Bonduelle Supply Vegetables Charter

7/28/2019 Bonduelle Supply Vegetables Charter

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Contents:

Introduction----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

page 1

1) Crop preparation and management:

1.1 The choice of plot----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 3

1.2 The choice of crop or plant ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 7

1.3 The planting of the crop------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ page 9

1.4 Crop management------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 11

1.5 Organic and mineral fertilisation---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 14

1.6 Irrigation------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ page 17

2) Harvesting and sending of the product for processing

2.1 Harvesting----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 18

2.2 Supply logistics----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 22

3) Supplier selection and evaluation

3.1 Supplier selection--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 25

3.2 Supplier evaluation------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 26

Conclusion------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 27

Attachments: Audit Guide Qualitative References

GROUPE P r e v e n t i o n o f B O N D U E L L E s u p p l y r i s k s


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The BONDUELLE Groups ambition is to constantly promote the natural benefits of vegetables, while protecting the consumerand the environment. The aim of this new Supply Charter is to control the quality of vegetables supplied for processing and sale

by the BONDUELLE group and its partners.

After establishing its initial Food Safety quality requirements in 1993, and encouraging Environmentally-friendly Integrated

Farming practices in 2003, the BONDUELLE Group now distributes this risk prevention tool to its partner planters, suppliers,

contractors and carriers, to really involve them in the continuous improvement of their agricultural products.

This charter is a tool to assist with the identification of the risks to be controlled by all vegetable suppliers: it determines their

responsibilities within the supply process.

This charter is part of the industrial sites quality processes.

Applicable to all the production zones and to all the BONDUELLE groups technologies (Canned, Frozen, Fresh and Catering

sectors), this document is designed to serve as a Reference, setting the minimum rules for controlling the risks in the supply

process.

This charter may be reinforced by special specifications. In any case, these prevention rules will be applicable in addition

to compliance with the regulations in force and will be formalised in the purchasing contracts between BONDUELLE and its

suppliers.

To make its application more operational, an audit guide is available at the end of this document.

GROUPE

1

BONDUELLE SUPPLY CHARTER 2007


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GROUPE

The deployment of this charter applies not only to all producers, but also to suppliers involved in the BONDUELLE supply process.

With the help and under the control of its agronomic or purchasing services, each player undertakes to put in place the preventive

actions required to control risks relating to vegetables.

To be exhaustive, this charter is organised according to the vegetable production and supply logic defined in 8 stages:

The choice of plot The choice of seed or plant

The planting of the crop Crop management

Organic and mineral fertilisation Irrigation

Harvesting Supply logistics

An additional section regarding supplier selection and evaluation supplements the prevention of risks linked to vegetables

purchased for cases where the supply is not monitored by the agronomic services.

BONDUELLE considers regulatory compliance and the application of the Supply Charter to be a prerequisite to any agricultural

production process.

2007 - Bonduelle

P r e v e n t i o n o f B O N D U E L L E s u p p l y r i s k s 2


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3GROUPE

P r e v e n t i o n o f B O N D U E L L E s u p p l y r i s k s

1) CROP PREPARATION AND MANAGEMENT

The tasks entrusted by BONDUELLE to its agronomic services include:

- collaborating with national scientific and technical organisations (UNILET, INRA, SRPV, Arvalis-Institut du vgtal

(plant institute), Farming Associations, Universities, etc.) to adapt cultivation techniques to the development ofscientific knowledge

- listing farmers according to their operating characteristics

- selecting plots that meet the criteria sought to ensure:

The locating of plots on land where vegetable crops will flourish

Suitability for the particular requirements of the crops planted

That the specific requirements of the specifications are met

The risks referred to in this section must be taken into account by all partners, producers or service providers involved

in at least one of these stages.

1.1 CHOICE OF PLOT:

The agronomic services would like to recall the following environmental-friendly practices:

Performing rotations that preserve the soils integrity with regard to parasitic complexes in order to minimise the need for chemicals

Adapting cultivation and agri-environmental techniques to limit soil erosion

The producer must, for its part, propose plots:

offering suitable access for harvesting and transport equipment

with a sufficiently large surface area for the crop to be planted

whose soil is uniform, air dries easily and has if necessary been drained, to ensure a uniform vegetable plot that also allows the circulation of

farming machinery

whose soil is free from traces of previous treatments that may be detrimental to the crop to be planted

whose gradient does not exceed 7%

with an irrigation system and a water supply that is adequate for the crop to be planted


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4GROUPE


1.1 - CHOICE OF PLOT

Allo

cation

Type Description of risk Objective Producers commitmentMonitoring and inspection

by BONDUELLE

CONDITION OF SOIL:

PHYSICAL RISKS

Foreignbodies

Glass,

Plastic,

Metals

Inert mineral bodies (stones)

Organic bodies (cultivationresidues, pieces of wood andclearing residues)

others

Preventing the presence offoreign bodies above theharmful threshold accordingto the crop and the foreignbody.

Evaluating the presence and number offoreign bodies

Providing a compliant plot

Not leaving rubbish on the plot andaround it (plastic, bottles, etc.)

