· Web view2019-06-14 · GOAL does not engage in transactions with any terrorist group or individual or entity involved with or associated with terrorism or individuals or entities

Invitation to Tender (ITT) for the supply of Laboratory Testing Services for Food Kit Items, Fortified Wheat Flour and Dried Yeast

REF: G-SY-ANT-X-18821

GOAL is completely against fraud, bribery and corruption

GOAL does not ask for money for bids. If approached for money or other favours, or if you have any suspicions of attempted fraud, bribery or corruption please report immediately to email [email protected]

Please provide as much detail as possible with any reports

1 ABOUT GOALEstablished in 1977, GOAL is an international humanitarian and development agency committed to working with communities to achieve sustainable and innovative early response in crises and to assist them to build lasting solutions to mitigate poverty and vulnerability. GOAL has worked in over 60 countries and responded to almost every major humanitarian disaster. We are currently operational in 13 countries globally. For more information on GOAL and its operations please visit www.goalglobal.org.

GOAL’s Food Security programme in north-western Syria targets over 400,000 people with regular food aid through in-kind or voucher distributions. GOAL has been operating in Idleb and neighbouring areas since 2013 and has built the largest food distribution programme in North West Syria.

2 PROPOSED TIMELINES

Line Item Date 1 ITT published 13th June 20192 Closing date for clarifications 28th June 20193 Closing date and time for receipt of Tenders 2pm, 12th July 2019, UTC/GMT +1 hour4 Tender Opening Location GOAL Dublin HQ, Ireland5 Tender Opening Date and time 10am, 15th July 2019, UTC/GMT +1 hour

3 OVERVIEW OF REQUIREMENTS

3.1 SUPPLY OVERVIEWGOAL invites prospective suppliers to reply to this Invitation to Tender (ITT) and submit their bids for the service of Laboratory Testing for food items, flour and yeast, according to, but not limited by, the items and testing specifications listed in Annexes 1 and 2 of this ITT Document. GOAL is seeking to establish Framework

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http://www.goalglobal.org/

mailto:[email protected]

Agreements (FWA’s) for the provision of these services, with one or more service providers, for a period of up to three years, See section 3.3 of this ITT for further details on GOAL’s framework agreements.

The main factor for GOAL to establish confidence in test measurement results produced by a test laboratory is certification and accreditation from the appropriate bodies depending on where the supplier’s testing facility is based. Suppliers must show as a minimum:

ISO 9001 Quality Management Systems. ISO 17025 general requirements for the competence of testing and calibration laboratories. If supplier’s lab testing facilities are based in Turkey, accreditation from TÜRKAK. If supplier’s lab testing

facilities are not based in Turkey, then proof of accreditation from an equivalent body must be provided. If supplier’s lab testing facilities are based in Turkey, the following authorisations from the Turkish

Ministry of Agriculture and Forestry: a. Establishment Permit.b. Operation Permit.c. Approved Operation List.

If supplier’s lab testing facilities are not based in Turkey, then proof of authorisation from an equivalent government body must be provided.

Further detail on the required certification is given in Appendix 4 to this ITT document.

3.2 SCOPE OF WORKGOAL will issue a Purchase Order (PO) under a Framework Agreement to the supplier. Samples for testing will be delivered by GOAL’s nominated third party to the suppliers nominated Laboratory Testing Facility. The supplier must confirm to GOAL by email that the sample has been delivered and received. The supplier shall start laboratory testing within 24 hours from the time sample is delivered and received. The supplier shall perform Laboratory testing and analysis as per test and methods defined in Annexes 1 and 2 of this ITT Document.

Upon receipt and acceptance of the sample for testing, the supplier shall issue the final laboratory testing report to GOAL within a maximum of 14 calendar days or if less than 14 calendar days, the lead times agreed and contained within the Framework Agreement (FWA). The Supplier is also required to:

Ensure all correspondence and reports in relation to this agreement shall be in English or accompanied by an English translation and submitted via email within 24 hours of test completion with hard copy signed and stamped to a GOAL contact point as agreed in the contract.

All reports on the sample will indicate, if for a given test, the sample must conform to the lowest of the Turkish Food Codex or Turkish Standard.

All Laboratory testing results and reports shall be per commodity type, per batch number. Type of commodities, commodity brand, date of sample collection, location where the sample was taken, the quantity collected, the name of the person who collected the sample, the packaging type (if any); work order number, batch number and/or lot number, production date, expiry date, start and end date of the analysis, shall all be noted on the laboratory testing results and reports.

In the final laboratory testing report, provide recommendations if there are any reasons to believe that the product being tested may cause harm to consumers, users, handlers or any person coming into contact with the product.

Reports must include a narrative analysis of the lab results to state the item has passed all tests and is 100% compliant with government and/or regulatory standards and a recommendation as to whether to proceed with accepting delivery of the tested batch or not.

If the recommendation is to not proceed, the supplier must clearly highlight, in the narrative and test report, what the failings are and how the item is harmful to human health and/or is a poor quality product.

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All Laboratory testing results shall have the printed name(s) and signature(s) of the agents performing the laboratory test.

GOAL will provide within 48 hours any comments and requests for correction and/or clarification to the supplier. The final report should be submitted to GOAL no later than 24 hours after receiving GOAL comments and requests.

The supplier shall notify GOAL in cases where any additional services may be necessary.

3.3 FRAMEWORK AGREEMENT (FWA)A framework agreement (FWA) is an agreement with a single supplier (or group of suppliers) to establish terms governing contracts that may be awarded during a specified period. In other words, it sets out terms and conditions for making specific purchases at a set fee. GOAL, as contracting authority, does not guarantee any volume of orders under FWA’s as all purchases will be based on the needs and activities of GOAL.

The FWA will set prices for the FWA duration (initially for 1 year with the possibility to renew on an annual basis up to a maximum of 3 years).

To participate in the framework, respondents will need to be successful in this tender exercise. When a framework is established with a supplier, the purchasing mechanism will be based on a Purchase Order - so when GOAL requires a service of testing, a Purchase Order will be sent to the supplier and that will be how each order is confirmed. Each Purchase Order will be an individual contract based on the rate contained within the FWA.

In case of establishing multi-supplier Framework Agreement the purchasing mechanism may be based on a rotation or priority system, with individual orders placed according to GOAL’s internal priorities at the time of order

GOAL may at its sole discretion request laboratory test to be conducted in part or in whole. Requested Laboratory tests will be indicated in the Purchase Order.

4 TERMS OF THE PROCUREMENT

4.1 PROCUREMENT PROCESS

4.1.1 This competition is being conducted as an Open International Invitation to Tender (ITT).4.1.2 The Contracting Authority for this procurement is GOAL.

4.2 CLARIFICATIONS AND QUERY HANDLING

4.2.1 GOAL has taken care to be as clear as possible in the language and terms it has used in compiling this Invitation to Tender (ITT). Where any ambiguity or confusion arises from the meaning or interpretation of any word or term used in this document or any other document relating to this ITT, the meaning and interpretation attributed to that word or term by GOAL will be final. GOAL will not accept responsibility for any misunderstanding of this document or any others relating to this ITT.

4.2.2 Requests for additional information or clarifications can be made up to 28th June 2019 and no later. Any queries about this ITT should be addressed in writing to GOAL via email on [email protected], referencing the ITT number, and answers shall be collated and shared with all bidders in a timely manner.

4.3 CONDITIONS OF TENDER SUBMISSION4.3.1 All documentation must be completed in English.

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4.3.2 Suppliers must respond to all requirements set out in this document and complete their offer in the format provided.

4.3.3 Failure to complete any documentation in the required format will, in almost all circumstances, result in the rejection of the tender. Failure to re-submit correctly formatted documents within 3 (three) working days of such a request will result in disqualification.

4.3.4 Suppliers must disclose all relevant information to ensure that all tenders are fairly and legally evaluated. Additionally, Suppliers must provide details of any implications they know or believe their response will have on the successful operation of the contract or on the normal day-to-day operations with GOAL. Any attempt to withhold any information that the supplier knows to be relevant or to mislead GOAL and/or its evaluation team in any way will result in the disqualification of the tender.

4.3.5 Tenders must detail all costs requested in this document. Additionally, tenders must detail any other costs whatsoever that could be incurred by GOAL in the usage of services and/or the availing of options that may not be explicitly identified/requested in this document. Suppliers attention is drawn to the fact that, in the event of a Contract/ Framework Agreement being awarded to them, the attempted imposition of undeclared costs will be considered a condition for default.

4.3.6 Any conflicts of interest (including any family relations to GOAL staff) involving a supplier must be fully disclosed to GOAL particularly where there is a conflict of interest in relation to any recommendations or proposals put forward by the supplier.

4.3.7 GOAL will not be liable in respect of any costs incurred by suppliers in the preparation and submission of tenders or any associated work effort.

4.3.8 GOAL will conduct this Invitation to Tender (ITT), including the evaluation of responses and final awards in accordance with the detail set out at in the Evaluation process. Tenders will be opened by at least three designated officers of GOAL.

4.3.9 GOAL is not bound to accept any tender submitted. 4.3.10 GOAL reserves the right to split the award of any resulting contract between different suppliers in any

combination it deems appropriate, at its sole discretion.4.3.11 Suppliers will seek written approval from GOAL before entering into any sub-contracts for the purpose of

fulfilling any resulting contract. Full details of the proposed subcontracting company and the nature of their services will be included in the written request for approval. Written requests for approval must be in accordance with the conditions set out in any subsequent contract.

