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Sodexo standard for food and beverage suppliers

2

Version 1 November 2017

INTRODUCTION

Sodexo is committed to producing safe and suitable food to our customers, clients and

employees. Sodexo wishes to ensure all food, beverages and packaging supplied is

ethically sourced, presents no harm to those who produced it, the environment to our

employees. This standard outlines the minimum requirements for the supply of food,

beverages and food contact packaging to Sodexo in Australia.

GLOBAL FOOD SAFETY POLICY

Sodexo’s Global Food Safety Policy Statement includes the requirement for Suppliers to

be assessed on a risk based criteria. This local standard describes how Sodexo, in all

Australian operations will assess food and beverage suppliers.


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CONTENTS

Introduction .............................................................................................................................. 2

Global Food Safety Policy ........................................................................................................ 2

Audit standards ........................................................................................................................ 5

Risk Ranking ........................................................................................................................... 5

Vendor pre-qualification: ......................................................................................................... 5

Vendor Audit Programme ........................................................................................................ 6

Non-conformance and corrective action requirements ............................................................ 6

Product non-conformance and corrective action requirements ................................................ 7

Food safety standards ............................................................................................................. 8

HACCP ................................................................................................................................... 8

1. Purchasing and Approved Supply .................................................................................... 9

2. Good hygienic practice ..................................................................................................... 9

Good manufacturing practice ................................................................................................ 11

Calibration ............................................................................................................................. 12

Product identification and traceability .................................................................................... 13

Rework .................................................................................................................................. 13

Food security ........................................................................................................................ 13

Allergen management ........................................................................................................... 13

Pest control ........................................................................................................................... 14

Maintenance ......................................................................................................................... 14

Microbiological and chemical safety ...................................................................................... 15

Verification and validation ..................................................................................................... 15

Non-conformance management ............................................................................................ 15

Labelling ............................................................................................................................... 15

Product recall ........................................................................................................................ 15

Foreign object control ............................................................................................................ 16

Distribution ............................................................................................................................ 17

Product specifications ........................................................................................................... 18

New product development/realisation ................................................................................... 18


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Occupational Safety Standards ............................................................................................. 19

Product outer package weight requirements ......................................................................... 19

Pallets height weight requirements ........................................................................................ 19

Environmental Sustainability and Corporate Social Responsibility Standards ................. 20

Palm Oil ................................................................................................................................ 20

Animal Welfare ...................................................................................................................... 20

Sustainable Seafood ............................................................................................................. 20


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AUDIT STANDARDS

This section outlines the criteria for risk ranking, audit frequency, audit agencies, non-

conformance and corrective action requirements for the supply of food, beverages and

food contact packaging to Sodexo sites within Australia.

Risk Ranking

Suppliers are assessed on the basis of risk, in terms of risk to the final consumer, Sodexo

segment(s) served, physical location, and product type. The table below specifies the

basic risk categories.

Supplier risk matrix Category 1 (high risk)

Category 2 (moderate risk)

Category 3 (lower risk)

Vendors of potentially hazardous foods –e.g. Dairy products, meat, seafood, chilled ready to eat products

Yes - -

Vendors of foods that are not classed as potentially hazardous –e.g. bread, whole fruit and vegetables

- Yes -

Distributors of food products including potentially hazardous foods

Yes - -

Distributors of ONLY shelf stable, non-potentially hazardous foods

- Yes -

Delivery or transportation (3PL) provider ONLY

Yes

Non-dairy beverage vendors - - Yes

Packaging vendors - - Yes

Vendor pre-qualification:

All vendors are required to be pre-qualified in Sodexo’s system. Vendors will be sent an

invitation from our Rapid Global system. The vendor must complete the pre-qualification

questionnaire and upload documents as requested in the eForm. Downloadable copies of

the eForm questionnaire are listed below;

eForm – High Risk

eForm – Moderate Risk

eForm – Lower Risk


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Vendor Audit Programme

All Vendors may be audited by Sodexo. Audit frequency will be determined by category of

supply and vendor performance.

Should a supplier demonstrate through routine audit, an on-going compliance to the

Sodexo Approved Supplier standard, an extended audit frequency may be applied at the

sole discretion of Sodexo.

Non-conformance and corrective action requirements

Non-conformances identified in audit are categories in the table below

Category Criteria

Conforms (C) The auditee has demonstrated compliance with the specified standards and legal and other requirements

Critical non-conformance (Critical)

There is a potential business critical or major consequence issue that requires immediate remedial action and/or a non-conformance with legal and other requirement(s)

The Vendor shall not be engaged at this time.

