Suits a restaurant group, hotel or caterer with a food safety lead and several people placing orders.
Supplier approval: a standard procedure
Sample document. Adapt it to your own business and have it reviewed.
- Who
- The food safety lead approves. Whoever orders buys only from the list. The manager acts when a supplier is suspended.
- Risk
- Rate each supplier high, medium or low from the products they sell, whether you cook them afterwards, and who you feed.
- Requirements
- Hold a and for each item, and a duty to report changes.
- Evidence
- Low risk: registration and product information. Medium: add or a . High: add a site audit or an covering that site and product.
- Decision
- Record approved, conditional or not approved, with scope, conditions and next review date.
- List
- Keep one shared list with the current status. New requests go in before the need is urgent, and no trial orders happen while they wait.
- Emergency
- Name who may decide and which sources are acceptable. Each use is recorded, and it expires with the need.
- Watch
- On a set cycle, compare invoices and receiving records with the list. Review rejections, complaints and expired documents.
- Stop
- Stop orders the same day, hold doubtful stock, tell every site, and record who decided.