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11. Take pictures of commodities and warehouse (attached these pictures to the inspection report).
The pictures must be taken with an appropriate resolution (Min. 2 Megapixel). However, if
sent to WFP by e-mail, VGA size should be used.
A checklist is available at:
http://foodquality.wfp.org/QualityProcedures/StandardOperationProceduresandGuidelines/tabi
d/500/Default.aspx
2.2 Inspection during production (for processed foods, e.g. Fortified Blended Foods,
Fortified Wheat Flours, Biscuits, etc.)
1.
2.
3.
4.
5.
6.
A- Presence
The Food Inspector(s) must be present during production of processed foods, whenever work
is in progress.
B- Various controls
Visually check the quality of the raw materials (e.g. foreign matters for grains and pulses, Best
Use Before Date of ingredients, etc.)
Visually check the infestation, discoloration, moisture content of raw materials, etc.
Follow the fortification procedure
(Available at:
http://foodquality.wfp.org/QualityProcedures/StandardOperationProceduresandGuidelines/tabi
d/500/Default.aspx )
o Premix (storage, Certificate of Analysis, Proof of purchase, etc.)
o Feeder (calibration, Coefficient of Variation, etc.)
o Records (Calibration, premix inventory, premix usage, etc.)
Take pictures of the different production posts (in case of abnormalities).
C- Sampling
Representative samples can be drawn according to international sampling method standards
during production, at the bagging section. Sampling frequency and reference method are
showed in Table 1.
If an automated sampling device is available in the factory, if the frequency of sampling is equal
or higher than recommended by WFP, then the sample can be drawn from the device.
For Aflatoxin SAMPLING and TESTING, a specific procedure must be followed; this procedure
is available on-line at:
http://foodquality.wfp.org/QualityProcedures/StandardOperationProceduresandGuidelines/tabid/5
00/Default.aspx
Table 1: Sampling rules
No
Commodities
CSB
Maize Meal
Lot or
sub-lot
size (MT)
15
16 30
31 45
Number of increment
3 (One increment every 5
MT)
8 (One increment every 2
MT to 3.7 MT)
11 (One increment every
2 .8 MT to 4.1 MT)
Place of
sampling
Reference
Plant, during
production.
ISO 243332009
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46 100
HEB, SALT,
SUGAR
50
51 100
100
101-200
Wheat flour
Wheat Bulgur
Pulses
Maize
201-300
301-400
100
101-200
4
401-500
Vegetable oil
Rapeseed oil
Soybean oil
Sunflower oil
Palmolein oil
201-300
301-400
401-500
Warehouse
ISO 243332009
Warehouse or
during
production
GAFTA
124-2
Plant
(sampling in
tank)
or Warehouse
(sampling from
packages)
ISO 55552001
(FOSFA /
2002)
7. A retention sample (of the same size of the lab sample) MUST be retained by the food
inspection for no less than 3 months.
A checklist is available at:
http://foodquality.wfp.org/QualityProcedures/StandardOperationProceduresandGuidelines/tabi
d/500/Default.aspx
2.3 Inspection at Loading Point
P a g e 3 | 19
A- Presence
a) The food inspector(s) must be present at each place of loading, whenever work is in progress.
b) If the cargo has been inspected at the warehouse level or at the factory level, a system of
sealing, identification, etc. of the cargo MUST be put in place. The identification system must
be documented and shared with WFP. The inspection company will be liable for the status of
the cargo until the title of property is passed on to WFP.
B- Visual check of cargo and means of transportation
a) Visually check again the packaging (quality, stitching, marking, weight) to ensure that the
goods are in conformity with the contract.
b) Further visual checking for infestation, discoloration, moisture content etc.
c) Inspect the trucks / vessel / container (or any mean of transportation) before loading to ensure
they are clean and fit for transportation of food (e.g. no risk of contamination from oil / fuels
or other contaminants that may have been previously carried, etc.), and ensure the containers,
the floors of the truck bodies are sound.
d) Follow the loading procedure of containers
e) (Available at:
http://foodquality.wfp.org/QualityProcedures/StandardOperationProceduresandGuidelines/tab
id/500/Default.aspx )
f) Take pictures of empty trucks, containers, etc.
g) If fumigation is required, the inspection company must advise the supplier to follow WFPs
fumigation SOP and must report on the fumigation. (SOP is available at
http://foodquality.wfp.org/Portals/0/Fumigation%20SOP%20WFP.swf )
C- Tallying
a) Make a tally of all the bags/ bottles/ boxes loaded onto the truck, containers, vessels, or wagon
at the loading point.
b) Send a copy of the tally sheet with the loading truck/vessel to be presented at the offloading
point.
c) For loaded Truck, the inspector will accurately complete a truck waybill (Waybill booklet will
be provided by WFP). The inspector will first verify with WFP for the correct Truck before
loading (the inspector must ensure that he/she has received from WFP the list of trucks
scheduled for loading and only trucks listed in the schedule should be loaded). The completed
truck waybill must be signed by both the inspector and the Truck driver (transporter).
d) The inspector will give the right copy of the completed and signed Truck waybill to the
Transporter, the supplier, WFP, etc as indicated in Waybill booklet.
e) Daily report with photographs.