Advising of producer

Counting

Acceptance or rejection of the

plot by BONDUELLEs agronomicservices

Not spreading slurries andassociated composts forthe 2 years preceding cropplanting

BONDUELLE

Fresh Not spreading slurries and

associated composts

If slurries have already been spreadacross the entire plot: Reject the plot

If the ditches are cleaned, only spreadingon uncultivated grassed zones

Weeds andregrowthof previouscrops

Weeds and regrowth of previouscrops constitute foreign plantbodies. They compete with thevegetables and may be vectorsfor diseases and parasites.

Controlling the presence ofweeds according to the crop.

Analysing the type and pressure exertedby the weeds

Complying with the weed control plan

Acceptance of the plot byBONDUELLEs agronomic services


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5GROUPE



Allocation


by BONDUELLE

CONDITION OF SOIL:

CHEMICAL RISK

Phytosanitaryresidues linkedto the previouscrop

Some molecules are persistentand present a risk for futurecrops.

Ensuring that vegetablesdo not contain t races ofphytosanitary residues thatare higher than the MRR ofthe country of consumption.

Identifying high risk plots (persistentmolecules or previous high risk crop).

Following the treatmentrecommendations of BONDUELLEsagronomic services.

Traceability of the previous crop.

Analysis of residues on vegetables

Possible rejection of the plot

CHEMICAL & BACTERIOLOGICAL RISK

BONDUELLE

Fresh

Phytosanitaryresidues linkedto the previouscrop

Some molecules are persistentand present a risk for future crops

For lettuce crops, avoidingany plot whose soil has beendisinfected with Bromiumin the year preceding itsplanting

Rejecting if the soil of a plot has beendisinfected with Bromium less than a yearbefore lettuce is planted on this sameplot.

Prohibiting disinfection with Bromium

History of the plots disinfection:(date, name of the product anddose)

Analysis of unwanted residues

Rejection of the plot if Bromium hasbeen used

Soil pollution:

Trace MetalElement (TME)

Organicmicropollutant

Pathogenicflora

The farmer may have spreadorganic soil conditioners andminerals that contribute topolluting the plots soil.

Ensuring the non-toxicnature of the soil.

Absence of slurries andslurrybased mixtures forthe 2 years preceding cropplanting

Compl iance wi th the regulat ions(scope+monitoring)

Ensuring compliance of the treatmentwith the thresholds defined byBONDUELLE (cf. appendix p)

Informing BONDUELLEs agronomicservices about the treatments applied tothe plot

Traceability of soil conditionertreatment of the plots

Monitoring the quality of thetreatments and the soil.

Rejecting the treatment or theplot if spreading has already beenperformed.

BONDUELLE

Fresh

Not spreading slurries,associated composts andfoodbased fermentablecompost

If slurries, associated composts orfermentable compost has already beenspread across the entire plot:Rejecting the plot.

Rejecting of the plot by theagronomic services


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6GROUPE


ENVIRONMENT (POLLUTION AND FOREIGN BODIES)

PHYSICAL RISK

Foreign bodieslinked to theproximityof a road,residences,crops, etc

Glass, Plastic,

Tree branch,

Tree leaf,

Residues from neighbouringcrops (corn), etc

Preventing the presence offoreign bodies above theharmful threshold accordingto the crop and the foreignbody

Setting up a safety zone or a shield crop

(hedge, netting, crop, etc.) Maintaining the borders and hedges

Giving preference to biodegradablemulches

Checking for the absence of foreignbodies on the plot and around it.

Counting

Acceptance of the plot byBONDUELLEs agronomic services

CHEMICAL RISKAir-borne

contamination:

TME,

Micropollutant

Fuel

Close to a factory or activitypresenting a risk of pollutantsbeing discharged into the air.(cement works, incinerator,airport, large conurbation, etc.)

Avoiding plots exposed toatmospheric pollution

Gathering information about thepresence of high risk sites or activitiesnear the plot

Informing BONDUELLEs agronomicservices about any possible risk (cf .

appendix p )

Establishing of a monitoring plan

Rejecting of the plot if there is areal risk

PRODUCT QUALITY RISK

Corn

crops

GeneticallyModified (GM)crops

Corn crops may be contaminatedby neighbouring GM corn crops

Preventing anycontamination with GM corn

Isolating its plot against any GM corncrops. Listing the neighbouring plots ofGM corn.

Producing an identification sketchshowing the types of crop adjacentto the plot.

Informing BONDUELLEs agronomicservices.

Evaluating of the risk byBONDUELLEs agronomic servicesto accept or reject the plot

WATER SUPPLY

CHEMICAL RISK

Quality of theirrigation water

In some regions irrigation watermay be contaminated (nitratesand herbicide residues, etc.)

Complying with the qualitythresholds appl ied byBONDUELLE. (cf. appendix p)

Finding out about the quality of theirrigation water from the relevantauthorities.

Establishing of a systematicmonitoring plan


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7GROUPE


1.2 CHOICE OF SEED OR PLANT

BONDUELLE chooses the varieties and purchases the seeds and plants:

It works in partnership with seed-bearing farms, which select and increase the varieties corresponding to production needs and the requirements

of the finished product specifications.

If this allows application to plants to be reduced, it gives priority to seed treatments. It defines the choice of seed treatment products that comply

with the regulations and are not harmful to the flora and fauna.

