Control and monitor safe supply of raw materials and ingredients in food and drink operations

This standard is about the skills and knowledge required to ensure that sources and supplies of food and drink products are safe. It involves controlling and monitoring the supply of raw materials and ingredients. It covers the inspection and checking that food items meet standard operating requirements and specifications on delivery and prior to use during manufacture.

You will need to be able to check food items on arrival and check that it conforms to product specifications.

This standard is for you if you work in food and drink operations or animal feed operations and your job requires you to have responsibilities for procurement, supplies or stores. You may have supervisory responsibilities as a line manager or team leader.

Inspect raw materials and ingredients prior to acceptance

1. check that the supplies conform to organisation's specifications

undertake all checks relating to packaging design and materials

3. accept only those supplies which meet the specified criteria

report and take action in response to deficiencies or discrepancies being identified in accordance with organisational requirements

Keep records

5. check that all relevant documentation provided by suppliers is complete

challenge discrepancies in information provided on delivery of raw materials and supplies in accordance with organisational requirements

7. record all information in line with supplier auditing requirements

Contribute to improving the supply

8. identify where regular inconsistencies in supplies occur

identify the specific criteria for which raw materials and supplies regularly fail to achieve

10. contribute to supplier performance reviews

make recommendations to colleagues and technical staff where failure against specifications suggests that a new source of supply is needed

12. make recommendations to colleagues and technical staff regarding the suitability of the criteria used as a measure of acceptance

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1. the policies, guidelines and legislation relating to sources and supply of raw materials, relevant to the workplace and products
2. your organisation's supplier assurance guidelines, policies, audit requirements, and how they are applied
3. the types and sources of packaging, raw materials and ingredients
4. the agreed criteria for acceptance and non-acceptance of supplies required for products
5. the critical control points for transport, receipt and acceptance of supplies
6. the control and sampling methods to type and source of supply
7. how control and sampling methods used by the business should be applied
8. how to put materials on hold
9. the potential methods, sources and types of product contamination that can be encountered during product transportation and delivery
10. how contamination during transportation and delivery can be identified
11. the range of checks that can be applied to check that food delivered is safe
12. the recording systems that are in place record data related to accepted and declined food deliveries
13. the impact that external audit requirements have upon the acceptance and decline of food deliveries
14. the range of data that is used to support external audits
15.  the requirements for certificates of conformity
16. the requirements for traceability purposes
17. the actions to be taken when an item is received that does not conform with product specifications