SUPPLIER ASSESSMENT FORM

Bakels Edible Oils (NZ) Ltd

SECTION 1 – GENERAL INFORMATION

Name of Supplier: C.I. Tequendama S.A.S. – Daabon Group

Site address: Km 1 Via Mamatoco, detrás del Colegio Bilingüe

Please provide details for the person in the supplier’s organisation to contact regarding quality assurance:

Name: Liliana López Mendoza Position: Quality Assurance Lead

Telephone number: +57 4237270 Ext 7016 Email: lilopez@daabon.com.co

Please provide details for a back-up person to contact:

Name: Ana Martinez Position: Production Director

Telephone number: +57 3145959951 Email: amartinez@daabon.com.co

Please list all products, and their country of origin, supplied to Bakels Edible Oils (NZ) Ltd:
Palm Olein RSPO

Name of person completing assessment:

Date assessment completed:

Signature:

Comments:

All details disclosed in this form are strictly confidential

Page 1 of 12 LAB-42-11
SECTION 2 – QUALITY / TRACEABILITY Comments

Is there a Quality Department in the organisation? YES / NO

If there is no Quality Department, who is responsible for product meeting specifications?

Has a regulatory authority or independent quality

certification / accreditation organisation inspected the YES / NO
premises?
If so, name the organisation, the date of the audit and any documents issued (certification): (Please attach copies of each document)

ISO 9001 certified by Icontec. Valid until 18/04/2023

Briefly describe how traceability is managed. The traceability is done using the lot number and the SAP system.

NOTE: If current certification can be provided for any Global Food Safety Initiative (GFSI) benchmarked audit please only
complete sections 9, 10 and 11 below.
Is there a formal internal auditing program, trained
YES / NO
auditors and schedule?

Is there quality assessment and release / reject system

YES / NO
for incoming material?

Is there quality assessment and release / reject system

YES / NO
for finished product?

Are customer complaints recorded and analysed? YES / NO

Is there a recall procedure documented and tested? YES / NO

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Is there a Certificate of Analysis (COA) or Certificate of
Conformance (COC) for the products supplied? Please YES / NO
delete as applicable.
Are there procedures for inspection and testing to verify
YES / NO
specified requirements for products are met?

Are raw materials, including additives, processing aids

YES / NO
and packaging, assessed for food safety?

Have transporters and delivery methods been assessed

YES / NO
for food safety?
Do procedures ensure product is not released for sale
until required tests are completed to demonstrate YES / NO
conformance to specification?
Are the results of tests documented and maintained for
YES / NO
relevant periods?
Is there a process in place to inform the customer of any
significant process changes that may affect the raw YES / NO
material?
Are Bakels Edible Oils products ever contract
YES / NO
manufactured or provided by a third party or trader?

If so, how are these manufacturers assessed for food safety?

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SECTION 3 – HACCP / ALLERGENS Comments

Does the organisation have personnel trained in

YES / NO
HACCP?

Is there a documented HACCP plan for the products

YES / NO
supplied?

Are CCP’s monitored and records kept? YES / NO

Are there any allergens on site? YES / NO

Are any allergens produced on the same line as Bakels

YES / NO
Edible Oils (NZ) Ltd product?
If yes, provide details of the allergens:

Are allergen controls in place to prevent cross-

YES / NO
contamination?

Are raw materials and ingredients stored in such a way

YES / NO
to prevent cross-contamination?

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SECTION 4 – GMP / TRAINING Comments

Are visitors and contractors made aware of GMP

YES / NO
requirements?

Do hygiene policies preclude the risk of contamination

YES / NO
of products from personnel, including employee illness?

Are hygiene policies enforced (No jewellery, smoking,

YES / NO
eating, drinking, chewing, wound dressings etc)?

Are sufficient hand washing facilities available, is the

YES / NO
water hot and are they used?

Are facilities for personal hygiene, cleaning and

YES / NO
sanitising equipment appropriately segregated?

Are cleaning procedures written and used for the

YES / NO
processing environment and equipment?

Has the cleaning programme for product contact

YES / NO
surfaces been validated?

Is cleaned equipment protected to prevent re-

YES / NO
contamination?

Is pallet racking away from walls and elevated to

YES / NO
discourage pest harbourage and facilitate cleaning?
Is there an induction program for all employees that
address Quality, GMP, Safety and Environmental YES / NO
issues?
Is training planned, scheduled and records kept for all
YES / NO
employees?

Are the people responsible for the management of

YES / NO
product safety appropriately trained?

Page 5 of 12 LAB-42-11
SECTION 5 – MAINTENANCE / PEST CONTROL Comments

Is there a preventative maintenance program in place? YES / NO

Does design and maintenance of equipment preclude

YES / NO
contamination risks?

Are post repair / pre-production checks carried out and

YES / NO
recorded?

