Stepping-up from 4C Compliance to UTZ Certification...Stepping-up from 4C Compliance to UTZ...

Stepping-up from 4C Compliance to UTZ Certification

The objective of this

guide is to identify similar

practices between the 4C

and UTZ codes, in order to

determine the correlation

level between practices

required by both codes

and the necessary steps

for 4C (Common Code for

the Co ee Community)

business partners to

Stepping-upto the UTZ

Certi cation. In order to

increase possibilities of

improving farmers’ and

workers’ income, but

preserving environmental

resources and improving

education and working

conditions through

sustainable criteria.

Introduction

UTZ Certified and the 4C Common Code for the Coffee Community have encouraged responsible production

of coffee through the implementation of good agricultural practices.

Both sustainable standards, since their inception, approach and schemes (certification and verification

respectively) have achieved important results for coffee growing in different producing countries. Now, given

the challenge of achieving an economic, social and environmental responsible coffee production, joint efforts

are intended to achieve a higher impact on the sector. For that reason, we seek that coffee growers who have

entered sustainable production through 4C may increase their performance level by adopting concepts and

good additional practices stated in the UTZ Certified standard, allowing them to consolidate their production

process, enter the demanding coffee international market, improve their profitability and thus their own

welfare and quality of life, their workers’ and families’.

Achieving the Stepping-up from one level of compliance with sustainable practices to another requires

support and use of tools developed by both codes to facilitate understanding of and compliance with specific

requirements to meet the objective.

This tool has been developed for technicians responsible of implementing the accompaniment actions

as agents. Given its nature and stated basic concepts, it will also be a tool used by process managers and

producers aiming to upscale in sustainability. Usefulness of this guide is based on identification of binding

items between both codes, as well as on detailed analysis of level of compliance with practices required by

the UTZ Certified target code from the bases to understand 4C farmers’ achievements. This situation will allow

implementers to develop a training and upgrade strategy based on recognition of improvement areas or

critical points.

For this purpose it is fundamental to count on updated results from self-evaluations by the 4C Unit, since it will

be the basis for development of a work plan for upscaling of producers willing to obtain the UTZ certification.

World

Hello our friend, today we want to invite you to jointly Step up to the UTZ

Certified code, a new challenge that will allow us to be more competitive

and an excellent alternative for a better world.

If we thoroughly comply with the 4C Code, it is a big progress, as by this

mean we have covered 30% of the way to the UTZ Code.

Come on! We’ll do it together!

Sustainability Pillars

• Society: Decent working and living conditions for farmers and their families

as well as employees.

• Environment: Protection of primary forest and conservation of natural

resources such as water, soil, biodiversity and energy.

• Economy: Economic viability is the basis for social welfare and sustainability.

This includes reasonable earnings for all actors in the coffee chain, free

market access and sustainable livelihoods.

Did you know that?

In their structure, 4C and UTZ codes encourage sustainability,

which is the capacity of something to resist, withstand and

remain in time.

Sustainable development: “It’s a development that meets

the needs of the present without compromising the ability

of future generations. ” UN Brundtland report “Our Common

Future.”

Together we’ll achieve the

goals set by us.

Income Economic

Environment

People Social

3

10

Cate

go

ries

Definition of Common Code for the Coffee Community Sistema de Calificación: El semáforo

It is a Code of Conduct that promotes and encourages sustainability in coffee growing and is based on environmental,

social and economic improvement of production, post-harvest processing and trade of green coffee, mainly for the benefit

of all actors in the coffee chain.

4C Code Matrix

Rojo

a) Indica que la práctica en curso debe ser

descontinuada o eliminada.

10 Unacceptable Practices; their eradication is a

Code structure

The 4C Code Matrix, presented below for the three dimensions of sustainability, consists of 28

Social Dimension Environmental Dimension Economic Dimension

Amarillo

b) Indica que una práctica debe ser mejorada dentro de

un período de transición.

Verde

c) Refleja una práctica deseable y/o aceptable.

requirement to access the 4C verification.

1. Worst forms of child labor.

2. Bonded and forced labor.

3. Trafficking of persons.

4. Prohibiting membership of or representation by a trade union.

5. Forced eviction without adequate compensation. 6. Failure to provide adequate housing where required by

principles and, for each, three criteria: green, yellow and red.

Code Structure

UNACCEPTABLE PRACTICES CODE MATRIX AND INDICATORS

Social, environmental and

1. Freedom of association

2. Freedom of bargaining

3. Discrimination

4. Right to childhood and

education

5. Working conditions

6. Capacity and skill

development

7. Living conditions and

1. Conservation of Biodiversity

2. Use and handling of chemicals

3. Soil Conservation

4. Soil Fertility and nutrient

management

5. Water

6. Waste

7. Energy

1. Market information

2. Market access

3. Quality

4. Record Keeping

5. Commerce

6. Traceability

Que busca: Comprometer a los productores a realizar mejoras continuas para el beneficio de

workers.

7. Failure to provide potable water to all workers.

8. Cutting of primary forest or destruction of other forms of

natural resources designated as protected areas.

9. Use of pesticides banned by the Stockholm Convention and

listed in the Rotterdam Convention.

10. Immoral business transactions according to international

covenants, national laws and stated practices.

Economic,

Environmental,

Social

Indicators for 4C

Unacceptable Practices

Principles (28)

Criteria (84)

Indicators (100+)

economic

Principles specification

categorized as follows:

education

Criteria or evaluation

Red Yellow Green

la sostenibilidad.

compra de cafÉ

MULTIPROPOSITOS

Manteng a libre

este lugar

Chapter 1 -2 Year 1 Year 2 Year 3 Year 4

Control Point 1 P (Producer) AÑO AÑO AÑO AÑO 1 2 3 4

Control Point 2 C (Certificate Holder) AÑO AÑO AÑO AÑO

Control Point 3 N (Nursery) AÑO AÑO AÑO AÑO

Control Point 4 C/P AÑO AÑO AÑO AÑO 1 2 3 4

Mandatory control points increase; this means AÑO Worker rights, health and safety: issues on risk management for working

UTZ CERTIFIED Definition Es un programa de certificación mundial que establece los estándares para la producción

y suministro de café en forma responsable. UTZ Certified, garantiza la calidad social y

ambiental de la producción de café y satisface las expectativas de diferentes marcas

y consumidores.

Structure of the UTZ CERTIFIED Good Inside Code of Conduct

The UTZ Code Structure, which is presented below, has this composition:

3 parts: Traceability and Management, Good Agricultural Practices, Social and Environmental Dimensions.

11 Chapters, which follow the order of the different stages of coffee growing and processing.

175 control points, divided into mandatory and additional.

A control point is an activity that must be developed by the farmer in a designed time. E.g.:

that every year the required control points for the 1

PART 1 Traceability and Management Chapter 1

Traceability, product identification and separation: Includes the points of

coffee flow documentation, administration of documents, separation of

coffee and a system in place to keep samples allowing a better product

control and monitoring.

Chapter 2

Management system, record keeping and self-inspection:

Related to record keeping and farm identification, self-inspection,

accountability and transparency.

PART 2 Good Agricultural Practices Chapter 3

Varieties and rootstocks: related to selection of the adequate variety for a

productive crop.

Chapter 4

Chapter 6

Irrigation: related to careful and efficient use of water.

Chapter 7

Crop Protection (Phytosanitary) Products: it enables a safe use of crop

protection products, implementing at the same time practices to ensure

their effectiveness.

Chapter 8

Harvesting: Control points aimed at preserving quality of harvested coffee,

minimizing food safety risks.

Chapter 9

Post-harvest product handling: suitable post-harvest product handling,

preserving quality and minimizing food safety risks.

PART 3 Social and environmental dimensions

Chapter 10

conditions, worker health and rights.

1 2 3 4

1 2 3 4

certification also increase.

Additional control points. Besides the mandatory

control points, a defined number of additional control

points (not shaded) must be complied with.

AÑO

1

Soil management: practices which allow for a sustainable use of soil.

Chapter 5

Fertilizer Use: focused on the safe use of fertilizers, so that they can be used

optimally.

Chapter 11

Natural resources and biodiversity: issues on risk management and

conservation of water sources, forests and fauna, among others.

Control Points

Mandatory

Additional

Total

Year 1

103

72

175

Year 2

126

49

175

Year 3

136

39

175

Year 4

140

35

175

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Explanation of the Guide Structure

The Implementation Guide is presented following the sequence

of chapters of the UTZ Certified standard (11 chapters).

e. UTZ Certified Structure by Chapter

For each Chapter the structure is similar to that used in the correlation matrix as follows:

Summary of the general structure:

Likewise, symbols are used to connect explanations to the

Guide’s compliance dimensions or requirements.

UTZ Section (Part 1) 4C Section (Part 2) Responsible party and evidences Section (Part 3)

a. For the UTZ Control Points No. CONTROL POINT

The certificate holder has an overview map of the production

area. This map has to include the coffee areas with aggregated

planted areas and nurseries, protected areas, water streams

and sources and human settlements.

YEARS

AÑO AÑO AÑO AÑO

Level of inspection

Dimension Principle

Conservation of biodiversity, including protected or endangered native flora and

COMPLIANCE AGAINST UTZ

GREEN YELLOW RED Actions to implement

The map must fully

detail the use of

It indicates that it’s a Mandatory UTZ Control Point

and specifies the year of compliance.

It indicates that it’s an Additional UTZ Control

Point and specifies the year of compliance.

b. For the evidences supporting the compliance with a

control point.

Record keeping

Estates identify the coffee fields with a unique name, number, 1 2 3 4

code or specific color on all the records.

The producer physically identifies all coffee fields with

permanent signs.

• UTZ Section (Target level)

It indicates the

UTZ structure.

fauna is supported.

No relationship

No relationship

the land.

Physically identify

all coffee fields with

permanent signs.

Implementation

Documentation

c. Levels of compliance

Compliance. No need to carry out additional

actions.

