Professional Documents
Culture Documents
auditora y certificacin
de sistemas de calidad
para proveedores de
alimentos procesados
Contribuimos a mejorar la calidad de vida
de las familias en Mxico y Centroamrica.
Seguridad Alimentaria
En el presente documento se exponen los requerimientos para ser considerado como proveedor de alimentos procesados en Walmart de
Mxico los cuales solicitamos sean compartidos con el rea de Calidad Corporativa antes de darse de alta como proveedor. Es importante
cumplir con este requerimiento para que tu proceso de alta como proveedor sea exitoso.
Revisa las siguientes categoras de proveedores a fin de determinar a cual pertenece tu empresa.
Distribuidor: Es un proveedor que nos vende productos agrcolas cultivados por l mismo
o por otras empresas, ya sea que la almacena o empaca para distribuirla.
Proveedores que usen coempacadores: Es un proveedor cuyos productos
son elaborados en instalaciones diferentes a donde son almacenados o empacados.
Les solicitamos lean cuidadosamente los requerimientos y estn preparados para la aplicacin de la auditora de Seguridad Alimentaria.
Para conocer ms acerca del tema, pueden revisar los Recursos de Seguridad Alimentaria para Proveedores*, donde encontraran
informacin relacionada a este tema.
Es importante considerar que las inspecciones realizadas por autoridades sanitarias, tanto nacionales como internaciones, como SAGARPA,
COFEPRIS, FDA y USDA entre otras, o cuente con certificacin TIF, no sustituyen la auditora o certificacin requerida.
As mismo les informamos que en funcin a la terminacin de la vigencia de sus auditoras, como parte del proceso para
garantizar el cumplimiento de este requerimiento se les solicitara la re-evaluacin anual con calificacin aprobatoria para
continuar la relacin comercial.
Agradecemos el compromiso de nuestros proveedores para el cumplimiento de estos puntos para ser socios comerciales con
Walmart de Mxico.
*Documento ubicado en el apndice de este manual.
Requerimientos para
Proveedores de
Marcas Propias
Requerimientos para
Proveedores de
Marcas Comerciales
Los proveedores de productos de bajo riesgo deben aprobar una auditora de buenas prcticas
de manufactura alineada a los requerimientos de la edicin 2 de Global Markets de GFSI para
procesadores de alimentos.
Revisa la informacin de auditora de segunda parte a fin de verificar que
cumple con el protocolo adecuado, y para obtener informacin de las firmas auditoras que las
llevan a cabo.
Para mayor informacin acerca del tipo de auditora que aplica a su empresa, y confirmar si su producto es de alto o bajo riesgo, favor
de contactar al departamento de Calidad Corporativa de Walmart de Mxico.
*Documento ubicado en el apndice de este manual.
Los proveedores que exporten su mercanca a Estados Unidos y que tambin la distribuyan a travs de los diferentes formatos de
negocio de Walmart de Mxico deben asegurar que todas sus operaciones donde se manejan dichos productos deben estar registradas
ante la FDA y contar con un nmero de registro vigente de bioterrorismo. Para asegurar el cumplimiento, el proveedor deber proporcionar a Walmart este nmero cada que le sea solicitado por el rea comercial.
En caso de que alguna autoridad local establezca requisitos adicionales a los solicitados por las autoridades estatales y/o federales, el
proveedor est obligado a conocer dichas leyes y regulaciones donde se comercialice su producto y cumplir con ellas. Walmart de
Mxico podr solicitar evidencia de estos registros a sus proveedores cuando se considere necesario. As mismo, los proveedores son
responsables de cumplir en tiempo y forma con todos los permisos y registros necesarios y de pagar las tarifas e impuestos
correspondientes antes de sus vencimientos anuales.
Requerimientos para
Proveedores pequeos
o en desarrollo
Los pequeos proveedores de productos de alto riesgo deben aprobar una auditora de buenas
prcticas de manufactura alineada a Global Markets y obtener nivel intermedio. Debe tener
frecuencia anual.
Para prepararse adecuadamente para dicha auditora, revise la Gua de Auditora
Edicin 2 Niveles Bsico e Intermedio, en donde se enlistan los requerimientos
que sern revisados durante la auditoria.