4.3.12 GOAL reserves the right to refuse any subcontractor that is proposed by the supplier.4.3.13 GOAL reserves the right to negotiate with the supplier who has submitted the lowest bid that fully meets

the technical requirements, for the purpose of seeking revisions of such Bid to enhance its technical aspects and/or to reduce the price.

4.3.14 Information supplied by suppliers will be treated as contractually binding. However, GOAL reserves the right to seek clarification or verification of any such information.

4.3.15 GOAL reserves the right to terminate the tender process at any stage.4.3.16 Unsuccessful suppliers will be notified. 4.3.17 GOAL’s standard payment terms are by bank transfer within 30 days after satisfactory implementation

and receipt of documents in order. Satisfactory implementation is decided solely by GOAL.4.3.18 This document is not construed in any way as an offer to contract.

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4.3.19 GOAL and all contracted suppliers and suppliers appointed to restricted lists, must act in all its procurement and other activities in full compliance with donor requirements. Any contract(s) that arise from this ITT may be financed by Multiple Donors including USAID and/or their agents have rights of access to GOAL and/or any of its suppliers for audit purposes. Donors may also have additional regulations that it is not practical to list here. Submission of an offer under ITT assumes the suppliers acceptance of these conditions.

4.3.20 GOAL does not engage in transactions with any terrorist group or individual or entity involved with or associated with terrorism or individuals or entities that have active exclusion orders or sanctions against them. GOAL will not purchase supplies or services from suppliers that are associated in any way with terrorism or are the subject of any relevant international exclusion orders or sanctions. All suppliers submitting tenders guarantee that neither they, nor any affiliate or a subsidiary controlled by them, are associated with any known terrorist group or are the subject of any relevant international exclusion order or sanctions. Any contract entered into subsequent to the ITT will reflect this requirement.

4.4 QUALITY CONTROLParties nominated by GOAL may carry out random quality inspections from samples. The cost of the quality control inspections will be covered by GOAL.

In cases of a supplier’s quality default the costs of additional quality inspections and will be charged to the supplier.

GOAL may choose to visit suppliers, including sub-contractors during the evaluation process or at any stage of any subsequent contract that may be awarded following the ITT. Sub-contractors must be pre-approved by GOAL and GOAL reserves the right to refuse any sub-contractor.

4.5 SUBMISSION OF ITTSubmissions must be delivered electronically in the following way:

Electronically to [email protected] and in the subject field state:a) G-SY-ANT-X-18821 Lab Testing Servicesb) Name of supplierc) Number of emails that are sent e.g. 1 of 3, 2 of 3, 3 of 3.

All documents submitted must be in scan or PDF format. No word or excel documents will be accepted. Each page must be signed and stamped by the supplier. Suppliers will receive an automatic reply from [email protected] when the emails are electronically submitted.

Proof of sending is not proof of receipt. GOAL accepts no responsibility for technical or system malfunctions that prevent bids from being properly received. Late delivery will result in your bid being rejected. All information provided must be perfectly legible.

4.6 TENDER OPENING MEETING

Tenders will be opened at 10am, 15th July 2019, UTC/GMT +1 hour at the following location:

GOAL Head Office, First Floor, Carnegie House,

Library Road, Dun Laoghaire,

Co. Dublin, A96 C7W7,

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Republic of Ireland

One authorised representative of each supplier may attend the opening of the bids. Suppliers wishing to attend must notify GOAL of their intention by sending an e-mail 48 hours in advance to the following e-mail address: [email protected]. This notification must be signed by an authorised officer of the supplier and specify the name and role of the person who will attend the opening of the bids on the supplier's behalf.

Suppliers are invited to attend at their own cost.

5 EVALUATION PROCESS

5.1 EVALUATION STAGESSuppliers will be considered for an award of contract subject to the following qualification process:

Phase #

Evaluation Process Stage

The basic requirements with which proposals must comply with

The first phase of evaluation of the responses will determine whether the tender has been submitted in line with the administrative instructions and meets the essential criteria. Only those tenders meeting the essential criteria will go forward to the award criteria phase of the evaluation.1 Administrative

instructions1. Closing Date:

Proposals must have met the deadline stated in section 2 of these Instructions to suppliers, or such revised deadline as may be notified to suppliers by GOAL. Suppliers must note that GOAL is prohibited from accepting any proposals after that deadline.

2. Submission Method: Proposals must be delivered in the method specified in section 4.6 of this document. GOAL will not accept responsibility for tenders delivered by any other method. Responses delivered in any other method may be rejected.

3. Format and Structure of the Proposals: Proposals must conform to the response format laid out in section 6 of these instructions to suppliers or such revised format and structure as may be notified to suppliers by GOAL.

4. Confirmation of validity of your proposal: The suppliers must confirm that the period of validity of their proposal is not less than 90 (ninety) days.

2 Essential Criteria 1) Copies of all Mandatory Certificates and Licenses requested in Appendix 4 to this document must be submitted.

2) Confirmed ability to perform the tests listed in Annex 1 to this ITT document for:

Each individual food kit item. Fortified wheat flour. Dry Yeast.

3) Maximum lead time from receipt and acceptance of sample for testing up to final report submission is not greater than 14 calendar days.

Each proposal that conforms to the Administrative and Essential will be evaluated according to the Award Criteria given below by GOAL.

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3 Award Criteria Tenders will be awarded marks under each of the following award criteria listed in this section to determine overall Value For Money (VFM):

1. Lead Time2. Quality3. Price

Further information is given in section 5.3 of his ITT.Qualification checks occur throughout the tender process

4 Qualification Checks References and other checks are found to be clear and quality is assessed.

In-depth review of financial accounts and other documents submitted; supplier is judged to have requisite financial stability and legal status.

5.2 TENDER EVALUATIONGOAL will convene an evaluation team which may include members of the Finance, Logistics, Programmes, Donor Compliance and Internal Audit, as well as 3rd Party technical input.

During the evaluation period, clarifications may be sought by e-mail from suppliers. Deadlines will be imposed for the receipt of such clarifications and failure to meet these deadlines may result in the disqualification of the tender or loss of marks. Responses to requests for clarification shall not materially change any of the elements of the proposals submitted. Unsolicited communications from suppliers will not be entertained during the evaluation period.

5.3 AWARD CRITERIATenders will be awarded marks under each of the award criteria listed in this section to determine best Value For Money (VFM).

Lead time (10 Points):GOAL operates in a fast-paced humanitarian context so needs suppliers who can complete the required tests effectively and efficiently. The maximum allowable Lead Time is 14 calendar days which is an essential criteria as per section 5.1 of this ITT.

For the purpose of this ITT, lead time means number of days from the date of receipt and acceptance of the sample for testing by the supplier to the date that the supplier issues the final laboratory testing report to GOAL. Marks for cost will be awarded on a relative basis with full marks for the lowest lead time:

Score supplier = 10 x (lead time min / lead time supplier).

Quality (20 Points):

Although the required certifications and licenses will be the primary source of quality assurance for GOAL, GOAL will also be awarding marks based on the quality of the sample reports submitted as part of the ITT process. Please see section 3.2 of this ITT for further detail regarding GOAL’s requirements.

GOAL may also wish to visit the suppliers nominated testing facility and will notify the supplier one week in advance of the site visit.

Price (70 points):All prices must be in United States Dollars (USD). Please round to two decimal places throughout. Any offers that contain more than two decimal places will be rounded.

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Prices offered will be evaluated on a full cost basis (including all fees and taxes) as per Appendix 9 to the ITT.

Marks for cost will be awarded on a relative basis with full marks for the cheapest offer:

Score supplier = 70 x (price min / price supplier).

6 RESPONSE FORMAT

6.1 INTRODUCTIONIt is critical that suppliers read and fully understand the instructions given in this section. All submissions must conform to the response format laid out below. Where a submission does not conform to the required format, the supplier may be requested to resubmit it in the correct format, on the understanding that the resubmission cannot contain any material change from the original. Failure to resubmit in the correct format within 3 (three) working days may result in disqualification.

By responding to this ITT, each supplier is required to accept the terms and conditions of this ITT. Should a supplier not comply with these requirements, GOAL may, at their sole discretion, reject the response.

6.2 SUBMISSION CHECKLIST_INVITATION TO TENDER (ITT)Suppliers must follow the checklist below. Failure to comply with this instruction will almost certainly mean your submission will be unsuccessful.

Line Item Administrative Instruction

1 Appendix 1_Company Details Complete, sign, stamp and return as separate PDF entitled ‘Appendix 1 Company Details’

2 Appendix 2_Declaration of personal and legal circumstances Complete, sign, stamp and return as separate PDF entitled ‘Appendix 2 Declaration Personal & Legal’

3 Appendix 3_Self declaration of finance and tax Complete, sign, stamp and return as separate PDF entitled ‘Appendix 3 Declaration Finance & Tax’

4 Appendix 4_ Certifications Form Complete, sign, stamp and return as separate PDF entitled ‘Appendix 4 Certifications’

5 Appendix 4_Copies of Certificates Please supply copies of each certificate in PDF format naming each PDF with the Title e.g. ISO 9000 Certificate

5 Appendix 5_Previous contracts form Complete, sign, stamp and return as separate PDF entitled ‘Appendix 5 Previous Contracts’

6 Appendix 5_Supporting documentation – Evidence of previous contracts

This can be in the nature of redacted (edited) contracts or official documentation. Please submit in PDF format entitled ‘Evidence of Previous Contracts_Contract Name’

7 Appendix 6_Sample Report The sample report can be for any food item listed in Annex 1 to this ITT but must be for an item that has not passed the testing protocols and the recommendation is “Not to

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Proceed”. The sample report can be in the nature of a redacted (edited) document. Please submit in PDF format entitled ‘Sample Report_Name’

8 Appendix 7_ITT Statement Complete, sign, stamp and return as separate PDF entitled ‘Appendix 7 EOI and ITT Statement’

9 Appendix 8_Test Capability Statement Complete, sign, stamp and return as separate PDF entitled ‘Appendix 8 Test Capability Statement’

10 Appendix 9_Financial Offer Complete the unlocked required sections in the Excel Spreadsheet ‘Financial Offer”. Please note the optional “Value add” worksheet.

