Procurement Skills: Global Sourcing Strategy

In this regard, the relevant person in charge of the Qingdao international procurement promotion center has given several domestic enterprises a number of strokes, the following is the food industry as an example:

1. Compiling complete

Two, make sure that words and deeds are consistent.

That is, the document stipulates that the execution must be carried out, and the accurate and complete original records must be done well.

Three, safety is the most important criterion for foreign customers to evaluate whether a product can be eaten.

The product must be traceable, that is, the product must have an accurate serial number, any product can be traced to which production line, and who will process it.

Four, all records must be rational and easy to detect. Each department should file its own documents and put them in front of him in 3 to 5 minutes when the customer needs.

Five, no one wants products to have quality problems, but in case of quality problems, there should be a set of scientific corrective and preventive measures.

Six, staff training can not be ignored.

The factory level training, workshop training and pre job training of new employees are indispensable, and they must be guaranteed in training time and training contents, and there are detailed records.

For older employees, it is best to conduct training once a year, including enterprises.

Seven, because you are facing foreign customers, most of their decision makers are responsible for their foreign affairs. Therefore, if all your documents are in Chinese and English, you will spend a lot of words to plate on the spot, and will make foreigners feel that you are fully connected with the international community.

Eight, pay attention to some details.

For example: whether the pest control, anti flies and anti mouse facilities have been resettled, whether the location of the placement is scientific and completely preventable; whether the raw materials, semi-finished products and finished products are completely segregated from each other? Are employees accustomed to operating in strict accordance with the health management system when they enter the workshop and at work?