Partial Compliance. Some additional actions are

required; those set by the UTZ Code and the UTZ

Implementation Guide.

Non Compliance. Additional actions required;

those outlined in the UTZ Code and the UTZ

Implementation Guide.

d. When there is no relation or link between 4C criteria and

UTZ Control Point

No.

CONTROL POINT

The certificate holder has an overview map of the production

area. This map has to include the coffee areas with aggregated

planted areas and nurseries, protected areas, water streams and

sources and human settlements.

Estates identify the coffee fields with a unique name, number,

code or specific color on all the records.

The producer physically identifies all coffee fields with

permanent signs.

YEARS

AÑO AÑO AÑO AÑO

1 2 3 4

Level of inspection

Mandatory Control

Point and year of

compliance. Additional Control

Point and year of

compliance.

6 UTZ Control Points.

No relation.

For the meaning refer

to UTZ Code.

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• 4C Section (Base level). They correspond to 4C principles comparable to UTZ Control Points for

green and yellow levels.

• Section to indicate who is responsible for compliance and evidence. For this, one has to refer

to UTZ Code and UTZ Implementation Guide requirements. Interpretation may vary according to

UTZ statements and what is defined in each Country Annex for Individual or Group Certification.

It indicates the

4C structure.

Column showing the 4C

Code components.

Compliance with 4C

Code against UTZ

Actions required to

comply with the UTZ

Code

Dimension No. Principle Compliance against

UTZ certified Actions to

Environmental

Conservation of biodiversity, including protected or endangered native flora and fauna is supported.

GREEN YELLOW RED implement

The map must fully detail the use of the land.

No relationship

Column linked to a UTZ

Control Point similar to 4C. Column linked to a UTZ

Control Point not similar to 4C.

Level 1: Record Keeping: a) Review if there is a difference in

record keeping or additional records have to be kept (YES /

NO). b) Review if, for record keeping, there is need to use an

Internal Control System (ICS) and / or on the producer level.

Level 2. Implementation: a) Review if there is a difference in

CP or additional actions have to be implemented (YES / NO).

b) Verify if the practice needs to be implemented in an ICS and

/ or on the farmer level.

Level 3: Documentation: a) Review if there are differences in

Column linked to a UTZ

Control Point to indicate

the compliant actor.

procedures or an additional procedure must be in place (YES / NO). b) Review if they are to be applied in ICS and / or on

farmer level for procedures. 7

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To take into account:

8

This guide is a universal tool and therefore the comparison level must allow using it

in any region of the world.

This guide is a universal tool and therefore the comparison level must allow using it

in any region of the world.

Given its universal nature, this guide does not consider Not Applicable (NA)

situations for any UTZ Control Point or 4C principle. The NA situation could appear

in each region where the current guide is used.

The interpretation may vary according to what is stated by UTZ and in each

Country Annex for Individual or Group Certification. The 4C red level is equal to a

Non-Compliance (NC) in UTZ. Therefore this Guide does not set the red level for 4C

criteria that are similar to UTZ. When a UTZ Control Point is similar to 4C criteria but

in the red level, compliance is achieved following all procedures described in the

UTZ Control Point.

As the 4C standard principles and indicators are wide-ranged, it should be ensured

that in the green level all requirements are fully met. This will be the only way to

ensure that what is set in the respective UTZ Control Point is fulfilled (with which

a similarity has been found). The same occurs for 4C indicators in the yellow level.

A 4C standard principle or indicator itself may be used to be compared with several

UTZ Control Points.

Part 1 Traceability and Management

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Chapter 1 Traceability, product identification and separation:

It addresses the issues of coffee flow

documentation, document management,

separation of coffee and a system to keep

samples, which allows a better product control

and monitoring.

No. CONTROL POINT YEARS Level of

Dimension

No.

Principle

Compliance against UTZ Certified Actions to

inspection GREEN YELLOW RED implement

1.A.1

The certificate holder is able to document the product flow of coffee from each production unit such as a field or member of a producer group to the collection point/storage center and throughout all processing and handling, up to sorted and graded coffee, for as long as the certificate holder is the owner of the coffee.

AÑO AÑO AÑO AÑO C 1 2 3 4

Economic 6

Mechanisms for internal (within the 4C Unit) traceability are in place

Pending: Invoices and UTZ purchases Collection / storage report by UTZ producer List of UTZ producers

1.A.2

If the certificate holder outsources processing activities, the outsourced processing unit must ensure that traceability, product identification and separation of UTZ CERTIFIED coffee from non-UTZ CERTIFIED coffee.


Economic Verification Regulations

- Mechanisms for internal (within the 4C Unit) traceability are in place

6 - Business Partner (page 6) 6 Further explanation of the Business

Partner definition is given in another document called Code Implementation Guidance under heading 2.3 on page 5.

Pending: Establish checklist for subcontractors / Verification against checklist

1.A.3

10

The certificate holder has a document management system in place that records: - the total quantity of coffee harvested - the purchases and sales of UTZ CERTIFIED coffee - the purchases and sales of non-UTZ CERTIFIED coffee - possible carry over stock of UTZ CERTIFIED coffee from a previous year - the UTZ CERTIFIED sales announcements with unique UTZ CERTIFIED number - the sales invoices with the origin and indication of the UTZ CERTIFIED status


Economic Verification Regulations

- 6 - 7.4 + 7.8 + 7.9

- Mechanisms for internal (within the 4C Unit) traceability are in place (Written documents are available and operational)

- Business Partner Mapping and Organisational chart by 4C Unit (page 13) & Trading 4C Compliant Coffee by 4C Units (page 18) - Once a year, 4C Units must therefore report on their commercial activities via the 4C Online Platform in October of each year. (page 18)

Pending: Collection inventories, coffee inventories Sales Invoice and UTZ purchases

Compliance Partial Compliance Non Compliance

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Dimension

No.

Principle

Compliance against UTZ Certified


1.A.4

1.A.5

1.A.6

1.A.7

The certificate holder clearly indicates the responsible person(s) in the organization for traceability, product identification and separation of coffee. This person or group of persons is able to demonstrate and explain the system and is accessible to others in the organization. The certificate holder at all times strictly separates physically UTZ CERTIFIED coffee from non-UTZ CERTIFIED coffee: -in the fields -during storage -processing -packing -transport Carry over stock of UTZ CERTIFIED coffee from a previous year is kept separate and marked clearly. The certificate holder clearly and visually identifies UTZ CERTIFIED coffee.

A system is in place where representative lot samples of coffee, green or roasted, are kept to be analyzed in case of any complaint. Samples are kept for at least one year.

AÑO AÑO AÑO AÑO

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

C

C/P

C

C

No relationship No relationship

Mechamisms for internal (within the Economic 6 4C Unit) traceability are in place

Economic 6 Mechamisms for internal (within the 4C Unit) traceability are in place

Economic 3 Coffee quality is monitored within the 4C Unit.

Procedure, person responsible for the system and functions manual

Pending: Procedure to separate coffee

Pending: Identification of coffee throughout the process (labels in collection and storage points and system records). Procedure for sampling and sample bank

11


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Chapter 2

MANAGEMENT SYSTEM, RECORD KEEPING AND SELF-INSPECTION

Record keeping and farm identification, self-

inspection, accountability and transparency

2.A - Record keeping and farm/field identification


Dimension

No.

Principle


The certificate holder has an overview map of the production area. This map has to include the coffee areas with aggregated planted areas and nurseries, protected areas, water

inspection GREEN YELLOW RED

Conservation of biodiversity, including protected or

implement

The map must fully

2.A.1 streams and sources and human settlements. Estates identify the coffee fields with a unique name, number, code or specific color on all the records.

AÑO AÑO AÑO AÑO

1 2 3 4 Environmental 1a endangered native flora and

fauna is supported.

detail the use of the land.

2.A.2

The producer physically identifies all coffee fields with permanent signs. P


Physically identify all coffee fields with permanent signs.

2.A.3

12

All the records and documents requested by this UTZ CERTIFIED Code of Conduct are up to date and accessible for the inspector. All the documents are archived for a minimum period of two years from the date of first inspection onwards, unless legally required for a longer period of time.

AÑO AÑO AÑO AÑO

1 2 3 4

C/P

Economic -

Verification rule

4 7.11 7.10

Record keeping used to monitor production efficiency leads to improved farm performance. Granting 4C Verifiers access to information by 4C Units

Filing system for at least 2 years


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2.B - Management systems and self-inspection


Dimension

No.

Principle



2.B.1

2.B.2

2.B.3

The certificate holder undertakes at least one self-inspection per year against the UTZ CERTIFIED Code of Conduct, using the UTZ CERTIFIED checklist. Subcontractors carry out an assessment (or the certificate holder does it on behalf of the subcontractor) of compliance against the UTZ CERTIFIED control points relevant to the services provided. The certificate holder is responsible that the control points applicable to the tasks performed by the subcontractor are complied with. The certificate holder makes and implements an overall management plan which is based on the risk assessments and includes the action plans in this Code.

AÑO AÑO AÑO AÑO

1 2 3 4

C

C

Verification rule

Verification rule Verification rule

7.5 7.8 7.5 7.8

7.7

Inspection in year 1

1 annual inspection to subcontractors General management plan and risk assessment

2.B.4

For new agricultural sites, a risk assessment is carried out with regards to food safety and environment. There is a management plan for new C sites, setting out strategies to minimize all identified risks.


Risk assessment for new sites

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2.C - Accountability and Transparency The UTZ CERTIFIED program is intended to generate both

tangible and intangible benefits for coffee producers.

Transparency on the amount and the distribution of the

tangible benefits, like the UTZ CERTIFIED premium, is a

part of responsible coffee production.


Dimension

No.

Principle


The certificate holder can show how the UTZ CERTIFIED premium is distributed within its


Publication of UTZ CERTIFIED premium. Invoice displaying

2.C.1

2.C.2

2.C.3

2.C.4

14

organization. The costs of operation are clearly documented.

