Supplier Survey-2012 Results

GMA Ingredient Supplier
Benchmarking Questionnaire
www.gmaonline.org
History
2008 GMA Publishes Food Supply Chain Handbook,
http://www gmaonline org/publications/index cfm
http://www.gmaonline.org/publications/index.cfm
2009 GMA Microbiological Safety Committee conducts to

survey to measure supply chain food safety practices
2010 GMAs Leading Supplier Practices Share Group
(LSPSG) is formed
Spring 2012 LSPSG decides to re
re-issue
issue supplier survey in
much more detail
Julyy 2012: The results are in...
www.gmaonline.org
Thanks to...
The 90 150 food industry suppliers who took time to
participate in the survey
Audrey Rubio, GMA SurveyMonkey SME
Bonnie Welshons
Welshons, Chair of the LSPSG
Survey Champions:
o
o
o
o
Brent Brehmer, Hormel Foods

Mark Carlson, MOM Brands (formerly Malt-O-Meal)
Evie Severyn, Land-O-Lakes
Penny Marsh, Kerry Ingredients
www.gmaonline.org
Question 1: Company Size (based on annual sales)

Answer Options
Response
Percent
Response
Count
Micro Cap: < $250 Million
50.7%
72
Small Cap: $250 Million
16.2%
23
Mid Cap: $1 to $8 Billion
21.8%
31
Large Cap: > $8 Billion
11.3%
16
answered question
142
Micro Cap: < $250 Million

Small Cap: $250 Million
Mid Cap: $1 to $8 Billion
Large Cap: > $8 Billion
Question 2:
Is your company a member of the Grocery Manufacturers Association?
Answer Options
Response
Percent
Response
Count
Yes
20.3%
30
No
59.5%
88
Don't Know
20.3%
30
answered question
148
Yes
No
Don't Know
Question 3: Number of domestic (US) ingredients purchased
Answer Options
Response Response
Percent
Count
< 100
49 7%
49.7%
71
100 - 500
26.6%
38
500 - 1,000
7.0%
10
1 000 - 1,500
1,000
1 500
5 6%
5.6%
> 1,500
11.2%
16
answered question
143
< 100
100 - 500
500 - 1,000
1,000 - 1,500
> 1,500
1 500
Question 4: Number of foreign (non-US) ingredients purchased

Answer Options
Response
Percent
Response
Count
< 100
68.8%
97
100 - 500
17.7%
25
500 - 1,000
5.7%
1 000 - 1,500
1,000
1 500
1 4%
1.4%
> 1,500
6.4%
answered question
141
< 100
100 - 500
500 - 1,000
1,000 - 1,500
> 1,500
Question 5: Number of domestic (US) ingredients supplying locations
Answer Options
Response
Percent
Response
Count
< 100
65 2%
65.2%
92
100 - 500
23.4%
33
500 - 1,000
7.1%
10
1,000 - 1,500
2.1%
> 1,500
2.1%
answered
d question
i
141
< 100
100 - 500
500 - 1,000
1,000 - 1,500
> 1,500
,
Question 6: Number of foreign (non-US) supplying locations

Answer Options
Response
R
Percent
Response
R
Count
< 100
83.5%
116
100 - 500
12.2%
17
500 - 1,000
0.7%
1,000 - 1,500
0.0%
> 1,500
3.6%
answered question
139
< 100
100 - 500
500 - 1,000
1,000 - 1,500
> 1,500
Question 7: What product categories does your company produce (per FDA RFR Commodities
Definitions)? (Check all that apply)
Response
Response Count
Answer Options
Percent
14 8%
14.8%
20
Acidified/Low Acid Canned Foods (LACF)
11.9%
16
Animal Food/Feed
14.1%
19
Bakery
10.4%
14
Beverages
3.7%
5
Breakfast Cereals
5.2%
7
Chocolate/Confections/Candy
24.4%
33
Dairy
8.9%
12
Dressings/Sauces/Gravies
2.2%
3
Egg
12 6%
12.6%
17
Frozen Foods
14.8%
20
Fruit and Vegetable Products
0.0%
0
Game Meats
6.7%
9
Meal Replacement/Nutritional Food and Beverages
1.5%
2
Nuts/Nut Products/Seed Products
3 0%
3.0%
4
Oil/Margarine
3.7%
5
Pasta
7.4%
10
Prepared Foods
3.7%
5
Produce - Fresh Cut
3.0%
3
0%
4
Produce - Raw Agricultural
2.2%
3
Seafood
5.9%
8
Snack Foods
2.2%
3
Soup
23.7%
32
Spices and Seasonings
15 6%
15.6%
21
Stabilizers/Emulsifiers/Flavors
5.2%
7
Colors/Texture Enhancers
5.9%
8
Sweeteners
11.1%
15
Whole and Milled Grains and Flours
answered question
135
Question 7 Contd: What product categories does your company produce