D- Reporting
Inspection Company must fill the check list of inspection (available at:
http://foodquality.wfp.org/QualityProcedures/StandardOperationProceduresandGuidelines/tabid/5
00/Default.aspx )
3. Analysing the Samples and Reporting
A- Laboratory Choice
Samples collected at suppliers warehouse, plant, or during loading shall be analysed (the list of
analyses in annex IV) either at food inspection company laboratory or at a subcontracted
laboratory. Ideally the laboratory needs to be ISO 17025 accredited.
Inspection Company must inform WFP which laboratory will carry out the analysis. Name, contact details,
accreditation of the lab MUST be sent to WFP as part of the offer. The inspection company and subcontracted
P a g e 4 | 19
laboratory(ies) which have not yet completed the corresponding WFP survey questionnaire must complete it as part
of the response to this tender (see attached document Annex VI)
WFP will guide the inspection company on the final choice of the lab.
Several times in the year, WFP will sample and analyse food in a reference laboratory of its
choice in order to cross-check the accuracy of the laboratory used by the inspection company.
B- Results
The analysis results for each batch depending on the contracted quantity and pending issuance of a
final Food inspection certificate after the conclusion of the contract. Methods of analysis
(standards) and sampling protocol must be mentioned in the analysis report.
C- Reporting
Inspection company shall provide the following certificates.
Fortification (for fortified food only) and quality of the raw materials
a) Certificate of Analysis of the Premix (with all minerals and vitamins analysed)
b) Proof of purchase of the premix (quantities, origin, etc.) and it MUST be checked to
ensure the premix come from a WFPs approved supplier and has been ordered in the right
quantity.
c) A statement on the quality of the raw materials and it suitability for the production of the
processed product for human consumption.
Inspection reports (for all commodities)
d) A sampling report (with location of sampling, quantity sampled, name of the inspector
who did the sampling, quantity sampled, etc.)
e) A lab (or visual check) report (Certificate of Analysis COA) from a WFP pre-approved
lab (i.e. final certificate as well as intermediate certificates will be required).
f) Daily reports to inform the WFP procurement Officer on the progress of the operation.
g) Inspection at loading (including tallying and loading report, see loading procedure at
http://foodquality.wfp.org/QualityProcedures/StandardOperationProceduresandGuidelines/
tabid/500/Default.aspx The inspector will complete and sign a truck waybill.
Additional documents
h) Fumigation report (if fumigation is required: fumigant type, quantity / MT, exposure
duration, place of fumigation)
i) All other supporting documents, records, photos, information related to the reports and
checklists (refer to contract for more information, e.g. transport documentation)
Payment to your company will be done ONLY if the whole set of documents, records, etc. is
provided to WFP.
A checklist is available at:
P a g e 5 | 19
http://foodquality.wfp.org/QualityProcedures/StandardOperationProceduresandGuidelines/tabid/5
00/Default.aspxAnnex II: The United Nations general Conditions of contracts
General terms (see attached PDF document under titled UN- general condition services)
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Ref. No: .
Date:
Name:
...
Title:
Signature:
.....
(Name of Firm and official stamp).
P a g e 7 | 19
P a g e 8 | 19
3. Testing detailed parameters (in grey are analysis that are optional or required by certain
destination countries)
Table 1: Laboratory Analysis Charge for CSB Plus:
USD_______/ Sample (Average cost for Compulsory and Optional Analysis)
P a g e 9 | 19
No Parameter
Reference method*
Moisture
Protein
Fat
AOAC 981.10;
AACC 46-13
ISO 20483:2006
AOAC 954.02;
ISO 11085:2008
Crude Fibre
Peroxide value
Urease index
Particle size
8
9
10
Vitamin A
11
Iron
12
Calcium
13
Potassium
14
15
16
17
18
Coliforms
Salmonella
E. coli
19
20
Staphylococcus
Bacillus cereus
21
22
GMO
23
Heavy metals
Rate per
sample
(USD/sample)
Lead Time
required to
submit
results
(days)**
AOAC 992.16
AOAC 985.29
AOAC 965.33