Los pequeos proveedores de productos de bajo riesgo deben aprobar una auditora de buenas
prcticas de manufactura alineada a Global Markets de GFSI y pueden obtener por lo menos
nivel bsico. Debe tener frecuencia anual.
Para prepararse adecuadamente para dicha auditora, revise la Gua de Auditora
Edicin 2 Niveles Bsico e Intermedio, en donde se enlistan los requerimientos
que sern revisados durante la auditora.
Para verificar si tu compaa cumple con el criterio de clasificacin de pequea empresa o en desarrollo, conocer qu tipo de auditora
requiere y si tus productos son de alto o bajo riesgo, favor de contactar a Calidad Corporativa de Walmart de Mxico.
Requerimientos para
Distribuidores
Adicional a esto, los proveedores que almacenen mercanca en sus propias instalaciones o usen almacenes rentados, debern
presentar una auditora de buenas prcticas de distribucin para cada Almacn en el que se resguarde producto para ser vendido a
Walmart de Mxico.
Estos proveedores deben cumplir con una auditora de buenas prcticas de distribucin.
Puede consultar los Requisitos de Auditora de Seguridad de Alimentos
para Distribuidores Pequeos o en Desarrollo* para conocer cules son las
auditoras aprobadas.
Debe considerar que si re empaca productos, tiene que cumplir con los requerimientos de
auditora de para Proveedores de Marcas Propias.
Para mayor informacin acerca de los requerimientos de auditora para distribuidores, as como confirmar si sus productos son de alto
o bajo riesgo, o saber si cumple con el criterio de clasificacin de pequeos distribuidores o en desarrollo, favor de contactar a Calidad
Corporativa.
*Documento ubicado en el apndice de este manual.
Requerimientos para
Proveedores que usan
Coempacadores
Estos proveedores deben cumplir con una auditora bajo algn esquema avalado por GFSI para
almacenamiento y distribucin. Puede consultar los Requisitos de Auditora de
Seguridad de Alimentos para Distribuidores de Alto Riesgo* para
conocer cules son las auditoras aprobadas.
Debe considerar que si re empaca producto, tiene que cumplir con los requerimientos de
auditora de para Proveedores de Marcas Propias.
Apndice
Tabla de contenidos
22-23
24
25 - 26
27
28
29
30
31
32 - 39
CanadaGAP
FSSC 22000
Synergy 22000
Primus GFS
www.nsf.org
www.primuslabs.com
www.bureauveritas.com
NSF
Primus Labs
(Produce Only)
Randolph & Associates
http://www.asifood.com/
BVQI
CMI (Produce Only)
www.cmi -plc.com
SAI - Global
www.saiglobal.com
http://www.nsf.org/busin
ess/NSF_cook_and_thurbe
r/index.asp
SCS
(Produce Only)
www.scscertified.com
Davis Fresh
Technologies
(Produce Only)
DQS
www.nsf.org/business/nsf
_davis_fresh
SGS
www.us.sgs.com/cts
walmartaudit@dqs-ul.com
Silliker
www.silliker.com
EFSIS
www.efsis.com
Surefish
(Seafood Only)
www.surefish.com
GFTC
www.gftc.ca
Steritech
www.steritech.com
NCSI
www.ncsisafe.com
www.raiconsult.com
Los protocolos de auditora de segunda parte que Walmart aceptar son los siguientes:
Alguna de las certificaciones alineadas a GFSI realizadas por alguno de los organismos
certificadores aprobados por GFSI (incluidos pero no se limitan a ):
Especificaciones
Manejo de incidentes de seguridad alimentaria
Control y liberacin de producto no conforme
Higiene del personal
Monitoreo ambiental de patgenos
Control de contaminacin del producto
Calidad del agua
Control de riesgos de alimentos
Gestin de responsabilidades
Procedimientos
Manejo de quejas
Anlisis de producto terminado (patgenos)
Instalaciones para personal
Monitoreo de desempeo de proveedores
Distribucin de las instalaciones
Mantenimiento de equipo
Trazabilidad
Defensa de los alimentos
Acciones correctivas
Transporte y almacenamiento
Limpieza y desinfeccin
Control de plagas
Prevencin de retroflujo
Control de alrgenos
Registros
Control de instrumentos y equipos de medicin y monitoreo
Anlisis de productos
Compras
Manejo de desechos
Inspeccin en la recepcin de material prima
Flujo del proceso
Control de herramientas y partes de equipos
Importante:
La firma auditora debe mostrar competencia para los procesos especficos y tipos de productos auditados.