The certificate holder appoints a person whom producers and workers can file questions, ideas and complaints to. This person has to be known and accessible to the group members and workers. The person is well informed with the UTZ CERTIFIED program.

The certificate holder has a complaint mechanism and/or form available for all persons that want to file a complaint relating to issues of compliance with the UTZ CERTIFIED Code of Conduct by the certificate holder and the producers.

The certificate holder adequately records, studies and follows up on complaints and records the corrective actions taken. This includes complaints from the government in case of (alleged) violations of the law.

C/P

C

AÑO AÑO AÑO AÑO

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

No relationship

No relationship

No relationship

No relationship

No relationship

No relationship

No relationship

No relationship

premium and consolidated report displaying premium transferred

Designate a contact person

Mechanism available for complaints

Management of complaints


Part 2 Good Agricultural Practices

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Chapter 3

VARIETIES AND ROOTSTOCKS

Choice of the adequate variety for a productive

crop.

3.A - In-house and external nursery An in-house nursery is a coffee nursery that is

owned and managed by the individual producer

or by the group of producers (e.g. a cooperative).

Only in this case the producer must comply with

these control points.

An external nursery is a coffee nursery that is not

owned and managed by the individual producer

or the group of producers. The external nursery is a

separate entity that is contracted by the producer or

a supplier of goods. Only in this case the producer

must comply with these control points.

Control points 3.A.1 and 3.A.2 are applicable for both

in-house and external nurseries.

No.

CONTROL POINT

YEARS

Level of

DIMENSION

No.

PRINCIPLE

Compliance against

UTZ Certified

The responsible person (producer, certificate holder or technical advisor) chooses the variety of coffee that is most suited for the local production situation and conditions.

inspection GREEN YELLOW RED implement Responsible person chooses the variety of

3.A.1

3.A.2

Important to consider when choosing the C variety: - the required amounts of crop protection products and fertilizers - important pests and diseases - cup quality The certificate holder has records/certificates available of the seed quality which states C variety, batch number and seed vendor.



coffee to plant

Certified record of seed quality

3.A.3

16

For an in-house nursery, the certificate holder or producer has an operational plant health quality control system in place. This system monitors and records visible signs of pests and diseases, as well as root problems and identifies the mother plant or field of origin crop as applicable. Recording is periodic at regular established intervals

C/N

No relationship

No relationship

Procedure for Integrated Management Plan of in-house nursery plants


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DIMENSION

No.

PRINCIPLE


For an in-house nursery, all crop protection


Records of crop

3.A.4

3.A.5

product treatments applied to coffee in the coffee nursery are recorded and include the requirements as set out in 7.B.3.

For an external nursery, propagation material that a producer buys from an external coffee nursery is free of visible signs of pest and disease. When plants have visible signs of pest and disease damage, a justification is available (e.g. that the threshold for treatment has not been reached yet).

C/N

C/P

No relationship

No relationship

No relationship

No relationship

protection product applications Control mechanisms in place to ensure the health of seedlings purchased from third parties

3.B - Genetically Modified Organisms

No. CONTROL POINT

YEARS

Level of DIMENSION

No.

PRINCIPLE



3.B.1

If the certificate holder or a group member starts to plant GMO coffee or if there is involvement in (trial) plantings of GMO coffee, the certificate holder informs UTZ CERTIFIED and the buyer. All the relevant regulations are complied with regard to GMO in the country of production. Also the certificate holder informs UTZ CERTIFIED on the status of the GMO coffee. Notifications and records are documented of the specific modification and/or the unique identifier.

AÑO AÑO AÑO AÑO

1 2 3 4

C/P Verification rule

7.2

When GMO coffee is detected, it must be reported to the ICS

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Chapter 4

SOIL MANAGEMENT

Measures for a sustainable use of soil.

The control points in this chapter are about maintaining

the structure and improving the fertility of the soil and to

prevent soil erosion.


DIMENSION

No.

PRINCIPLE


The state of soil fertility is assessed.


Soil fertility analisys

4.A.1 This is done either per individual farm, per group of comparable farms or per region where the comparable farms are located.

C Environmental Fertilisers are used

4a appropriately. per individual farm or region

4.A.2

The producer uses practices to conserve and recuperate soil structure and fertility. There is visual and/or documented evidence that these practices are used.

P Environmental

3 Soil conservation practices 4b are in place.

Records as evidence of soil conservation practices

4.A.3

18

The producer uses techniques to prevent soil erosion. There is visual and/or documented evidence that one of these techniques is used. Special attention is given after (re)planting.

P Environmental

Soil conservation practices 3 are in place.

Records as evidence of soil conservation practices


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Chapter 5 FERTILIZER USE

Focused on a safe use of fertilizers, in such a

way that they can be optimized.

5.A - Choice and use of fertilizers

The control points in this chapter are about the choice of fertilizers that the

producer uses, their storage and application. The type and amount of fertilizers

applied are appropriate for the situation. The use is recorded.

No. CONTROL POINT

YEARS

Level of DIMENSION

No.

PRINCIPLE



5.A.1

The responsible person (producer, certificate holder or external advisor), who chooses the fertilizers, is able to demonstrate competence to estimate the quantity, time of application and type of fertilizer (organic and inorganic) to use.

AÑO AÑO AÑO AÑO

1 2 3 4


Competent person for recommending use of fertilizer

5.A.2

The responsible person (producer, certificate holder or external advisor) has a documented fertilizer program in place. This is to ensure that fertilizers are applied judiciously, preventing the amount applied from exceeding the needs of the crop and the storage capacity of the soil. The responsible person demonstrates that consideration has been given to nutritional needs of the crop and soil fertility.

AÑO AÑO AÑO AÑO

1 2 3 4

Environmental

Fertilisers are used

4a appropriately.

Documented fertilizer program in place.in fertilizer application.

5.A.3

There are clear instructions in place for persons involved in fertilizer application. It is not allowed to apply fertilizers within 5 meters of water streams.

AÑO AÑO AÑO AÑO

1 2 3 4

C/P

Environmental

Harmful effects of pesticides and 2b other

chemicals used on human health and the environment are minimised.

1 Conservation of biodiversity, including protected or endangered native flora and fauna is supported.

5a Water resources are conserved.

Clear instructions in place for persons involved

19


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5.B - Records of application


DIMENSION

No.

PRINCIPLE


The producer or certificate holder has an up

inspection GREEN YELLOW RED implement Up to date and complete

list of all the fertilizers used

5.B.1

5.B.2

to date and complete list of all the fertilizers used and/or stored.

All applications of organic and inorganic soil and foliar fertilizers are recorded (except for mulch and farm made compost) , including: - date of application (day, month, year) - product brand name, type of fertilizer and chemical composition (name and concentration of active ingredients) - quantity or volume per hectare, plot or field - field identification (name, number or code, location) - method of application and used application

equipment - name of the operator

AÑO AÑO AÑO AÑO

1 2 3 4 C

C/P



and/or stored available

Records on applications of fertilizers

5.C - Application equipment


DIMENSION

No.

PRINCIPLE


5.C.1

The producer maintains inorganic fertilizer application equipment (mechanical or motorized) in good condition to ensure proper functioning.

The certificate holder ensures that all

inspection

P

Social 5d

Employer assures proper occupational health and safety conditions for workers.

GREEN YELLOW RED implement

Evidence of maintenance of inorganic fertilizer application equipment

Evidence of equipment

5.C.2

20

inorganic fertilizer application equipment (mechanical or motorized) is calibrated C annually.

No relationship No relationship calibration


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2b

5.D - Storage

The producer stores all inorganic and organic fertilizers

(powders, granules and/or liquids), except for compost

and mulch:


DIMENSION

No.

PRINCIPLE


Separate from coffee (cherries, parchment and green) plant propagation material or


Fertilizers are stored separately from,

5.D.1 other food products and from packaging material. Separate from crop protection products to prevent cross contamination.

AÑO AÑO AÑO AÑO

1 2 3 4 No relationship No relationship coffee, food and other

pesticides.

5.D.2

5.D.3

In a manner that reduces the risk of contamination of water streams and sources. In a covered storage area that is protected against sunlight and rain. The area is free from humidity and well ventilated. The area is clean; free from waste, spilling or leakage. The storage area is clearly marked with permanent, understandable and visible warning signs.

AÑO AÑO AÑO AÑO

1 2 3 4

P C/P

Environmental Environmental

2b Harmful effects of pesticides and other

Chemicals used on human health

5a and the environment are minimised. Conservation of water sources

Harmful effects of pesticides and other chemicals used on human health and the environment are minimised.

Fertilizer storage in a manner that reduces the risk of contamination of water streams and sources.

Fertilizer storage area complies with regulations.

21


Compliance Partial Compliance Non Complian

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5.E - Organic Fertilizer


DIMENSION

No.

PRINCIPLE


The certificate holder carries out an analysis to determine the content of nutrients of

inspection GREEN YELLOW RED implement Analysis of composition of organic

5.E.1 organic fertilizers (such as compost). C The certificate holder also makes an assessment to determine the risks of disease transmission from the organic fertilizer.

No relationship No relationship matter

5.E.2

No human sewage, sludge and sewage water is used on coffee for any purpose.

AÑO AÑO AÑO AÑO

1 2 3 4

No relationship

No relationship

Policy of no use of contaminated water

22

ce

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Chapter 6

IRRIGATION

Use of water in a sustainable manner.

The objective of the control points in this chapter is to check if the certificate holder and the

producer are making rational use of irrigation water, not using too much or too little.

6.A. Predicting irrigation needs


DIMENSION

No.

PRINCIPLE


The certificate holder has rainfall records


Keep rainfall records

6.A.1

6.A.2

and systematic rainfall forecast methods C available to decide on the application of irrigation water.

