Contents:

Introduction ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 1 1) Crop preparation and management:

1.1 The choice of plot ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 1.2 The choice of crop or plant ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 1.3 The planting of the crop ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ page 1.4 Crop management ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 1.5 Organic and mineral fertilisation ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- page 1.6 Irrigation ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ page 3 7 9 11 14 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

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BONDUELLE SUPPLY CHARTER 2007

he BONDUELLE Groups ambition is to constantly promote the natural benets of vegetables, while protecting the consumer and 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 identication 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 specications. 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.

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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 dened in 8 stages: The choice of plot The planting of the crop Organic and mineral fertilisation Harvesting The choice of seed or plant Crop management Irrigation 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

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1) CROP PREPARATION AND MANAGEMENT

The tasks entrusted by BONDUELLE to its agronomic services include: - collaborating with national scientic and technical organisations (UNILET, INRA, SRPV, Arvalis-Institut du vgtal (plant institute), Farming Associations, Universities, etc.) to adapt cultivation techniques to the development of scientic 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 ourish Suitability for the particular requirements of the crops planted That the specic requirements of the specications 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 sufciently 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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1.1 - CHOICE OF PLOT

Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

CONDITION OF SOIL: PHYSICAL RISKS

Preventing the presence of foreign bodies above the harmful threshold according to the crop and the foreign body. Not spreading slurries and associated composts for the 2 years preceding crop planting Evaluating the presence and number of foreign bodies Providing a compliant plot Not leaving rubbish on the plot and around it (plastic, bottles, etc.) Advising of producer Counting Acceptance or rejection of the plot by BONDUELLEs agronomic services If slurries have already been spread across the entire plot: Reject the plot If the ditches are cleaned, only spreading on uncultivated grassed zones

Glass, Plastic, Metals Foreign bodies BONDUELLE Fresh Inert mineral bodies (stones) Organic bodies (cultivation residues, pieces of wood and clearing residues) others

Not spreading slurries and associated composts

Weeds and regrowth of previous crops

Weeds and regrowth of previous crops constitute foreign plant bodies. They compete with the vegetables and may be vectors for diseases and parasites.

Controlling the presence of weeds according to the crop.

Analysing the type and pressure exerted by the weeds Complying with the weed control plan

Acceptance of the plot by BONDUELLEs agronomic services

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1.1 - CHOICE OF PLOT

Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

CONDITION OF SOIL: CHEMICAL RISK

Phytosanitary residues linked to the previous crop Ensuring that vegetables do not contain t races of phytosanitary residues that are higher than the MRR of the country of consumption. Identifying high risk plots (persistent molecules or previous high risk crop). Following the treatment recommendations of BONDUELLEs agronomic services. Traceability of the previous crop. Analysis of residues on vegetables Possible rejection of the plot

Some molecules are persistent and present a risk for future crops.

CHEMICAL & BACTERIOLOGICAL RISK

Phytosanitary residues linked to the previous crop For lettuce crops, avoiding any plot whose soil has been disinfected with Bromium in the year preceding its planting History of the plots disinfection: Rejecting if the soil of a plot has been (date, name of the product and disinfected with Bromium less than a year dose) before lettuce is planted on this same Analysis of unwanted residues plot. Rejection of the plot if Bromium has Prohibiting disinfection with Bromium been used Compl iance wi th the regulat ions (scope+monitoring) Ensuring compliance of the treatment with the thresholds dened by BONDUELLE (cf. appendix p) Informing BONDUELLEs agronomic services about the treatments applied to the plot If slurries, associated composts or fermentable compost has already been spread across the entire plot: Rejecting the plot. Traceability of soil conditioner treatment of the plots Monitoring the quality of the treatments and the soil. Rejecting the treatment or the plot if spreading has already been performed. BONDUELLE Fresh

Some molecules are persistent and present a risk for future crops

Ensuring the non-toxic nature of the soil. Soil pollution: Trace Metal Element (TME) Organic micropollutant BONDUELLE Fresh Pathogenic ora The farmer may have spread organic soil conditioners and minerals that contribute to polluting the plots soil. Absence of slurries and slurrybased mixtures for the 2 years preceding crop planting