It requests seeds from a traditional selection diagram excluding genetically modified plants and validated by a certificate.

It chooses varieties that are suited to the type of soil and the sowing periods.

To ensure that producers buying their own seeds or plants follow good, environmentally-friendly practices, the agronomic services would like to recall that

the varieties chosen must be suitable for:


Allocation


by BONDUELLE

CONDITION OF SOIL:

BACTERIOLOGICAL RISK

Quality of theirrigation water

Bacterial contamination of thevegetables by the irrigation water.

Not contaminat ing thevegetables with water. (cf .appendix p)

Finding out about the quality of theirrigation water from the relevantauthorities.

Having a monitoring plan withbacteriological analysis if necessary

Establishing of a systematic

monitoring plan

BONDUEL

LE

Fresh

Performing at least one bacteriologicalanalysis of the water per year. Givingpriority to the analysis of waterpresenting the highest risk (surface

water, and water close to residences andpastures)

Banning the use of water discharged fromfactories

Ensuring the cleaning of the system

Checking of the water analysis

Advice from BONDUELLEsagronomic services.


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8GROUPE


1.2 - CHOICE OF SEED OR PLANT

Allocation


by BONDUELLE

PURCHASING

PHYSICAL & CHEMICAL RISK

BON

DUELLE

F

resh Persistence

of the seed

coating

The coating protecting the seeds

sometimes stays on the plant

Preventing the presence of

coating on the vegetables

Not sowing deeply

Irrigating the crop Cutting the lettuce above the crown

Checking for the absence of tracesof coating on harvesting

Rejection if present


Specific

to

Spain,

Portugaland

Poland

and

BONDUELLE

Purity of theseed

Appearance of undesirablevarieties in the crop

Complying with the varietalpurity thresholds

Using the seeds or plants in agreementwith BONDUELLEs agronomic services

The producer must not reproduce its ownseeds and must refer to the regulations inforce in its country.

Checking the traceability of theseeds (label).

Quality of the

vegetables

Non-compliant vegetables owingto non-compliance with thesowing or planting schedule

Complying with productionneeds and the requirements

of the finished productspecifications.

Using the seeds or plants supplied byBONDUELLEs agronomic services

Obeying the planting dates supplied byBONDUELLEs agronomic services

Distribution of the seeds or plant

Inspection visit by the fieldman

Traceability

REGULATORY RISK

Seed treatmentif the seedshave beenpurchased bythe producer

Treatment of seeds that do notcomply with the regulations in thecountry of production.

Only sowing seeds thatcomply with the regulations inthe country of production

Checking the product label; possible as si s tance f rom BONDUELLE s agronomicservices.

Checking the traceability of theseeds (label).

The production programmes, to secure production in terms of quality and quantity

The special quality requirements for the finished products

The pedoclimatic conditions

The land

To help with the choice of varieties, the agronomic services participate in experiments with new varieties and the setting up of test plots.


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9GROUPE


1.3 PLANTING THE CROPCorrect soil preparation and planting (depth, density, etc.) help to secure the factory supply in terms of quality and quantity.

While achieving this objective, the agronomic services recommend preparing the earth by limiting tilling to preserve the soils structure, prevent erosion

(ploughing perpendicular to the gradient, crop cover between two crops, etc.) and encourages the use of combined tools to prevent the soil from settling

(low pressure tyres and twinning).

Finally, if the soil where sheltered crops are planted absolutely must be disinfected, give priority to natural methods (solarisation, etc.).

1.2 - CHOICE OF SEED OR PLANT

Alloc

ation

Type Description of risk Objective Producers commitment

Monitoring and inspection

by BONDUELLE

PURCHASING

REGULATORY RISK

Plantspurchased orproduced by theproducer

Non-compliance by the plantsproducer:

- with the phytosanitaryregulations

- with the traceability of thephytosanitary treatments and thebatch no.

Having access to batchtraceability.

The phytosanitary treatmentsmust comply wi th theregulations in force in thecountry of the plants supplier

Requesting the traceability of a deliveryfrom the plant producer

Impromptu inspection of thedocuments on the producerspremises

Removing of the plant producerfrom the list of suppliers if nocorrective action is taken


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10GROUPE


1.3 - PLANTING THE CROP

Allocation


by BONDUELLE

PREPARATION OF THE SOIL

PHYSICAL RISK

Foreign bodieslinked tothe use ofequipment

Risk of losing mechanical orother parts.

Preventing the presence offoreign bodies in vegetables

Maintaining farming equipmentaccording to the manufacturersrecommendations


Rejecting of the vegetables ifdetected

Soil preparation may reveal newforeign bodies (tree stumps,rock, plastic, etc.)

Preventing the presence offoreign bodies above theharmful threshold accordingto the crop and the foreignbody.

Checking for and removing foreignbodies



CHEMICAL RISK

Leaking offuel andgrease

Contamination of the soil by fuelor grease leaks, etc.