(
(per
FDA RFR C
Commodities
diti D
Definitions)?
fi iti
)? (Ch
(Checkk allll that
th t apply)
l )
30.0%
25.0%
20.0%
15.0%
10.0%
5.0%
0.0%
Question 8: What documents does your company require for initial raw
material supplier qualification/desk audit?
Answer Options
Continuing Letter of Guarantee
Certificate of Insurance
Food Facility Registration Number
Plant Name and Address
Supplier Contacts (e.g. Recall)
Third Party Food Safety Audit (e.g. BRC, SQF, NSF)
Third Party Audit - Accept Full Audit Only
Third Party Audit - Accept Cover Page / Score
Third Party Audit - With Corrective Actions
y
Control Program
g
(e.g.
( g HACCP
Food Safety/Preventative
flow & CCP charts)?
Allergen Program Info (Product/Line/Facility)
Raw Material Spec Info (e.g. Kill Step, Micro, Nutrition,
Shelf Life, Claims, Package Type, Chemical Migration)
FDA/CFIA Approval Letters
Country of Origin
Treatment (e.g. Ethylene Oxide, Irradiation)
Supplier Approval Program & Process
Trace & Recall Program
Ingredient Statement / Label
Other (please specify)
answered question
Response
R
Percent
Response Count
90.2%
75.4%
59.0%
96.7%
87.7%
73.8%
27.9%
32.8%
39.3%
110
92
72
118
107
90
34
40
48
70 5%
70.5%
86
84.4%
103
77.9%
95
34.4%
86.1%
36.9%
46.7%
63.1%
81.1%
42
105
45
57
77
99
16
122
Question 8 Contd: What are the documents your company requires for initial raw
material supplier qualification/desk audit? (Check all that apply)
120.0%
100 0%
100.0%
80.0%
60.0%
40.0%
20.0%
0.0%
Question 8 Contd: What are the documents your company

requires for initial raw material supplier qualification/desk audit?
Other Please fill in the blank
Product Spec, Product Label, MSDS, GMO Statement, Shelf life and lot coding
details
msds
Halal Certificate, Kosher Certificate
GAP Audits
Kosher, Halal, Organic
Halal Certification, Kosher Certification
C
CA Transparency
a spa e cy Act
ct o
of 2010,
0 0, Kosher
os e Ce
Cert,
t, G
GMO
O State
Statement,
e t, Ou
Our
questionnaire (depending on their audit)
Questionnaire
Product specs, allergen.
g
NA
custom survey
questionaire that covers general quality programs
product documentation p
per each ingredient.
g
All p
kosher
www.gmaonline.org
Question 8 Contd: What are the documents your company

requires for initial raw material supplier qualification/desk audit?
Organic Certificates where applicable, Kosher, and HALAL
COAs,
COAs Kosher certificates
certificates, gluten statement
statement, rBST free statement
Quality Questionaire, Religious Compliance Certification, NOP Compliance,
Biosecurity, Crisis Management, Product Specifications, MSDS, Certificate of
Naturalness, NOn-GMO Statement, Allergen Cross Contamination Prevention
Program, CT-PAT compliance, Prop 65 compliance, COA's, Employee
Training, Chemical Control, Supplier Audit and Approval Program, HACCP and
cGMP compliance statement, Recall Program, Process Flow with CCP's,
HACCP Summary
Summary, Positive Hold Release Program
Program, GLP program
program, CAR
program, Pesticide Program for Facility and raw materials, and FIFO/FEFO
system.
16 responses
www.gmaonline.org
Question 9: What is the frequency of requesting updated documents from suppliers?

Answer Options
At Initial Request Only
Once a Year
Every 2 Years
Every 3 Years
Every 5 Years
Depends on Risk
No Frequency Established
answered question
Response
Percent
3.3%
53.3%
8.2%
10.7%
1.6%
18 9%
18.9%
4.1%
Response
Count
4
65
10
13
2
23
5
122

O
Once
a Year
Y
Every 2 Years
Every 3 Years
Every 5 Years
Depends on Risk
Question 10: Company requires suppliers to complete a supplier questionnaire?
Yes - For All

Depends on Risk
No
Answer Options
Response
Percent
Response
Count
Yes - For All
60.3%
73
D
Depends
d on Ri
Riskk
19 8%
19.8%
24
No
19.8%
24
answered question
121
Question 11: If yes, what is frequency of each supplier location completing the
questionnaire?

Once a Year
Every 2 Years
Every 3 Years
Every 5 Years
Depends on Risk
Response
Percent
Response
Count
23.5%
24
Once a Year
25.5%
26
E
Every
2Y
Years
9 8%
9.8%
10
Every 3 Years
10.8%
11
Every 5 Years
2.0%
Depends on Risk
18 6%
18.6%
19
9.8%
10
Answer Options
answered question
102
Question 12: Have you asked your suppliers to become GFSI certified?
Yes
No
NotYet,
ButPlanTo
Yes
Response
Percent
18.9%
Response
Count
23
Not Yet, But Plan To
23.0%
28
No
58.2%
71
Answer Options
answered question
122
Question 13: What percentage of suppliers locations are GFSI certified?

Answer Options
Response
Percent
Response
Count
< 10%
35.5%
39
10-25%
28.2%
31
25-50%
20.0%
22
50 75%
50-75%
5 5%
5.5%
>75%
10.9%
12
answered question
110
< 10%
10-25%
25-50%
50-75%
>75%
Question 14: Do you require on-site visit to the ingredient supplier prior to purchase?
Y
Yes
No
Depends
on
on
Ingredient
Risk
Answer Options
Response
Percent
Response
Count
Yes
9.8%
12
Depends on Ingredient Risk
52.5%
64
N
No
37 7%
37.7%
46
answered question
122
Question 15: Do you require Certificates of Analysis (COAs) on incoming ingredients?
Answer Options
Response
Percent
Response
Count
No
13 6%
13.6%
14
Yes
86.4%
89
answered question
103
No
Yes
Question 16: What is required on COAs per ingredient category?