Not spreading slurries, associated composts and foodbased fermentable compost

Rejecting of the plot by the agronomic services

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ENVIRONMENT (POLLUTION AND FOREIGN BODIES) PHYSICAL RISK

Foreign bodies linked to the proximity of a road, residences, crops, etc Glass, Plastic, Tree branch, Tree leaf, Residues from neighbouring crops (corn), etc Preventing the presence of foreign bodies above the harmful threshold according to the crop and the foreign body Setting up a safety zone or a shield crop (hedge, netting, crop, etc.) Maintaining the borders and hedges Giving preference to biodegradable mulches Checking for the absence of foreign bodies on the plot and around it. Counting Acceptance of the plot by BONDUELLEs agronomic services

CHEMICAL RISK
Air-borne contamination: TME, Micropollutant Fuel Close to a factory or activity presenting a risk of pollutants being discharged into the air. (cement works, incinerator, airport, large conurbation, etc.) Avoiding plots exposed to atmospheric pollution Gathering information about the presence of high risk sites or activities near the plot Informing BONDUELLEs agronomic services about any possible risk (cf . appendix p ) Establishing of a monitoring plan Rejecting of the plot if there is a real risk

PRODUCT QUALITY RISK

Corn crops Isolating its plot against any GM corn crops. Listing the neighbouring plots of GM corn. Genetically Modied (GM) crops Corn crops may be contaminated by neighbouring GM corn crops Preventing any contamination with GM corn Producing an identication sketch showing the types of crop adjacent to the plot. Informing BONDUELLEs agronomic services. Evaluating of the risk by BONDUELLEs agronomic services to accept or reject the plot

WATER SUPPLY CHEMICAL RISK

Quality of the irrigation water In some regions irrigation water may be contaminated (nitrates and herbicide residues, etc.) Complying with the quality thresholds appl ied by BONDUELLE. (cf. appendix p) Finding out about the quality of the irrigation water from the relevant authorities. Establishing of a systematic monitoring plan

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1.1 - CHOICE OF PLOT

Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

CONDITION OF SOIL: BACTERIOLOGICAL RISK

Finding out about the quality of the irrigation water from the relevant authorities. Having a monitoring plan with bacteriological analysis if necessary BONDUELLE Fresh Quality of the irrigation water Bacterial contamination of the vegetables by the irrigation water. Not contaminat ing the vegetables with water. (cf . appendix p) Performing at least one bacteriological analysis of the water per year. Giving priority to the analysis of water presenting the highest risk (surface water, and water close to residences and pastures) Banning the use of water discharged from factories Ensuring the cleaning of the system Establishing of a systematic monitoring plan

Checking of the water analysis Advice from BONDUELLEs agronomic services.

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 nished product specications. If this allows application to plants to be reduced, it gives priority to seed treatments. It denes the choice of seed treatment products that comply with the regulations and are not harmful to the ora and fauna. It requests seeds from a traditional selection diagram excluding genetically modied plants and validated by a certicate. 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:

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The The The The

production programmes, to secure production in terms of quality and quantity special quality requirements for the nished products pedoclimatic conditions land

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

1.2 - CHOICE OF SEED OR PLANT

Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

PURCHASING PHYSICAL & CHEMICAL RISK

BONDUELLE Fresh 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 traces of coating on harvesting Rejection if present

PRODUCT QUALITY RISK

Specic to Spain, Portugal and Poland and BONDUELLE

Purity of the seed

Appearance of undesirable varieties in the crop

Complying with the varietal purity thresholds

Using the seeds or plants in agreement with BONDUELLEs agronomic services

Checking the traceability of the The producer must not reproduce its own seeds (label). seeds and must refer to the regulations in force in its country.

Quality of the vegetables

Non-compliant vegetables owing to non-compliance with the sowing or planting schedule

Complying with production needs and the requirements of the nished product specications.