Preventing traces of fuels orgrease on the vegetables

Regularly servicing farming equipmentInspection visit by the fieldman


Anti-slug treat-ment

Persistence of the anti-slugtreatment

Avoiding the presence ofgranules in the vegetables

Applying the product at an earlier stage,preferably at the edge of the plot

Ensuring even distribution

Occasional inspection by thefieldman

Rejecting of vegetables if detected

SOWING OR PLANTING

PHYSICAL RISK

Non-uniformcrop

Inadequate cleaning of the

planter

Obtaining a crop that is uniformwhen it reaches maturity

Systematically cleaning the planterbetween two sowing operations involvingdifferent varieties



Foreign bodies Forgetting of seed or plant

packaging

Not leaving packaging orpackaging residues in theenvironment

Retrieving packagingInspection visit by the fieldman



Quality of thevegetables

Non-compliance with the vegetableplanting conditions

Guaranteeing a supply thatmeets factory requirements

Obeying planting conditions

Informing BONDUELLEs agronomicservices when sowing or planting has beenperformed


Harvesting capacity


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11GROUPE


1.4 CROP MANAGEMENTThe integrated management of the crop helps to ensure the production of vegetables of the correct quality and quantity while obtaining a healthy,

reliable and saleable raw material in line with BONDUELLEs specifications and protecting the environment (water tables and fauna and flora of soil).

To protect crops against weeds, parasites and fungal diseases while guaranteeing food safety, the agronomic services are making planters more aware

of the integrated management of Phyto-pharmaceutical Commercial Product (P.C.P.) use.

Except for certain diseases that can only be combated preventively, planters must determine the phytosanitary protection used based on observation

systems (trapping systems, prediction models, targeted treatment notices or field observations).

To reduce the use of P.C.P.s, the use of false sowing and mechanical weeding will decrease the need for herbicide use. An ecological approach to the

application of phytosanitary products would be to alternate the active substances to reduce the problem of habituation and to preferably use active

substances that degrade quickly.

To protect P.C.P. users and to limit any effect on the surrounding environment, planters must comply with the regulations relating to the use and storage

of P.C.P.s and those relating to empty packaging.

1.4 - CROP MANAGEMENT

Allocation


by BONDUELLE

PHYTOSANITARY PROTECTION

PHYSICAL RISK

Weeds and

foreign plants

Presence of weeds or foreign

plants (regrowth from previouscrops) in the vegetables.

Controlling the presence of

weeds and foreign plantsaccording to the crop

Analysing the type and pressure exertedby the weeds by observing the crops

Complying with the weed control plan

Possible manual or mechanical weeding Removing the weeds pulled up from the

field


Use of Bordeauxmixture orcolouredproducts

Blue traces left by the Bordeauxmixture

Avoiding traces of Bordeauxmixture

Using a colourless mixture, irrigatingafter treatment and complying withthe PHI. Avoiding treatment under hightemperature conditions


Rejecting if detection on thevegetables


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12GROUPE


CHEMICAL RISK

Weeds Presence of weeds that are toxic

for the consumer (toxic fruits,mushrooms, etc.)

Controlling the presenceof weeds to guarantee the

absence of foreign bodies inthe finished product

Analysing the type and pressure exertedby the weeds by observing the crops

Complying with the weed control plan Possible manual or mechanical weeding



Improper use of

P.C.P.

Treatment product not permittedfor use on vegetables

Exceeding of the doses approvedor specified in the specifications

Non-compliance with thepreharvest interval (PHI)

Complying with the guidelineson the product label, thecurrent regulat ions, the specif icat ions and the guidelinesof the fieldman

Using the observation systems for treating.Contacting your BONDUELLE agronomicservices if necessary.

Only using products appropriate to theprotection required, compliant with the currentregulations

Giving priority to the alternating of activesubstances

Giving priority to active substances thatdegrade quickly

Giving priority to selective products

Complying with the guidelines on the productslabel and the current regulations

Recording in the plot data sheet detailedinformation about treatment (name of theproduct used, dose/hectare, application date).

Checking the compliance of the plotdata sheet before harvesting of thevegetables and/or of the monitoringplan (analysis or audit)

Rejection in the event ofnoncompliance

MaximumResidueContent(MRC)

Exceeding of the MRCs of thecountry of consumption

Compliance with the residueregulations for the countryof consumption

Complying with the conditions of usedistributed by BONDUELLEs agronomicservices to comply with the MRC ofthe country of consumpt ion or thespecifications if these are stricter.

Calculating the minimum quantity ofmixture from the sprayer required to coverthe surface to be treated.

Analysis of unwanted residues

BONDUELLE

Frozen

an

d

Canned

Storage in a cold room of a samplefrom each batch received accordingto the products date of minimum

durability.


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13GROUPE


1.4 - CROP MANAGEMENT

Al

location


by BONDUELLE

PHYTOSANITARY PROTECTION

CHEMICAL RISK

TeneurMaximaleen Rsidus(TMR)

Dpassement des TMRdu pays de consommation

Respecter la lgislation enrsidus des paysde consommation

Sprayer:

Having equipment that is in perfectworking order and well calibrated.

Avoiding the crossing of spray booms

Performing treatment in good conditions(wind, hygrometry, temperature)

Rinsing the tank and spreading the rinsingwater on an untreated (fallow land) ortreated area, if the recommended dose isnot exceeded.

