2014

ISO 22000: How to Write an ISO 22000 Supplier Selections and Evaluation
Procedure?
What is ISO 22000 Supplier Evaluation Process?

ISO 22000 is developed based on ISO 9001 management system elements

where quality comes first. On the other hand good manufacturing
practices as well as HACCP systems all depend of the material quality of

supply. Thus it is mandatory to have a proper supplier evaluations and

selection system which is also a major concern for ISO 22000 food safety
management system too. Even in the FSSC 22000 it has became more
concerned where it is basically a prerequisite program, but it can also be
considered as a food safety procedure due to the importance of the ISO
22000 FSMS. In addition, Supplier evaluation is not only a requirement of
ISO 22000 compliance, but it also guarantees the food safety and
traceability throughout the food chain. The given procedure is based on
ISO 22000 FSMS requirements which is not comprehensive but you can
customize it in to your requirements by addition and removal of specific
supplier compliance process.

ISO 22000 - FOOD SAFETY PROCEDURE

FSP 11 SUPPLIER EVALUATION AND SELECTION

Distribution:
1.
2.
3.
4.
5.
6.
7.

Director/General Manager
Administration Manager
Purchasing Manager
Factory Manager
Stores Manager
Stores Executive
Consultant FSMS

1.0

Objective

To provide a transparent methodology with uniform consistency for the

purchase of products or services, which shall ensure the fulfillment of
relevant food safety/quality assurance requirements while establishing
appropriate control measures to eliminate food safety hazards through
incoming materials or services.
2.0

Scope

This procedure applies to all material purchases and services including

sourcing, supplier selection and evaluations, maintaining purchasing upto-date, development of alternative sources of purchasing while
establishing, maintaining and upgrading the purchasing system.

3.2

3.0
Responsibility
3.1
General Manager
Guidance and compliance with
requirements
Purchasing Manager
Selection & evaluation of new suppliers
Periodical review of existing suppliers
Inventory control, procurement
planning & follow-ups
3.3
Factory Manager
Identification of materials & Service
requirements
3.4
Consultant
Compliance with FSMS
3.5
Stores Manager
Maintaining & updating inventory
controls
Receiving, inspection &
documentation of correct items
Storage & issue of materials
according to FIFO principles
Supervision of inventory and record
keeping
Stores Executive
Collection of samples, supervision of
material storing
Record keeping and issuing of
materials
4.0
Activities
4.1

4.1.1

Supplier Evaluation & Selection

The material and service requirements shall be planned according to the

production planning. The forecasted raw material requirements shall be
categorized and listed while calling suppliers based on company
registered list of suppliers or by tendering.

4.1.2 The suppliers shall provide all the relevant details including but not
limited to; material safety data sheets, product descriptions, specific

certifications (ISO 22000, ISO 9001, GMP, etc.) samples and other relevant
data which may be specified by the production team time to time.
4.1.3 The factory visits or external audits shall be performed as to the criticality
of the materials where supplier shall responsible for third party audits if
required while letting the purchasing team to make observations on their
production facilities as well as up to the primary raw material receiving of
any specific product manufactured by a given supplier.
4.1.4

Suppliers shall be selected based on previous ratings, capacity and

quality of the materials supplied and the cost.

4.1.5

The each item shall be furnished with best suppliers or when

material scarcity or cost is too high, alternative suppliers and temporary
suppliers shall be contacted according to the list of suppliers.

4.2

Purchasing of Materials

4.2.1 After selection and evaluation, the new suppliers shall be given with trial
orders and their performances are evaluated, the second and further
continuation of their service shall be based on the performance of the
given orders.
4.2.2

Each such suppliers are evaluated after some time till sufficient
information shall be collected before them become regular suppliers.

4.2.3 Each supplier shall be rated according to their performance and the status
of the supplier ( priority, secondary, alternative or temporary) shall be
offered according to the ratings.
4.3

Approved Supplier List

4.3.1 The approved supplier list shall be maintained and updated continuously
for each item and service required.
4.3.2

Each item shall be listed with relevant specific requirements to

be fulfilled by the supplier and the relevant chemical, microbiological and
physical hazards associated with and their maximum levels and testing
reports to be attached.