If the certificate holder uses evaporation data to calculate irrigation needs, documentation is demonstrated on how and which figures C are used to calculate the evaporation rate.



and establish systematic rainfall forecast methods Means of verification of irrigation design implementation

23


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6.B Irrigation method


DIMENSION

No.

PRINCIPLE


The certificate holder has a water action plan to optimize irrigation water use and reduce


Water resources are

implement

Action plan to optimize use of water

6.B.1 loss and waste of water. C Environmental 5a conserved.

6.B.2

6.B.3

The certificate holder uses the most efficient and commercially practical water delivery system and/ or methods to ensure the best utilization of water resources. The certificate holder shows the efficiency of the irrigation system in terms of the amount of water used per MT of coffee produced.

The certificate holder has records that indicate the date of irrigation, the quantity of water used and where the irrigation water was used.

C/P

C/P

No relationship

No relationship

No relationship

No relationship

Means of verification of irrigation design

Records of water use

24


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6.C Quality of irrigation water


DIMENSION

No.

PRINCIPLE



6.C.1

The certificate holder makes an annual risk assessment of phytosanitary, chemical or physical pollution or contamination of irrigation water sources. Irrigation water is analyzed at a frequency C according to the results of the risk assessment. In case of adverse results, records are kept of the actions taken.

No relationship

No relationship

Risk assessment

6.C.2

Untreated sewage water is not used for irrigation. Treated sewage water can only be used on coffee if the water quality complies with the WHO published Guidelines for the Safe Use of Wastewater and Excreta in Agriculture and Aquaculture 2006.

AÑO AÑO AÑO AÑO

1 2 3 4

No relationship

No relationship

Policy for management and use of wastewater for irrigation purposes

6.D Suministro del agua de irrigación


DIMENSION

No.

PRINCIPLE


6.D.1

Irrigation water is extracted from sustainable

AÑO AÑO AÑO AÑO


C/P

implement

Policy on use of irrigation water extracted from

sources. 1 2 3 4 No relationship No relationship

sustainable sources.

6.D.2

Advice on water extraction is sought from water authorities whenever these are C available.

No relationship

No relationship

Technical concept of the competent authority

25


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Chapter 7

CROP PROTECTION PRODUCTS

It enables a safe use of phytosanitary products,

while implementing measures to ensure their

effectiveness.

The control points in this chapter concern the

choice, use, storage and application of crop

protection products. The type and amount

of crop protection products applied should

be appropriate for the situation. The use is

recorded.

7.A Choice and use of crop protection products

No. CONTROL POINT

YEARS

Level of DIMENSION

No.

PRINCIPLE



7.A.1

The responsible person (producer, certificate holder or technical advisor) who chooses the crop protection products and/or implements the IPM activities is able to demonstrate competence and knowledge.

AÑO AÑO AÑO AÑO

1 2 3 4

C/P


Training records and verification means of skills of the person responsible for the implementation of IPM

7.A.2

Crop protection products (and fumigants) can only be used or stored if they are not (any of the below): - non-approved in the EU, USA (EPA) or Japan; - classified by WHO as 1A or 1B; - identified as Persistent Organic Pollutants (POP’s) in the Stockholm agreement; - included in Annex III of the Rotterdam Convention (UNEP’s Prior Informed Consent (PIC) Program list); - on PAN’s Dirty Dozen list. Practical reference can be made to the UTZ CERTIFIED List of Banned Crop Protection products (available on the website)

AÑO AÑO AÑO AÑO

1 2 3 4

C/P

Environmental

4C Unacceptable practice Nº 9

2a Use of pesticides is minimised. 2b

Pending records and list of products not allowed by USA

26


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DIMENSION

No.

PRINCIPLE


The certificate holder consults the list of current Maximum Residue Levels (MRL’s) for


Coffee quality is monitored

implement

The certificate holder consults and meets

7.A.3 the market where the coffee is intended to be sold (whether domestic or international).

C Economic 3 within the 4C Unit. the MRL of destination countries

7.A.4

The producer uses crop protection products with the least chemical toxicity possible for people, flora and fauna.

AÑO AÑO AÑO AÑO

1 2 3 4

C/P

Environmental

Harmful effects of pesticides and other

2b Chemicals used on human health and the environment are minimised.

The producer uses crop protection products allowed by UTZ with the least chemical toxicity

7.A.5

7.A.6

The certificate holder only uses and stores crop protection products that are officially registered and permitted in the country for use on coffee. If there is no official registration scheme for crop protection products in the country, the producer refers to the FAO International Code of Conduct on the Distribution and Use of Pesticides.

AÑO AÑO AÑO AÑO

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

C/P

C



Only allowed the use and storage of crop protection products authorized by the UTZ code.

The crop protection products used are registered in the country or in the FAO International Code of Conduct

7.A.7

All the crop protection products applied to the coffee are suitable for the pest, disease or weed and can be justified (according to label recommendations or official registration body publication).

AÑO AÑO AÑO AÑO

1 2 3 4

Environmental

2a Use of pesticides is minimised.

All the crop protection products applied are authorized, recommended and of proven effectiveness for pest control

27


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DIMENSION

No.

PRINCIPLE


All crop protection products are prepared, mixed and applied according to the label

AÑO AÑO AÑO AÑO


Harmful effects of pesticides and other chemicals used on human health

implement

All crop protection products are prepared, mixed and applied

7.A.8

7.A.9

instructions.

The protection of coffee against pests, diseases and weeds is done with the appropriate minimum input of crop protection product. Appropriate means as described by the label. The decision on the minimum amount is documented by written justifications.

1 2 3 4 AÑO AÑO AÑO AÑO

1 2 3 4

P

C/P

Environmental

Environmental

2b and the environment are minimised.


according to the label instructions.

Dose and enforcement recommendations from the pesticide product label are taken into account. There is a record kept on applications.

7.A.10

7.A.11

28

The producer has and implements an anti- resistance strategy if a crop protection product is applied more than once during the crop cycle. This in order to maintain the effectiveness of the crop protection product. The producer applies recognized IPM techniques where they are technically feasible. The producer knows and is able to show evidence of implementing at least one of each of the following IPM activities: - prevention, reduction, monitoring and intervention - to reduce pest attacks - use low toxicity products - use biological products where possible

C/P

P Environmental

No relationship No relationship 2a Use of pesticides is minimised.

Rotations of active ingredients are implemented

Demonstrate the implementation of more than one measure of integrated pest management.


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7.B Records of application


DIMENSION

No.

PRINCIPLE



7.B.1

The certificate holder has an up to date and complete list of all the crop protection products used and/or stored conforming to 7.A.1 - 7.A.3.

AÑO AÑO AÑO AÑO

1 2 3 4

Environmental

Economic

Use of pesticides is minimised.

2a Record keeing used to monitor

4 production efficiency leads to improved farm performance

Keep records on crop protection products used and/or stored

7.B.2

The crop protection products that the producer uses and/or stores on the production site are documented conforming to 7.B.1 as well as the intoxication symptoms and first aid information, where these are relevant for the product. The information needs to be updated annually in order to include changes in national crop protection product legislation.

AÑO AÑO AÑO AÑO

1 2 3 4

C/P

Environmental


Available documentation on intoxication symptoms and first aid, updated annually.

7.B.3

All applications of crop protection products are recorded including: - date of application (date, month, year) - product brand name (trade) and chemical composition (name and concentration of active ingredients) - quantity or volume per hectare, plot or field - first allowed harvest date - re-entry time according to the label - justification for application (common name of disease and pest) - field identification or plot (number or code, location) - method of application and used application equipment - name of the operator - name of the person who recommended the product

AÑO AÑO AÑO AÑO

1 2 3 4

Environmental

Economic


4

Keep records of type, dose, dates, periods of re-entry and justification of applications, lots, methods and personnel involved in the process

29


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2b


DIMENSION

No.

PRINCIPLE


The producer makes all people on the farm


Employer assures proper

implement

Train staff on the concept of re-entry

7.B.4

7.B.5

aware of the concept of re-entry time. There are also visual methods in place that inform people of the re-entry time.

There are clear instructions in place for persons involved in crop protection product application. It is not allowed to apply crop protection products within 5 meters of water streams.

AÑO AÑO AÑO AÑO

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

Social Environmental

5d occupational health and safety conditions for workers.


1 Conservation of biodiversity,

including protected or endangered native flora and fauna is supported.


time and identify areas and times in batches with applications

Clear instructions provided to persons involved in crop protection product application, including restriction on application within 5 meters of water streams.

7.C Application equipment


DIMENSION

No.

PRINCIPLE



7.C.1

The producer maintains all the crop protection product application equipment (mechanical or motorized) in good condition to ensure proper functioning.

AÑO AÑO AÑO AÑO

1 2 3 4

C/P

Social 5d

Working conditions

Maintain all the crop protection product application equipment

7.C.2

30

The certificate holder ensures that the crop product application equipment (mechanical C or motorized) is calibrated annually.


Annual equipment calibration


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7.D Disposal of surplus application mix


DIMENSION

No.

PRINCIPLE


according to national legislation where it

inspection GREEN YELLOW RED implement Handling of leftover pesticides and water used to wash the tank done according to

7.D.1 exists, or in absence according to points 7.D.2 and 7.D.3

AÑO AÑO AÑO AÑO

1 2 3 4 P No relationship No relationship national standard or quantity, dose, and zones permitted by the UTZ Code

7.D.2

in a manner that it is applied over an untreated part of the crop, as long as the recommended dose is not exceeded and records are kept as if it was a normal application.

AÑO AÑO AÑO AÑO

1 2 3 4

No relationship

No relationship

Handling of leftover pesticides and water used to wash the tank done according to national standard or quantity, dose, and zones permitted by the UTZ Code

7.D.3

in a manner that it is applied on designated fallow land, where legally allowed, and as long as records are kept as if it was a normal application

AÑO AÑO AÑO AÑO

1 2 3 4

No relationship

No relationship

Handling of leftover pesticides and water used to wash the tank done according to national standard or quantity, dose, and zones permitted by the UTZ Code

31


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7.E Transport, storage, handling and mixing


DIMENSION

No.