7 APPENDICES & ANNEXES

Appendix 1 – Company Information

Appendix 2 - Declaration Re Personal and Legal Circumstances

Appendix 3 – Self Declaration Tax

Appendix 4 – Certifications

Appendix 5 – Previous Contracts

Appendix 6 – Sample Report

Appendix 7 – ITT Statement

Appendix 8 – Test Capability Statement

Appendix 9 – Financial Offer

Annex 1 – Technical Specifications_Testing Requirements

Food Kits RTE Food Kits Flour Yeast

Annex 2 – Full WFP Technical Specifications

Food Kits RTE Food Kits Flour Yeast

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Annex 3 – Goal Standard Terms and Conditions (Attached as Separate PDF)

Annex 4 – GOAL Standard Form Framework Agreement

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APPENDIX 1 - COMPANY DETAILS

1 CONTACT DETAILS

This section must include information regarding the individual or company and any partners or sub-contractors:

Name of the supplierRegistered address of the supplierCompany NameAddressPrevious Name(s) if applicableRegistered Address if different from aboveCompany registration Number TelephoneE-mail address

Website addressYear EstablishedLegal Form. Tick the relevant box Company

Partnership Joint Venture Other (specify):

VAT/TVA/Tax Registration Number Directors names and titles and any other key personnel Please state name of any other persons/organisations (except supplier) who will benefit from this contract (GOAL compliance matter)Parent company

OwnershipDoes supplier have associated companies? Tick relevant box. If YES – provide details for each company in the form of additional table as per Contact Details

Yes No

Primary Contact Secondary ContactNameCurrent Position in supplier’s organisation:No. of years working with the supplier:Email addressTelephoneMobileOther Relevant Skills:Institution (Date from – to)Degrees or Diplomas

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1.1 PROFILESuppliers should note that the information requested below will be required under the Essential Criteria. In total the answers to these questions should take no more than 2 pages.

No Description Response1 An outline of the scope of business activities,

and in particular details of relevant experience regarding contracts of this nature.

2 The number of years the supplier has been in business.

3Locations of the lab testing facilities that will be used to deliver any resulting contract.

4 Where the supplier proposes to use subcontractors or resellers/ distributors in the execution of the agreement this section should include details of the quality assurance mechanisms used by the supplier to monitor the activities of its subcontractors or resellers/ distributors. Suppliers should note that commitment to quality, as evidenced by the existence of such quality control procedures, will be used as a Qualification Criteria.

5 Any other relevant information.

1.2 REFERENCESAt least 2 (two) relevant references who may be contacted on a confidential basis to verify satisfactory execution of contracts must be supplied. These references may not be GOAL personnel or related to a GOAL contract. Suppliers should supply this information for each of the references in the following format:

1 NameOrganisationAddressPhoneFaxEmailNature of supplyApproximate value of contract


3 NamePage 12 of 47

OrganisationAddressPhoneFaxEmailNature of supplyApproximate value of contract


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APPENDIX 2_DECLARATION OF PERSONAL AND LEGAL CIRCUMSTANCES

THIS FORM MUST BE COMPLETED AND SIGNED BY A DULY AUTHORISED OFFICER OF THE SUPPLIER. Please tick Yes or No as appropriate to the following statements relating to the current status of your organisation

Yes No

1 The supplier is bankrupt or is being wound up or its affairs are being administered by the court or has entered into an arrangement with creditors or has suspended business activities or is in any analogous situation arising from a similar procedure under national laws and regulations

2 The supplier is the subject of proceedings for a declaration of bankruptcy, for an order for compulsory winding up or administration by the court or for an arrangement with creditors or of any other similar proceedings under national laws and regulations

3 The supplier, a director or partner, has been convicted of an offence concerning his professional conduct by a judgement which has the force of res judicata or been guilty of grave professional misconduct in the course of their business

4 The supplier has not fulfilled its obligations relating to the payment of taxes or social security contributions in Ireland or any other state in which the Supplier is located

5 The supplier, a director or partner has been found guilty of fraud6 The supplier, a director or partner has been found guilty of money laundering7 The supplier, a director or partner has been found guilty of corruption8 The supplier, a director or partner has been convicted of being a member of a criminal

organisation9 The supplier, a director or partner is under investigation, or has been sanctioned within the

preceding three (3) years by any national authority of a United Nations Member State for engaging or having engaged in proscribed practices, including but not limited to: corruption, fraud, coercion, collusion, obstruction, or any other unethical practice.

10 The supplier has been guilty of serious misrepresentation in providing information to a public buying agency

11 The supplier has contrived to misrepresent its Health & Safety information, Quality Assurance information, or any other information relevant to this application

12 The supplier has colluded between themselves and other bidders (a bidding ring), and/or the Supplier has had improper contact or discussions with any member of GOAL staff and/or members of their family

13 The supplier is fully compliant with the minimum terms and conditions of the Employment Law and with all other relevant employment legislation, as well as all relevant Health & Safety Regulations in the countries of registration and operations

14 The supplier has procedures in place to ensure that subcontractors, if any are used for this contract, apply the same standards.

15 The supplier will ensure during the term of any contract granted under the ITT that it will maintain appropriate policies in force with a reputable insurance company, and will, on GOAL’s request, produce a copy of the insurance certificate providing details of the cover and a copies of receipts for all premiums paid.

16 Consistent with numerous United Nations Security Council resolutions including S/RES/1269 (1999), S/RES/1368 (2001) and S/RES/1373 (2001), GOAL is firmly committed to the international fight against terrorism, and in particular, against the financing of terrorism. It is the policy of GOAL to seek to ensure that none of its funds are used, directly or indirectly, to provide support to individuals or entities associated with terrorism. In accordance with this policy, the Supplier undertakes to use all reasonable efforts to ensure that it does not provide support to individuals or entities associated with terrorism.

I certify that the information provided above is accurate and complete to the best of my knowledge and belief. I understand that the provision of inaccurate or misleading information in this declaration may lead to my organisation being excluded from participation in future tenders.DateNamePositionTelephone number

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Signature and full name

APPENDIX 3_SELF-DECLARATION OF FINANCE AND TAX

Turnover history

Turnover figures entered into the table must be the total sales value before any deductions‘Turnover of related products’ is for companies that provide items or services in multiple sectors. Please enter information on turnover of items or services that are similar in nature to the items or services requested under this ITT. Please indicate the currency.

Trading year Total turnover201820172016

Include a short narrative below to explain any trends year to year

GOAL operates within the law of the country of operation and within international legal requirements. GOAL expects all companies to fulfil their legal obligations, including meeting their tax liabilities and duties in accordance with the relevant tax legislation. Please comment below if you feel there are any matters you need to bring to GOAL’s attention.

Please continue on a separate sheet if necessary.

I certify that the information provided above is accurate and complete to the best of my knowledge and belief. I understand that the provision of inaccurate or misleading information in this declaration may lead to my organisation being excluded from participation in future tenders.

Signed (Director):

Print name:

Date:

Company Name: Company

Stamp:

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APPENDIX 4 – CERTIFICATION

Please supply copies of each certificate/license that you hold or provide.

Name of Certificate* Purpose of Certificate Date your Company received this

Certificate

Date this Certificate expires

Comments from Company

ISO 9001 stated as ISO 9001:2015 online see https://www.iso.org/iso-9001-quality-management.html

Quality Management System Certificate Submit a valid, up to date copy of this certificate

ISO 17025 stated as ISO/IEC 17025:2017 see https://www.iso.org/ISO-IEC-17025-testing-and-calibration-laboratories.html

ISO/IEC 17025 enables laboratories to demonstrate that they operate competently and generate valid results, thereby promoting confidence in their work both nationally and around the world.

Submit a valid, up to date copy of this certificate.

Certification from a TURKAK approved company (or equivalent if suppliers lab facility is not based in Turkey)

Accreditation from any company that has itself been approved to perform inspections and certifications by the Turkish Accreditation Authority (TURKAK)

Submit a valid, up to date copy of this accreditation

Ministry of Agriculture Registration and Appropriate License (or equivalent if suppliers lab facility is not based in Turkey)

a. Establishment Permitb. Operation Permitc. Approved Operation List

Submit a valid, up to date copy of each registration and license.

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https://www.iso.org/ISO-IEC-17025-testing-and-calibration-laboratories.html



https://www.iso.org/iso-9001-quality-management.html



APPENDIX 5 PREVIOUS CONTRACTS

QUALITY AND DELIVERYThe Technical Specification included as Annexes 1 and 2 to this document are the World Food Programme (WFP) testing specifications. Please provide details below of contracts in chronological order starting with the most recent, for the provision of similar services.

Where possible GOAL would like to see evidence of previous contracts fulfilled for similar items in a humanitarian context. This can be in the nature of redacted (edited) contracts or official documentation confirming fulfilment. GOAL also require a contact person from the organisation who can validate the delivery of the service.