4.3.3 Each such item supplies are closely monitored and relevant suppliers
are educated according to the requirements and the understanding of the
suppliers.
4.3.4 The check lists shall be maintained with verification for specific criteria for
each item with food safety hazards, supplier control measures, product
specifications and the communication on such parameters with suppliers.

4.3.5 The key suppliers shall be selected based on their capacity to comply with
specific requirements, on time delivery, material quality, effectiveness of
service delivery, and specially food safety.
4.4

Supplier Rating

4.4.1 The supplier evaluation and review shall comply with; in-terms of their
production facilities, customer lists, capability of for on time delivery of
specific product comply with procurement parameters.
4.4.2 Trail order performance on given supplies and the evaluation of the
product quality.
4.4.3 Market leadership, reputation and dealerships for safe and sound food
product or raw materials supplies over sufficient period of time.
4.4.4 Any other parameters such as monopolistic suppliers who dominate the
markets.
4.4.5

All the suppliers and contractors who filtered through above

selection criteria shall be given appropriate ratings and shall be included
in the approved supplier list with adequate priority based on the ratings.

4.4.6 If a new supplier has to be appointed he shall come through the same
procedure passing all the set parameters to be listed in approved supplier
list.
4.5

Purchasing Data

4.5.1 Raw material specification data sheets shall be prepared according to the
ISO 22000 requirements. The same specifications shall be utilized for
the purchasing requirements and provided to suppliers as a form of
purchase order requirements.
4.5.2

Following requirements shall incorporate in to the purchase orders

according to the type of product or materials purchased.

The product name, type, brand name,or any other specific product
identification

Material specification sheets, packaging, quantity, mode of dispatch

The specifications documented for all raw materials and ingredients

Requirements of the food grade materials, source of raw materials

and food safety requirements specified.

Regulatory requirements where applicable

Delivery requirements and costs where necessary

Product specifications for

method of product approvals

test

reports, relevant certifications,

4.5.3 The purchasing data shall document as described to ensure that all
purchase data such as quantity, quality, food safety requirements, and
delivery methods with dates. It is clearly documented and reviewed before
approval of purchase order. If any guarantee certificate is required, the
same requirement shall be communicated to the supplier.
4.6

Purchasing of Services

4.6.1 Purchase of services such as calibration of equipment, instruments,

maintenance equipment, pest control, fumigation, testing of products,
shelf life, transportation, including air fright and marine, insurance, etc.
shall be carried out through approved and accredited service providers.
4.6.2 In such events, instead of issuing purchase orders, relevant heads of
departments directly deal with relevant approved service provider, while
purchasing manager shall maintain selection and evaluation with the help
of relevant department
heads
for selection
and
evaluation
of
their services.
4.7
4.7.1

Control of Suppliers
The type of the extent of control shall depend on the type of product or
raw material purchased. The supplier's performance of the previous
deliveries, impact of the products/materials being procured on the quality
of the final product, the quality and food safety compliance records
supplied with the delivery.

4.7.2 The control measures shall be specified in the purchase order or in the
contract.

4.7.3 All the raw materials/products/ingredients shall be tested at the factory

after delivery according to the illustration given. If any material is rejected
due to the failure of compliance to given specifications, the product shall
be delivered to the supplier through his own cost of transportation.
4.7.4

The external or internal laboratory test shall be conducted by the

company as a main control measure for all chemicals, raw
materials, ingredients etc.

4.7.5 All the necessary records related to purchasing and individual suppliers as
well as service providers shall be prepared and maintained up to date.
5.0

Reference

5.1 Raw material Specifications

6.0

Records

6.1 Supplier Registration Form

6.2 Indent and Incoming Material Inspection Report
6.3 Approved supplier/Contractor List
1. Raw Materials & Ingredients
2. Services
6.4 Supplier Performance Records
6.5 Supplier Ratings
6.6 Product Hygiene Records and Supplier Performance Check List