PRINCIPLE



7.E.1

The producer ensures that all crop protection products are transported safely. Attention is given to minimizing possible danger to people, food products and the environment.

AÑO AÑO AÑO AÑO

1 2 3 4

C/P

Social

Employer assures proper 5d occupational health and

safety conditions for workers.

Ensure that the transport of crop protection products minimizes the risk for people, food and the environment

7.E.2

clearly identified for the crop they are used for.

AÑO AÑO AÑO AÑO

1 2 3 4

P/S

No relationship

No relationship

Store pesticides according to the crops in which it is used

7.E.3

in accordance with the label instructions and with all relevant national, regional and local legislation.

AÑO AÑO AÑO AÑO

1 2 3 4

P/S

Environmental


2b chemicals used on human health and the environment are minimised.

Crop protection products stored in accordance with the label instructions and with all relevant national, regional and local legislation.

7.E.4

in the original containers or packaging and properly closed so that it cannot be spilled. When an original packaging is broken or damaged, and the product is transferred to another packaging, the new package contains all the information of the original label.

AÑO AÑO AÑO AÑO

1 2 3 4

P/S

No relationship

No relationship

Products stored must ensure that the contents cannot be spilled. In case of re packaging, the new package should have the information of the original label

32


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DIMENSION

No.

PRINCIPLE


Which are in powder or granular form above


The crop protection products which are powder or granular are

7.E.5 products which are liquid form. AÑO AÑO AÑO AÑO 1 2 3 4 P/S No relationship No relationship stored above those in

liquid form

7.E.6

Structurally sound and secure. The products are well ventilated and it is ensured that the product labels can be easily read.

P/S

Environmental 2b


Storage areas of crop protection products must be structurally sound and secure with restricted access to authorized personnel only.

7.E.7

Made of fire-resistant material such as metal, concrete, steel or brick.

P/S

Environmental 2b


Fire-resistant storage structures

7.E.8

7.E.9

Have shelves made of non-absorbent material such as plastic, glass or metal. Kept locked and accessible only to people who can demonstrate formal training in safe handling and use of crop protection products.

P/S AÑO AÑO AÑO AÑO

1 2 3 4

Environmental

Environmental



Harmful effects of pesticides and

2b other chemicals used on human health and the environment are minimised.

Shelves made of non- absorbent material Storage areas are kept locked and accessible only to people who can demonstrate formal training in safe handling and use of crop protection products 33


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DIMENSION

No.

PRINCIPLE




implement

Permanent and clear

Have a permanent and clear hazard warning sign on or next to the access doors.

AÑO AÑO AÑO AÑO

1 2 3 4

Environmental 2b other chemicals used on human health and the environment are minimised.

hazard warning sign on or next to the access doors.

7.E.11

Separated from mill equipment and harvested and processed coffee.

AÑO AÑO AÑO AÑO

1 2 3 4

P/S

Environmental 2b


Storage areas of crop protection products separated from coffee processing areas

7.E.12

Able to retain spillage or are bunded according to 110% of the total volume of the storage.This is to ensure that there cannot be any leakage, seepage or contamination to the exterior of the store.

P/S

Environmental 2b


Storage structures are able to retain spillage

7.E.13

When mixing the crop protection products there is adequate and appropriate measuring equipment so that handling and filling can be done according to instructions.

P Environmental



Adequate and appropriate measuring equipment for the mix of the crop protection products are minimised.

7.E.14

34

When storing and mixing, there are procedures and emergency equipment available to deal with operator contamination and accidental spillage of crop protection products. The procedure and the facilities, visual and permanent, are within 10 meters of the storage.

P/S

Environmental



Procedures and emergency equipment in place to deal with operator contamination and accidental spillage of crop protection products.


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7.F Empty Crop Protection Product Containers


DIMENSION

No.

PRINCIPLE


The producer does not re-use empty crop


Not re-using empty crop protection

7.F.1

7.F.2

7.F.3

7.F.4

protection product containers in any form or manner.

The producer cleans empty crop protection product containers by rinsing them 3 times with water (if available with an integrated pressure-rinsing device on the application equipment). The producer returns the rinsing from washing the empty crop protection product containers to the application equipment tank. After rinsing the containers are perforated to prevent re-use. After rinsing the containers are perforated to prevent re-use. The producer stores, labels and handles empty crop protection product containers adequately and securely until they are collected. This is done according to the rules of a collection system. If available official collection and disposal systems are used and records participation. The producer disposes crop protection products through one of the below methods: - an official collection and disposal system OR - conforming to all relevant national regulations OR - in a manner that minimizes exposure and risk to humans, the environment and food products.

AÑO AÑO AÑO AÑO

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

P AÑO AÑO AÑO AÑO

1 2 3 4

Environmental Environmental Environmental

Environmental

Safe waste management is 6 in place.

Harmful effects of pesticides and 2B other chemicals used on human

health and the enviroment are minimised.

6 Safe waste management is in place.


2B Harmful effects of pesticides and other chemicals used on human health and environment is minimised

product containers in any form or manner. Cleaning empty crop protection product containers by rinsing them 3 times with water and perforating them to prevent re-use

Empty crop protection product containers adequately and securely stored, labelled and handled. An appropriate collection system is implemented for the disposal of empty crop protection product containers. Final disposal methods of crop protection products conforming to all relevant national regulations

35


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6

7.G Obsolete Crop Protection Products


DIMENSION

No.

PRINCIPLE


inspection GREEN YELLOW RED implement The storage area is

7.G.1

The producer stores, labels and handles obsolete crop protection products adequately and securely. The storage area is routinely cleaned and/or disinfected to avoid contamination.

P/S

Environmental



6 Safe waste management is

in place.

routinely cleaned and/ or disinfected. The producer stores, labels and handles obsolete crop protection products adequately and securely.

7.G.2

The producer disposes obsolete crop protection products through one of the below methods: - an official collection and disposal system OR - conforming to all relevant national regulations OR - in a manner that minimizes exposure and risk to humans, the environment and food products.

AÑO AÑO AÑO AÑO

1 2 3 4

P/S

Environmental



Safe waste management is in place.

Official system implemented, in accordance to national regulations, to minimize exposure and risk to humans, the environment and food products.

36


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Chapter 8

Harvesting Control points aiming to preserve quality of

harvested coffee, minimizing risks for human

health.

Good hygiene practices during harvest are of

crucial importance to prevent mould formation

(OTA) and consequent negative effects on the

final cup quality of coffee and the health of final

consumer.

8.A Harvesting risk analysis


DIMENSION

No.

PRINCIPLE


The certificate holder conducts a hygiene and


Hygiene and food

8.A.1

8.A.2

food safety risk analysis concerning harvest C activities. The analysis is reviewed annually.

Based on the risk analysis (8.A.1), the certificate holder makes and implements an action plan on how to assure hygiene and C food safety during the harvest. The person responsible for implementation is identified in this plan.

No relationship

No relationship

No relationship

No relationship

safety risk analysis performed annually Implement an action plan to ensure hygiene and food safety. A person must be designated as responsible for the plan implementation.

8.A.3

To prevent mould formation, the producer minimizes at all times contact of the harvested coffee cherries with any possible sources of fungal contamination.

AÑO AÑO AÑO AÑO

1 2 3 4

Económico 3

Coffee quality is monitored within the 4C Unit.

Ensuring the safety of harvest, post harvest and temporary storage areas. Train staff to reduce risks of contamination of coffee berries.

37


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8.B Harvested coffee measurements


DIMENSION

No.

PRINCIPLE


The producer ensures that the tools used to


Weights calibrated

8.B.1 define the weight or volume of harvested coffee is calibrated or graduated annually.

AÑO AÑO AÑO AÑO

1 2 3 4 No relationship No relationship annually

38


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Chapter 9 Post-harvest Product Handling

It looks for an adequate product handling

during post-harvesting, preserving quality and

minimizing risks for human health.

Good hygiene practices during post-harvest

handling services are of crucial importance to

prevent mould formation (OTA) and consequent

negative effects on the final cup quality of

coffee and the health of final consumer.

9.POST-HARVEST PRODUCT HANDLING


DIMENSION

No.

PRINCIPLE


The certificate holder conducts a hygiene


Annual hygiene and

9.A.1

9.A.2

and food safety risk analysis concerning post- C harvest product handling facilities. The analysis is reviewed annually. Based on the risk analysis (9.A.1), the certificate holder makes and implements an action plan on how to assure hygiene and food safety in post-harvest handling facilities. C The person responsible for implementing is identified in this plan.

No relationship

No relationship

No relationship

No relationship

food safety risk analysis

Implement an action plan to ensure hygiene and food safety in post-harvest handling facilities. A person is designated as responsible for the plan.

9.A.3

The certificate holder keeps post-harvest handling facilities and equipment clean and maintained so as to prevent fungal, chemical contamination and loss of quality.

AÑO AÑO AÑO AÑO

1 2 3 4

Económico 3


Ensuring the safety of temporary storage areas, harvest and post harvest. Train personnel to reduce the risk of fungal contamination or chemical residues from coffee berries.

39


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DIMENSION

No.

PRINCIPLE



9.A.4

The certificate holder restricts the access of animals and vehicles to prevent contamination. All entry points to buildings or equipment which may come in contact with animals are adequately protected to prevent entry.

AÑO AÑO AÑO AÑO

1 2 3 4

C/P


Restrict the access of animals and vehicles to post harvest processing facilities.

9.A.5

40

The producer or certificate holder (re-)uses coffee by-products such as pulp, hull, husk and parchment as fertilizer, mulch or energy source as much as possible. If possible, solids from the water filtering system are re-used as fertilizer.

C Environmental

Organic matter 4b management is in place. 7a The use of renewable

energy sources is maximised and evident.

Coffee by-products properly used, preferably as fertilizer.


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9.B Wet method


DIMENSION

No.