An agreed corrective and preventive action shall be put in place within 24 hours from the time of the audit finding.

Major non-conformance (Major)

There is a:

significant non-conformance

relates to a number of other similar minor non-conformances

previously raised minor non-conformance that has not been addressed

It is a high priority that requires immediate remedial action

An agreed corrective and preventive action shall be put in place within 14 days from the date of the audit.

Minor non-conformance (Minor)

There is a:

non-conformance

minor to low consequence issue

number of non-conformances

It is a medium priority

An agreed corrective and preventive action plan shall be put in place within 30 days from the audit date.

Observation (O) Vendor is compliant with the standards and legal and other requirements but an opportunity for improvement is evident

Not verified (NV) The auditor cannot confirm compliance as:

the area, whilst included in the scope, was not audited

evidence could not be provided due to an unforeseen circumstances

Not applicable (N/A) The area was not included within the scope


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Product non-conformance and corrective action requirements

If a product non-conformance is issued to the supplier the supplier must respond in

writing on the approved form within 72 hours of receipt of the non-conformance. The table

below specifies the criteria

Category Criteria

Product non-conformance

Acknowledgment of non-conformance within 12 hours

Significant incident immediate response within 24 hours (food safety or security related incidents)

100% of investigations conducted by root cause analysis methodologies

Investigation report including corrective action plan within 72 hours

100% of corrective actions closed within agreed due date


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FOOD SAFETY STANDARDS

This section details the general food safety requirements for the supply of food and

beverages to Sodexo in Australia.

HACCP

Suppliers shall develop, document and implement a HACCP based food safety

management system which;

Identifies all potential hazards to food safety

Identifies suitable and sufficient control measures to eliminate or reduce hazards to

a safe level

Suppliers shall use Codex Alimentarius HACCP principles to identify, assess, control and

document food safety hazards for all products that are produced at their premises.

1. Conduct a hazard analysis

a. Identify HACCP team

b. Describe the product

c. Identify intended use

d. Construct a flow diagram

e. On-site confirmation of flow diagram

f. List all potential hazards associated with each step, conduct a hazard analysis,

and consider any measures to control identified hazards

2. Determine Critical Control Points (CCP’s)

3. Establish Critical Limits

4. Establish a system to monitor the control of CCP’s

5. Establish the corrective action to be taken when monitoring indicates that a particular

CCP is not under control.

6. Establish procedures for verification to confirm that the HACCP system is working

effectively

7. Establish documentation concerning all procedures and records appropriate to these

principles and their application.


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The Supplier also must document the preliminary requirements/pre-requisite requirements for;

Facility design and construction

Personal hygiene and good hygienic practice

Material purchasing

Maintenance

Cleaning

Pest Control

Product identification and traceability

Waste Management

Documentation and record keeping practices

Training

References

Australia New Zealand Food Standards Code Standard 3.2.1 Food Safety Programs

Codex Alimentarius CAC/RCP 1-1969 Rev4, General Principles of Food Hygiene

1. Purchasing and Approved Supply

The Supplier shall have in place a documented Approved Supplier program to assure that

all raw materials purchased and used to manufacture, pack and transport Sodexo product

meet or exceed all applicable regulatory or other requirements.

The following are minimum requirements of Purchasing and Approved Supply;

The decision criteria for the approval of suppliers shall be documented Means for evaluating on-going supplier performance and a process for addressing

non-conformances Documented methods for use of ‘emergency’ suppliers List of Approved Suppliers including as a minimum; Company name, contact details,

products/services provided, review date, certification, certification expiry date. The approved supplier process is part of the internal audit program

It is recommended that there is a review of approved suppliers at least annually.

2. Good hygienic practice

The supplier shall have in place a documented policy and procedure for ensuring that

there are good hygienic practices applied for all employees, contractors, sub-contractors

and visitors. The objective of the good hygienic practice policy and procedure is to ensure

that food handlers, maintenance activities and other employees or visitors to areas where

food is produced, handled or stored do not contaminate product, and meet or exceed all

applicable regulatory or other requirements

http://www.foodstandards.gov.au/code/Pages/default.aspx

http://www.codexalimentarius.org/standards/list-standards/en/?no_cache=1


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The following are minimum requirements:

The procedure documents the minimum jewellery and personal hygiene requirements

(e.g. hairnets, clean nails without nail polish or fake nails, plain banded wedding ring,

single loop style earrings, beard snoods, protective clothing with cuffed sleeves)

Protective clothing should be appropriate for the type of food being handled. Clothing

should be of light colour with no outside pockets and be easily laundered. In some cases

a range of colours may be needed to differentiate personnel in different areas, such as

in high care.