Contract 1 Contract with (Organisation name)Start and end date of contractFood Items TestedValue of contractLead Time from date of receipt of sample to provision of final reportContact person to confirm contract details, include phone and email contact information.

Contract 2Contract with (Organisation name)Start and end date of contractFood Items TestedValue of contractLead Time from date of receipt of sample to provision of final reportContact person to confirm contract details, include phone and email contact information

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Contract 3 Contract with (Organisation name)Start and end date of contractFood Items TestedValue of contractLead Time from Date of receipt of sample to provision of final reportContact person to confirm contract details, include phone and email contact information.

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Lab Testing Services 3 Year FWA

APPENDIX 6 SAMPLE REPORTS

In order for GOAL to assess the quality of supplier’s final reports, suppliers are asked to submit a sample report demonstrating the supplier’s ability to meet the requirements listed in section 3.2 of this ITT. The sample report can be for any food item listed in Annex 1 to this ITT but must be for an item that has not passed the testing protocols and a clear recommendation is shown. The sample report can be in the nature of a redacted (edited) document.

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APPENDIX 7: INVITATION TO TENDER (ITT) STATEMENT

[Complete and return the following form ‘Invitation to Tender (ITT) Statement’ printed, signed and stamped]

ITT STATEMENTTO: [GOAL]RE: ITT: ANT-X-18821 Invitation to Tender for the supply of Laboratory Testing Services

for Food Kit Items, Fortified Wheat Flour and Dried Yeast

Having examined all sections, appendices and annexes to your Invitation to Tender (the “ITT”) we hereby agree and declare the following:

1. We confirm we have fully reviewed and can fully meet the detailed Technical Testing Specifications included as Annexes 1 and 2 to this document.

2. We accept all of the Terms and Conditions of the ITT, GOAL’s Standard Terms and Conditions For Contracts of Services TBC and The Terms and Conditions of GOALS Framework Agreement (FWA)included as Annex 4 to this ITT.

3. We confirm our understanding that we must meet a minimum Lead Time of 14 Calendar Days with Lead Time meaning Date from formal receipt of sample for testing to provision of final report to GOAL.

Date:Full Name:Position:Signature and company stamp:

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APPENDIX 8_TEST CAPABILITY STATEMENT

Food Kits, RTE Food Kits, Fortified Wheat Flour and Dry Yeast

No Food Item Number Of Tests to be Performed as per Annex 1 to this ITT

Please enter a “Yes” below to confirm that you can complete all of the tests required for that food item as per Annex 1, within a lead time of 14 Calendar Days.

1 SPLIT LENTIL 112 WHOLE LENTIL 103 RICE 214 BULGUR 195 CHICKPEAS 136 TOMATO PASTE 157 WHITE SUGAR 148 IODIZED SALT 149 SUNFLOWER OIL 1510 Olive Oil 1811 Ghee 412 Canned Sardine 2213 Canned Tuna 2414 Halva 1015 Tahini 1216 Jam 917 Dates 1818 Cream Cheese 619 Cheddar Cheese 520 Canned Fava

Beans 17

21 Canned Luncheon Meat

11

22 Pasta (Macaroni) 2323 Canned

Vegetables25

24 Juice 3525 Zaatar 1826 Black Tea 727 Ground Coffee 828 Fortified Wheat

Flour15

29 Dry Yeast 12

Date:

Full Name:

Page 21 of 47


Position:

Signature and company stamp:

Page 22 of 47


APPENDIX 9: FINANCIAL OFFER

See Separate Excel Spreadsheet

Page 23 of 47


ANNEX 1_FOOD KIT ITEMS (STANDARD AND RTE), FLOUR AND DRY YEAST TESTING SPECIFICATIONS

The Tables Below List the tests required for each item in GOAL’s Standard and Ready to Eat Food Kits. Please also Review the full WFP Technical Specifications included in this ITT as Annex 2:

Please note that in order to be considered for an individual Food Item, the supplier must be able to perform all tests listed for that food item. For example, there are 11 tests listed for 1: Split Lentil. The supplier must be able to perform all 11 Tests and must confirm this expressly as part of their tender submission.

1: SPLIT LENTIL

NO PARAMETERS RECOMMENDED LEVEL REFERENCE METHODS (or Equivalent)

1 Moisture 12% max ICC No 110ISO 712-2009

2 Total damage 2% max 3 Total foreign material 1% max 4 Unhusked grains 1% max 5 Broken 2% max 6 Discoloured 1% max 7 Cooking time 15 minutes (no soaking) 8 Organoleptic Clean and bright appearance,

Natural smell

9 Live insect Nil Visual 10 Aflatoxin 20 ppb max ISO 1605011 GMO (only if

required)Negative

2: Whole Lentil


1 Moisture 14.0% max ISO 712-20092 Peeled, split and

broken3.5 % max ISO 605

3 Insect damaged 1.0% max Visual inspection4 Total damage 3.5% max Visual inspection5 Inorganic material 0.2% max Visual inspection6 Total foreign material 0.5% max Visual inspection7 Minimum Size 3mm diameter ISO 6058 Organoleptic Clean and bright appearance,

Natural smellISO 605

9 Live insect Nil Visual inspection10 Color As per contractual agreement Visual inspection

Page 24 of 47


3: RICE


1 Moisture Max. 14.0 % ISO 73012 Protein content Min 7.0 % ISO 7301

3 Ash content (total ash) Max. 0.5 % ISO 7301

4 Damaged and yellow kernels Max. 0.45 % ISO 7301

5 Rotten kernels Max. 0.5 % ISO 7301

6 Unripe and red kernels Max. 2.0 % ISO 7301

7 Chalky kernels Max. 3.0 % ISO 7301

8 Broken kernels Max. 5.0 % ISO 7301

9 Paddy kernels Max. 0.01 % ISO 7301

10 Extraneous matter Max. 0.15 % ISO 7301

11 Dead insect (in part or whole) Max. 30 per 100kg ISO 7301

12 Live insect Nil ISO 730113 Arsenic (inorganic) Max.0.2 ppm AOAC 986.15

14 Cadmium Max.0.4 ppm AOAC 999.1015 Pesticide residues Showed at:

http://www.codexalimentarius.net/pestres/data/commodities/details.html?id=158

EU 15662

16 Phoxim 0.01 mg/kg 17 Methyl bromide 0.01 mg/kg

18 Ochratoxin A Max. 5.0 ppb AOAC 2000.3

19 Milling degree Well milled ISO 7301

20 Organoleptic quality Natural odour, colour, bright appearance

Visual inspection

21 Average kernel length (only if required)

As per contractual agreement

4: BULGURPage 25 of 47


NO PARAMETERS RECOMMENDED LEVEL REFERENCE METHOD (or equivalent )

1 Moisture 13.0 % max. (by weight) ISO 712: 20092 Organoleptic Natural smell, taste and color Organoleptic examination Kernel Size 3 Over 2.5mm: 1.0% max. (by weight) 4 Between 1.5mm-2.5mm: 98.5% max. (by weight) 5 Under 1.5mm: 0.5% max. (by weight) 6 Purity: 99.9% min. (by weight) Visual examination7 Impurities: 0.1% max. (by weight) Visual examination8 Scorched kernel (whole, or parts): 0.2% max. (by weight) Visual examination9 Ungelatinized kernels: 1.0% max. (by weight) Visual examination10 Total ash: 1.75% max. (by weight, on dry

basis)ISO 2171:2007

11 Ash insoluble in acid: 0.3% max. (by weight, on dry basis)

ISO 5985:2002

12 Protein: 9.3% min. (by weight, on dry basis) AOAC 981.10 ISO 20483:200613 Crude fibres: 2.3% max. (by weight, on dry

basis)AOAC 962.09

14 Mesophyllic aerobic bacteria 10,000 cfu per g ICC No 12515 Coliforms 100 cfu per g AACC 42-1116 Salmonella 0 cfu per 25g AOAC 2005.0317 Escherichia Coli <10 cfu per g AACC 42-25B18 Yeasts and moulds 1,000 cfu per g ICC No 146 AACC 42-5019 GMO (only if required) Negative (< 0.9% of GMO

material)

5: Chick Peas


1 Moisture: 12 % max ICC No 1102 Foreign matter 1 % max by weight ISO 712-20093 Size 8-9 mm, 90% min by weight ISO 2591-14 Undersize 3 % max by weight ISO 2591-15 Spoilt kernels 3 % max by weight ISO 3310-26 Broken 3 % max by weight ISO 3310-27 Mixing ratio 10% max by weight ISO 3310-28 Goat and unmatured 5% max by weight ISO 3310-29 Cooking time 60-90 minutes after 24 h soaking 10 Organoleptic Natural taste, smell and color 11 Live insect Nil Visual12 Aflatoxin 20 ppb ISO 1605013 GMO (Only if required)

Page 26 of 47


6: TOMATO PASTE


1 Organoleptic Normal/typical taste and odor. Absence of burnt taste, fermented taste and smell.

2 Concentration (Brix) 28% minimum 3 Consistency by Bostwick

(at 12 Brix, at 300C)4-11 cm/30s

4 Colour (at 12 Brix) 2 minimum Gardner Color Scale 5 pH 4.5 maximum AOAC 981.6 Acidity 7% maximum ISO 7307 Sugar (at dry matter) 42% minimum ISO 36348 Salt 2% maximum ISO 3634:19799 Total Coliform 10 cfu/g maximum AOAC 2005.0310 Escherichia Coli Absent AOAC 991.1411 Salmonella Absent ISO 657912 Staphylococcus aureus Absent AOAC 975.5513 Lysteria monocytogenes Absent AOAC 993.0914 Bacillus cereus 50 cfu per g maximum AOAC 980.3115 Howard mould count 60% maximum AOAC 965.41