PRINCIPLE



9.B.1

The certificate holder makes and implements a water action plan. The objective of this water action plan is to (re-) use water efficiently and to minimize the amount of water used in the process.

C Environmental

Water resources are conserved.

A water action plan for the efficient use of water must be implemented in the farm

9.B.2

The certificate holder only uses clean water for pulping, washing and fermenting coffee.

AÑO AÑO AÑO AÑO

1 2 3 4


Use clean water for pulping, washing and fermenting coffee.

9.B.3

The certificate holder treats the contaminated water coming out of the wet processing unit to minimize the impact on environment, water streams and sources.

AÑO AÑO AÑO AÑO

1 2 3 4

Environmental

5b Wastewater management is

in place.

Treatment of the contaminated water coming out of the wet processing unit must be in place to reduce the Environmental negative impact

9.C Dry method


DIMENSION

No.

PRINCIPLE


To prevent mould formation the producer


During the drying process, the producer

9.C.1 minimizes at all times contact of drying coffee cherries with any possible source of fungal contamination.

AÑO AÑO AÑO AÑO

1 2 3 4 C/P No relationship No relationship implements measures

to minimize fungal contamination

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9.D Milling, storage and transport


DIMENSION

No.

PRINCIPLE


9.D.1

The producer assures that during the storage of coffee, proper moisture and hygiene

AÑO AÑO AÑO AÑO


P

implement

Implement actions to ensure that during the storage of coffee, proper moisture and hygiene

management is in place. This also applies for the mill.

1 2 3 4 No relationship No relationship management is in place. Also applicable for the mill.

9.D.2

The producer uses reliable techniques to measure the humidity percentage of dried green coffee beans. The equipment or tools to determine the humidity of the coffee are calibrated. Documents are kept.

AÑO AÑO AÑO AÑO

1 2 3 4

Economic 3


Humidity measurement by management entity and calibration of equipment.

9.D.3

The certificate holder prevents dried coffee beans from getting wet during loading and C transportation.

No relationship

No relationship

Implement actions to prevent dried coffee beans from getting wet during loading and transportation.

42


PART 3 Social and environmental

dimensions

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Chapter 10 WORKER RIGHTS, HEALTH AND SAFETY

This chapter deals with issues on health, safety

and welfare of group members and workers.

10.A Risk management for working conditions


DIMENSION

No.

PRINCIPLE


The certificate holder conducts a worker



implement

conduct risk analysis on the health and safety of workers in

10.A.1

10.A.2

health and safety risk assessment of the production and/or processing units.

Based on the risk assessment (see 10.A.1), the certificate holder makes and implements an action plan promoting healthy and safe working conditions in all production and/or processing units.

C Social

C Social


Employer assures proper 5d occupational health and


the production and / or processing units. Written document. implement action plan to promote safe and healthy working conditions in all production and / or processing units. Written action plan (document). Socialize with all producers

10.A.3

44

The certificate holder appoints a person responsible for coordinating the training and the raising of awareness on labor rights.

AÑO AÑO AÑO AÑO

1 2 3 4

Verification rule

7.11

A person responsible for coordinating the training and raising of awareness on labor rights must be appointed.


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DIMENSION

No.

PRINCIPLE


The certificate holder has regular meetings between the responsible person and group



implement

A regular meeting schedule must be established,

10.A.4 members/workers where concerns about health, safety and welfare are discussed openly. Records of these meetings are kept.

C Social 5d occupational health and safety conditions for workers.

documented and filed.

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10.B Salud del trabajador y su capacitación en seguridad


DIMENSION

No.

PRINCIPLE


Con base en el análisis de riesgos (10.A.1), los miembros/trabajadores del grupo reciben una capacitación adecuada en


El empleador asegura condiciones

implement

Capacitación en temas de manejo de

10.B.1

10.B.2

procedimientos de salud y seguridad. Esta capacitación incluye la manipulación de sustancias peligrosas y/o maquinaria o equipos complejos o peligrosos. Dicha capacitación debe repetirse a los nuevos miembros/trabajadores del grupo o a aquellos reasignados a estas labores.

El titular del certificado mantiene actualizados los registros de capacitación. Estos registros indican la fecha, tipo y tema de la capacitación.

AÑO AÑO AÑO AÑO

1 2 3 4 C/P

C

Social

Social

5d apropiadas de salud y seguridad ocupacional a los trabajadores.

El empleador asegura condiciones

5d apropiadas de salud y seguridad ocupacional a los trabajadores.

sustancias peligrosas y maquinaria - equipos. Diligenciar formato de capacitación. Mantener los registros de capacitación actualizados. Con datos de fecha, el tipo y tema de la capacitación.

10.B.3

El titular del certificado se asegura de que siempre esté disponible al menos una persona capacitada en primeros auxilios en las instalaciones centrales, cuando se estén realizando tareas de producción, procesamiento o mantenimiento.

C Social 5d

El empleador asegura condiciones apropiadas de salud y seguridad ocupacional a los trabajadores.

Al menos una persona capacitada en primeros auxilios donde se realizan tareas de producción, procesamiento o mantenimiento.

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10.C Worker health and safety facilities and accident procedures


DIMENSION

No.

PRINCIPLE


The certificate holder makes First Aid boxes



implement

Deliver required training in first aid, health and safety. Locate the first aid kits

10.C.1 (with materials before expiry date) available and accessible at all central and processing locations.

AÑO AÑO AÑO AÑO

1 2 3 4 Social 5d occupational health and


(with products before expiry date) in easily accessible central and processing locations.

10.C.2

10.C.3

The certificate holder has a clearly written accident and emergency procedure describing: - farm’s map reference or farm address; - C who the contact persons are; - how to act in these situations; - the location of communication means - an up-to-date list of emergency phone numbers. The certificate holder pays attention in the accident and emergency procedure to the C issue of HIV/AIDS prevention.



Establish written accident and emergency procedure describing: - farm’s map reference or farm address; - who the contact persons are; - how to act in these situations - the location of communication means - an up-to-date list of emergency phone numbers.

Establish an accident and emergency procedure to the issue of HIV/AIDS prevention.

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DIMENSION

No.

PRINCIPLE


The certificate holder makes sure that the permanent workers and supervisors of seasonal workers understand the accident


Establish training / communication plan to all workers / group members on accident and emergency procedure ensuring all permanent workers 10.C.4

10.C.5

10.C.6

48

and emergency procedure conforming to C 10.C.2. The certificate holder clearly and visually displays the accident and emergency procedure at all the central and processing locations. The certificate holder indicates all potential hazards on central and processing locations C with clear and permanent warning signs and symbols. Special provisions are to be taken for workers with a disability to ensure their health and C safety in the workplace.


No relationship


No relationship

and supervisors understand it. - Keep records on training / communication plan to all workers / group members.

Place sign indicating all potential hazards on central and processing locations with clear and permanent warning signs and symbols. Establish a written procedure in accident, emergency and special precautions for workers with disabilities to ensure their health and safety in the workplace.


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10.D Crop protection product handling, clothing & equipment


DIMENSION

No.

PRINCIPLE



SHarmful effects of pesticides and

implement

Keep records of crop

10.D.1

10.D.2

All group members/workers that apply hazardous crop protection products wear suitable protective clothing and equipment that is in good state of repair. For home made and/or traditional products this is done whenever they pose a health risk.

The certificate holder ensures and is able to demonstrate that all group members/ workers involved properly use the protective clothing and equipment when handling or applying crop protection products.

AÑO AÑO AÑO AÑO

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

Environmental

Social

Environmental

Social


Employer assures proper 5d occupational health and safety

conditions for workers.





protection products applications including name of the person who applied the products and made use of protective clothing and equipment. Establish policy on the use of protective clothing and equipment.

10.D.3

10.D.4

Protective clothing and equipment are stored separately from crop protection products and in a well-ventilated area.

Protective clothing is regularly cleaned. If damaged beyond repair, it is disposed of. Single-use items have to be disposed after one use.

AÑO AÑO AÑO AÑO

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

Social 5d

Employer assures proper occupational health and safety conditions for workers.


Protective clothing and equipment to be stored separately from crop protection products and in a well- ventilated area. Clearly indicate in protective clothing and equipment storage area that it is regularly cleaned. If damaged beyond repair, it is disposed of.

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DIMENSION

No.

PRINCIPLE


The certificate holder has all group members/


Establish written procedure for workers and group members accidents

10.D.5 workers who frequently apply hazardous C crop protection products checked for their health annually.

No relationship No relationship and emergency who frequently apply hazardous crop protection products to have a medical check- up every year.

10.D.6

Pregnant and breastfeeding women and persons under 18 years do not handle or apply crop protection products.

AÑO AÑO AÑO AÑO

1 2 3 4

4C Unacceptable

practice No. 1

EA written policy must exist ensuring that pregnant and breastfeeding women and persons under 18 years do not handle or apply crop protection products. The policy must be divulged.

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10.E Hygiene and housekeeping


DIMENSION

No.

PRINCIPLE



10.E.1

10.E.2

The certificate holder instructs all group members/workers on basic hygiene. The hygiene instructions are visibly displayed: C provided by way of clear signs (pictures) or in the predominant language(s) of the workforce. The certificate holder provides all the group members/workers access to hand washing facilities /equipment and toilets facilities C in the vicinity of living and eating sites and where necessary at the work sites.



Establish training / communication plan to all workers / group members on basic hygiene. - Keep records on training / communication plan to all workers / group members on basic hygiene.

According to the characteristics of the properties and availability of resources, the certificate holder provides all the group members/workers access to hand washing facilities /equipment and toilets facilities in the vicinity of living and eating sites and where necessary at the work sites.

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No.

PRINCIPLE



10.E.3

The certificate holder implements adequate pest control measures to prevent pests from coming into communal eating and living sites, as well as all production and processing locations. Traps are identified with records.