(check all that apply)
Answer Options

Animal Food/Feed
Bakery
Cocoa/Chocolate/Confections/Candy
Coffee/Tea
Colors
Cultures
Dairy
Eggs
Emulsifiers
Fats/Oils
Flavors
Food Grade Chemicals
Fruits and Vegetables
Grains/Flour
Gums/Stabilizers
Legumes
Liquor
Meats
Nuts/Seeds
Other
Pasta
Produce (Fresh Cut and Raw Agricultural)
Seafood
Spice/Seasoning/Herbs
Starches
Sweeteners
Vitamins and Fortification Blends
Yeast and Yeast Extracts
Micro
Micro (No
Pathogens) (Pathogens)
4
3
2
11
3
10
9
27
10
13
13
16
18
15
16
20
1
1
6
7
4
4
2
2
25
22
23
13
13
2
4
4
21
6
11
11
39
20
14
16
14
13
20
22
22
4
1
10
12
4
4
2
5
35
20
15
12
19
Chemical
Physical
Attributes
Identity (e.g.
Authenticity,
GMO)
Other
Not
Applicable
Response
Count
6
2
4
12
3
22
11
32
10
24
37
33
47
17
20
30
4
2
7
8
8
4
2
3
25
29
27
23
18
7
3
10
16
5
25
11
34
14
25
33
32
43
20
29
33
7
1
7
12
8
6
3
3
29
33
34
22
22
2
3
2
11
4
15
8
14
3
8
17
15
19
10
13
14
3
0
3
6
2
1
0
0
11
11
15
14
9
2
2
2
4
1
10
4
12
7
7
11
13
13
10
8
9
3
1
3
4
6
3
4
2
12
9
11
8
9
40
37
32
23
35
25
33
14
28
23
15
18
10
27
19
19
37
40
33
31
30
34
36
36
22
19
19
23
22
47
42
43
47
42
55
47
59
50
51
58
60
60
55
54
59
45
42
45
49
41
44
43
42
63
57
57
50
50
Question 17: How often do you require a COA on incoming ingredients?

Answer Options

Animal Food/Feed
Bakery
Coffee/Tea
Colors
Cultures
Dairy
Eggs
Emulsifiers
Fats/Oils
Flavors
Grains/Flour
G
Gums/Stabilizers
S
Legumes
Liquor
Meats
Nuts/Seeds
Oh
Other
Pasta
Seafood
S
Starches
h
Sweeteners
Each Lot /
Shipment
Quarterly
Every 6
Months
Annually
Other
Never
Not
Applicable
Response
Count
7
3
10
22
5
31
14
41
20
28
42
40
49
24
33
38
6
1
9
18
18
7
5
4
37
39
40
26
24
0
0
0
1
1
0
0
1
1
0
0
1
0
1
1
1
1
0
1
1
0
1
0
0
1
0
0
0
1
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
1
0
0
0
0
0
0
0
0
1
1
1
1
0
1
1
1
1
1
0
1
0
0
0
0
0
0
0
0
0
1
0
1
1
1
1
1
1
1
1
1
2
1
1
1
1
2
1
1
1
2
1
1
1
1
1
2
1
1
1
1
1
1
0
0
0
0
0
1
0
0
0
0
0
0
1
0
0
1
0
0
0
0
0
0
0
0
0
0
0
0
0
38
37
33
26
34
23
31
15
28
22
16
19
9
28
22
17
35
38
34
30
28
34
37
33
23
18
20
23
25
46
41
44
49
42
57
47
60
50
52
60
61
61
54
56
59
43
40
44
50
47
43
43
38
62
58
60
51
51
answered question
90
Question 18: If you require pathogen testing on incoming ingredients, do you

also require an adequate environmental sampling program (i.e. as suggested in
GMA's "Control of Salmonella in Low-Moisture Foods" document)?
Answer Options
Response
Percent
Response
Count
Yes
35.2%
32
No
37.4%
34
Not Applicable
27.5%
25
91
answered question
Yes
No
Not Applicable
Question 19: Do you conduct testing on incoming ingredients?

Answer Options
Animal Food/Feed
Bakery
Coffee/Tea
Colors
Cultures
Dairy
Eggs
Emulsifiers
Fats/Oils
Flavors
Grains/Flour
Gums/Stabilizers
Legumes
Liquor
Meats
Nuts/Seeds
Oth
Other
Pasta
Seafood
Starches
Sweeteners
Micro (No
Micro
Chemical
Pathogens) (Pathogens)
0
1
0
4
1
3
1
14
5
2
2
6
5
10
9
3
0
1
4
2
2
2
3
1
10
5
8
5
4
0
1
0
5
2
4
3
11
3
4
4
6
4
8
7
4
0
1
3
2
1
1
1
3
12
7
8
5
4
1
0
0
2
1
5
1
11
4
5
12
9
15
10
6
6
1
1
3
3
5
0
5
3
12
9
11
6
3
Identity (e.g.
Physical
Authenticity,
Attributes
GMO))
2
2
1
5
2
10
2
11
5
6
14
14
17
15
9
8
3
1
2
5
4
1
8
1
14
12
15
6
4
0
1
0
1
1
3
0
0
0
1
3
5
9
7
2
2
2
0
2
0
1
0
1
1
2
3
4
4
1
Other
No
1
1
2
4
3
3
3
6
2
3
3
3
6
4
4
2
2
1
2
2
1
1
1
2
6
4
5
5
3
13
9
12
15
9
20
14
20
15
20
22
22
28
13
15
24
11
9
10
13
12
12
10
9
16
23
20
16
16
Not
Response
Applicable
Count
40
39
38
29
38
29
36
22
34
28
24
26
16
33
27
24
39
41
37
35
31
37
35
39
27
25
25
29
30
answered question
56
52
53
56
53
63
55
65
57
60
67
69
71
67
62
62
55
52
53
56
52
53
55
52
65
65
64
59
56
102
Question 20: How often do you conduct testing on incoming ingredients?