Is the processing area free of temporary repairs to

YES / NO
eliminate the risks of product contamination?

Are boiler water chemicals, machinery lubricants and

YES / NO
other machinery maintenance items food grade?

Is there a documented Pest Management Program in

YES / NO
place?

Is the Pest Controller appropriately licensed, qualified,

YES / NO
insured and equipped?

Are all pest control chemicals used approved for their

YES / NO
intended use?

Are records of Pest Control activities current, complete

YES / NO
and corrective actions recorded?

Are insect traps, bait stations etc located so that there is

YES / NO
no risk to product, packaging or equipment?

Are all pest control devices mapped and tamper

YES / NO
resistant?

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SECTION 6 – EXTERNAL FACILITY / SITE SECURITY Comments

Are there site security procedures in place and

YES / NO
enforced?
Please provide details of the procedures in place:

Are the areas around the factory sealed to prevent dust

YES / NO
contamination of product?

Are the general building conditions sound and clean? YES / NO

Are necessary measures in place to manage

YES / NO
environmental contamination from neighbours?

Are rubbish / waste bins and rubbish storage areas

YES / NO
controlled and maintained?

Are bulk delivery points sealed and clean? YES / NO

Are loading / unloading areas adequately covered? YES / NO

Are storage conditions appropriate to maintain product

YES / NO
integrity?

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SECTION 7 – PRODUCTION Comments

Is lot coding applied to all products and is it labelled for

YES / NO
traceability?

Is reworked / reprocessed material managed for

YES / NO
traceability?

Are areas where product is exposed free from potential

YES / NO
foreign matter contamination?

Is there a glass and brittle plastics register for high care

YES / NO
areas?

Can all equipment / floors / walls and ceilings be easily

YES / NO
cleaned and where necessary sanitised?

Is lighting or other breakable fixtures enclosed or shatter

YES / NO
proof?

Are lighting levels sufficient for work activities? YES / NO

Are waste bins and waste management areas suitable,

YES / NO
identified and clean?
Is isolated stock sufficiently segregated to prevent
accidental sale, delivery or contamination of adjacent YES / NO
products?
Does the site have procedures to deal with the loss of
YES / NO
key services?

Are petrol and diesel forklifts prohibited from being used

YES / NO
inside the facility?

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SECTION 8 – FOOD FRAUD & FOOD DEFENCE Comments

Does the organisation have a food fraud and food

YES / NO
defence programme?
Please provide details of the programme in place:

Are there site security procedures in place and

YES / NO
enforced?
Please provide details of the procedures in place:

Page 9 of 12 LAB-42-11
SECTION 9 – FOOD SAFETY CULTURE Comments

Does the organisation have a food safety culture

YES / NO
programme?
Please provide details of the programme in place:

We have a food safety culture programme that has as a principal goal to generate a food safety culture inside the Company. This programme has different
activities like trainings, food safety inspections, food safety reports by the staff and an incentives programme according the activities done by the personnel to
achieve the food safety culture.

Does the organisation measure food safety culture? YES / NO

Please provide details of the procedures in place:

In the food safety culture programme there are included some gauges, in order to measure the the food safety culture. The gauges are: training programme
compliance, Training effectiveness and score of the food safety inspections.

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SECTION 10 – VISIBILITY OF SUPPLY ROUTES Comments

Is the organisation familiar with the product supply

routes?
YES / NO
(From the time product is ordered, where does it get
stored, how long is it stored, who handles the product,
does it stop on the way when being delivered)

Please provide details of the supply routes:

We have a traceability programme in place. We use SAP system to trace our products. This includes raw materials, processing aids, packing materials, and all the
information of the product dispatch. All the records for these operations are kept.

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SECTION 11 – ENVIRONMENTAL / SOCIAL
Comments
SUSTAINABILITY
Does the organisation have an environmental
programme e.g. ISO14000, ISO50001, RSPO or YES / NO YES. The organization has an environmental program based on the ISO 14001 standard.
equivalent?
Please provide details of environmental programmes in place, including any environmental initiatives or targets set:

The organization has established its environmental management through environmental programs that address significant aspects and impacts, generated in the
processes developed in mission. The current environmental management programs for the organization are listed below:

- Efficient use of water and energy

- Solid and liquid waste management
- Control of atmospheric emissions
- Implementation and Monitoring of good environmental practices

Does the organisation have a social sustainability YES. The organization has a social sustainability programme based on the SMETA
YES / NO
programme e.g. SMETA, SA8000, ISO45001? standard.
Please provide details of social sustainability programmes in place, including any social sustainability initiatives or targets set:

The organization is part of the group of companies subscribed to the SEDEX platform, which allows to periodically evaluate through the SMETA audit, the
maintenance of high standards in: health and safety, labour aspects, environment and business ethics.

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