7: WHITE SUGAR


1 Taste Natural Sensorial examination2 Smell Natural Sensorial examination3 Colour of the solution 150 ICUMSA units max ICUMSA Method GS 2/3-10

(2011)4 Moisture content 0.10% m/m max ICUMSA Method GS 2/1/3/9-

15 (2007)5 Conductivity ash 0.10% m/m max ICUMSA Method GS 2/3/9-17

(2011)6 Polarization 99.5°Z min ICUMSA Method GS 1/2/3/9-

1 (2011)7 Invert sugar content 0.10% m/m max ICUMSA Method GS 2/3/9-5

(2011)8 Coliforms 10 cfu/10g max ISO 48329 Salmonella Absent in 25 g ISO 675910 Yeast and Mould 20 cfu/10g max ICUMSA Method GS 2/3-47

(1998)11 Sulphur dioxide (SO2) 70 mg/kg max ICUMSA Method GS 2/1/7/9-

33 (2011)12 Arsenic (As) 0.5 mg/kg max ICUMSA Method GS 2/3/9-25

Page 27 of 47


(2007)13 Lead (Pb) 0.5 mg/kg max ICUMSA Method GS 2/3-24

(1998)14 Copper (Cu) 1.0 mg/kg max ICUMSA Method GS 9-9

(2013)

8: IODIZED SALT


1 Organoleptic Normal smell , Colour: white , 10g of salt in 100ml water shall give a colourless solution having a neutral reaction

2 Particle size min 85 % pass through 1.00 mm sieve- max 20 % pass through 0.212 mm sieveOr: as per specified in the purchase contract.

3 Sodium chloride (NaCl) Min 97.0 % (m/m, on dry matter) ISO 24814 Moisture content Max 3.0 % (m/m) ISO 2483:19735 Water insoluble matter Max 0.2 % (m/m) ISO 24796 Iodine 30.0 – 50.0 mg/kg ESPA/CN 109/847 Alkalinity (as Na2CO3) Max 0.1 % (m/m) ISO 31968 Acid insoluble matter Max 0.15 % (m/m) ISO 24799 Sulphate (as SO4) Max 0.5 % (m/m) ISO 248010 Arsenic (As) Max 0.5 mg/kg ECSS/SC 312-198211 Copper (Cu) Max 2.0 mg/kg ECSS/SC 144-197712 Lead (Pb) Max 2.0 mg/kg ECSS/SC 313-198213 Cadmium (Cd) Max 0.5 mg/kg ECSS/SC 314-198214 Mercury (Hg) Max 0.1 mg/kg ECSS/SC 312-1982

9: SUNFLOWER OIL


1 Organoleptic Neutral/bland taste; absence of foreign

odours and flavours

Page 28 of 47


2 Moisture and volatilematter

0.2% maximum ISO 662:1998AOCS Ca 2d-25

IUPAC 2.601

3 Insoluble impurities 0.05% maximum ISO 663:2007AOCS Ca 3a-46

IUPAC 2.6044 Free fatty acid 0.15% maximum expressed as

oleicacid

ISO 18395:2005AOCS Ca 5a-40AOAC 940.28

5 Acid value 0.6 mg maximum of KOH/g oil ISO 660:2009AOCS Cd 3d-63

6 Color 5-1/4 inch Lovibond cellRed: 1.5 maximum

Yellow: 15 maximum

BS 684-1.14:1998AOCS Cc 13b-45

7 Soap content 0.005% maximum AOCS Cc 15-60BS 684 Section 2.5

8 Peroxide number 2 milliequivalents maximum of active

oxygen per kg oil

ISO 3960:2007BS 684-2.14:2001

AOCS Cd 8-53AOAC 965.33IUPAC 2.501

9 Saponification value 188-194 mg KOH/g oil ISO 3657:2002AOCS Cd 3-25

10 Iodine value 118– 141 g / 100g oil ISO 3961:2009AOAC 993.20IUPAC 2.205

11 Unsaponifiable matter 1.5% maximum ISO 18609:2000ISO 3596:2000

AOCS Ca 6a – 40IUPAC 2.401

12 Refractive index (ND40 oC)

1.461 – 1.468 ISO 6320:2000AOCS Cc 7-25AOAC 921.08IUPAC 2.102

13 Relative density(20oC /water at 20°C)

0.918 – 0.923 AOCS 10c-95IUPAC 2.101

14 Vitamin A 24000– 36000 UI per kg oil AOAC 2001.13

15 Vitamin D 2400 – 3600 UI per kg oil AOAC 2002.05

Page 29 of 47


10: Olive Oil

No

Analysis Limit Unit Analysis Method

1 Peroxide Value Max:20.00 meq/kg AOCS Cd 8b-902 Moisture and Volatile

MatterMax:0.20 % TS 1607 EN ISO 662:1999

3 Insoluble Impurities Max:0.10 % TS EN ISO 663(Cu) (Copper) Max:0.100 mg/kg NMKL161, AOAC 999.10(Fe) (Iron) Max:3 mg/kg NMKL161, AOAC 999.10

4 Iodine Value Min:75.00,Max:94.00

gI/100g TS 4961 EN ISO 3961

5 Unsaponifiable Matter

Max:15 Mg/kg AOCS Ca 6a-40

6 Refractive index 20°C/Water at 20°C ( Nd 20)

1.4677-1.4705

7 Saponification Value Min:184.00,Max:196.00

mgKOH/g AOCS Cd 3-25

8 Relative Density Min:0.910,Max:0.916

20°C/su20°C(20°C/water20°C)

TS 342

9 Maximum stigmastadiene content

Max: 0.15 Mg/kg COl/T.20/Doc. no. 11 or ISO 15788-1:1999 or AOCS Cd 26-96 (03) or ISO 15788-2:2003.

10 Free Fatty Acids Max:2.00 % TS EN ISO 66011 Absorbency in ultra-

violet K232Absorbency in ultra-violet at 232 nm

≤2.604 COI/T.20/Doc. no. 19 or ISO 3656:2002 or AOCS Ch 5-91 (01)

12 UltravioletAbsorbance Expressed as Specific UV Extinction

TS EN ISO 3656

K (270 nm) Max:0.25Delta K Max:0.01

13 Sterol Composition IOOC COI/ T.20/ Doc. no.10/ Rev. 12001, inhouse methot

Cholesterol Max:0.5 %Brassicasterol Not Detected %Campesterol Max:4 %Stigmasterol Max:4 %Delta-7-Stigmastenol Max:0.5 %Σ Beta-sitosterol (Beta-sitosterol + delta-5-avenasterol + delta-5,23-stigmastadienol+klerosterol+ sitostanol

Min:93 %

Page 30 of 47


+ delta-5,24-stigmastadienol)Total Sterol Min:1000 mg/kg

14

Eritrodiol and Uvaol Max: 4.5 %

15

Wax Max:250 mg/kg IOOC COI/T.20/Doc. No.28

16

Composition of Fatty Acid Methyl Esters

% TS 4664 EN ISO 5508:1996

Butyric Acid (C4: 0) Not Detected % TS 4664 EN ISO 5508:1996Caproic Acid (C6:0) Not Detected % TS 4664 EN ISO 5508:1996Caprilyc acid (C8:0) Not Detected % TS 4664 EN ISO 5508:1996Capric acid (C10:0) Not Detected % TS 4664 EN ISO 5508:1996Undecanoic Acid(C11:0)

Not Detected % TS 4664 EN ISO 5508:1996

Lauric acid (C12:0) Not Detected % TS 4664 EN ISO 5508:1996Tridecanoic acid (C13:0))


Myristic acid (C14:0) Not Detected % TS 4664 EN ISO 5508:1996Myristoleic acid (C14:1)


Pentadecanoic acid(C15:0)


Pentadesanoic Acid(C15:1)


Palmitic acid (C16:0) Min:7.5,Max:20.0

% TS 4664 EN ISO 5508:1996

Palmitoleic acid (C16:1)

Min:0.3, Max:3.5 % TS 4664 EN ISO 5508:1996

Heptadecanoic Acid(C17:0)

% TS 4664 EN ISO 5508:1996

Heptadecenoic acid(C17:1)

Max:0.3 % TS 4664 EN ISO 5508:1996

Stearic acid (C18:0) Min:0.5, Max:5.0 % TS 4664 EN ISO 5508:1996Elaidic Acid (trans-9) (C18:1)


Oleic acid (C18:1) Min:55.0,Max:83.0

% TS 4664 EN ISO 5508:1996

Linoleic acid (C18:2) Min:3.5,Max:21.0

% TS 4664 EN ISO 5508:1996

tr-Linoleic Acid (C18: 3)


Y-Linolenic Acid (C18:3)


Linolenic acid (C18:3) Max:1.0 % TS 4664 EN ISO 5508:1996tr-Linolenic Acid (C18:3)


Arachidic acid (C20:0) Max:0.6 % TS 4664 EN ISO 5508:1996Gadoleic Acid (C20:1) Max:0.4 % TS 4664 EN ISO 5508:1996

Page 31 of 47


Eicosadienoic Acid(C20:2)


Eicosatrienoic Acid(C20:3)


Arachidonic Acid(C20:4)