Answer Options
Animal Food/Feed
Bakery
Coffee/Tea
Colors
Cultures
Dairy
Eggs
Emulsifiers
Fats/Oils
Flavors
Grains/Flour
G
Gums/Stabilizers
/St bili
Legumes
Liquor
Meats
Nuts/Seeds
Other
Pasta
Seafood
Starches
Sweeteners
Each Lot /
Shipment
Quarterly
Every 6
Months
Annually
Other
Never
Not
Applicable
Response
Count
2
4
0
9
5
9
4
17
5
6
18
12
19
20
11
9
4
1
4
3
6
1
9
3
11
11
12
6
5
0
0
1
1
0
0
1
1
1
2
1
1
2
1
3
2
0
0
1
2
0
1
0
0
3
1
2
2
1
0
0
0
0
0
1
0
1
0
0
0
2
0
0
0
0
0
0
0
1
0
0
0
0
1
2
2
0
1
0
0
0
0
0
2
0
1
1
1
2
2
4
0
2
2
0
0
0
1
3
0
0
0
2
3
2
1
2
2
1
2
2
1
2
3
3
2
4
4
5
5
3
4
3
1
1
2
1
1
2
2
1
6
4
3
4
2
6
5
7
7
6
12
7
13
9
12
11
13
14
7
11
12
6
5
6
6
7
8
6
5
9
12
13
10
9
41
39
38
32
36
30
35
22
34
29
26
28
20
33
27
25
38
40
36
36
32
36
34
37
29
24
25
29
31
51
49
48
51
48
56
50
58
52
54
62
63
64
64
58
53
49
47
49
50
49
48
51
46
61
57
59
52
51
answered question
100
Question 21: Do you conduct pathogen or other testing (i,e,. pesticide

residues) that could result in a recall for the supplier/manufacturer should the
test fail?
Yes
No
Answer Options
Response Percent
Response Count
Yes
32.7%
34
No
67.3%
70
answered question
104
Question 22: If yes, do you work with each supplier to afford them the
opportunity to Hold all product that would be affected by the test results?
Yes
Not
Applicable
No
Answer Options
Response Percent
Response Count
Yes
32.5%
25
No
7.8%
Not Applicable
59 7%
59.7%
46
answered question
77
Question 23: Number of dedicated Quality professionals managing your

Supplier Quality Program:
0 6 companies responded
.25
25
1.5 2 companies responded
8
9
10
12
13
15
16
18
50
> 100 2 companies responded
93 responses
www.gmaonline.org
Question 24: Number of Quality Assurance professionals who are

qualified to conduct ingredient supplier audits:
1.5
25
2.5
< 10
16
17
> 100
> 300
www.gmaonline.org
Question 25:
Do you use contract auditors to perform your company supplier audits?
Answer Options
Response
Percent
Response Count
Yes
28.3%
26
No
71.7%
66
answered question
Yes
No
92
Question 26: If yes, does the outside audit firm use...
Answer Options
Your Company Audit Checklist

One of Their Audit Checklists
Response
Percent
Response
Count
29.2%
70.8%
17
9
answered question
24
Your Company Audit

Checklist
One of Their Audit Checklists
Question 26 Contd: If yes, does the outside audit firm use...

An audit checklist created jointly by the company and the outside auditor.
Both sometimes ours and sometimes theirs
Both,
theirs, depending on arrangment/risk
We only have updated (yearly) required documentations.
no audits performed
Silliker Third Party Audit or equal
It depends on the requirements of audit.
Only require a 3rd party audit - have not designated which audit scheme.
Only foreign suppliers
Accept suppliers 3rd party audits
www.gmaonline.org
Question 27: Total number of ingredient supplying locations:
1 20 28 response
20 50 15 response
50 100 12 response
100 200 8 response
200 500 6 response
500 1000 6 response
1000 3500 5 response
> 3500 2 response
www.gmaonline.org
Question 28: Total number of ingredient supplier

audits completed per year:
0 21 response
1 20 36 response
20 50 8 response
50 100 3 response
100 200 6 response
200 500 2 response
500 1000 1 response
1000 3500 2
response
> 3500 response
Other
Based on risk
One per supplier per year
Less than a few
N/A
All via survey, random
site visits based on
survey results
www.gmaonline.org
Question 29: Of the number of ingredient supplier audits

completed per year, what is the percentage completed by:
DedicatedSupplyQuality
Professional
ContractAuditor(s)
CompanyQuality
Professional(e.g.Site
( g
QualityManager)
0% 5%:20responses
0% 5%:23responses
0% 5%:21responses
5% 10%:
5%
10%:2responses
2 responses
5% 10%:
5%
10%:7responses
7 responses
5% 10%:
5%
10%:4
4 responses
10%20%:
10%20%:1response
10%20%:1response
20%30%:3responses
20%30%:2responses
20%30%:1response
30% 40%
30%40%:
30% 40%
30%40%:
30% 40% 1
30%40%:1response
40%50%:1response
40%50%:
40%50%:
50%60%:
50%60%:
50%60%:
60%70%:
60%70%:
60%70%:1response
70%80%:7responses
70%80%:1response
70%80%:2responses
80%90%:
80%
90%:4responses
4 responses
80%90%:
80%
90%:
80%90%:
80%
90%:
90%100%:8responses
90%100%:8responses
90%100%:11responses
42 responses totaled 100%
www.gmaonline.org
Question 30: In general, using a high-medium-low risk profile,

how often do you audit supplier locations?
Frequency of Audit
Answer Options
High-risk Suppliers
Medium-risk Suppliers
Low-risk Suppliers
Annual
Every 1-2
years
Every 3-4
years
Every 5-6
years
Never
Other
N/A
Count
25
14
12
15
82
10
13
21
12
80
10
36
83
Question 31: If you have developed your own audit tool/checklist to be