AÑO AÑO AÑO AÑO

1 2 3 4


Establish a procedure to implement adequate pest control measures to prevent pests from coming into communal eating and living sites, as well as all production and processing locations. Traps are identified with records.

10.E.4

The certificate holder ensures that the production, processing locations as well as communal eating and living sites, are free of litter and waste. The certificate holder provides designated areas to dispose/store all types of litter and waste, identifying and separating different types of litter and waste.

AÑO AÑO AÑO AÑO

1 2 3 4

Environmental Social Practica Inaceptable No. 6


4C Units work towards improving

7 living conditions and support the basic education of Business Partners and workers.

6 Failure to provide adequate housing

where required by workers.

Establish actions to ensure that the production, processing locations as well as communal eating and living sites, are free of litter and waste. Furthermore, areas must be provided to dispose/store all types of litter and waste, identifying and separating different types of litter and waste.

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10.F Worker’s rights

No. CONTROL POINT

YEARS

Level of DIMENSION

No.

PRINCIPLE


The certificate holder has records with a clear overview of the workers (including seasonal workers and subcontractors). For permanent workers, the minimum


Establish a filing system to keep records with a clear overview of the workers (including seasonal workers and subcontractors). For permanent workers, the minimum records

10.F.1 records the overview contains are full names (gender), date of birth or age, date of entry, the period of employment. For seasonal workers, the minimum records the overview contains are number of seasonal workers, date of birth or age, wages and payment.

AÑO AÑO AÑO AÑO

1 2 3 4 No relationship No relationship the overview contains are full names (gender), date of birth or age, date of entry, the period of employment. For seasonal workers, the minimum records the overview contains are number of seasonal workers, date of birth or age, wages and payment.

Freedom of association and the right to collective bargaining

All workers have the right to establish and/ or join an organization of their choice. The certificate holder and the group members do not in any way block effective functioning of

Workers and producers have the right to found, to

Establish as group policy that all workers have the right to establish and/or join an organization of

10.F.2

10.F.3

such organizations. Representatives are not subject to discrimination and have access to their members in the workplace. (Ref. ILO Convention 87 on Freedom of Association) TAll workers have the right to perform collective bargaining. (Ref. ILO Convention 98 on Right to Organize and Collective Bargaining)

AÑO AÑO AÑO AÑO

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

Social Social

belong to and to be 1 represented by an

independent organisation of their choice.

2 Workers have the right to

bargain collectively

their choice and be represented by it. The policy must be divulge. Establish as group policy that all workers have the right to perform collective bargaining. The policy must be divulge.

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DIMENSION

No.

PRINCIPLE


Forced labor

The certificate holder and members do not use forced, bonded or involuntary labor. The certificate holder and members do not require workers to leave deposits or their identity papers with them or retain any part of the workers salary, benefits or property to


A group policy must be established stating that the certificate holder and members do not use forced, bonded or involuntary labor. The certificate holder and members do not require workers to

10.F.4 force workers to remain on the farm. Workers are free to leave the employer after reasonable notice. Spouses and children of contracted workers are not obliged to work on the farm. (Ref. ILO Convention 29 on Forced Labor and 105 on Abolition of Forced Labor)

AÑO AÑO AÑO AÑO

1 2 3 4 C/P 4C Unacceptable

practice No. 2 2 leave deposits or their identity papers with them or retain any part of the workers salary, benefits or property to force workers to remain on the farm.

Child labor

Children or minors (below 18) do not conduct hazardous work or any work that jeopardizes their physical, mental or moral well being. They do not work in dangerous locations, in unhealthy situations, at night, or with

4C Unacceptable

A group policy must be established stating that children or minors (below 18) do not conduct hazardous work or any work that jeopardizes their physical, mental or moral well being.

10.F.5 dangerous substances or equipment, nor do they carry heavy loads. They are not exposed to any form of abuse and there is no evidence of trafficked, bonded or forced labor.

AÑO AÑO AÑO AÑO

1 2 3 4 C/P practice No. 1 1 They do not work in dangerous locations, in unhealthy situations, at night, or with dangerous substances or equipment, nor do they carry heavy loads.

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DIMENSION

No.

PRINCIPLE



10.F.6

Children under 15 years are not employed as permanent and seasonal workers. If local legislation has established a higher minimum age, this higher age applies. (Ref. ILO Convention 138 on Minimum Age and 182 on Child Labor).

AÑO AÑO AÑO AÑO

1 2 3 4

C/P

Right to

childhood and 4 education

A group policy must be established stating that children under 15 years are not employed as permanent and seasonal workers. If local legislation has established a higher minimum age, this higher age applies.

Discrimination

The certificate holder / members do not engage in discrimination in hiring, remuneration, access to training, promotion, termination and benefits on the basis of

Equal rights with respect to gender, maternity,

Establish as group policy mechanisms to ensure equal rights with respect to gender, maternity, religion, ethnicity,

10.F.7 gender, race, caste, ethnicity, color, sexual orientation, union membership, marital status, national origin, disability, religion or political opinion. (Ref. ILO Convention 111 on Discrimination).

AÑO AÑO AÑO AÑO

1 2 3 4 Social 3 religion, ethnicity, physical

conditions and political views are secured.

physical conditions and political views. Aspect to be socialized and divulged amongst all group members and workers.

Working hours

The maximum number of weekly normal working hours is 48 or less if so determined by national or local legislation or a collective

Working hours comply with national laws /

A work schedule must be established and made visible in notice boards.

10.F.8 bargaining agreement. The certificate holder records the working hours per worker. (Ref. ILO Convention 1 on Hours of Work).

AÑO AÑO AÑO AÑO

1 2 3 4 Social 5b international conventions

and/or collective bargaining and overtime is fully remunerated.

Records of working hour per worker must be kept.

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DIMENSION

No.

PRINCIPLE


Overtime work is: - at all times voluntary and - paid according to legal or sector standards


Working hours comply with national laws /

implement Establish working hours comply with national laws / international

10.F.9 and - does not exceed 12 hours per week and - is not demanded at a regular basis. Workers are entitled to at least one day off in every seven-day period.

No worker works for more than five hours before having a break for at least half an hour. In addition, a woman resuming her work after

AÑO AÑO AÑO AÑO

1 2 3 4 Social 5b international conventions and/or collective bargaining and overtime is fully remunerated.

conventions and/or collective bargaining and overtime fully remunerated.

The internal work regulation must comply with the provisions of national

10.F.10 child birth is entitled to two breaks daily, for an agreed period of time according to legal or sector standards.

AÑO AÑO AÑO AÑO 1 2 3 4 No relationship No relationship laws, international

conventions and / or collective bargaining.

When overtime is required, workers are notified timely. Workers working overtime

10.F.11 have access to safe transportation home following overtime shifts.

Wages and contracts

Workers (permanent and seasonal) are paid gross wages that comply with national

10.F.12 legislation and sector agreements, whichever is higher. Deductions from wages for disciplinary purposes are not made.

56

C

AÑO AÑO AÑO AÑO

1 2 3 4

Social

No relationship

5c Wages comply with national laws or

sector agreements.

No relationship

Internal work regulation must describe work conditions established in accordance to the provisions of national laws, international conventions and / or collective bargaining including overtime.

Work regulations must be established and must include working conditions in accordance with established national laws, international conventions and / or collective bargaining including wages and contracts.


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10.F.14

10.F.15

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DIMENSION

No.

PRINCIPLE



Equal work is remunerated with equal pay.

10.F.13 (Ref. ILO convention 100 on Equal Remuneration).

AÑO AÑO AÑO AÑO

1 2 3 4

C/P

No relationship

No relationship

Establish and divulge a group policy indicating that equal work is remunerated with equal pay.

Wages (incl. from overtime) are recorded and clear to workers and paid in a manner convenient to them. Additionally, for permanent workers there are employment agreements/contracts providing comprehensive information about their employment conditions, including a detailed composition of wages and benefits.

C Social

EWorking hours comply with national laws / international

5b conventions and/or collective bargaining and overtime is fully remunerated.

Workers receive a labour 5a contract.

Work regulations must be established and must include working conditions in accordance with established national laws, international conventions and / or collective bargaining .

It must state that the contract may be written for permanent workers.

Maternity and child care provisions

Workers receive all maternity entitlements and protection in line with national law and practice. Maternity leave does not result in any discrimination, loss of seniority or deductions of wages.

AÑO AÑO AÑO AÑO

1 2 3 4

No relationship

No relationship

Work regulation must be in place establishing work conditions provided according to the provisions of national laws, international conventions and / or collective bargaining including all maternity entitlements and protection.

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DIMENSION

No.

PRINCIPLE


Respectful treatment of workers

The certificate holder and the staff do not engage in the use of corporal punishment,


Equal rights with respect to gender, maternity,

implement

Establish as group policy mechanisms to ensure the staff do not engage in the use of corporal punishment, mental

10.F.16 mental or physical oppression and coercion, verbal or physical abuse, sexual harassment or any other kind of intimidation at the workplace.

AÑO AÑO AÑO AÑO 1 2 3 4 C/P Social 3 religion, ethnicity, physical

conditions and political views are secured.

or physical oppression and coercion, verbal or physical abuse, sexual harassment or any other kind of intimidation at the workplace.

The certificate holder stimulates the equal participation of disadvantaged/ minority groups within the company, particularly with respect to recruitment, staff and a committee membership.

The certificate holder allows on-site living families to freely perform cultural expressions

10.F.18 like wearing typical clothing, music, language, typical food and handicrafts.

C AÑO AÑO AÑO AÑO

1 2 3 4



Policy to stimulate the participation of groups Establish and divulge a group policy indicating that the certificate holder allows on-site living families to freely perform cultural expressions like wearing typical clothing, music, language, typical food and handicrafts.

The certificate holder needs to clearly identify, delineate and preserve areas of

10.F.19 social, cultural or religious significance on C


Clearly identify, delineate and preserve areas of social, cultural or religious significance on his/ her farm. A policy must

58 his/her farm.

be established on this regard.


