How do you choose food vendors with safe and sanitary standards?

1 Check their credentials

Before you contact any food vendor, do some background research on their reputation, certifications, and inspection records. Look for vendors that have valid licenses, permits, and insurance, as well as accreditations from reputable organizations such as the Global Food Safety Initiative (GFSI) or the Hazard Analysis and Critical Control Points (HACCP) system. You can also check online reviews, ratings, and complaints from other customers or authorities. Avoid vendors that have a history of violations, recalls, or lawsuits.

2 Visit their facilities

If possible, visit the food vendor's facilities in person or request a virtual tour. This will give you a chance to observe their hygiene practices, storage conditions, handling procedures, and quality control measures. Pay attention to how they clean and sanitize their equipment, surfaces, and utensils, how they separate raw and cooked products, how they monitor and control temperature and humidity, and how they label and date their inventory. Ask questions and request documentation if you have any doubts or concerns.

3 Sample their products

Another way to assess a food vendor's standards is to sample their products and compare them with your specifications and preferences. You can request samples of different items, such as produce, meat, dairy, grains, or spices, and evaluate their appearance, aroma, texture, and flavor. You can also test their shelf life, packaging, and delivery methods. Look for signs of spoilage, damage, or adulteration, and reject any products that do not meet your standards or expectations.

4 Negotiate the terms

Once you have selected a food vendor that meets your criteria, you need to negotiate the terms of your contract and establish a clear communication channel. You should discuss the details of your order, such as the quantity, quality, price, payment, and delivery schedule. You should also agree on the policies and procedures for returns, refunds, substitutions, and cancellations. You should also clarify the roles and responsibilities of each party, as well as the expectations and feedback mechanisms.

5 Monitor their performance

After you start working with a food vendor, you should monitor their performance and evaluate their compliance with your standards and regulations. You should keep track of their delivery times, invoices, and receipts, as well as their product quality, consistency, and safety. You should also conduct regular audits, inspections, and reviews to verify their credentials, facilities, and practices. You should also communicate with them frequently and provide constructive feedback, suggestions, or complaints.

6 Review and update your contract

Finally, you should review and update your contract with your food vendor periodically to reflect any changes in your needs, preferences, or market conditions. You should also consider the feedback from your customers, staff, and regulators, and assess the impact of your vendor on your business goals and reputation. You should also compare your vendor with other options and alternatives, and decide whether to renew, renegotiate, or terminate your contract.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?