conducted at a supplier location, is the audit comprehensive?
Answer Options
Comprehensive
Targeted (e.g., Food Safety)
Not Applicable
Response
Percent
Response
Count
50.0%
42
19.0%
16
31.0%
26
Comprehensive
Targeted (e.g. Food Safety)
Not Applicable
Question 31 Contd: If you have developed your own audit

tool/checklist to be conducted at a supplier location, is the audit
comprehensive?
If targeted, please list how your audit differs from a normal Third-Party Audit:
Food Safety only: HACCP & Pre-requisite
Pre requisite programs and Specification review
review.
GFSI certified locations have a more targeted assessment
very similar
not as many questions because most of our suppliers only supply processing
aids
Non-reconditionable items (residues, allergens etc.)
Supp
Suppliers
e s in quest
question
o a
are
e co
contract
t act g
growers
o es
Heavily geared toward HACCP, Sanitation, Allergen, and Salmonella controls
Focus on traceability, hazard analysis, corrective action to Third party audit and
fm investigation
g
and prevention
www.gmaonline.org
Question 32: How often do you audit your domestic (US) suppliers?
Answer Options
Animal Food/Feed
Bakery
Coffee/Tea
Colors
Cultures
Dairy
Eggs
Emulsifiers
Fats/Oils
Flavors
Grains/Flour
Gums/Stabilizers
Legumes
Liquor
Meats
Nuts/Seeds
Other
Pasta
Seafood
Starches
S
Sweeteners
Annual
1-2 years
3-4 years
5-6 years
Never
1
1
1
3
1
0
1
9
4
0
3
2
4
4
4
2
2
0
3
3
3
0
5
2
4
2
1
0
2
0
1
2
4
0
3
2
7
4
1
2
2
4
4
3
2
1
1
1
4
1
1
0
0
7
1
2
1
4
0
0
1
2
2
4
2
7
1
3
5
8
4
4
5
3
0
0
2
1
1
2
1
0
4
7
9
5
3
0
0
0
0
0
2
1
0
0
4
1
2
7
0
2
2
0
0
0
2
0
0
1
0
2
3
4
3
1
6
2
3
4
1
10
4
5
2
6
10
8
13
7
5
8
3
2
2
1
3
3
3
2
5
6
7
5
4
Response
Count
3
51
1
43
4
47
5
47
3
44
5
51
3
45
5
53
5
49
7
46
9
52
8
51
11
55
5
53
7
51
10
49
2
44
1
44
4
46
4
48
5
44
4
45
1
44
2
42
8
54
13
52
9
54
7
47
7
47
answered question
77
Other
Not
Applicable
41
38
36
29
37
27
32
20
33
25
22
21
12
29
25
22
36
40
34
33
31
35
33
36
24
20
22
26
26
Question 33: How often do you audit your foreign (non-US) suppliers?
A
Answer
O i
Options
Animal Food/Feed
Bakery
Cocoa/Chocolate/Confections/Candyy
Coffee/Tea
Colors
Cultures
Dairy
Eggs
Emulsifiers
Fats/Oils
Flavors
Grains/Flour
Gums/Stabilizers
Legumes
Liquor
Meats
Nuts/Seeds
Other
Pasta
Seafood
Starches
Sweeteners
A
Annual
l
1 2 years
1-2
3 4 years
3-4
5 6 years
5-6
N
Never
Oh
Other
Not
Applicable
Response
Count
1
0
1
3
1
0
2
5
3
0
2
2
2
5
2
1
1
0
2
2
1
0
2
2
4
2
1
0
2
0
0
0
2
0
3
0
4
2
2
2
2
2
2
2
3
1
1
0
3
0
0
0
0
2
2
2
3
3
1
0
0
1
2
2
1
1
0
2
4
3
4
4
1
1
0
0
1
1
0
1
0
0
0
3
5
3
3
0
0
0
0
0
1
1
0
0
1
0
1
2
0
1
1
0
0
0
0
0
0
0
0
1
1
2
0
0
5
2
3
3
1
5
4
5
2
6
5
5
10
5
4
5
2
2
2
2
3
3
3
2
4
8
7
4
4
2
1
2
4
3
5
3
2
2
5
7
6
9
6
7
6
1
2
2
3
3
2
1
2
8
7
6
6
4
39
38
38
31
34
32
33
32
37
27
30
29
22
31
31
28
38
37
37
35
36
37
37
36
32
25
26
30
30
48
41
44
44
41
48
44
49
46
43
50
48
51
53
48
45
43
42
44
46
43
43
43
42
51
48
49
46
46
answered question
73
Question 34: Do you have additional requirements for foreign (non-US)

suppliers as compared to domestic ones?
Answer Options
Response
Percent
Response
Count
Yes
20.0%
17
No
80.0%
68
Yes
No
Question 34: Do you have additional requirements for foreign

(non-US) suppliers as compared to domestic ones?
Other Please Fill in the Blank
Heavy Metal, Authenticity testing
Purchase frozen commodities China,, Thailand through
g International Buying
y g Group.
p Also
pesticide testing.
Documents and chemical residue as well as other analytical
All must be audited at least once by company auditor prior to using material in
commercial application
Detailed HACCP documentation
FDA compliance
Information on Country of Origin
Pesticide test of raw materials
Security assessment
Audits as a needed basis, agreements, terms, etc.
Compliance with all California and US regulations
Other recognized 3rd party auditors
Source COO statements, and recognized third party audits
Additional testing for heavy metals, antibiotics
Melamine testing if appropriate
Melamine
M l i for
f China
Chi and
d Pesticides
P ti id for
f non-US
US raw agricultural
i lt l iingredients
di t
www.gmaonline.org
Question 35: Do you have any additional requirements for brokers or