BONDUELLE requires the checkingof the sprayers settings by aqualified professional.



Vegetables presenting defects(diseases, insect escape holes,etc.)

Obtaining good andattractive vegetables(nutritional quality)

Applying the recommendations of thespecialist vegetable technician

Checking on the plot and/or onreceipt of the vegetables at thefactory

C

orn

crop

GMcontamination

Contamination through crosspollination with the surrounding

plots.

Preventing anycontamination with GM corn.

Informing BONDUELLEs agronomicservices about the start of flowering of the

neighbouring plots

Identifying flowering on theneighbouring plots.

Performing strip tests on the

surrounding plots.PRC analysis if strip test positive.


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14GROUPE


1.5 MINERAL AND ORGANIC FERTILISATIONBONDUELLE encourages the integrated management of manure through:

A physico-chemical analysis of the plot every 5 years

The producing of a balanced fertilising plan according to the practices of Integrated Farming

The planting of trap crops and the fractionation of fertilising agents to limit the leaking of mineral elements (nitrates, etc.) into the water

tables

Organic fertilisation allows the soils properties to be preserved.

1.5 - MINERAL AND ORGANIC FERTILISATION

Allocation


by BONDUELLE

ORGANIC SOIL CONDITIONER INTAKEPHYSICAL RISK

Foreign bodies

Particle size of the soilconditioner -Glass

-Plastic

-Wood and others

Preventing the presence offoreign bodies above theharmful threshold accordingto the crop and the foreignbody

Visually checking for the absence offoreign bodies in the soil conditionerspread.

Requesting spreading authorisation

Authorising spreading Inspectionvisit by the fieldman

CHEMICAL RISK

Use of slurriesand associatedcompost

Exceeding of the TME andmicropollutant referencethresholds

Complying with thebaseline (cf. appendix p).Not spreading slurries andassociated composts lessthan 2 years before planting

Requesting the analysis certificate andtraceability before spreading

Checking the proof that the soilconditioner has been analysed inrelation to the baseline Rejectionin the event of noncompliance

BONDUELLE

Fresh Not spreading slurries and

associated composts lessthan 5 years before planting


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15GROUPE


1.5 - MINERAL AND ORGANIC FERTILISATION

Allo

cation


by BONDUELLE

ORGANIC SOIL CONDITIONER MAKEUP

HEALTH RISK

Use of birddroppings

Contamination by bird flu Preventing any risk of bird flu

Only using traceable hygieniseddroppings.Requesting the analysis certificate andthe treatment traceability.

Checking of the certificate and thetraceability

Rejection in the event ofnoncompliance


Use of animalexcrement(manure, liquidmanure, etc.)

Bacteriological contamination ofthe vegetables

Not contaminat ing thevegetables

Complying with the spreading conditions,which are specific for certain vegetables

Spreading a sufficiently degraded orstabilised soil conditioner


Possible rejecting for some crops


Organolepticeffect ofanimal excre-ment

Fall in the vegetables quality interms of taste

Not causing a fall in thevegetables aroma and taste

Making sure there is a sufficient timebefore the crop is planted according tothe quantities added

Checking of the product on receipt

REGULATORY RISK

Traceability ofcomposts

Possible presence of slurries orwaste from selective sorting incomposts

Knowing the products originand composition

Checking the composts composition onthe label

Requesting the compost analysis fromthe manufacturer and checking itscompliance

Requesting spreading authorisation

Authorising spreading


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16GROUPE


PHYSICAL RISK

Use offertiliser mid-cultivation

Some fertilisers leave slightdeposits on the leaves

Preventing the presenceof fertiliser residues onvegetables on harvesting

Checking that the fertilisers added havebeen completely dissolved throughirrigation


Checking of the product on receiptRejecting of the vegetables ifdetected

CHEMICAL RISK

Vegetablenitratecontent

Excessive fertilisation may leadto a high concentration in thevegetables

Minimising the nitratecontent in the vegetables andcomplying with the currentregulations

Applying integrated management to thenitrates added based on the crops needsand the soil reserves (nitrogen balanceand requirement) and recording thefertiliser added in the plot data sheet.

Checking that the spreading devicessettings are correct

Complying with the recommendations of

BONDUELLEs agronomic services.

Advice dependent on thevegetable based on the nitrogenrequirement.

Checking of the applications onthe plot data sheet

Checking the nitrate content onthe finished product


Excessvegetation

excessive vegetative growth =vegetable matter in the product

Increased sensitivity to diseases

Fragility (lettuce, etc.)

Avoiding excess nitrogen inthe plant

Applying integrated management to thenitrates added based on the crops needsand the soil reserves (nitrogen balanceand requirement) and recording thefertilizer added in the plot data sheet.

Checking that the spreading devicessettings are correct

Complying with the recommendations ofBONDUELLEs agronomic services.

Advice on the basis of analysesand checking of the plot datasheets.

Analysis and checking of thefinished product.


