10. Value Chain and Local Economy

10.1 Record Keeping

Checklist of records related to this section

10.1.1

1. HACCP-based risk assessment for raw materials entering Unilever or suppliers’ factories. Including how this links into a traceability system.

Should

10.1.2

2. Quality specifications for farmers to achieve.

Should

10.1.3

3. Yield per unit area.

Should

10.1.4

4. Simple book-keeping, basic gross margin per crop.

Should

10.1.5

5. Training records for QA and HACCP procedures.

Must

10.1.6

6. Market information for crops grown.

Should

Records can be kept in either paper or electronic form. If kept electronically, suitable back up of data should be arranged. Depending on the country you are operating in, some information may be required under law. This must be checked and abided by if relevant. Records should be kept for a minimum of 2 years and must be accessible if requested.

Whoever organises training events should be responsible for keeping training records. This will usually be the Unilever supplier.