distributors?
Answer Options
Yes
No
If yes, please explain
answered question
Response
Percent
Response
Count
15.1%
13
84.9%
73
10
86
Broker: An agent that facilitates

transactions between a buyer & seller. A
broker does not take title to the goods.
Distributor: A firm that purchases goods,
stores them and resells them to
manufacturers
Yes
No
Question 35: Do you have any additional requirements for brokers

or distributors?
Broker or buying group from China, Thailand must have food safety focused supplier
approval program.
All manufacturing sites must be qualified. Regardless of who we pay for the material.
Required to produce a COI and LOG from their company
They must purchase from approved suppliers
All frieght hauled by D.O.T. regestered company
Need to have required documentation from the manuf.
We expect the broker to gather all required documents for us annually or during initial
approval
General 3rd Party audit with corrective action
Distributors must maintain all vendor documents as outlined in the GMP and or GFSI
codes
www.gmaonline.org
Question 36: How often do you audit your distributors?

Answer Options
Animal Food/Feed
Bakery
Coffee/Tea
Colors
Cultures
Dairy
Eggs
Emulsifiers
Fats/Oils
Flavors
Grains/Flour
Gums/Stabilizers
Legumes
Liquor
Meats
Nuts/Seeds
Other
Pasta
Seafood
Starches
Sweeteners
Annual
1
1
0
0
0
0
0
1
0
0
0
0
2
4
2
1
1
0
2
1
0
0
3
1
3
1
1
0
0
1 - 2 years 3 - 4 years 5 -6 years

0
0
1
0
0
1
0
4
0
0
1
1
4
2
1
0
0
0
0
0
0
0
1
0
0
0
1
2
0
0
0
0
1
0
2
0
2
1
1
2
2
2
3
2
1
1
0
0
1
0
1
0
0
2
2
2
2
2
0
0
0
0
0
0
1
0
0
0
0
1
1
0
0
0
0
0
0
0
0
0
0
0
1
0
1
0
0
Never
9
5
5
9
7
11
6
13
8
11
11
15
17
9
11
16
5
4
6
8
6
6
6
5
12
15
11
9
10
Other
Not
Response
Applicable
Count
1
38
1
35
2
33
4
28
2
33
3
29
2
34
5
23
3
33
6
25
6
28
5
27
6
19
3
29
6
27
5
24
1
35
1
35
2
33
2
32
4
32
2
33
2
32
2
34
8
26
7
24
5
26
1
30
4
28
answered question
49
42
41
42
42
46
43
48
45
43
48
51
51
50
49
47
43
40
43
44
42
42
44
42
52
49
47
44
44
71
Question 37: Does your firm have levels of supplier location approval
ratings (e.g., Approved, Conditional, Approved, Disqualified)?
Answer Options
Response
Percent
Response
Count
Yes
65.6%
59
No
34.4%
31
answered question
90
No
Yes
Question 38: If a supplier location doesnt achieve supplier approval, do

you have an exemption/probation process?
Answer Options
Response
Percent
Response
Count
Yes
65.6%
59
No
34.4%
31
No
Yes
Question 39: If you have an exemption/probation process, do you have time

limits for this exemption/probation status?
Answer Options
Response
Percent
Response
Count
Yes, 60 days
21.7%
15
Yes, 180 days
15.9%
11
Yes, 1 year
11.6%
No time limits given
50.7%
35
answered question
69
Yes, 60 days
Yes, 180 days
Yes, 1 year
No time
N
i
limits
li i
given
Question 40: Please list ways

y a supplier will become "Disqualified"?
Quality
Food Safety
Quality Issues- 17
Recurring quality issues 3
Unacceptable response to quality
issues - 2
Appearance of ingredient
deliveries 2
Lack of quality controls
Food safety violations 5

Lack of food safety controls
Poses food
f
safety
f
risk 3
Critical food safety issues - 6
Recurring Food safety issues 4
Put on FDAs Auto Detention List
Product contamination 10
Failed pathogen/micro testing on
product
d t-3
Recalls 8
Inadequate food safety programs
Ad lt t d product
Adulterated
d t or packaging;
k i
economic adulteration
www.gmaonline.org
Question 40 Contd: Please list ways a supplier will become

"Disqualified"?
Disqualified ?
Nonconformance
Non conforming product 2

No intent to comply with terms and
conditions 2
Failure to comply with terms and
conditions 1
Recurring minor issues 4
Failure to meet
specifications/requirements
(product or vendor approval
process) 15
Too many
rejections/product/product testing
failures - 3
Unacceptable Sanitation 2
Failure to implement salmonella
control program; pest control
program; environmental
i
l
monitoring
No HACCP plan implemented 2
Critical failure to any aspect of the
company survey/company review
2
Failure to implement corrective
actions - 2
www.gmaonline.org

"Disqualified"?
Disqualified ?
Business Practices
Audit Results
Delayed deliveries; Too slow 5

No show on scheduled delivery
Unresponsive to requests
Dissatisfied with product - 2
Excessive damages 2
Ethics; unethical; dishonesty
Poor complaint resolution; poor
customer service 3
Recurring complaints; poor
service
i -2
Cost increase; expensive in cost;
unacceptable price
Lapse in insurance
Inability to supply
No audit 4
Audit results; poor audit - 5
Failed audit (3rd party/2nd party)
9
Does not meet standards for third
party audit
F il
Failure
off facility
f ilit visit
i it
www.gmaonline.org