Using the seeds or plants supplied by BONDUELLEs agronomic services Obeying the planting dates supplied by BONDUELLEs agronomic services

Distribution of the seeds or plant Inspection visit by the eldman Traceability

REGULATORY RISK
Seed treatment if the seeds Treatment of seeds that do not have been comply with the regulations in the purchased by country of production. the producer Only sowing seeds that comply with the regulations in the country of production Checking the product label; possible as s i s tance f rom BONDUELLE s agronomic services. Checking the traceability of the seeds (label).

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1.2 - CHOICE OF SEED OR PLANT

Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

PURCHASING REGULATORY RISK

Non-compliance by the plants producer: Plants purchased or produced by the producer - with the phytosanitary regulations Having access to batch traceability. Requesting the traceability of a delivery from the plant producer Impromptu inspection of the documents on the producers premises Removing of the plant producer from the list of suppliers if no corrective action is taken

The phytosanitary treatments must comply wi th the - with the traceability of the regulations in force in the phytosanitary treatments and the country of the plants supplier batch no.

1.3 PLANTING THE CROP

Correct 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.).

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1.3 - PLANTING THE CROP

Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

PREPARATION OF THE SOIL PHYSICAL RISK

Foreign bodies linked to the use of equipment Risk of losing mechanical or other parts. Soil preparation may reveal new foreign bodies (tree stumps, rock, plastic, etc.) Preventing the presence of foreign bodies in vegetables Preventing the presence of foreign bodies above the harmful threshold according to the crop and the foreign body. Maintaining farming equipment according to the manufacturers recommendations Checking for and removing foreign bodies Inspection visit by the eldman Rejecting of the vegetables if detected Inspection visit by the eldman Rejecting of the vegetables if detected

CHEMICAL RISK
Leaking of fuel and grease Contamination of the soil by fuel or grease leaks, etc. Preventing traces of fuels or grease on the vegetables Avoiding the presence of granules in the vegetables Inspection visit by the eldman Regularly servicing farming equipment Applying the product at an earlier stage, preferably at the edge of the plot Ensuring even distribution Rejecting of the vegetables if detected Occasional inspection by the eldman Rejecting of vegetables if detected

Anti-slug treat- Persistence of the anti-slug ment treatment

SOWING OR PLANTING PHYSICAL RISK

Non-uniform crop Inadequate cleaning of the planter Forgetting of seed or plant packaging cleaning the planter Obtaining a crop that is uniform Systematically between two sowing operations involving when it reaches maturity different varieties Not leaving packaging or packaging residues in the environment Retrieving packaging Inspection visit by the eldman Rejecting of the vegetables if detected Inspection visit by the eldman Rejecting of the vegetables if detected

Foreign bodies

PRODUCT QUALITY RISK

Obeying planting conditions Quality of the vegetables Non-compliance with the vegetable Guaranteeing a supply that planting conditions meets factory requirements Inspection visit by the eldman Informing BONDUELLEs agronomic services when sowing or planting has been Harvesting capacity performed

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1.4 CROP MANAGEMENT

The 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 specications and protecting the environment (water tables and fauna and ora 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 eld 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

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

PHYTOSANITARY PROTECTION PHYSICAL RISK

Weeds and foreign plants Presence of weeds or foreign plants (regrowth from previous crops) in the vegetables. Controlling the presence of weeds and foreign plants according to the crop Analysing the type and pressure exerted by the weeds by observing the crops Complying with the weed control plan Possible manual or mechanical weeding Removing the weeds pulled up from the eld Using a colourless mixture, irrigating after treatment and complying with the PHI. Avoiding treatment under high temperature conditions

Inspection visit by the eldman

Use of Bordeaux mixture or coloured products

Blue traces left by the Bordeaux mixture

Avoiding traces of Bordeaux mixture

Inspection visit by the eldman Rejecting if detection on the vegetables

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CHEMICAL RISK
Presence of weeds that are toxic for the consumer (toxic fruits, mushrooms, etc.) Controlling the presence of weeds to guarantee the absence of foreign bodies in the nished product Analysing the type and pressure exerted by the weeds by observing the crops Complying with the weed control plan Possible manual or mechanical weeding Inspection visit by the eldman Rejecting of the vegetables if detected

