CRC - Certified Research Chef Supply Chain and Sourcing Questions and Answers Flashcards

What is the primary goal of ingredient traceability in a food supply chain?

Answer: To track ingredients from origin to finished product for safety and recall purposes

Traceability allows manufacturers to quickly identify and isolate affected lots during a recall or safety event.

Which certification is commonly required of US suppliers to demonstrate adherence to Good Manufacturing Practices?

Answer: SQF (Safe Quality Food)

SQF certification verifies that a supplier follows Good Manufacturing Practices and food safety standards recognized by GFSI.

A research chef evaluating a new spice supplier should prioritize which document to confirm ingredient identity and purity?

Answer: Certificate of Analysis (COA)

A Certificate of Analysis provides laboratory-verified data on the ingredient's identity, potency, and absence of contaminants.

What does 'single-source' ingredient procurement mean for a food manufacturer?

Answer: Relying on one supplier for a critical ingredient

Single-source procurement means one supplier provides a specific ingredient, which creates supply risk if that supplier has disruptions.

When comparing commodity ingredient costs, which term describes the total cost including delivery, handling, and waste?

Answer: Landed cost

Landed cost includes the purchase price plus all transportation, handling, duties, and waste factors to reflect the true cost per usable unit.

Which supply chain risk is most directly mitigated by maintaining safety stock of a key ingredient?

Answer: Transportation delays or disruptions

Safety stock acts as a buffer inventory to prevent production stoppage when transportation delays or lead-time variability occurs.