Hello! Brand new to this website, but I've had a blast scouring through old threads (some were over 10 years old, wow!).
I am looking for help with improving my Supplier Approval/Assessment Program. I've looked through some old threads about this topic, but I'm struggling to really fit the pieces together.
My company is in the alcoholic beverage space. Currently FSSC 22000 certified.
I manage a diverse portfolio of suppliers ranging from very low risk ingredients to higher risk ingredients.
In terms of resources, it's basically just me.
What's already in place: we collect required documentation/questionnaires. We have also conducted fairly in-depth ingredient risk assessments to identify the hazards/controls for each ingredient. So I feel like with those two things combined, I should be able to put together a supplier assessment program, but I'm struggling with figuring out how to do it.
I've read that you typically want to start with the ingredient risk and then look at what controls are in place to determine a final score for that supplier, or something like that.
So I'm hoping someone can walk me through an example. Let's say I have 9 suppliers:
Supplier 1: High risk ingredient. GFSI certified
Supplier 2: High risk ingredient. Not GFSI certified, but has HACCP and GMPs and a few other QFS programs.
Supplier 3: High risk ingredient. No or minimum QFS programs in place.
Supplier 4: Medium risk ingredient. GFSI certified
Supplier 5: Medium risk ingredient. Not GFSI certified, but has HACCP and GMPs and a few other QFS programs.
Supplier 6: Medium risk ingredient. No or minimum QFS programs in place.
Supplier 7: Low risk ingredient. GFSI certified
Supplier 8: Low risk ingredient. Not GFSI certified, but has HACCP and GMPs and a few other QFS programs.
Supplier 9: Low risk ingredient. No or minimum QFS programs in place.
What type of calculations or formulas or matrix would someone use to determine a final "risk score" or "risk level" for these suppliers?
Edited by jlozano, 19 May 2024 - 06:07 AM.