438 Chilled foods tests on representative samples Auditing suppliers requirements. Auditors should be trained to conduct this activity promptly and fficiently. The auditors observe the manufacturing facilities, buildings environment, plant, quality procedures and implementation of such procedures Other evidence to collect includes management attitudes, workforce attitudes quality control records and so on. Often auditors will also look at financial and technological aspects Feedback on performance It is absolutely essential in building the partnership that the vendor receives prompt and accurate feedback on performance Performance data can be collected from a number of sources Raw material conformance: sources of information here include the vendor's own inspection records, incoming inspection records. Most non-confor- mances in this area are clear and are well'flagged because usually the result in a delay in deliveries or production Process conformance: non-conformances here are less easily detected but at least should be reviewed during audit. It may be written into contractual requirements that process non-conformances are communicated to the purchaser Procedural non-conformance: similar comments appertain here as for process non-conformance Ranw material unfit for use: this is the worst scenario where a non onformance is not detected until it fails either on the production line or distribution or in use(complaints). The impact is usually severe, affecting ability to sell the final product. Despite the severity of the problem, it is often difficult to gather sufficient evidence to inform the vendor of the fault Feedback should be given on a regular basis so that each non-conformance is not seen by the vendor as acomplaint. The main message here is to transmit good as well as bad news. Where possible, evidence should be incontrovertible. The best evidence is records and samples eetings with suppliers will ensure that the positive feedback is given. This helps to support the partnership when exceptional communication of non-conformances is necessary 153.5 Process control All aspects of the production of chilled foods a direct bearing on the uality of the final product must be specified, documented and recorded to ensure that failures due to inadequate control are eliminated. Critical control point monitoring as identified by HACCP forms part of this requirement. Action• vendor’s reputation • tests on representative samples. Auditing suppliers The objective here is to establish the supplier’s ability to meet agreed requirements. Auditors should be trained to conduct this activity promptly and efficiently. The auditors observe the manufacturing facilities, buildings environment, plant, quality procedures and implementation of such procedures. Other evidence to collect includes management attitudes, workforce attitudes, quality control records and so on. Often auditors will also look at financial and technological aspects. Feedback on performance It is absolutely essential in building the partnership that the vendor receives prompt and accurate feedback on performance. Performance data can be collected from a number of sources. • Raw material conformance: sources of information here include the vendor’s own inspection records, incoming inspection records. Most non-confor￾mances in this area are clear and are well ‘flagged’ because usually they result in a delay in deliveries or production. • Process conformance: non-conformances here are less easily detected but at least should be reviewed during audit. It may be written into contractual requirements that process non-conformances are communicated to the purchaser. • Procedural non-conformance: similar comments appertain here as for process non-conformance. • Raw material unfit for use: this is the worst scenario where a non￾conformance is not detected until it fails either on the production line or in distribution or in use (complaints). The impact is usually severe, affecting ability to sell the final product. Despite the severity of the problem, it is often difficult to gather sufficient evidence to inform the vendor of the fault. Feedback should be given on a regular basis so that each non-conformance is not seen by the vendor as a ‘complaint’. The main message here is to transmit good as well as bad news. Where possible, evidence should be incontrovertible. The best evidence is records and samples. Regular meetings with suppliers will ensure that the positive feedback is given. This helps to support the partnership when exceptional communication of non-conformances is necessary. 15.3.5 Process control All aspects of the production of chilled foods having a direct bearing on the quality of the final product must be specified, documented and recorded to ensure that failures due to inadequate control are eliminated. Critical control point monitoring as identified by HACCP forms part of this requirement. Action 438 Chilled foods