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17GROUPE


1.6 IRRIGATIONBonduelle attaches great importance to water supply management in terms of both quantity and quality.

As the soil is the main source of water for the crop, it is important to maintain the soils quality by:

Choosing appropriate cultivation techniques (preparation of soil, planting favourable to root development,respecting of the soils structure)

Choice of variety appropriate to the type of soil and according to suitable sowing or planting periods

WATER SUPPLY:

Irrigation must only supplement the crops water requirements if these are not met by the soil

The water stress will be assessed by: using a tensiometer, the water balance method and/or observing the crop

THE WATER QUALITY:

The water used to irrigate crops has various origins: drill water, river water and hill dams.

The quality of this water is monitored by the planter.

THE IRRIGATION TECHNIQUE

BONDUELLE recommends using equipment that favours uniform treatment and a low water consumption and is the most suited to the type of crop

1.6 - IRRIGATION

Allocation


by BONDUELLE

MANAGEMENT


Growth andquality of thevegetables

A lack of water or irregularirrigation may lead to:

- poor development of the plants- stress causing a fall in the

products quality (threads onbeans, etc.)

- vegetables lacking in freshness- a non-uniform crop Excess water or incorrect

irrigation may lead to:- damage to the plants health (blue

mold, leaf spot, etc.)

Obtaining a uniform plantpopulation and vegetablesfree from defects

In the case of irrigated production:

Adapting the amount of water added

to the plants needs based on thewater balance method, recording waterrequirements using tensiometers or byobserving the crop in its various stagesof vegetation.

Complying with the local regulationsregarding irrigation in the event ofwater stress that is detrimental to thevegetables quality.

Using appropriate and reliable equipment

Checking the quality of thevegetables on receipt


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18GROUPE


The agronomic services must put in place an organisational system designed for harvesting and transporting thevegetables from the field to the factory in conditions that preserve their quality.

The risks referred to in this section must be taken into account by all partners, producers or service providers involved

in at least one of these production stages.

2.1 HARVESTINGTo limit damage to the structure of the soil during harvesting, BONDUELLE encourages the use of appropriate harvesting equipment. To this end, the

agronomic services are working with manufacturers to perfect new harvesting equipment. The planter, the harvesting contractor and the carrier must

comply with the national rules of the highway code, the regulations specific to their activity and the staff safety rules.

2.1 - HARVESTING

A

llocation


by BONDUELLE

PREPARATION OF THE PLOT BEFORE HARVESTING:

PHYSICAL RISK

Foreign bodies,weeds andparasites.

Foreign bodies introducedmidcultivation

- weeds

- disposal of glass and plastic,particularly at the edge of the road

Preventing the presenceof foreign bodies in thevegetables

Checking and removing foreign bodiesand weeds from the plot beforeharvesting

Informing BONDUELLEs agronomicservices about any risks.

Implementing the actions requested bythe fieldmen

Inspection visit by the fieldmanfor preparation of the plot beforeharvesting.

If presence of foreign bodies:nonharvesting of the affected zone

CHEMICAL AND REGULATORY RISK

Exceeding ofthe MRCs onreception of thevegetables

Vegetables not compliant withthe MRCs

Checking the complianceof the treatments carriedout with the vegetablespecifications

Declaring the treatments applied tothe plot according to the conditionsrequested by BONDUELLEs agronomicservices.

Returning the treatment declarations andplot data sheet if this is requested.

Checking of the plot data sheetsbefore the vegetables are harvestedand/or of the monitoring plan


BONDUELLE

Frech

Dangerousvegetable forei-gn bodies (mus-hrooms, etc.)

Presence of mushrooms in thecrop

Preventing the presence ofmushrooms in the vegetables

Removing the mushrooms if they are notdangerous

Otherwise, informing BONDUELLEsagronomic services.


Checking on receipt


2) HARVESTING AND SENDING OF THE PRODUCT FOR PROCESSING:


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19GROUPE


2.1 - HARVESTING

Allocation


by BONDUELLE

PREPARATION OF THE PLOT BEFORE HARVESTING:


Non-compliancewith thespecifications

Non-compliance with the specialrequirements of the specifications

Complying with the specialrequirements for thevegetables

Ensuring effective management of theplot for producers that perform their ownharvesting

Pre-preparing of the vegetablesin the field by BONDUELLEsagronomic services

Purchasing

and

BONDUELLE

Fresh Training of the supplier in the

preparation of raw materials


Vegetables not compliant with thevegetable specifications

Obtaining an optimumproduct on maturity

Indicating any anomalies

Being aware of the requirements specificto the product

Managing the crop

Inspecting of the crop andmonitoring of maturity Preparing ofthe vegetables in the field

CROP MANAGEMENT

PHYSICAL RISK

Foreign bodieslinked to theharvestingequipment

Risk of loss of mechanical parts,headlamp inserts or rearviewmirrors from harvesting or otherequipment

Preventing the presence ofmechanical or other parts inthe vegetables

Regularly servicing farming equipment

Informing the agronomic services of anyrisk

If necessary, protecting the equipmentsexposed parts

Staff training

Communicating of anomalies bymanufacturers


Foreign bodieslinked to theharvesting sitestaff

Domestic waste (bottles, plastic,food, cigarettes, etc.)


Taking work breaks away from any plots

Waste and rubbish must not be left

Banning glass and cigarettes on the plot

Staff training




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20GROUPE


Foreign bodiesintroduced intothe hoppers

When the machine moves, riskpresented by branches, leaves,etc.