The procedure states the appropriate use of food handling gloves, handwashing and

sanitising requirements

Suitable and sufficient hand washing facilities must be provided and will be appropriate

for the type of business and nature of food being handled. They should be located close

to, and ideally just before, the entrance to production areas. Hand washing facilities must

also be provided in all toilets. Hand washing facilities should consist of a supply of

running water at a temperature which is comfortable (around 45°C), supplied through a

thermostatic mixer and controlled automatically (electronic eyes) or by knee or foot

operated taps. Liquid bactericidal soap from a dispenser, single use paper towels

together with a foot operated pedal bin for used towels is required.

There is a documented requirement for the reporting of foodborne illness, and exclusion

requirements for food handlers

Cleaning and sanitising

There shall be documented procedures or schedules for cleaning all areas of the

operation including yards, vehicles, ablution facilities, anterooms, cloakrooms. As a

minimum these must detail; what is to be cleaned, when it is to be cleaned, cleaning

method, chemical and equipment used to clean.

Separate washing facilities must be provided for handwashing and cleaning utensils and

these facilities should be marked accordingly.

Housekeeping standards should be maintained to a high level. This should include a

clean-as-you-go regime which prevents a build-up of working 'dirt' around production

machinery and keeps the amount of raw material in production areas to a minimum.

Good housekeeping also includes the prompt removal of packaging and food waste from

the production area

All cleaning equipment must be kept clean and in good repair. Cotton, fabric cloths, and

wooden handled equipment should be avoided as they are a common source of foreign

material and/or biological contamination.

Colour coded equipment is preferred to minimise the risk of cross contamination,

especially in high risk areas. Similarly, separate shovels should be used for food materials

and waste products.

Defined storage areas should be provided for cleaning utensils, enabling them to be

stored off the floor in suitable racks


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Good manufacturing practice

Suppliers must have policies or procedures in place to ensure the safety and suitability of

raw materials, work in progress and final product through-out the facility. The documented

procedures shall identify, through HACCP hazard analysis the critical points in the

production process, and implement monitoring processes to ensure control. The supplier

shall document processes consistent with relevant Good Industry Practices, industry

codes of practice, and legislative requirements.

Receipt of goods

There shall be a process in place to monitor the quality, safety and suitability of goods at

the point of receipt. The process shall identify the criteria of acceptance for all raw

materials. This may include temperature, pH, Brix, water activity (aW), package integrity;

chemical, physical, allergenic, organoleptic or microbiological attributes

Process control

Suppliers shall document the processes that achieve microbiological and chemical safety

of the product. Process controls should be developed consistent with good industry

practice, and legislative requirements. Where the process differs from the Australia New

Zealand Food Standards Code, or relevant Australian Standard, the process must be

validated by formalised scientific evidence.

Process control measures may include:

Cooking Cooling Acidification Canning/Retort Pasteurisation Drying Curing Smoking Fermentation

Contamination risks

Cross-contamination risks must be eliminated throughout the entire production process.

Particular care must be taken to prevent contact between finished and 'raw' products.

Production planning must also consider potential cross contamination of allergens.

Date coding / Stock rotation

It will be necessary to ensure adequate date coding throughout the production process,

especially where ingredients may be prepared or mixed at different times for inclusion in

the finished product. Whichever system is adopted care should be taken to ensure any

labels used do not present a risk of foreign material contamination.

All raw materials should be used in strict rotation and therefore a system is needed to

date mark or code goods received.


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The same principles also apply to the rotation of intermediate products and mixes which

should be similarly marked. All products must be carefully monitored to enable full product

traceability throughout the production process.

Out of date food

Out of date ingredients or ingredients the shelf-life of which is so limited as to expire

within the expected shelf-life of the finished product, must not be used.

In association with the requirements for date coding and stock rotation it is essential that a

'First In First Out' system be used throughout the food chain, from your own suppliers to

despatch to Sodexo. No finished product which has exceeded, or is close to, its durability

date may be used to supply Sodexo.