Weeds

Treatment product not permitted for use on vegetables Improper use of Exceeding of the doses approved or specied in the specications P.C.P. Non-compliance with the preharvest interval (PHI)

Using the observation systems for treating. Contacting your BONDUELLE agronomic services if necessary. Only using products appropriate to the protection required, compliant with the current regulations Complying with the guidelines Giving priority to the alternating of active on the product label, the substances current regulat ions, the speci Giving priority to active substances that f icat ions and the guidelines degrade quickly of the eldman Giving priority to selective products Complying with the guidelines on the products label and the current regulations Recording in the plot data sheet detailed information about treatment (name of the product used, dose/hectare, application date).

Checking the compliance of the plot data sheet before harvesting of the vegetables and/or of the monitoring plan (analysis or audit) Rejection in the event of noncompliance

Analysis of unwanted residues BONDUELLE Frozen and Canned Maximum Residue Content (MRC) Complying with the conditions of use distributed by BONDUELLEs agronomic services to comply with the MRC of the country of consumpt ion or the specications if these are stricter. Calculating the minimum quantity of mixture from the sprayer required to cover the surface to be treated.

Exceeding of the MRCs of the country of consumption

Compliance with the residue regulations for the country of consumption

Storage in a cold room of a sample from each batch received according to the products date of minimum durability.

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1.4 - CROP MANAGEMENT

Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

PHYTOSANITARY PROTECTION CHEMICAL RISK

Sprayer: Having equipment that is in perfect working order and well calibrated. Teneur Maximale en Rsidus (TMR) Dpassement des TMR du pays de consommation Respecter la lgislation en rsidus des pays de consommation Avoiding the crossing of spray booms Performing treatment in good conditions (wind, hygrometry, temperature) Rinsing the tank and spreading the rinsing water on an untreated (fallow land) or treated area, if the recommended dose is not exceeded. BONDUELLE requires the checking of the sprayers settings by a qualied professional.

PRODUCT QUALITY RISK

Quality of the vegetables Vegetables presenting defects (diseases, insect escape holes, etc.) Obtaining good and attractive vegetables (nutritional quality) Applying the recommendations of the specialist vegetable technician Checking on the plot and/or on receipt of the vegetables at the factory

Corn crop

GM contamination

Contamination through cross pollination with the surrounding plots.

Preventing any contamination with GM corn.

Informing BONDUELLEs agronomic services about the start of owering of the neighbouring plots

Identifying owering on the neighbouring plots. Performing strip tests on the surrounding plots. PRC analysis if strip test positive.

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1.5 MINERAL AND ORGANIC FERTILISATION

BONDUELLE 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

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

ORGANIC SOIL CONDITIONER INTAKE PHYSICAL RISK

Particle size of the soil conditioner -Glass Foreign bodies -Plastic -Wood and others Preventing the presence of foreign bodies above the harmful threshold according to the crop and the foreign body Visually checking for the absence of foreign bodies in the soil conditioner spread. Requesting spreading authorisation

Authorising spreading Inspection visit by the eldman

CHEMICAL RISK
Complying with the baseline (cf. appendix p). Not spreading slurries and associated composts less than 2 years before planting Not spreading slurries and associated composts less than 5 years before planting

BONDUELLE Fresh

Use of slurries and associated compost

Exceeding of the TME and micropollutant reference thresholds

Requesting the analysis certicate and traceability before spreading

Checking the proof that the soil conditioner has been analysed in relation to the baseline Rejection in the event of noncompliance

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1.5 - MINERAL AND ORGANIC FERTILISATION

Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

ORGANIC SOIL CONDITIONER MAKEUP HEALTH RISK

Use of bird droppings Only using traceable hygienised droppings. Requesting the analysis certicate and the treatment traceability. Checking of the certicate and the traceability Rejection in the event of noncompliance

Contamination by bird u

Preventing any risk of bird u

BACTERIOLOGICAL RISK
Use of animal excrement (manure, liquid manure, etc.) Bacteriological contamination of the vegetables Not contaminat ing the vegetables Complying with the spreading conditions, which are specic for certain vegetables Spreading a sufciently degraded or stabilised soil conditioner Inspection visit by the eldman Possible rejecting for some crops

PRODUCT QUALITY RISK

Organoleptic effect of animal excrement Fall in the vegetables quality in terms of taste Not causing a fall in the vegetables aroma and taste Making sure there is a sufcient time before the crop is planted according to the quantities added Checking of the product on receipt

REGULATORY RISK
Checking the composts composition on the label Requesting the compost analysis from the manufacturer and checking its compliance Requesting spreading authorisation

Traceability of composts

Possible presence of slurries or waste from selective sorting in composts

Knowing the products origin and composition

Authorising spreading

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PHYSICAL RISK
Inspection visit by the eldman Use of fertiliser midcultivation Some fertilisers leave slight deposits on the leaves Preventing the presence of fertiliser residues on vegetables on harvesting Checking that the fertilisers added have been completely dissolved through irrigation Checking of the product on receipt Rejecting of the vegetables if detected

CHEMICAL RISK
Applying integrated management to the nitrates added based on the crops needs and the soil reserves (nitrogen balance and requirement) and recording the fertiliser added in the plot data sheet. Checking that the spreading devices settings are correct Complying with the recommendations of BONDUELLEs agronomic services. Advice dependent on the vegetable based on the nitrogen requirement. Checking of the applications on the plot data sheet Checking the nitrate content on the nished product

Vegetable nitrate content

Excessive fertilisation may lead to a high concentration in the vegetables

Minimising the nitrate content in the vegetables and complying with the current regulations

PRODUCT QUALITY RISK

Applying integrated management to the nitrates added based on the crops needs and the soil reserves (nitrogen balance and requirement) and recording the fertilizer added in the plot data sheet. Checking that the spreading devices settings are correct Complying with the recommendations of BONDUELLEs agronomic services.

Excess vegetation

excessive vegetative growth = vegetable matter in the product Increased sensitivity to diseases Fragility (lettuce, etc.)

Avoiding excess nitrogen in the plant

Advice on the basis of analyses and checking of the plot data sheets. Analysis and checking of the nished product.

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1.6 IRRIGATION
Bonduelle 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

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

MANAGEMENT PRODUCT QUALITY RISK

A lack of water or irregular irrigation may lead to: - poor development of the plants - stress causing a fall in the products quality (threads on beans, 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.) In the case of irrigated production: Adapting the amount of water added to the plants needs based on the water balance method, recording water requirements using tensiometers or by observing the crop in its various stages of vegetation. Complying with the local regulations regarding irrigation in the event of water stress that is detrimental to the vegetables quality. Using appropriate and reliable equipment

Growth and quality of the vegetables

Obtaining a uniform plant population and vegetables free from defects

Checking the quality of the vegetables on receipt

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2) HARVESTING AND SENDING OF THE PRODUCT FOR PROCESSING:

The agronomic services must put in place an organisational system designed for harvesting and transporting the vegetables from the eld 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 HARVESTING
To 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 specic to their activity and the staff safety rules.