Inspecting, emptying and cleaning thehoppers or crates each time the machineis moved or stopped

Staff training



Foreign bodieslinked to theuse of cratesand pallets

Degradation of the vegetablecontainers:

-splinters of wood (pallets)

-shards of plastic


Taking part in sorting damaged cratesand pallets.

Choosing hard-wearing containers

Agreement of BONDUELLEsagronomic services on the choice ofcontainers.

Foreign bodieslinked to theharvestingmachinesettings

Absorption of mulch, weeds andother foreign vegetable matter


Checking and adjusting the machinesettings

User training


Animals Presence of rodents or otheranimals (frogs, etc.)


Reinforcing the sorting of harvestingproducts if the presence of parasites suchas frogs is noted.


CHEMICAL RISK

Leaking of fueland grease

Contaminat ion of thevegetables by fuel or greaseleaks, etc.

Preventing the presence oftraces of fuel or grease onthe vegetables

Regularly servicing farming equipment

Indicating any potential risk

Checking the elements likely to leak

Training of staff and contractors.





Fouling of thevegetables

Polluting of the vegetablesthrough a failure to cleanequipment

earth, etc

Preventing the vegetablesfrom being contaminatedwith harvesting debrisaccumulated in theharvesting equipment

Frequently cleaning the harvestingequipment during the harvesting season

Training of staff and contractors.



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21GROUPE


2.1 - HARVESTING

Allocation


by BONDUELLE

CROP MANAGEMENT


Damage to thevegetables

Damage to the vegetables linkedto the waiting time betweenharvesting and the start ofproduction

Limiting damage to thevegetables

Complying with the harvesting plan,Informing the reception site manager ifthere is a delay

Coordinating delivery with the harvestingtime.

Providing a cold room to avoid any breakin the cold chain for sensitive vegetables(lettuces, peppers, etc.)

Checking of product qualitycompliance

Checking of waiting times

Damage to thevegetablesowing toharvesting

Burst or broken vegetables Inadequately separated

vegetables

Complying with the specialrequirements for thevegetables

Adjusting the harvesting machinessettings

Training the harvesting staff

Staff training


REGULATORY RISK

Uncertaintraceability

Identification of batches absentor imprecise

Guaranteeing the traceabilityof the batches supplied

Completing the delivery notes anddocuments imposed by the agronomicservices

Checking of documents on receipt

WASHING OF VEGETABLES

CHEMICAL RISKUsing of

chemicalproducts(disinfectant,preservatives,etc.)

Unauthorised or overdosedproduct

Preventing the presence ofresidues on the vegetables

Only using the authorised and/orrecommended products and doses.

Checking of traceability

Impromptu chemical analyses


Use of washingwater

Contaminat ion of thevegetables on their last washingat the washing station

Preventing contamination ofthe vegetables

Analysing the washing water

Changing the water according to thewashing frequency

Checking of the water analysis

Stopping the station


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22GROUPE


2.2 LOGISTICS

2.2 - LOGISTICS

Allocation


by BONDUELLE

EQUIPMENT

PHYSICAL RISK

Foreign bodieslinked totransport

Residues from previoustransport operation

Entanglement with trees, etc


Inspecting, emptying and cleaningthe containers according to therecommendations of the agronomicservices

Staff training



Foreign bodiesintroducedduringtransport

Foreign bodies (headlampinserts, glass objects)introduced during transport


Protecting the exposed parts of thetransport equipment

Staff training



CHEMICAL RISK

Contaminationby fuel andgrease

Leak on unloading of theharvest

Preventing the presence oftraces of fuel and grease

Periodically overhauling the equipment

Informing BONDUELLEs agronomicservices in the event of a leak

Inspection of the unloading site



Damage to thevegetablesduringtransport

Crushed and broken vegetables Preserving the vegetablesquality

Complying with the loading and quantityrecommendations for each vegetable

Staff training


Inspection of the loading site


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23GROUPE


2.2 - LOGISTICS

Allocation


by BONDUELLE

EQUIPMENT


BONDUELLE

Fresh Breaking of the

cold chain

Temperature fluctuation

Frostand excessive temperature

Preserving the vegetablesquality

Maintaining the temperature(cf specifications)

Checking the products temperatureon receipt Rejection if temperaturenon-compliant

STORAGE


Storage at endof field

Deterioration of the vegetables

quality during storage beforeremoval

Maintaining the vegetablesquality during storage

Protecting vegetables against inclementweather detrimental to their quality

Checking the products quality onreceipt

Rodents Rodents present on the storage

sitePrevent ing damage tovegetables linked to rodents

Setting up mouse traps or a ratextermination plan outside therefrigerators


Light andwindow glass

Breaking of bulbs or glass instorage rooms and warehouses

Preventing contaminationwith glass

Using shock-resistant lights or light fittedwith guards

Using hardwearing materials for thewindows

Inspection visit of storagechambers and warehouses

Rejecting if glass risk

Foreign bodieslinked to thepresence ofstaff on thestorage andtrimming site

bottle

food

plastic bag

cigarettes

knives

gloves and others.