PASO 2
Es el proveedor
capaz de autoevaluarse para
revisar si cumple con los
requerimientos?
PASO 4
El proveedor lleva
acabo la
autoevaluacin
PASO 5
Determina el nivel
en que se encuentra
(Bsico o
Intermedio)
PASO 6
Implementa las mejoras para
lograr el nivel esperado, ya que
se le solicitar la auditora de
segunda parte.
No
PASO 3
La autoevaluacin la realiza una
firma auditora (Debe manejar el
protocolo de auditora aprobado
por WM)
PASO 7
NIVEL BSICO
PASO 8
La firma auditora
comparte el reporte de
auditora a Calidad
PASO 9
Aprob el nivel Bsico?
No
PASO 10
Implementa las
mejoras para lograr el
nivel esperado
S
PASO 12
Se re-audita cada 12 meses en
nivel Bsico
No
PASO 11
Debe cumplir con el
nivel Intermedio?
PASO 13
NIVEL INTERMEDIO
PASO 14
La firma auditora comparte
el reporte de auditora a
Calidad Corporativa
PASO 15
Aprob el nivel
Intermedio?
S
PASO 18
Se re-audita cada 12 meses en
nivel Intermedio
No
PASO 17
Debe certificarse bajo
un esquema avalado
por GFSI?
No
PASO 16
Implementa las
mejoras para lograr el
nivel esperado
PASO 19
CERTIFICACIN
I.A 3.5 Is the incident management system reviewed, tested and veried at least once a year?
Are all incidents recorded and assessed to establish their severity and consumer risk?
I.A 3.6
Control of non-conforming product
The business shall ensure that any product which does not conform to requirements is clearly
identied and controlled to prevent unintended use or delivery.
Is a documented procedure in place to identify and manage all non-conforming raw materials,
B.A 4.1 product inputs, semi-nished and nished products, processing equipment and packaging
materials?
B.A 4.2 Is the control of non-conforming product managed by competent people?
Corrective Action
B.A 5
The business shall ensure that corrective action be undertaken as soon as possible to prevent
recurrence of non-conformity.
Is a documented corrective action procedure in place to analyse any complaints and
B.A 5.1
investigate non-conformities to prevent reccurrence?
Are corrective actions (i.e. release, rework, quarantine, rejection/disposal) identied and
B.A 5.2
eectively implemented?
Management Responsibility
B.A 6
The business shall ensure there is management commitment to provide the resources to
develop, implement and comply with their food safety programme.
Is there evidence that management is committed to provide the resources to implement and
B.A 6.1
comply with their food safety programme?
Management Responsibility
The business shall ensure there is management commitment to provide the resources to
develop, implement and comply with their food safety programme.
I.A 6
The business shall establish a clear organizational structure with job descriptions,
responsibilities and reporting relationships of at least those sta whose activities aect
product safety.
I.A 6.2 Is an up-to-date organizational chart outlining the business' structure available?
Are documented, clearly dened responsibilities regarding product safety and legality
I.A 6.3
available and communicated to sta?
B.A 4
Product Analysis
The business shall implement a programme to ensure that analysis of products and ingredients is
systematically undertaken for issues that are identied as being critical to food safety and legal
I.A 12
requirements as well as customer specications.
The business shall ensure that the methods used provide valid results (e.g. by procedures set forth in
ISO 17025 and/or industry recognised methods).
Are analysis procedures in place to ensure that all specied product requirements are met, including
I.A 12.1
legal requirements and customer specications throughout the whole shelf life?
Are methods, relevant for food safety, used to provide valid results (e.g. by procedures set forth in
I.A 12.2
ISO 17025 and/or industry recognised methods)?
Purchasing
I.A 13
The business shall control purchasing processes to ensure that all externally sourced items and
services conform to written requirements.