EicosapentaenoicAcid (C20:5)


Heneicanoic Acid(C21:0)


Behenic acid (C22:0) Max:0.2 % TS 4664 EN ISO 5508:1996Erucic acid (C22:1) Not Detected % TS 4664 EN ISO 5508:1996Docosadienoic acid(C22:2)


DocosahexanoicAcid (C22:6)


Trichosanoic Acid (C23:0)


Lignoceric acid (C24:0)


Nervonic acid (C24:1) Not Detected % TS 4664 EN ISO 5508:199617

Difference BetweenActual and Theoretical Content of Triacyglycerolswith ECN 42

Max:0.2 TGK 2014/53, IOCC COI/T.20/DOC.20

18

Detection and Determinationof Selected Pesticide Residues

Statement of conformity was made in accordance withTurkish Food Codex, Regulation on Maximum Residue Limits of Pesticides in Foodstuff (Official Journal: 25.11.2016-29899)

mg/kg QuEChERS, AOAC 2007.01 (LCMS/MS & GC - MS, GC-MS/MS)

11: GHEE


1 Milkfat 99.6% minimum2 Moisture 0.3% maximum3 Free fatty acids 0.3% maximum (expressed as oleic acid)

4 Peroxide value (milli-equivalents of oxygen per kilogram of fat): not greater than 0.3

Page 32 of 47


12: CANNED SARDINE

NO PARAMETERS REFERENCE METHOD (or equivalent )

Sardine Requirements

200g cans 425g cans

1 number of fish (headed,gutted,viscera,tail and fins are removed)

CODEX 119 - 1981, Rev.1-1995

1-2 pieces 3-4 pieces

2 net weight CODEX 119 - 1981, Rev.1-1995

200g 425g

3 drained weight (60% of net weight)

Can manufacturerspecifications

Min. 120g Min. 255g

4 Fish species Visual inspection Sardina pilchardus, Sardinops melanostictus, S. neopilchardus, S. ocellatus, S. sagax, S. caeruleus, Sardinella aurita, S. brasiliensis, S. maderensis, S. longiceps, S. gibbosa, Clupea harengus, Clupea bentincki, Sprattus sprattus, Hyperlophus vittatus, Nematalosa vlaminghi, Etrumeus teres, Ethmidium maculatum, Engraulis anchoita, E. mordax, E. ringens, Opisthonema oglinum

5 Organoleptic (texture, color, smell, taste)

CAC-GL31-1999 Characteristic of fresh fish in good quality fill medium

6 Thermal Process / Incubation Tests

- Temperature distribution, heat penetration study, retort records- GB/T4789.26 (2003); TIS 335;BAM Chapter 21A

Minimum Fo value, cook schedules

7 Seam checks Vacuum, overlap, seam records

Specific to can size, type, supplier

8 Total Coliform BS 5763:1991 Part 2 0 cfu/g9 Escherichia Coli AOAC 966.23B, 0 cfu/g10 Salmonella ISO 6579:2002 Absent (in 25g of sample)11 Staphylococcus aureus AOAC 975.55 Absent (in 25g of sample)

12 Lysteria monocytogenes AOAC 993.09, AOAC 994.03

Absent (in 25g of sample)

13 Mercury (Hg) AOAC 977.15 Max. 0.5ppm14 Cadmium (Cd) AOAC 945.58 Max. 0.05ppm15 Lead (Pb) AOAC 972.23 Max. 0.5ppm16 Inorganic Arsenic (As) AOAC 986.15 Max. 1.0ppm

Page 33 of 47


17 Tin (Sn) AAS Max. 200ppm18 Melamine ELISA AgraQuant® kit.

Romer Labs. http://www.romerlabs.com/pdts_kits.htm

Max. 250ppm

19 Para red HPLC or LC-MS/MS Absent20 Rhodamine HPLC or LC-MS/MS Absent21 Sudan red dyes (I, II, II and IV) HPLC or LC-MS/MS Absent

22 Histamine AOAC977.13 Max. 10 mg/100 g

13: Canned Tuna

No

Tests Requirements Reference method (or equivalent)

1 Fish species - Thunnus alalunga - Thunnus albacares - Thunnus atlanticus - Thunnus obesus - Thunnus maccoyii - Thunnus thynnus - Thunnus tongoe - Euthynnus affinis - Euthynnus alleteratus - Euthynnus lineatus - Katsuwonus pelamis (syn. Euthynnus pelamis) - Sarda chilensis - Sarda orientalis - Sarda Sarda

Visual inspection

2 Organoleptic (texture, color, smell, taste)

Characteristic of fresh fish and good quality fill medium

CAC-GL31-1999

3 Type (Skin-on, skinless; Chunk, Flake, grated)

As per contractualagreement

4 Net weight As per contractual agreement CODEX 119 - 1981, Rev.1-1995

5 Drained weight Min. 60% of net weight CODEX 119 - 1981, Rev.1-1995

6 Can size and weight As per contractual agreement Can manufacturer specifications

7 - Thermal Process Minimum Fo value, cook schedules - Temperature distribution, heat penetration study, retort records

- Incubation Tests - GB/T4789.26 (2003); TIS 335; BAM Chapter 21A 9 Seam checks Specific to can size, type, supplier Vacuum, overlap,

seam records 10 Total Coliform 0 cfu/g BS 5763:1991 Part

2 11 Escherichia Coli 0 cfu/g AOAC 966.23B,

BS 5763:1991 Part 8

12 Salmonella Absence (in 25g of sample) ISO 6579:2002 13 Staphylococcus aureus Absence (in 25g of sample) AOAC 975.55 14 Lysteria monocytogenes Absence (in 25g of sample) AOAC 993.09

AOAC 994.03 15 Mercury (Hg) Max. 0.5ppm AOAC 977.15 16 Cadmium (Cd) Max. 0.05ppm AOAC 945.58 17 Lead (Pb) Max. 0.5ppm AOAC 972.23

Page 34 of 47


18 Inorganic Arsenic (As) Max. 1.0ppm AOAC 986.15 19 Tin (Sn) Max. 200ppm AAS 20 Melamine Max. 250ppm ELISA AgraQuant®

kit. Romer Labs. http://www.romerlabs.com/pdts_kits.htm

21 Para red Absence HPLC or LC-MS/MS 22 Rhodamine Absence HPLC or LC-MS/MS 23 Sudan red dyes (I, II, II and IV) Absence HPLC or LC-MS/MS 24 Histamine Max. 10 mg/100 g AOAC977.13

14: Halva


1 Moisture Max. 4.0% AOAC 925.10

2 Smell and Taste free of any rancid taste or smell or any other foreign taste

3 Insect free of insects and of their body parts and secretions

4 Characteristicsnatural characteristics, particularly the non- separation of its oil never separating, and it should be free of white or dark spots.

5 Fat Min. 25.0% AOAC 920.396 Acidity (as acid citric) Max. 0.2% ISO 73057 Acid insoluble ash Max. 0.2% AOCS Ba 5b-688 Salmonella Absent in 25g ISO 65799 Enterobacteriaceae ≤100 cfu/g ISO 21528-210 Water activity Max. 0.6 ISO/CD 18787

15: Tahini


1 Colour Uniform 2 Protein Min. 17.0% AOAC 920.873 Fat Min. 52.0% AOAC 920.394 Size <100 microns 5 Foreign matter Max. 0.1% 6 Moisture Max. 1.0% AOAC 925.107 Total plate count <10,000cfu/g ISO 48338 Yeasts and Moulds <100 cfu/g AOAC 997.029 Coliform <10cfu/g AOAC 991.1410 Salmonella Absent/ 25gr ISO 657911 Enterobacteriaceae ≤100 cfu/g ISO 21528-212 Water activity Max. 0.6 ISO/CD 18787

Page 35 of 47


16: Jam

No Tests Requirements Reference method1 Fruit Content: shall be not less than 45% in general Physical (gravimetric)

2 Soluble Solids between 60 to 65% or greater.RefractometerTS 4890

3 Normal colour and flavour as per Codex Alimentarius Stan 296-2009 Visual examination4 Defects as per Codex Alimentarius Stan 296-2009 Visual examination

5Colours

Quinoline Yellow, Sunset Yellow FCF, Ponceau 4R (Cochineal Red A), Allura Red AC Brilliant Blue FCFas per Official Journal of Turkey-28693

Only Physical test (dye presence)NMKL 130

6 Pesticides as per Codex Alimentarius Stan 296-2009 AOAC 2007.017 Aflatoxin (Total) Maximum 4 micrograms/kg AOAC 999.07

8 Lead (Pb) 0.05 ppm max (official journal of Turkey-28157)NMKL 186ICP/MS

9 Mould Max 1000 cfu/g (TS 5135) ISO 21527-2

17: Dates

No Tests Requirements Reference method1 Dates are the product

prepared from sound fruit of the date tree

(a) is harvested at the appropriate stage of maturity;(b) is sorted and cleaned to remove defective fruit and extraneous material;(c) may be pitted and capped;(d) may be dried or hydrated to adjust moisture content;(e) may be washed and/or pasteurized; and(f) is packaged in suitable containers to assure preservation and protection of the product.

visual examination

2 Styles unpitted and pitted. visual examination3 Varietal types (a) Cane sugar varieties (containing mainly

sucrose) such as Daglat Nuur (Deglet Noor) and Daglat Beidha (Deglet Beidha).(b) Invert Sugar varieties (containing mainly invert sugar - glucose, and fructose)such as Barhi (Barhee), Saiidi (Saidy), Khadhraawi (Khadrawy), Hallaawi (Halawy), Zahdi (Zahidi), and Sayir (Sayer).