"Disqualified"?
Disqualified ?
Documentation
Failure to complete Supplier

Approval Package 3 responses
Unable to produce or failure to
provide necessary documentation
13
Incorrect/inaccurate/falsification of
data 3
www.gmaonline.org
Question 41: Will you disqualify a supplier location from use in one segment
of your business, but allow them to be used in other segments?
Answer Options
Response Percent Response Count
Yes
30 3%
30.3%
27
No
69.7%
62
answered question
89
Yes
No
Question 42: Do you use a risk assessment process to identify high,

medium & low risk ingredients and/or suppliers?
No
Yes
Answer Options
Response Percent
Response Count
Yes
85.4%
76
No
14.6%
13
answered question
89
Question 43: Do you have a formal process to identify ingredient and/or

supplier risks?
No
Yes
A
Answer
Options
O ti
Response
p
Percent
R
Response
C
Countt
Yes
75.0%
66
No
25 0%
25.0%
22
answered question
88
Question 44: Which of the following attributes are considered in your risk
assessment?
Answer Options
p
Response
p
Percent
Response
p
Count
73.5%
61
71.1%
59
Country of Origin
66.3%
55
Chemicals (e.g., Heavy metals)
55.4%
46
Pesticides
50.6%
42
Level/Percent of the Ingredient in the Formulation
47.0%
39
Validated Kill Step at the Suppliers Facility
42.2%
35
Volume Purchased
38.6%
32
Single Source Supplier Location
37 3%
37.3%
31
Economic Factors of the Supplier, e.g. Stability
31.3%
26
The Use of a Distributor to Procure the Ingredient
13.3%
11
13 3%
13.3%
11
12.0%
10
Microbiological Sensitivity Including History of Outbreaks

A li ti off the
Application
th ingredient
i
di t in
i your process, e.g. pre/post
/
t kill addition
dditi
Age of the Facility in Which the Ingredient is Manufactured

The Use of a Broker to Procure the Ingredient
11
80 Respondents
Question 44 Contd: Which of the following attributes are

considered in your risk
History, number & severity, of required supplier action items

Antibiotics other drugs in aquaculture feed
Antibiotics,
Water supply
Time delivery factor
Repeat non-conformance
non conformance
Temperature, quality of product, cleanliness of transportation
Foreign material
Potential Allergen
History of compliance
RA based on GMP and food safety practices
Previous audit performance
Supplier performance
Whose audit is it? (e.g., ours, AIB, SQF, BRC, Silliker, etc.)
www.gmaonline.org
Question 45: Do you evaluate your ingredient suppliers suppliers?
Yes
No
Answer Options
Response Percent
Response Count
Yes
22.5%
20
No
77.5%
69
answered question
89
Question 46: Number of domestic (US) product-contact packaging supply

locations?
< 100
100 - 500
500 - 1,000
1,000 - 1,500
> 1,500
Answer Options
< 100
100 - 500
500 - 1,000
1,000 - 1,500
> 1,500
1 500
Response
Percent
90.6%
4.7%
4.7%
0.0%
0 0%
0.0%
answered question
Response Count
77
4
4
0
0
85
Question 47: Number of foreign (non-US) product-contact packaging supply

locations?
Answer Options
Response
Percent
Response
Count
< 100
96 4%
96.4%
80
100 - 500
1.2%
500 - 1,000
1.2%
1,000 - 1,500
0.0%
> 1,500
1.2%
answered question
83
< 100
100 - 500
500 - 1,000
1,000 - 1,500
> 1,500
Question 48: What documents are required for product-contact packaging

suppliers qualification/desk audit
Response
Percent
Response
Count
Continuing Guarantee
90.7%
78
Plant Name and Address
90 7%
90.7%
78
Supplier Contacts (e.g. Recall)
82.6%
71
Certificate of Insurance
73.3%
63
Raw Material Spec Info (e.g. Shelf Life,

Package Type, Chemical Migration)
69.8%
60
Country of Origin
64.0%
55
54.7%
47
50.0%
43
48.8%
42
Food Safety/Preventative Control Program

(e.g. HACCP flow & CCP charts)?
46.5%
40
Third Party Audit - With Corrective Actions
37.2%
32
Third Partyy Audit - Accept

p Full Audit Onlyy
22.1%
19
Third Party Audit - Accept Cover Page / Score
22.1%
19
Answer Options
Trace and Recall Program

Third Party Food Safety Audit (e.g. BRC,
SQF, NSF)
FDA/CFIA approval letters
answered question
86
Question 49: What is the frequency of requesting updated documents from

packaging suppliers?
Once a Year
Every 2 Years
Every 3 Years
Every 5 Years
No Frequency
Established
Answer Options
Once a Year
Every 2 Years
Every 3 Years
Every 5 Years
answered question
Response
Percent
52.4%
7.1%
11.9%
6.0%
22 6%
22.6%
Response
Count
44
6
10
5
19
2
84
Question 50: Do you require product-contact packaging suppliers to

complete a supplier questionnaire?
Answer Options
Response
Percent
Response
Count
Yes
53 4%
53.4%
47
Depends on Risk
5.7%
No
40.9%
36
answered question
88
No
Yes
Depends
onRisk
Question 51: What is the frequency of having each packaging supplier

location complete the supplier questionnaire?
Response
Percent
Response
Count
Once a Year
24.6%
15
Every 2 Years
13.1%
Every 3 Years
13.1%
Every 5 Years
3.3%
Depends on Risk
13.1%
32.8%
20
Answer Options
y)
Other ((please specify)
answered question
1
61
Once a Year
Every 2 Years
Every 3 Years
Every 5 Years
Depends on Risk
No Frequency
Established
Question 52: Have you asked your product-contact packaging suppliers to

become GFSI certified?
Answer Options
Response
Percent
Response
Count
Y
Yes
14 0%
14.0%
12
Not Yet, But Plan To
18.6%
16
No
67.4%
58
answered question
86
Yes
NotYet,
ButPlan
To
No
Question 53: What percentage of your product-contact packaging