All out of date food must be clearly labelled prior to being destroyed. Relabelling with fresh/new

dates will be viewed as fraud.

Chemical management

Chemicals shall be managed so as not to present a hazard to product. Chemicals should

be stored separately to the production area, labelled and stored in accordance with good

environmental practice.

Chemicals used must be suitable for the facility type, cleaning task, and be used in

accordance with the manufacturers recommended instructions regarding dilution, contact

times, rinsing after use, and suitability for food production and equipment areas.

Chemicals must be accompanied by manufacturer Material Safety Data Sheets

(SDS/MSDS).

Calibration

All measuring and monitoring equipment used in establishing product safety and

suitability, including food transport vehicle temperature monitoring equipment must be

calibrated to a measurable national standard.

References:

National Measurement Act 1960

National Trade Measurement Regulations 2009

http://www.comlaw.gov.au/Series/C1960A00064

http://www.comlaw.gov.au/comlaw/management.nsf/lookupindexpagesbyid/IP200943621?OpenDocument


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Product identification and traceability

Suppliers must have a documented product identification and traceability procedure that

details how the materials used in or produced by production processes are identified and

traced throughout all stages of production process from the point of receipt to despatch of

final product to Sodexo.

Materials used in or produced by production processes include:

Raw materials Processing aids Packaging (primary and secondary) Work in progress Rework Waste materials Non-conforming product Finished products Chemicals (including cleaning, pest prevention, and agricultural and veterinary

chemicals) Other materials e.g. gases, ice

All materials shall be traceable backwards and forwards, including work in progress.

Records of product traceability shall be maintained, either as hardcopy or on an electronic

system.

All coding systems used e.g. date code or lot code marking shall be both legible and

indelible. Best Before and Use By date coding shall be in accordance with the Food

Standards Code Standards 1.2.1, 1.2.2, 1.2.5 and 1.2.9

The supplier shall conduct, and document traceability test exercises at least annually to

validate the effectiveness of the system.

Rework

Re-work shall be identified at all times during the production process. The supplier shall

have documented systems for controlling re-work and records maintained.

Systems shall prevent product contamination by waste or re-worked products. Waste

products include process waste and waste as a result of non-conforming products.

Food security

The Vendor shall identify any potential or known risks to the integrity of the product(s)

supplied. The risks shall be considered on a global scale. Procedures shall be developed,

documented and implemented for the control of these risks. Product supplied to Sodexo

shall meet the product name and / or specification in full. Issues such as adulteration,

counterfeiting, mislabelling and dilution of product either knowingly or not are considered

critical non-conformances.

Allergen management

The Supplier shall have a documented procedure for managing allergens though-out the

production process. The supplier shall designate storage for allergen containing materials


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such that all allergen containing raw materials, work in progress, waste, finished product

and/or rework shall be identified and stored in allocated spaces to reduce the risk of

contamination.

Raw materials, work-in progress, waste materials, packaging and final product containing

an allergens should not be stored above or next to allergen-free materials. Product flows

or process flow diagrams shall be used to identify allergen containing products to identify

the risk of cross contamination and implement measures to reduce risk of contamination

to as low as is reasonably practicable.

Pest control

The Supplier shall have a documented pest control procedure, which describes the

methods to reduce pest attraction and harbourage from the external areas of the facility

and exclude pests from entering the facility. The pest control program shall use a licenced

pest control contractor to perform pest control activities. The program shall include

insects, rodents, birds, stored product insects (SPI) and all other relevant pests for the

geographical area and location of the site.

Materials used in pest control e.g. bait station, electronic fly killers (EFK) or flying insect

control unit shall be placed so as not to present a food safety risk to raw material, work in

progress or final product. Bait stations shall be numbered and included on a bait map of

the facility. Bulbs of EKF’s shall be shatterproof.

Material Safety Data Sheets (MSDS) shall be available for all pest control chemicals

used.

Maintenance

The Supplier shall have a documented maintenance procedure, which defines as a

minimum;

Actions to be taken when a maintenance issue is identified, such as; equipment breakdown, facility hygiene or functionality is compromised

Hygienic standards for maintenance personnel, maintenance tools and equipment Post maintenance checks and cleaning A return to service protocol Machinery lubricants and maintenance chemicals should not present a risk to

product and should be approved for food use. The preventative maintenance schedule for all food processing equipment


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Microbiological and chemical safety

The supplier shall have documented in the HACCP risk assessment how the

microbiological safety of the product is achieved, and monitoring and validation processes

to ensure that all products produced meet the defined critical limits. There is to be a

statistically valid sampling plan which takes into account product characteristics and

known risks. The sampling plan shall take into account the following items; intended use

of the product, product performance history (historical results), raw material

specifications, processing methods, and climatic conditions.