visual examination

4 Sub-styles (a) Pressed - dates which are compressed into layers using mechanical force.(b) Unpressed or Loose mechanical force or compression.(c) Clusters - dates with the main bunch stem attached.

visual examination

5 Size Classification (a) Unpitted dates:Small More than 100Medium 80 to 100, Large less than 80(b) Pitted dates:

visual examination

Page 36 of 47


Small More than 110, Medium 90 to 110Large less than 90, Size (minimum)Unpitted Dates - 4.75 grammesPitted Dates - 4.0 grammesPits (Stones) - Not more than two pits or 4 pieces of pit per (in Pitted Style) 100 dates

6 Moisture content (for Cane Sugar varieties, Daglat Nuur or Invert Sugar varieties

Cane Sugar varieties max 26%Daglat Nuur max 30% Invert Sugar varieties max 30%

TS 1129 ISO 1026

7 Blemishes A total of 7% visual examination8 Damaged A total of 6% visual examination9 Unripe Dates A total of 6% visual examination10 Unpollinated Dates A total of 6% visual examination11 Dirt A total of 6% visual examination12 Insects and mites A total of 6% visual examination

13 Scouring A total of 1% visual examination14 Mould: Presence of mould

filaments visible to the naked eye

A total of 1% visual examination

15 Decay A total of 1% visual examination16 Escherichia coli 0 cfu/g ISO 16649-217 Salmonella 0 cfu/25 g ISO 6579-118 Yeast and mold 10,000 cfu max as per Turkish food codex ISO 21527-2

18: Cream Cheese


1 Organoleptic quality

- nearwhite through to light yellow colour- texture is spreadable and smooth to slightly flaky and without holes

2 Milk in dry matter Min. 25.0% 3 Moisture on fat free basis Main. 67.0% 4 Dry matter Min. 22.0% 5 Salmonella Absent in 25g ISO 65796 Enterobacteriaceae ≤100 cfu/g ISO 21528-2

19: Cheddar Cheese


1 Organoleptic quality

- near white or ivory through to light yellow or orange colour a- firm-textured (when pressed by thumb), smooth and waxy texture- gas holes are absent, but a few openings and splits are acceptable

Page 37 of 47


2 Milk in dry matter Min. 22.0% 3 Dry matter Min. 49.0% 4 Salmonella Absent in 25g ISO 65795 Enterobacteriaceae ≤100 cfu/g ISO 21528-2

20: Canned Fava Beans

No Tests Requirements Reference method1 colour, size, and type Should be homogenous

in colour, size, and typeVisual Examination

2 Colour / taste (Special) free of abnormalities

Free of abnormalities Visual Examination

3 Foreign materials, broken pieces and live and/or dead insect or its parts

Free of foreign materials, broken pieces and live and/or dead insect or its parts

Visual Examination

4 Beans should be mature free of wrinkles

Should be mature free of wrinkles Visual Examination

5 Bean and liquids should keep its natural colour

Should keep its natural colour Visual Examination

6 Kernels damaged by Insects Max. 1% Visual Examination7 Total Plate count <5 cfu/g TS ISO 4833-18 Swelling Test should not show any sign of swelling after

incubation for 10 days in (30-37 C) for non acidicand for 10 days in (25 C) for acidic

Visual Examination

9 Food Salt Max. 2% TS 77410 Pb Max. 0.1mg/kg NMKL 186 ICP/MS11 Acidity (Citric acid Based) Max. 0.5% TS 77412 Preservatives is allowed only

if it applies with the regulations of (FAC)**Sorbic acid

Max. 2000 mg/L as per official journal of Turkey-28693

NMKL 124 HPLC/DAD

13 Should be Sealed in safe healthy containers that are free from material that could react with the product, can coated with anti-sulphur lacquer.

Free from material that could react with the product, can coated with anti-sulphur lacquer.

Visual Examination

14 Dark parts in the can should not exceed 10% of the internal surface

Should not exceed 10% of the internal surface Measurement

15 Staphylococcal Enterotoxin 0 cfu/25 g as per Codex Alimentarius Stan 258-R-2007

Ridascreen Set Total Kit/R 4105

16 Bacillus cereus 0 cfu/g as per Codex Alimentarius Stan 258-R-2007 TS EN ISO 793217 Salmonella 0 cfu/25 g as per Codex Alimentarius Stan 258-R-

2007ISO 6579-1

21: Canned Luncheon Meat

Page 38 of 47


List of compulsory tests and reference method for CANNED LUNCHEON MEAT (Chicken, Beef)


TINPLATE CONTAINER OTHER CONTAINER

1 Tin (Sn) Max. 200 mg/kg Max. 50 mg/kg AOAC 985.162 Lead (Pb) Max. 0.5 mg/kg AOAC 934.07

3Staphylococcusaureus Max. 1000 cfu/g AOAC 980.31

4 Salmonella Absent in 25 g ISO 65795 E. Coli Absent in1 g AOAC 991.146 Fat Max. 30.0%* or Max. 35.0 %** ISO 14437 Salt Max. 3.0 % ISO 2481

8

Nitrite, potassiumand/or sodium salts Max. 125 mg/kg ISO/DIS 2918

9 Ascorbic acid Max. 500 mg/kg AOAC 985.33

10Glucono-delta-lactone Max. 3000 mg/kg ISO 4133

11

Phosphate (natural +added), (natural Phospahte is calculated as 250 x protein %) Max. 800 mg/kg (expressed as P205) ISO 13730

22: Pasta (Macaroni)


1

It should be homogenous in colour and shape, free of spots. Free of off smell, moulds, foreign material

and insects.

Comply Organic, visual examination

2 Length As per contractual agreement Measurement3 Diameter As per contractual agreement Measurement4 Thickness As per contractual agreement Measurement

5 Cooking test The product holds its shape and texture after boiling it for 10 minutes. Cooking

6 Broken 3.0% max. by weight Visual examination7 Moisture 13.0% max. by weight ISO 712

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8 Protein 10.5-12.0% by weight AOAC 981.10ISO 20483

9 Ash 0.9% max. by weight in dry matter ISO 217110 Cellulose 0.5% max. by weight

11 Ash insoluble in acid of dry matter 0.15% max. by weight AOCS Ba 5b-68

12 Soluble solids 8.0% max. by weight

13 Sodium and potassium salts 1.0% max. by weight

14 Acidity (mg KOH per 100g dry matter) 4.0 max. ISO 7305

15 Arsenic (As) 1.0 mg/kg max. AOAC 986.1516 Lead (Pb) 2.0 mg/kg max. AOAC 999.1117 Mercury (Hg) 1.0 mg/kg max. AOAC 971.21

18 Total plate count 10,000 cfu/g max. ICC No 125AACC 42-11

19 Salmonella (per 25g) 0 cfu/25g AACC 42-25B20 Escherichia Coli 0 cfu/g AOAC 991.1421 Staphylococcus aureus 0 cfu/g AACC 42-30B

22 Yeast & Moulds 200 cfu/g max. ICC No 146AACC 42-50

23 GMO (only if required) Negative (< 0.9% of GMOmaterial)

23: Canned Vegetables

No Tests Requirements Reference method1 Colour, flavour,

odourCanned vegetables shall have normal colour, flavour and odour of canned vegetables, shall possess texture characteristic of the product

Visual examination

2 Defects Canned vegetables should be substantially free from defects

Visual examination

3 Tartarzine Maximum 100 mg/kg as per Codex Alimentarius Stan 297-1995

NMKL 130

4 Brilliant Blue FCF Maximum 20 mg/kg as per Codex Alimentarius Stan 297-1995

NMKL 130

5 Fill of the container

not less than 90% TS 2664

6 Drained weight MIN. 62.5 % m/m (1) TS 26647 Fill of containers MIN. 90.0 % of water capacity of the can (1) TS 26648 Fill of containers

in metal containers

400 gr (as per manufacturer specs) TS 2664

9 Styles of carrots Whole, Baby Whole Carrots,Halves, Quarters, Lengthways portions, Rounds or Sliced, Diced, Strips, Julienne, French style, or Shoestring,Chunks or Pieces

Measurement

10 Length: for carrots at least 75% by number shall not deviate by Visual examination

Page 40 of 47


more than 5 mm from the average carrot length, and at least 90% by number shall not deviate by more than 10 mm from the average carrot length.

11 Diameter and other measurements on carrots

there is a 15% tolerance with respect to the maximum dimension

Visual examination

12 Defects: Defects:(1) Blemished carrots (2) Mechanical damage(3) Malformations(4) Unpeeled parts(5) Fibrous carrots (6) Black or dark green collar (7) Extraneous plant material (The total amount of defects from (1) to (6) shall not exceed 25% of the drained product weight.