2.1 - HARVESTING
Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

PREPARATION OF THE PLOT BEFORE HARVESTING: PHYSICAL RISK

Foreign bodies, weeds and parasites. Foreign bodies introduced midcultivation - weeds - disposal of glass and plastic, particularly at the edge of the road Preventing the presence of foreign bodies in the vegetables Checking and removing foreign bodies and weeds from the plot before harvesting Informing BONDUELLEs agronomic services about any risks. Implementing the actions requested by the eldmen Inspection visit by the eldman for preparation of the plot before harvesting. If presence of foreign bodies: nonharvesting of the affected zone

CHEMICAL AND REGULATORY RISK

Exceeding of the MRCs on reception of the vegetables BONDUELLE Frech Vegetables not compliant with the MRCs Checking the compliance of the treatments carried out with the vegetable specications Declaring the treatments applied to the plot according to the conditions requested by BONDUELLEs agronomic services. Returning the treatment declarations and plot data sheet if this is requested. Checking of the plot data sheets before the vegetables are harvested and/or of the monitoring plan Possible rejection of the plot Inspection visit by the eldman Checking on receipt Possible rejection of the plot

Dangerous vegetable foreign bodies (mushrooms, etc.)

Presence of mushrooms in the crop

Removing the mushrooms if they are not dangerous Preventing the presence of mushrooms in the vegetables Otherwise, informing BONDUELLEs agronomic services.
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2.1 - HARVESTING
Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

PREPARATION OF THE PLOT BEFORE HARVESTING: PRODUCT QUALITY RISK

Pre-preparing of the vegetables in the eld by BONDUELLEs agronomic services Non-compliance with the special requirements of the specications Complying with the special requirements for the vegetables Ensuring effective management of the plot for producers that perform their own harvesting

Purchasing and BONDUELLE Fresh

Noncompliance with the specications

Training of the supplier in the preparation of raw materials

Quality of the vegetables

Vegetables not compliant with the vegetable specications

Obtaining an optimum product on maturity

Indicating any anomalies Being aware of the requirements specic to the product Managing the crop

Inspecting of the crop and monitoring of maturity Preparing of the vegetables in the eld

CROP MANAGEMENT PHYSICAL RISK

Foreign bodies linked to the harvesting equipment Risk of loss of mechanical parts, Preventing the presence of headlamp inserts or rearview or other parts in mirrors from harvesting or other mechanical the vegetables equipment Regularly servicing farming equipment Informing the agronomic services of any risk If necessary, protecting the equipments exposed parts Staff training Communicating of anomalies by manufacturers Inspection visit by the eldman

Foreign bodies linked to the harvesting site staff

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

Preventing the presence of foreign bodies in the vegetables

Taking work breaks away from any plots Waste and rubbish must not be left Banning glass and cigarettes on the plot

Staff training Communicating of anomalies by manufacturers Inspection visit by the eldman

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Foreign bodies introduced into the hoppers

When the machine moves, risk presented by branches, leaves, etc.

Preventing the presence of foreign bodies in the vegetables

Inspecting, emptying and cleaning the hoppers or crates each time the machine is moved or stopped

Staff training Communicating of anomalies by manufacturers Inspection visit by the eldman

Foreign bodies linked to the use of crates and pallets

Degradation of the vegetable containers: -splinters of wood (pallets) -shards of plastic

Preventing the presence of foreign bodies in the vegetables

Taking part in sorting damaged crates and pallets. Choosing hard-wearing containers

Agreement of BONDUELLEs agronomic services on the choice of containers.

Foreign bodies linked to the harvesting machine settings

Absorption of mulch, weeds and other foreign vegetable matter

Preventing the presence of foreign bodies in the vegetables

Checking and adjusting the machine settings

User training Inspection visit by the eldman

Animals

Presence of rodents or other animals (frogs, etc.)

Preventing the presence of foreign bodies in the vegetables

Reinforcing the sorting of harvesting of anomalies by products if the presence of parasites such Communicating manufacturers as frogs is noted.