The supplier will also establish criteria for additives and/or residues used in or on the

product to ensure that the final product meets the requirements of the Australia New

Zealand Food Standards code.

Verification and validation

The processes and controls measures used to ensure the microbiological and chemical

safety of the products produced must be validated.

Non-conformance management

Suppliers shall have a documented non-conformance management procedure that

manages non-conformances identified through;

1. In process monitoring 2. Monitoring of control points including critical control points 3. Final product analysis 4. Customer complaints 5. Audits or inspections

The supplier shall have documented in the non-conformance procedure how non-

conformances are recorded, investigated, corrective and preventative actions developed,

action closure and effectiveness monitored. Non-conformances should be tracked and

analysed for trends, and reported at Management review meetings.

It is a requirement of supply to Sodexo that where non-conformances are identified with

the suppliers’ product, and a quality/procedural breach incident has been logged in

DataStation the supplier will;

Respond within 24hours to acknowledge receipt of the incident

Conduct a root cause analysis investigation of the incident

Provide a written investigation report with the detail of the root cause analysis and proposed corrective and preventative actions within 72 hours

Labelling

The supplier will have a procedure to ensure that product labels are compliant with the Food

Standards Australia New Zealand Food Standards Code requirements.

Product recall

A food recall is action taken to remove from distribution, sale and consumption, food


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which is unsafe. This means food that may cause illness or other physical harm to a

person consuming the food.

Suppliers must have a documented product recall and withdrawal procedure which

complies with the requirements of Food Standards Australia New Zealand Food

Standards Code Standard 3.2.2 and the guidance provided in the Food Standards

Australia New Zealand (FSANZ) Food Industry Recall Protocol.

Suppliers must also have in place the following minimum requirements:

A current list of Internal responsibility and external notification lists and 24hr contacts

including contact details for Sodexo Supply chain

These contacts must be reviewed and confirmed annually.

Recall procedure includes the requirement for annual mock recall exercise

The target of this exercise (i.e. the mock recall), is that 100% product and/or raw

material and /or food contact packaging is recovered within a certain time frame.

The procedure will ensure that activities are in place to verify the effectiveness of the

procedure and to correct any problems that are identified. Any verifications activity must

be routinely conducted. This routine shall be developed and documented, preferably

within the verification schedule.

Record keeping

All activities relating to a recall or withdrawal, includes a Mock Recall will be documented

and reviewed to determine its effectiveness. Records must document who was contacted,

what the problem was, who acted upon it and how it was resolved. Records of the

verification, recall and any subsequent actions shall be kept e.g. Mock recall support

records, such as raw material records, on-line records, rework records, non-conformance

records, distribution records, store allocation records etc.

References:

Food Standards - 3.2.2 Food Safety Practices and General Requirements Division 3, 12 Food Recall

Food Standards Australia New Zealand Food Industry Recall Protocol – “A Guide to writing a Food Recall Plan & Conducting a Food Recall” – most up to date

edition

Foreign object control

Extreme care must be taken to ensure that the risks of contamination of the product from

the building, plant or raw materials are as low as is reasonably practicable.

Only materials and items which are essential for the operation should be present in the

production and storage areas. This should include an absence of loose papers, unused or

broken plant and equipment, personal items.

The use of wood as part of the structure should be avoided wherever possible and is not

acceptable in food production areas unless it is properly covered or treated so as to make

it easy to clean and prevent contamination hazards. Shelving or racking should be of


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metal or plastic. Wooden pallets or other containers shall be avoided in production and

storage areas.

Raw materials or packaging materials delivered on wooden pallets should be transferred to

plastic or metal alternatives before being taken into production areas. Products despatched on

wooden pallets must not be packed in an area containing open food. Wooden pallets shall be

maintained in good condition.

A clear documented policy concerning the use of glass and hard plastics and a procedure

in place to manage the response in the case of a breakage of glass and/or hard plastic.