Preventing the presence offoreign bodies in vegetables

Taking work breaks outside the work zone

Banning glass and cigarettes on storageand trimming sites

Training staff

Staff training




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24GROUPE


Storagecondition

Temperature and hygrometryunsuited to the vegetables

Ensuring optimum vegetablestorage conditions

Ensuring the presence of infrastructuresthat are suitable and necessary topreserve the vegetables quality (building,ventilation, drying or cooling equipment)

TRACEABILITY

REGULATORY RISK

Traceability Not guaranteeing the origin of

the products produced and theirproduction conditions

Identifying the plot andbatches harvested andreceived at the factory toguarantee the traceability ofthe products produced.

Completing the documents requested

Recording the vegetable productionstages specified if necessary in thespecifications

Identifying the plots and the batchesreceived

Keeping these documents

Checking of traceability duringimpromptu audits and checks

or

Collecting and checking ofdocuments


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25GROUPE


In addition to the risk prevention table that applies to all players involved in the farming process, vegetable purchases

made fro, suppliers include selection and evaluation steps used to check the compliance of the products with BONDUELLEsSupply Charter.

3.1 - SELECTION OF SUPPLIERS

Position of BONDUELLE Suppliers commitment Monitoring and inspection

KNOWLEDGE OF SUPPLIERS

Having information about the supplier and its companyin its technical, economic and quality aspects

Checking that the suppliers organisation is able tomeet Bonduelles requirements.

Checking the suppliers durability

Responding to the supplier identification questionnaire

Analysis of the questionnaire before continuing withthe listing process

Checking during an audit (optional)

LISTING OF PRODUCTS

Checking the products compliance in their quality,regulatory; food safety and packaging aspects, etc

Supplying a product data sheet

Completing the Bonduelle product data sheets

Signing the Bonduelle specifications or specificpurchasing requirements

Validation of product data sheets and specifications

Verification through inspection and monitoring plansfor the products received

LISTING OF SUPPLIERS:

1- Evaluation of suppliers critical process competence

PURCHASING COMPETENCE:

Ensuring distribution and compliance with therequirements of the Bonduelle specifications andsupply charter of suppliers producers

Having a producer selection process that takes intoaccount the criteria in the Bonduelle specifications and

supply charter. Auditing and evaluating producers according to the

Bonduelle charter.

Asking producers for their crop data foreach crop year (*)

Implementing monitoring plan (phytosanitary products,TMEs, etc.)

Transmitting all the elements above to Bonduelle

Analysis and validation of all the data opposite

Supplier and/or producer audit (optional)

3) SELECTION AND EVALUATION OF SUPPLIERS:


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26GROUPE


TRACEABILITY COMPETENCE:

Need to know at all times the products life cycle, fromits origin to its distribution, including all the processand/processing stages

Putting in place of documented and reliable (upstreamand downstream) identification and traceabilitymethods.

Establishing a crisis management and product recall

procedure operating 24/7.

Checking of the product identification on receiptaccording to the requirements of the specificationsImplementing of traceability

Implementing of crisis management

Optional audit

HYGIENE AND FOOD SAFETY COMPETENCE

Guaranteeing the food safety of products preventativelyby implementing good hygiene and production practicesand a quality policy based on a risk analysis according tothe principles of the HACCP

Analysis of the supplier selection quality questionnaire

Optional audit

Verification through inspection and monitoring plans forthe products received

STAFF COMPETENCEHaving staff for each critical work station who aretrained and qualified, in particular in the hygiene andsafety rules

Optional audit

2- Evaluation of proofs of monitoring and inspection of products by suppliers

Knowing the supplier monitoring plan to judge tocapacity to manage and improve its processes

Implementing monitoring and self-monitoring plansbased on the HACCP and keeping the results availableto Bonduelle.

Implementing a process for handling non-compliancesand putting in place corrective and preventive actions

Implementing a customer complaint handling process.

Analysis of the supplier selection quality questionnaire

Implementing of traceability

Analysis of monitoring plans and results

Optional audit

Analysis of responses to complaints

3.2 - EVALUATION OF SUPPLIERSPosition of BONDUELLE Suppliers commitment Monitoring and inspection

PERIODICALLY EVALUATING SUPPLIER PERFORMANCE LEVELS AND DEFINING IMPROVEMENT PLANS

Knowing the continuous improvement process toensure the suppliers ability to improve

Taking into account the evaluation results by puttingin place an improvement plan including the necessarycorrective actions

Optional audit

Evaluation of corrective actions established and theireffectiveness

Improvement action request


28/28

27GROUPE


BONDUELLE has chosen the prevention of risks relating to vegetables, to give its partners, producers, suppliers and service providers an original and

functional tool to increase their contribution to the success of the vegetable supply chain.

By recalling environmentally-friendly good practices, this BONDUELLE supply charter is part of the continuance of its sustainable development policy

aimed at constantly growing and selling healthy vegetables that meet consumers expectations.

The application of this new charter, thanks to the involvement of everyone concerned, is an effective response to current issues. BONDUELLE encourages

any corporate initiatives aimed at promoting a more ecological and safer integrated farming.

This helps to protect farm resources and to reshape the future of the processed vegetable industry.

Conclusion:

Documents

Bonduelle Supply Vegetables Charter