suppliers are GFSI certified?
<10%
10 25%
1025%
2550%
5075%
>75%
Answer Options
Response
Percent
Response Count
< 10%
10-25%
25-50%
50-75%
50
75%
> 75%
64.9%
64
9%
16.9%
5.2%
3.9%
9.1%
50
13
4
3
7
answered question
77
Question 54: Do you conduct on-site audits of your

product-contact packaging suppliers?
Yes
No
Notyet,
Not
yet
butplanto
Answer Options
Response Percent
Response Count
Yes
34.9%
30
Not yet, but plan to
8.1%
No
57.0%
49
answered question
86
Question 55: Do you require any additional information from your

product-contact packaging suppliers?
Migration testing results

Specification Sheets
Sheets,
Certificates of Compliance
FDA Approved and Temperature Requirements
Allergen
Food safety questionnaire
Compliance to FDA, Cal FDA, EPA, Cal EPA, Cal DPR, Prop 65, Food Contact
Compliance,
Co
p a ce, Application
pp cat o Verification,
e cat o , Co
Contents
te ts o
of Co
Component,
po e t, Detailed
eta ed
Specifications, Stack pattern if applicable, Test results and methodologies etc..
FDA Food Grade Status Cert
Several package
g specific documents related to known safety
y issues
Same as ingredient suppliers
LOG stating they meet all federal regulations for product contact packaging
g
Conformance with EU regulations
No of respondents = 11
www.gmaonline.org
Question 56: Is there a formal process for evaluating your suppliers

(e.g., scoring system)?
No
Yes
Answer Options
Response
Percent
Response
Count
Yes
65.2%
58
No
34.8%
31
answered question
89
Question 57: Is the evaluation determined by a cross-functional team

(e.g., purchasing, tech services, R&D)?
No
Yes
Answer Options
Response
R
Percent
Response
R
Count
Yes
71.3%
57
N
No
28 8%
28.8%
23
answered question
80
Question 58: Do you use some type of numerical rating?
Yes
No
Answer Options
Response Percent
Response Count
Yes
39.0%
32
No
61.0%
50
answered question
82
Question 59: Which of the following are in your assessment?
Response
Percent
Response Count
Complaints
89.5%
68
Quality
89.5%
68
On Time Delivery
72.4%
55
Cost
68.4%
52
Technical Support
51.3%
39
Not Applicable
3.9%
Answer Options
Oth (please
Other
( l
specify)
if )
Question 59 Contd: Which of the following are in your assessment?
100.0%
90 0%
90.0%
80.0%
70.0%
60.0%
50.0%
40.0%
30.0%
20.0%
10.0%
0.0%
On Time
Delivery
Complaints Technical
Support
Quality
Cost
Not
Applicable

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Supplier Survey-2012 Results

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GMA Ingredient Supplier

2009 GMA Microbiological Safety Committee conducts to

Brent Brehmer, Hormel Foods

Question 1: Company Size (based on annual sales)

Micro Cap: < $250 Million

Small Cap: $250 Million

Mid Cap: $1 to $8 Billion

Large Cap: > $8 Billion

Micro Cap: < $250 Million

Question 3: Number of domestic (US) ingredients purchased

Question 4: Number of foreign (non-US) ingredients purchased

Question 5: Number of domestic (US) ingredients supplying locations

Question 6: Number of foreign (non-US) supplying locations

Question 7 Contd: What product categories does your company produce

Question 8 Contd: What are the documents your company

Question 8 Contd: What are the documents your company

Question 9: What is the frequency of requesting updated documents from suppliers?

At Initial Request Only

Question 10: Company requires suppliers to complete a supplier questionnaire?

Yes - For All

Yes - For All

At Initial Request Only

At Initial Request Only

Not Yet, But Plan To

Question 13: What percentage of suppliers locations are GFSI certified?

Depends on Ingredient Risk

Question 15: Do you require Certificates of Analysis (COAs) on incoming ingredients?

Question 16: What is required on COAs per ingredient category?

Acidified/Low Acid Canned Foods (LACF)

Question 17: How often do you require a COA on incoming ingredients?

Acidified/Low Acid Canned Foods (LACF)

Question 18: If you require pathogen testing on incoming ingredients, do you

Question 19: Do you conduct testing on incoming ingredients?

Question 20: How often do you conduct testing on incoming ingredients?

Question 21: Do you conduct pathogen or other testing (i,e,. pesticide

Question 23: Number of dedicated Quality professionals managing your

Question 24: Number of Quality Assurance professionals who are

Question 26: If yes, does the outside audit firm use...

Your Company Audit Checklist

Other (please specify)

Your Company Audit

Question 26 Contd: If yes, does the outside audit firm use...

Question 27: Total number of ingredient supplying locations:

Question 28: Total number of ingredient supplier

Question 29: Of the number of ingredient supplier audits

42 responses totaled 100%

Question 30: In general, using a high-medium-low risk profile,

Question 31: If you have developed your own audit tool/checklist to be

Question 31 Contd: If you have developed your own audit

Question 34: Do you have additional requirements for foreign (non-US)

Question 34: Do you have additional requirements for foreign

Question 35: Do you have any additional requirements for brokers or

Broker: An agent that facilitates

Question 35: Do you have any additional requirements for brokers

Question 36: How often do you audit your distributors?

1 - 2 years 3 - 4 years 5 -6 years

Question 38: If a supplier location doesnt achieve supplier approval, do

Question 39: If you have an exemption/probation process, do you have time

Yes, 180 days

No time limits given

Question 40: Please list ways

Food safety violations 5

Question 40 Contd: Please list ways a supplier will become

Non conforming product 2