Wherever possible, raw materials should be supplied in containers composed of materials

other than glass. Where this is not possible, a separate unpacking area should be

provided away from the production area to transfer items into another container prior to

use. Any product decanted from a damaged glass container must immediately be

discarded.

Pre-operative checks and/or post maintenance inspections are to be in place for plant and

equipment to identify any metal risk materials (loose screws, swarf, chipped or burred

items etc.).

Foreign object Detection

The supplier shall have in place documented procedure(s) which details the responsibility,

methods and frequency for monitoring, maintaining, calibrating and using screens, sieves,

filters or other technologies to remove or detect foreign matter shall be documented and

implemented.

Distribution

Products transported to Sodexo sites are handled in a manner that prevents the

contamination, adulteration or allows for the out-growth of pathogenic bacteria by

ensuring products are;

wrapped and packed in such a way to prevent contamination transported separately to chemicals transported in a licenced food transport vehicle transported at the correct temperature (Between 0 and 4ºc for Chilled products, colder

than -18ºc for frozen products, hotter than 60ºc for hot products)

Suppliers shall have in place a procedure for managing the risks associated with the

transportation of food products including;

Load out temperatures Measurement and record keeping of temperatures during transport Vehicle breakdown procedures


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Product specifications

Product specifications are to be in place for all finished products supplied to Sodexo.

Product specifications should be reviewed at least annually, or where there is a change in

the product formulation.

Product specifications should either be provided on the Sodexo product specification

template or contain the following minimum information:

Label information (including; Ingredient listing, product claims, country of origin, nutrition information, shelf life)

Product packaging (type of packaging, dimensions, weight) Product description (including; physical characteristics such as weight, colour, pH etc.) Microbiological parameters Chemical parameters Allergen declaration

Product specifications shall be provided to Sodexo via the Rapid Global portal during pre-

qualification, and then whenever there is a change in product formulation or biennially

(every two years), whichever is more frequent.

New product development/realisation

A procedure is to be in place that describes the process for identifying the process flow

and assessing the hazards of new products or the change in formulation of existing

products.

The process should document the review and sign off requirements that include as a

minimum a member of the HACCP team.


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OCCUPATIONAL SAFETY STANDARDS

Product outer package weight requirements

Product shipped to Sodexo must not exceed 15kg per item, this includes; bags, trays,

sacks, outers, drums and containers that are the tertiary (outermost) packaging in which

the product is contained.

Where there are primary products weighing more than 7.5kg per piece these maybe

packed with two pieces to a carton to a maximum weight of 17.5 kg to ensure the stability

of carton and pallet stacks are maintained.

This excludes Intermediate Bulk Containers (IBC) and fruit crates which are moved by

mechanical means (e.g. Canola oil IBC’s, Watermelon crates).

In emergency circumstances, a written exception may be granted at the express

permission of the National HSE Compliance & Systems manager.

Pallets height weight requirements

Standard pallet heights are to be no greater than 1.6m and weight no more than 700kg.

Pallets should be stacked in such a way that the cartons are confined within the footprint

of a standard pallet i.e. with no overhang, no leaning loads, or compressed cartons,

stretch wrapped, pallets should be in good condition, with no broken boards and loose or

missing fixings


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ENVIRONMENTAL SUSTAINABILITY AND CORPORATE SOCIAL

RESPONSIBILITY STANDARDS

Sodexo's Supply Chain seeks to work closely with our Suppliers to ensuring that we

purchase safe ethically produced sustainable food from approved sources of supply.

Palm Oil

Sodexo is committed to purchasing only products sourced from certified sustainable Palm

Oil or no palm oil at all.

For all food products supplied to Sodexo the supplier shall complete a Palm Oil

Declaration for each product.

Animal Welfare

The Sodexo Group Animal Welfare Supplier Charter describes Sodexo’s minimum

requirements for the supply of animal and animal products to Sodexo Globally. In order to

comply with these requirements, Suppliers should communicate the principles of this

Charter throughout their supply chain, and complete and return the Animal Welfare

Supplier Acknowledgement.

Sustainable Seafood

The Sodexo Group Sustainable Seafood Supplier Charter describes Sodexo’s minimum

requirements for the supply of fish and seafood and their products to Sodexo Globally. In

order to comply with these requirements, Suppliers should communicate the principles of

this Charter throughout their supply chain, and complete and return the Sustainable

Seafood Supplier Acknowledgement.


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*

Sodexo

247 Balcatta Road

Balcatta WA 6021

www.sodexo.com.au

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