AOCS Ba 9-58
(1997)
AACC 66-20
24 Pesticide Residues
* Or equivalent
** Working days needed for performance of the analysis
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1
2
Reference method*
Lead Time
required to
submit results
(days)**
Rate per
sample
(USD/sample)
Moisture content
Fat
Reference methods*
Rate per
sample
(USD/sample)
Lead Time
required to
submit
P a g e 11 | 19
results
(days)**
1 Organoleptic
2 Moisture
Total blemished
3 (defective) grains
4 Insect damaged
5 Stained
6 Diseased
7 Shrivelled
8 Broken
9 Discoloured
10 Germinated
11 Frost damaged
Other grains, foreign
12 matter and filth (total)
13 Other grains
14 Foreign matter
15 Filth
16 Aflatoxin
* Or equivalent
** Working days needed for performance of the analysis
Table 4: Laboratory Analysis Charge for PULSES
USD_______/ Sample (Average cost for Compulsory and Optional Analysis)
No
Parameter
Reference method*
1
2
3
4
5
6
7
8
Size
Undersized
Purity
Foreign matter
Moisture
Discoloured
Colour
Live insects at all stages of
development
Mouldy grain
Cooking time
ISO 605-1991
ISO 605-1991
ISO 605-1991
ISO 605-1991
ISO 24557-2009, 712-2009
ISO 605-1991
ISO 605-1991
9
10
11
Rate per
sample
(USD/sample)
Lead Time
required to
submit
results
(days)**
ISO 6639-4_1983
ISO 605-1991
ICC No 125;
Mesophyllic aerobic bacteria AACC 42-11
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12
ICC No 146
AACC 42-50
No
Parameter
Reference method*
Moisture content
ISO 2483:1973
Iodine
ESPA/CN 109/84
Alkalinity as Na2CO3
Barium
Arsenic (As)
ECSS/SC 312-1982
Copper (Cu)
ECSS/SC 144-1977
Lead (Pb)
ECSS/SC 313-1982
10
Cadmium (Cd)
ECSS/SC 314-1982
Rate per
sample
(USD/sample)
Lead Time
required to
submit results
(days)**
ISO 2479:1972
11 Mercury (Hg)
ECSS/SC 312-1982
* Or equivalent
** Working days needed for performance of the analysis
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Parameter
Reference method*
Insoluble impurities
4
5
Erucic acid
Acid value
Colour
Soap content
Peroxide number
Iodine value
10
Saponification
11
Unsaponifiable matter
12
Refractive index
13
Relative density
ISO 662:1998
AOCS Ca 2d-25
IUPAC 2.601
ISO 663:2007
AOCS Ca 3a-46
IUPAC 2.604
ISO 18395:2005
AOCS Ca 5a-40
AOAC 940.28
UNE 55120:1981
ISO 660:2009
AOCS Cd 3d-63
BS 684-1.14:1998
AOCS Cc 13b-45
AOCS Cc 15-60
AOCS Cc 17-95
ISO 3960:2007
BS 684-2.14:2001
AOCS Cd 8-5,8b-90
AOAC 965.33
IUPAC 2.501
ISO 3961:2009
AOCS Cd 1-25
AOAC 993.20
IUPAC 2.205
ISO 3657:2002
AOCS Cd 3-25
AOAC 20.160
ISO 18609:2000
ISO 3596:2000
AOCS Ca 6a 40
IUPAC 2.401
ISO 6320:2000
AOCS Cc 7-25
AOAC 921.08
IUPAC 2.102
AOCS 10c-95
IUPAC 2.101
14
15
16
Vitamin A
Vitamin D
Delta-7-Stigmasterol (for
soybean oil)
Butylated HydroxyAnisol
Butylated
17
18
Rate per
sample
(USD/sample)
Lead Time
required to
submit results
(days)**
ISO 12228:1999
P a g e 14 | 19
19
HydroxyToluene
Linolenic acid (C18:3)
20
ISO 5508:1990
ISO 5509:2000
ISO 5508:1990
ISO 5509:2000
* Or equivalent
** Working days needed for performance of the analysis
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ANNEX V
Proposals Evaluation Criteria
The evaluation of the proposals will be in two parts: Technical Evaluation and Financial
Evaluation. The Technical Evaluation will be accorded a weight of 60 points and the Financial
Evaluation will be accorded a weight of 40 points.
Details of both technical and financial evaluation criteria are given below:
A. Technical Evaluation Criteria (60 points): Please, fill in the relevant information in the
table below:
Table 7
No
.
1
3
4
5
6
7
8
9
60 Points
Your Proposal
40 Points
3
4
5
6
7
8
14
sample-5 pts
Price for Lab test of Maize MealUSD per sample-5 pts
Price for Lab Test of Maize
USD per sample-5 pts
Price of Lab test for Pulses
USD per sample-5 pts
Price of Lab Test for Salt
USD per sample-5 pts
Price of Lab Test for Vegetable Oil
USD per sample-5 pts
Price for full GMO testing
USD per sample-5 pts
Total
40 points
P a g e 17 | 19
Document
to be
provided
P a g e 18 | 19
#
1
Explanation
Name:
Phone number:
Address:
City:
Country:
Name:
Phone number:
Address:
City:
Country:
Name:
Phone number:
Address:
City:
Country:
Name:
Phone number:
Address:
City:
Country:
Name:
Phone number:
Address:
City:
Country:
Name:
Phone number:
Address:
City:
Country:
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