CHEMICAL RISK
Training of staff and contractors. Leaking of fuel and grease Contaminat ion of the vegetables by fuel or grease leaks, etc. Preventing the presence of traces of fuel or grease on the vegetables Regularly servicing farming equipment Indicating any potential risk Checking the elements likely to leak Communicating of anomalies by manufacturers Inspection visit by the eldman Rejecting of the vegetables if detected

BACTERIOLOGICAL RISK
Fouling of the vegetables Polluting of the vegetables through a failure to clean equipment earth, etc Preventing the vegetables from being contaminated with harvesting debris accumulated in the harvesting equipment Frequently cleaning the harvesting equipment during the harvesting season Training of staff and contractors. Communicating of anomalies by manufacturers

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2.1 - HARVESTING
Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

CROP MANAGEMENT PRODUCT QUALITY RISK

Complying with the harvesting plan, Informing the reception site manager if there is a delay Coordinating delivery with the harvesting time. Providing a cold room to avoid any break in the cold chain for sensitive vegetables (lettuces, peppers, etc.) Adjusting the harvesting machines settings Training the harvesting staff

Damage to the vegetables

Damage to the vegetables linked to the waiting time between Limiting damage to the harvesting and the start of vegetables production

Checking of product quality compliance Checking of waiting times

Damage to the vegetables owing to harvesting

Burst or broken vegetables Inadequately separated vegetables

Complying with the special requirements for the vegetables

Staff training Communicating of anomalies by manufacturers

REGULATORY RISK
Uncertain traceability Identication of batches absent or imprecise the delivery notes and Guaranteeing the traceability Completing documents imposed by the agronomic of the batches supplied services Checking of documents on receipt

WASHING OF VEGETABLES CHEMICAL RISK

Using of chemical products (disinfectant, preservatives, etc.) Unauthorised or overdosed product Preventing the presence of residues on the vegetables Only using the authorised and/or recommended products and doses. Checking of traceability Impromptu chemical analyses

BACTERIOLOGICAL RISK
Use of washing water Contaminat ion of the vegetables on their last washing at the washing station Preventing contamination of the vegetables Analysing the washing water Changing the water according to the washing frequency Checking of the water analysis Stopping the station

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2.2 LOGISTICS
2.2 - LOGISTICS
Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

EQUIPMENT PHYSICAL RISK

Foreign bodies linked to transport Residues from previous transport operation Entanglement with trees, etc Preventing the presence of foreign bodies in the vegetables Inspecting, emptying and cleaning the containers according to the recommendations of the agronomic services Staff training Communicating of anomalies by manufacturers Inspection visit by the eldman

Foreign bodies introduced during transport

Staff training Foreign bodies (headlamp inserts, glass objects) introduced during transport Preventing the presence of foreign bodies in the vegetables Protecting the exposed parts of the transport equipment Communicating of anomalies by manufacturers Inspection visit by the eldman

CHEMICAL RISK
Contamination by fuel and grease Leak on unloading of the harvest Preventing the presence of traces of fuel and grease Periodically overhauling the equipment Informing BONDUELLEs agronomic services in the event of a leak Inspection of the unloading site Rejecting of the vegetables if detected

PRODUCT QUALITY RISK

Damage to the vegetables during transport Staff training Crushed and broken vegetables Preserving the vegetables quality Complying with the loading and quantity recommendations for each vegetable Communicating of anomalies by manufacturers Inspection of the loading site

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2.2 - LOGISTICS
Allocation

Type

Description of risk

Objective

Producers commitment

Monitoring and inspection by BONDUELLE

EQUIPMENT PRODUCT QUALITY RISK

BONDUELLE Fresh Breaking of the cold chain Temperature uctuation Frostand excessive temperature Preserving the vegetables quality Maintaining the temperature
(cf specications)

Checking the products temperature on receipt Rejection if temperature non-compliant

STORAGE PRODUCT QUALITY RISK

Storage at end of eld Deterioration of the vegetables quality during storage before removal Maintaining the vegetables quality during storage Protecting vegetables against inclement weather detrimental to their quality Checking the products quality on receipt

Rodents

Rodents present on the storage site

Prevent ing damage to vegetables linked to rodents

Setting up mouse traps or a rat extermination plan outside the refrigerators Using shock-resistant lights or light tted with guards Using hardwearing materials for the windows

