Affiliation
a Kemerovo Institute of Food Science and Technology(University)
b LLC Bochkarevsky a brewery
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Abstract
The need to ensure food safety compels manufacturers to work with suppliers that can meet their organization's requirements forquality and safety of supplied products or services, as suppliers cause many food safety problems. This work is devoted to the deter- mination of methods for assessing the suppliers based on HACCP principles and the program of prerequisites to ensure the comp li-ance with the requirements of the international standard ISO 22000:2005. The technique enabling to asses and select the supplierswithin the food safety management has been developed. Based on the developed technique, the procedure for selecting a deratization service provider has been considered as an example. Varying the selection criteria, the proposed technique can be used as a universalprofile for various companies to assess any supplier of raw materials, equipment and services. Applying detailed selection of suppli- ers, companies can neutralize such risks as increased cost and reduced quality, strengthen mutual trust and prevent undesirable con- flicts. Consumption of quality products and services encourages suppliers to identify unused factors, reserves and capacity, and to find the ways for improving their activities. Methodology for the assessment and selection of suppliers has been implemented andsuccessfully operates at OOO «Bochkarevsky brewery» within the system of food safety management that is certified according to the international standard ISO 22000:2005.
Keywords
System of food safety management,
assessment and selection of suppliers,
outsourcing processes
REFERENCES
- ISO 22000:2005. «Sistemy menedzhmenta bezopasnosti pischevoy produkcii. Trebovaniya k organizacii, uchastvu- yuschey v pischevoy cepochke».
- ISO 9001:2008.«Sistemy menedzhmenta kachestva. Trebovaniya».
- ISO/TS 22002-1. «Programmy predvaritel'nyh usloviy dlya bezopasnosti pischevyh produktov. Chast' 1. Proiz- vodstvo pischevyh produktov».
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