I.A 13.1 Do purchased products and services meet current specications and contractual agreements?
Supplier Approval and Performance Monitoring
The business shall operate procedures for approval and monitoring of all its suppliers whose
I.A 14
products or services may aect product safety and quality.
The results of evaluations and follow-up actions shall be recorded.
I.A 14.1 Is a documented supplier approval programme in place and eectively implemented?
I.A 14.2 Is a documented supplier monitoring programme in place and eectively implemented?
Personal Hygiene
The business shall ensure the implementation of appropriate hygiene practices for all its people and
visitors.
B.B 1
Such practices shall result in sanitary handling and delivery of safe and quality products to
customers.
The Codex Alimentarius Commissions recommendation on personal hygiene shall be followed.
Are personal hygiene requirements in place and applicable to all relevant people, contractors and
B.B 1.1
visitors?
Are personal hygiene requirements compliant with legal requirements, if applicable?
B.B 1.2
Are communication procedures in place for people, contractors and visitors addressing actions to be
B.B 1.3 taken in the case of an infectious disease?
Is a qualied person responsible to decide if individuals with a suspect illness may enter food areas
B.B 1.4 and how these individuals are controlled?
Are people, contractors and visitors aware of and complying with the personal hygiene
requirements?
Are people, contractors and visitors aware of and complying with the requirements for the wearing
B.B 1.6 and changing of protective clothing in specied work areas?
B.B 1.5
B.B 2
B.B 3
Are cleaning equipment, utensils and chemicals clearly marked, stored in a segregated area away from
B.B 3.2 product, equipment, packaging and suitable for intended use?
B.B 3.3Are qualied, trained people used for cleaning and disinfection?
Product Contamination Control
B.B 4
The business shall ensure appropriate facilities and procedures are in place to minimise the risk of
physical, chemical, or microbiological contamination of product.
B.B
Are physical barriers or eective procedures in place to reduce and avoid the risk of any potential
4.1
physical, chemical or microbiological contamination?
Pest Control
B.B 5
The business shall ensure controls are in place to reduce or eliminate the risk of pest infestation
(including rodents, insects and birds).
B.B 5.1 Is there evidence of pest infestation?
B.B 5.2Is an eective pest control programme in place?
B.B 5.3Are the controls appropriate in relation to the product, raw material and facility?
Is the inspection programme undertaken by a competent person at an appropriate frequency and are
B.B 5.4 ndings addressed?
Water Quality
The business shall ensure that the quality of water, ice or steam in contact with food product is suitable
B.B 6
for its intended use.
All food contact water, ingredient water and water used in cleaning and sanitising operations shall be
from a potable source.
Are there processes in place to ensure that the quality of water, steam and ice does not compromise
B.B 6.1 the food safety of the nished product?
Are documented procedures in place to prevent the cross-contamination of potable water by nonB.B 6.2 potable water?
Sta Facilities
The business shall ensure that sta facilities be designed and operated so as to minimise food safety risks.
B.B 7.1 Are suitable changing rooms provided for sta?
Are toilets provided, operational, accessible and adequately segregated from processing and food
B.B 7.2
handling areas?
B.B 7.3 Are suitable and sucient hand-washing facilities provided and accessible?
B.B 7.4 Are separate lunch room facilities provided away from production, packaging and storage areas?
Waste Management
B.B 8
The business shall have a programme in place for the collection and disposal of waste material.
B.B 8.1 Are suitable provisions in place for the storage and removal of waste?
Are containers designated for inedible products, waste or by-products clearly marked and properly
B.B 8.2
utilised?
Storage and Transport
The business shall ensure that all raw materials (including packaging), semi processed product and
B.B 9
nished product be stored and transported under conditions that protect the product.
B.B 9.1 Are there adequate facilities for the storage of food and ingredients?
Are the food storage facilities constructed to eectively protect materials and nished product from
B.B 9.2
contamination during storage?
Is the food transport appropriate to minimize deterioration of food (e.g., by temperature and humidity
B.B 9.3
control).