Inspection visit by the eldman

Light and window glass

Breaking of bulbs or glass in storage rooms and warehouses

Preventing contamination with glass

Inspection visit of storage chambers and warehouses Rejecting if glass risk

bottle Foreign bodies linked to the presence of staff on the storage and trimming site food plastic bag cigarettes knives gloves and others. Preventing the presence of foreign bodies in vegetables Taking work breaks outside the work zone Banning glass and cigarettes on storage and trimming sites Training staff Staff training Communicating of anomalies by manufacturers Inspection visit by the eldman

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Storage condition

Temperature and hygrometry unsuited to the vegetables

Ensuring optimum vegetable storage conditions

Ensuring the presence of infrastructures that are suitable and necessary to preserve the vegetables quality (building, ventilation, drying or cooling equipment)

TRACEABILITY REGULATORY RISK

Completing the documents requested Not guaranteeing the origin of the products produced and their production conditions Identifying the plot and batches harvested and received at the factory to guarantee the traceability of the products produced. Recording the vegetable production stages specied if necessary in the specications Identifying the plots and the batches received Keeping these documents Checking of traceability during impromptu audits and checks or Collecting and checking of documents

Traceability

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3) SELECTION AND EVALUATION OF SUPPLIERS:

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 BONDUELLEs Supply Charter.

3.1 - SELECTION OF SUPPLIERS

Position of BONDUELLE Suppliers commitment Monitoring and inspection

KNOWLEDGE OF SUPPLIERS
Having information about the supplier and its company in its technical, economic and quality aspects Checking that the suppliers organisation is able to meet Bonduelles requirements. Checking the suppliers durability Responding to the supplier identication questionnaire Analysis of the questionnaire before continuing with the listing process Checking during an audit (optional)

LISTING OF PRODUCTS
Supplying a product data sheet Checking the products compliance in their quality, regulatory; food safety and packaging aspects, etc Completing the Bonduelle product data sheets Signing the Bonduelle specications or specic purchasing requirements Validation of product data sheets and specications Verication through inspection and monitoring plans for the products received

LISTING OF SUPPLIERS: 1- Evaluation of suppliers critical process competence

Having a producer selection process that takes into account the criteria in the Bonduelle specications and supply charter. Auditing and evaluating producers according to the Bonduelle charter. Asking producers for their crop data for each crop year (*) Implementing monitoring plan (phytosanitary products, TMEs, etc.) Transmitting all the elements above to Bonduelle

PURCHASING COMPETENCE: Ensuring distribution and compliance with the requirements of the Bonduelle specications and supply charter of suppliers producers

Analysis and validation of all the data opposite Supplier and/or producer audit (optional)

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TRACEABILITY COMPETENCE: Need to know at all times the products life cycle, from its origin to its distribution, including all the process and/processing stages

Putting in place of documented and reliable (upstream and downstream) identication and traceability methods. Establishing a crisis management and product recall procedure operating 24/7.

Checking of the product identication on receipt according to the requirements of the specications Implementing of traceability Implementing of crisis management Optional audit Analysis of the supplier selection quality questionnaire Optional audit Verication through inspection and monitoring plans for the products received

HYGIENE AND FOOD SAFETY COMPETENCE

Guaranteeing the food safety of products preventatively by implementing good hygiene and production practices and a quality policy based on a risk analysis according to the principles of the HACCP

STAFF COMPETENCE

Having staff for each critical work station who are trained and qualied, in particular in the hygiene and safety rules

Optional audit

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

Implementing monitoring and self-monitoring plans based on the HACCP and keeping the results available to Bonduelle. Implementing a process for handling non-compliances and 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

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

3.2 - EVALUATION OF SUPPLIERS

Position of BONDUELLE Suppliers commitment Monitoring and inspection

PERIODICALLY EVALUATING SUPPLIER PERFORMANCE LEVELS AND DEFINING IMPROVEMENT PLANS

Optional audit Knowing the continuous improvement process to ensure the suppliers ability to improve Taking into account the evaluation results by putting in place an improvement plan including the necessary corrective actions Evaluation of corrective actions established and their effectiveness Improvement action request

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Conclusion:

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.

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