Food ingredients

Qualification of suppliers: methods in practice

Learn more about possibilities and methods to enhance the process of supplier qualification

The vendor evaluation enables to verify the suitability of a given supplier, in terms of providing inputs and services that meet the quality requirements of the purchasing company.

According to Claudio Bellaver, director of Qualyfoco Consulting and consultant of Embrapa, in order to monitor performance, both a questionnaire applied at the moment of registration and systematic records of the quality of the products and services delivered are taken into account with the following indexes:

Evaluation Index (EI)

It is obtained by mapping the supplier’s evaluation questionnaire, taking into account the points obtained;

Supplier Performance Index (SPI)

It will be input in a table in a yearly basis, according to criteria for constant measurement. The supplier can track their IDF via Supplier Portal. To assist in the evaluation, the purchasing area will follow performance by updating the registration criteria;

Supplier Evaluation Index (SEI)

Comprises weighed IA and IDF indices. The IAF will be measured according to the level of criticality, periodically according to the evaluation table and result.

5 Techniques for finding new suppliers

1 – E-sourcing as a tool

The use of this approach in Procurement and Supply chain areas assists in the thorough analysis of the total cost of acquisition of all products and services in the production cycle, mapping from market status of the suppliers to their specifications and levels of service.

2 – Deep dive market research

Find referrals and evaluate testimonials from other customers are essential methods for choosing a good supplier.

3 – Attention to market experience

Prefer suppliers with experience in supply of raw materials with compatible production with the daily needs of the company.

4 – Close alignment of suppliers

Process harmony with supplier gathering meetings. The company caters for preventing unexpected situations in demand.

5 – Aligned Productive Chain

If all sectors are in harmony, the company can foresee atypical situations that can compromise the production chain and thus they can trigger purchase orders in advance, without depending so much on suppliers.

In addition to the indexes mentioned above, another important tip is to ratify the use of Hazard Analysis and Critical Control Points, also known as HACCP. Because it is preventive, this technique, allows foreseeing problems and applying corrective measures. It also constantly monitors suppliers based on sensory, physical, chemical, peroxide index, FFA, amine and ammonia indexes.

This monitoring is carried out at the critical points of the process, allowing a greater number of evaluations and quick identification of problems and solutions. The control, developed from planned multidisciplinary action, should be managed in site by those closely involved in the process.


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