Storage and Transport
The business shall ensure that all raw materials (including packaging), semi processed product and
nished product be stored and transported under conditions that protect product integrity. All vehicles,
I.B 9
including contracted vehicles used for the transportation of raw materials (including packaging), rework,
semi processed product and nished product shall be suitable for the purpose, maintained in good repair
and be clean.
I.B 9.1 Is there a product transport procedure and is it eectively implemented?
I.B 9.2 Is there a transport vehicle procedure and is it eectively implemented?
Are there maintenance and hygiene processes for vehicles and equipment used for loading and
I.B 9.3 unloading?
Are they eectively implemented?
Facility and Equipment Maintenance
The business shall implement a system of planned, preventive and corrective maintenance to ensure an
I.B 10
adequate level of food safety in the facility.
Is a documented maintenance programme established?
I.B 10.1
B.B 7
B.C 1
Preliminary tasks
The business shall identify and comply with regulatory and customer requirements related to the product
and to the product category.
For all products, the following shall be included:
Task 1: Establish a multi-disciplinary food safety team.
Task 2: Describe the product and product category of all ingredients (including raw materials, packaging,
nished product) and the required conditions for storage and distribution.
Task 3: Describe the intended use of the product and identify the target consumer.
Task 4: Describe all of the steps taken to produce the product in a process ow diagram.
Task 5: Compare the process ow diagram with the production process to ensure it is accurate.
Has the business identied and complied with regulatory and customer requirements related to the
product and product categories?
Has a team with dierent responsibilities for food safety undertaken the tasks described in this section of
B.C 1.2
the checklist (Tasks 2-5)?
Is there a complete product description available of the product/product category including all ingredients
B.C 1.3
including raw materials, packaging, nished product and conditions for stage and distribution?
B.C 1.4 Has the intended use of the product been decribed and the target consumer been been identied?
B.C 1.5 Have all of the process steps taken to produce the product been described in a process ow diagram?
B.C 1.6 Has the process ow diagram(s) been compared to assure it accurately reects the process?
Control of Allergens
The business shall ensure that there are adequate control measures in place to prevent cross
contamination of allergens.
B.C 2
All ingredients known to cause food allergies in the product shall be clearly identied and communicated
to the customer.
B.C 1.1
B.C 2.1
I.C 3
HACCP
The business shall perform a hazard analysis of their food manufacturing process as a minimum step in
order to determine if there are any hazards associated with the production of their food item.
The business shall use the HACCP [Hazard Analysis Critical Control Point] tool to accomplish this
assessment.
If hazards are identied within the manufacturing process, it is expected that the business will take
appropriate action necessary to develop a HACCP Plan that meets the 7 principles reected within Codex
Alimentarius.
I.C 3.1 Principle 1: Is a hazard analysis conducted for each process step in the manufacturing of the food item?
I.C 3.2 Was the hazard analysis conducted by a competent team?
Principle 2: If the hazard analysis indicates any signicant hazards not minimised or eliminated by Good
I.C 3.3 Manufacturing Practices (GMPs) that are present within the food manufacturing process, are they
identied as Critical Control Points (CCPs)?
I.C 3.4 Principle 3: Are Critical Limits established for each CCP?
I.C 3.5 Principle 4: Are monitoring procedures established for each CCP?
I.C 3.6 Are CCPs eectively implemented?
I.C 3.7 Principle 5: Are corrective actions established for each CCP in the event critical limits are exceeded?
I.C 3.8 Principle 6: Are verication procedures established ?
I.C 3.9 Are verication procedures eectively implemented?
I.C 3.10 Principle 7: Are record keeping and documentation for HACCP procedures established?
I.C 3.11 Are all HACCP-related record-keeping and documentation procedures eectively implemented?
I.C 3.12 Has the business implemented specic control measures for all relevant steps not identied as CCPs?
Food Defence
The business shall assess its ability to prevent intentional product tampering/intentional contamination
I.C 4
and put in place the appropriate preventive control measures.
Have the threats to the product as a result of intentional product tampering or intentional contamination
I.C 4.1
been assessed?
Have those points in the process which are vulnerable to intentional product tampering/intentional
I.C 4.2
contamination been identied and subjected to additional access control?
Are measures in place to address what to do with the product, if prohibited access took place and the
I.C 4.3
product may have been tampered with or intentionally contaminated?