Visual examination

13 StylesMinimum Drained Weight (%)

(1) Whole carrots: 57.0(2) Halves, Baby whole carrots: 62.5(3) Lengthways portions: 52.0(4) Diced: 62.5(5) Strips : 56.5(6) Quarters, pieces, rounds: 56.5(7) Chunk or pieces : 56.5

CODEX STAN 297-2009TS 2664

14 Defects -Definition- Maximum Limits (based on the weight of drained peas)

(1) Blemished peas: 5% m/m(2) Seriously blemished peas: 1% m/m(3) Pea fragments: 10% m/m(4) Yellow peas: 2% m/m(5) Extraneous plant material: 0.5% m/m

Visual examination

15 Sizes of beans (1) Extra small (2) Very small(3) Small(4) Medium (5) Large(6) Not graded

Measurement

16 Aflatoxin Absent AOAC 999.0717 Ochratoxin A Absent AOAC 2000.0318 Lead MAX. 1.0 mg/kg (official journal of Turkey-28157) NMKL 18619 Cadmium 0.05 mg/kg max (official journal of Turkey-28157) NMKL 18620 Mercury 0.1 mg/kg max (official journal of Turkey-28157) NMKL 18621 Arsenic as per Codex Alimentarius Stan 297-2009 NMKL 18622 Tin MAX. 200 mg/kg (official journal of Turkey-28157) NMKL 161 , TS 3606, NMKL

18623 Staphylococcal

enterotoxin0 cfu/25 g as per Codex Alimentarius Stan 297-2009 Ridascreen Set Total Kit/R

410524 Bacillus cereus 0 cfu/ g as per Codex Alimentarius Stan 297-2009 TS EN ISO 793225 Salmonella 0 cfu/25 g as per Codex Alimentarius Stan 297-2009 ISO 6579-1

24: Juice

No Tests Requirements Reference method

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1 Brix level at least 50% TS EN 121432 Acetic acid Limits as per Codex Alimentarius

Stan 247-2005 TS 1125 ISO 750

3 Alcohol (ethanol) Max 3 gr/L (Turkish Food Codex 2014/34)

AOAC 984.14

4 Ascorbic acid-L Limits as per Codex Alimentarius Stan 247-2005

TitrimetricZ. Lebensm. Unters. Forsch,

171, 446-448,1980 5 Ash in fruit products Limits as per Codex Alimentarius

Stan 247-2005 TS EN 1135

6 Benzoic acid as a marker in orange juice Max 200 mg/L as per Official Journal of Turkey-28693

NMKL 124Benzoic acid and its salts

Benzoic acid and its salts; sorbic acid and its salts

9 Chloride (expressed as sodium chloride)

Limits as per Codex Alimentarius Stan 247-2005

TS 774

10 Citric acid Max 3 g/L (Turkish Food Codex 2014/34)

TS 1125 ISO 750

11 Glucose and fructose – Determination of glucose, fructose and saccharose


IHC

12 Glucose-D and fructose-D13 Hydroxymethylfurfural Limits as per Codex Alimentarius

Stan 247-2005TS 13356

14 pH-value Limits as per Codex Alimentarius Stan 247-2005

TS EN 1132

15 Phosphorus Limits as per Codex Alimentarius Stan 247-2005

NMKL 186ICP/MS

16 Preservatives in fruit juices - (sorbic acid and its salts)

MAX 500 mg/L as per Official Journal of Turkey-28693

NMKL 124

17 Relative density Limits as per Codex Alimentarius Stan 247-2005

TS EN 1131

18 Saccharin Limits as per Codex Alimentarius Stan 247-2005

JAOAC Vol.76 No.2

19 Sodium in fruit juices Limits as per Codex Alimentarius Stan 247-2005

NMKL 186, ICP/MS20 Potassium in fruit juices NMKL 186, ICP/MS21 Calcium in fruit juices NMKL 186, ICP/MS22 Magnesium in fruit juices NMKL 186

ICP/MS 23 Starch Limits as per Codex Alimentarius

Stan 247-2005 TS EN ISO 10520

24 Sucrose Max 20% (Turkish Food Codex 2014/34)

TS 1466, TS 3036

25 Sulphur dioxide Max 50 mg/kg as per Official Journal of Turkey-28693

AOAC 962,16

26 Titrable acids, total Limits as per Codex Alimentarius Stan 247-2005

TS 1125 ISO 750

27 Total dry matter (vacuum-oven drying at 70°C)


TS 1129 ISO 1026

28 Total nitrogen Limits as per Codex Alimentarius Stan 247-2005

TS 1620

29 Total solids Limits as per Codex Alimentarius TS 1129 ISO 1026

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Stan 247-2005 30 Vitamin C (dehydro-ascorbic acid and

ascorbic acid)Limits as per Turkish Food Codex AOAC 986.13

31 Cellulose Limits as per Codex Alimentarius Stan 247-2005

TS 6932

32 Nitrogen Limits as per Codex Alimentarius Stan 247-2005

TS 1620

33 Salmonella 0/25 g/ml as per Codex Alimentarius Stan 247-2005

ISO 6579-1

34 Listeria monocytogenes 0/25 g/ml as per Codex Alimentarius Stan 247-2005

ISO 11290-1

35 E.coli O157 0/25 g/ml as per Codex

Alimentarius Stan 247-2005 TS EN ISO 16654

25: Zaatar

No Tests Requirements Reference method1 Aroma and flavour Strong aroma and flavour(1) Physical method2 Live insects or fungi Free of live insects or fungi(1) Physical method3 Percentage of allowed foreign bodies 2% max. (1) Physical method4 Percentage of thyme 15% min. (1) Physical method5 Percentage of sumac 10% min. (1) Physical method6 Moisture Max 10.00%(1) TS 21347 Total Ash based on dry matter (m/m) Max 7.00%(1) TS 2131 ISO 928

8Ash insoluble in Acid based on dry

matter (m/m) Max 1.00%(1) TS 2133 ISO 930

9 Raw fibres Max 12.00%(1) TS 693210 Total Aflatoxins (B1, B2, G1, G2) Max 15 μ per kg(1) AOAC 999.0711 Total Plate count Max 50 000 per g(1) TS ISO 4833-112 Coliform Max 10 per g(1) ISO 483213 E.Coli Absent(1) ISO 16649-214 Salmonella Absent(1) ISO 6579-115 Shigella Absent(1) ISO 2156716 Arizona Absent(1) ISO 6579-117 Yeast & Moulds Max 100 per g(1) ISO 21527-218 Pesticides Residues should be within the

International acceptable limits for human consumption

Comply(1) AOAC 2007.01

26: Black Tea

No Tests RequirementsReference Method (Or Equivalent

1 Water extract Min. 32.0%, dry basis ISO 97682 Total ash 4.0-8.0%, dry basis ISO 1575

3 Water soluble ash (per total ash) Min. 45.0%, dry basis ISO 1576

4 Alkalinity of total ash 1-3%, dry basis ISO 15785 Acid insoluble ash Max. 1.0%, dry basis ISO 1577

Page 43 of 47


6 Crude fiber Max. 16.5%, dry basis ISO 54987 Total polyphenol Max. 9.0%, dry basis ISO 14502-1

27: Ground Coffee

No Tests RequirementsReference Method (Or Equivalent

1 Moisture Max. 5.0% ISO 112942 Insoluble caffeine Min. 0.5% ISO 204813 Soluble ash Max. 5.0% 4 Insoluble ash Max. 0.1% 5 Water soluble matter Min. 25.0% 6 Impurities Max. 0.3%

7 Pass through 0.56mm diameter hole sieve Min. 30.0%

8Can not pass through0.25mm diameter hole sieve

Max. 15.0%

28: Fortified Wheat Flour

No Test Recommended level Reference method1 Organoleptic Pleasant smell; Typical taste

and color2 Moisture content 14 % maximum ICC No 110

ISO 711-20093 Ash 0.65% maximum of dry matter ICC No. 1044 Protein 11 % minimum of dry matter ICC No. 1055 Zeleny index 30 ml minimum ICC No 116 & 118

ISO 55296 Delayed

sedimentationZeleny value + 5 ml minimum

7 Hagberg FallingNumber (HFN)

230 min. (incl. 60 secpreparation)

ICC No 107ISO 3093

8 Wet gluten 28 % minimum AACC 38-12AICC No 155ISO 21415-1

9 Gluten index 85 % minimum ICC 155AACC 3812

Chopin Alveograph10 W 215 minimum AACC 54-30A

ISO 2797111 P 80 minimum12 L 80 minimum13 Fatty acid maximum 120 mg KOH per

100 gram dry matterISO 7305AOAC 14022

14 Vitamin A 1.0 mg/kg AOAC 992.04AACC 86-03

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15 Iron 15.0 mg/kg AOAC 944.02AACC 40-41B

29: Dry Yeast

PHYSICAL REQUIREMENTS

TURKISH FOOD CODEX

1 Appearance and Color Separated granules of light brown color

2 Taste/Smell complyBIOLOGICAL REQUIREMENTS

3 The expiry date should not be less than one year comply

4 the fermentation power at the end of the year ,after conserving in a temperature of 10-15 C

Min 1800 cm3 of CO2 per 3 hours

5 Foreign cells Max %36 Dead cells or Cells that are able to resuscitate

should be min 10*10`9 cfu per gram of dry matter

Max %3 comply

7 Salmonella (per 25 gr ) Max 5/0/free8 Coliform Max5/2/100/1000

CHEMICAL REQUIREMENTS 9 MOISTURE Max % 810 ASH Max % 8.511 PROTEIN (based on dry matter) % 40-4612 P2O5(based on dry matter ) % 1.8 -3.2

ANNEX 2 - FULL TECHNICAL SPECIFICATIONS FOR STANDARD FOOD KITS, RTE FOOD KITS, FORTIFIED WHEAT FLOUR, DRY YEAST

Attached as separate Zip FilePage 45 of 47


ANNEX 3 – GOAL STANDARD TERMS AND CONDITIONS

Attached as separate PDF

Page 46 of 47


ANNEX 4 – GOAL STANDARD FORM FRAMEWORK AGREEMENT

Attached as separate PDF

Page 47 of 47

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