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10.G Employment of workers


DIMENSION

No.

PRINCIPLE


Housing

10.G.1

10.G.2

For all workers that live on the production or processing site,the certificate holder provides clean and safe living quarters (which can be locked). Special attention is paid to hygienic sanitation and safe drinking water.

The certificate holder provides living quarters with divisions between families and, if possible, with access to electricity.


4C Unacceptable

C practice No. 6 6

4C Unacceptable C practice No. 6 6

implement

For all workers that live on the production or processing site, the certificate holder must provide clean and safe living quarters (which can be locked). Special attention is paid to hygienic sanitation and safe drinking water.

The certificate holder must provide living quarters with divisions between families and, if possible, with access to electricity.

Education

The certificate holder stimulates primary education of on-site living children of workers

Children have the right to

A policy should be established to encourage primary

10.G.3 10.G.4

who have the age to go to primary school. The methods, such as awareness raising meetings, with their parents are documented.

If transport to school is not provided by the government or the parents, the certificate holder facilitates safe transport to school for on site living children of workers if the school is too far away to walk, or provide recognized education of the same level.

AÑO AÑO AÑO AÑO

1 2 3 4

C

Social

Social

4 childhood and education.

4 Children have the right to childhood and education.

education for the children of workers living on the farm and in school age. Divulge policy.

If the school is too far away to walk and school transport is not provided by the government or parents, the certificate holder provides safe transport to school for the children of workers living on the farm.

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DIMENSION

No.

PRINCIPLE



10.G.5

10.G.6

SIf the certificate holder provides on-site schooling, it is in a safe and suitable building, with qualified teachers. Attendance of children is recorded. The certificate holder stimulates ongoing training and education of on site living workers and their families, motivating students who graduate from primary school to keep on studying and motivating alphabetization of workers.

C Social

C Social

Children have the right to

4 childhood and education.

4C Units work towards improving living conditions

7 and support the basic education of Business Partners and workers.

For farms that provide education, care for children is documented. Documents must be filed. Establish a policy defining the mechanisms to motivate workers to continue studying or to become literate. Divulge the policy.

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No.

PRINCIPLE


Asistencia médica

The certificate holder provides access to emergency health care and regular primary health care to all workers and their families,


Establish and divulge a group policy indicating that access must be provided emergency health care and regular primary health care to

10.G.7

10.G.8

10.G.9

including maternal health care. (Ref. ILO Convention 184 on Safety and Health in Agriculture). The certificate holder stimulates educational programs of hygiene, nutrition and other issues that improve the general health of on- site living workers and their families. The certificate holder informs all workers/ group members on issues related to HIV/AIDS and on HIV/AIDS prevention.

AÑO AÑO AÑO AÑO

1 2 3 4

C

C

No relationship No relationship No relationship

No relationship No relationship No relationship

all workers and their families, including maternal health care. Establish educational programs of hygiene, nutrition and other issues that improve the general health of on- site living workers and their families. Keep records of these training activities. Written procedure for responding to accident and emergency related to HIV / AIDS. Design training plan and keep records of training sessions.

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Chapter 11 Natural Resources and Biodiversity

Natural resources and biodiversity: issues on

risk management and conservation of water

sources, forests and fauna, among others.

Note that pesticide, fertilizer handling and soil

erosion are covered in the previous chapters.

Waste and pollution prevention is addressed in

other points throughout the Code.

11.A. Risk-management and conservation


DIMENSION

No.

PRINCIPLE


EThe certificate holder conducts a risk assessment on Environmental impacts. The assessment is regularly reviewed and kept

inspection GREEN YELLOW RED implement Risk assessment on Environmental

11.A.1

11.A.2

up to date. C The assessment can be done regionally and can be conducted by an external party. Based on the risk assessment on Environmental impacts (11.A.1), the certificate holder makes and implements an action plan C how to address these Environmental risks. Implemented actions are documented.



impacts. Environmental. Design and implement an action plan to address Environmental

risks identified in risk assessment. Actions must be documents.

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DIMENSION

No.

PRINCIPLE


The certificate holder has a conservation plan


Conservation of biodiversity, including protected or

implement EA conservation plan must be developed. On the contrary, participation in a

11.A.3 or participates in a regional biodiversity or forest management plan.

C Environmental 1a endangered native flora and fauna is supported.

regional management plan or forest biodiversity must be proved. Records of verification are necessary.

11.A.4

The producer assesses the possibilities of product diversification as a way of making the coffee production more sustainable. The producer takes into account what the effect is on the quality and quantity of the coffee.

C/P


Establish and divulge a policy to stimulate product diversification as a way of making the coffee production more sustainable.

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11.B Water sources


DIMENSION

No.

PRINCIPLE



11.B.1

11.B.2

The producer protects and conserves all the water streams and sources (incl. ground water) on the farm from contamination and pollution.

The producer allows a strip of native vegetation to grow along water streams to control erosion, filter out agrochemicals and protect the wildlife habitat.

AÑO AÑO AÑO AÑO

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4


5a Water resources are

conserved.

Conservation of biodiversity,

1 including protected or endangered native flora and fauna is supported.


The producer must implement actions to protect and preserve all the water streams and sources in the farm. A strip of native vegetation must be allowed to grow along water streams to control erosion, filter out agrochemicals and protect the wildlife habitat in the farms.

11.C Forest and biodiversity


DIMENSION

No.

PRINCIPLE



11.C.1

Degradation and/or deforestation of primary forest is prohibited. The producer demonstrates that there has been no degradation and/or deforestation of primary forest in the 24 months prior to the date of first registration with UTZ CERTIFIED.

AÑO AÑO AÑO AÑO

1 2 3 4

C/P

4C Unacceptable

practice No. 8 8

A group policy must be established stating that degradation and/or deforestation of primary forest is prohibited. The policy must be divulged.

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DIMENSION

No.

PRINCIPLE


The producer does not plant new coffee on land that is not classified as agricultural land

AÑO AÑO AÑO AÑO


Establish and divulge a group policy indicating that the producer does not plant new coffee on land that

11.C.2

11.C.3

and/or approved for agricultural use.

Deforestation of secondary forest is only allowed if complied with all of the following: - legal land title is available - government permits are available (if required) - there is compensation with at least equal ecological value, to be confirmed by an independent expert report.

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

C/P C/P



is not classified as agricultural land and/or approved for agricultural use. Establish and divulge a group policy indicating that deforestation of secondary forest is only allowed if complied with all of the following: - legal land title is available - government permits are available (if required) - there is compensation with at least equal ecological value, to be confirmed by an independent expert report.

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DIMENSION

No.

PRINCIPLE


When using wood for drying of coffee, the producer obtains this wood from managed forests or from the pruning of crops or shade trees, and not from native forests,

AÑO AÑO AÑO AÑO


Establish and divulge a group policy indicating that when using wood for drying of coffee, the producer obtains this wood from managed forests or from the pruning of crops or shade trees, 11.C.4

11.C.5

11.C.6

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unmanaged community forests, borders of waterways and other sources of water or protected areas.

The producer uses shade trees whenever this is compatible with the local coffee production practices and takes into consideration the productivity. The producer re-forests and stimulates ecological restoration of areas that are not used for agricultural production on the farm as much as possible.

1 2 3 4

AÑO AÑO AÑO AÑO

1 2 3 4

P C/P

P

No relationship

No relationship

No relationship

No relationship

No relationship

No relationship

and not from native forests, unmanaged community forests, borders of waterways and other sources of water or protected areas. Establish and divulge a group policy indicating that the producer must use shade trees whenever this is compatible with the local coffee production practices Establish and divulge a policy outlining that the producer must, whenever possible, re- forests and stimulates ecological restoration of areas that are not used for agricultural production.


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C


DIMENSION

No.

PRINCIPLE


Coffee production does not take place in protected areas.

AÑO AÑO AÑO AÑO


Establish and divulge a group policy indicating that coffee production does not take place in protected areas.

11.C.7

11.C.8

Coffee production does not take place in the immediate vicinity (2km) of these areas if this is not allowed in the official management plan for the area.

If coffee production is in the immediate vicinity (2km) of a protected area or biological corridor, the certification holder is in contact with the park authorities.

1 2 3 4 P

AÑO AÑO AÑO AÑO

1 2 3 4



Coffee production does not take place in the immediate vicinity (2km).

Establish and divulge a group policy applicable to coffee production in the immediate vicinity (2km) of a protected area or biological corridor , indicating that the certification holder must be in contact with the park authorities.

11.C.9

The certificate holder has information about the threatened and endangered species, known or likely to be, present in the production area. The producer protects such species and their habitats and restricts hunting, trafficking or commercial collection of such species and habitats.

C/P

Environmental 1a

Conservation of biodiversity, including protected or endangered native flora and fauna is supported.

Actions to allow the conservation of biodiversity - including protected or endangered native flora and fauna - must be implemented. A list of identified species must exist.

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11.D Energy sources and use


DIMENSION

No.

PRINCIPLE


The certification holder records and monitors


Mechanisms to register and monitor the use of electricity during production and

11.D.1

11.D.2

11.D.3

11.D.4

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the use of energy in production and processing. The producer demonstrates that measures are taken to use energy more efficiently on the farm.

The producer uses renewable energy sources on the farm whenever possible in terms of space and safety and when climate permits to do so. The producer uses the by-products of coffee growing and processing (pulp, hulls, husk and parchment) as fertilizer, compost, mulch or energy source (for machine drying).

C C/P

C/P

C/P


Environmental

Environmental

7b Saving Energy 7b Saving Energy

7a Preferential use of renewable energy.

4b Organic matter management is in place.

7a Preferential use of renewable energy.

processing must be implemented on the farm. Monthly energy bills can be used. Mechanisms must be put in place to ensure measures are taken to use energy more efficiently on the farm. Measures must be documented. Mechanisms must be put in place for the use of renewable energy sources on the farm whenever possible. Actions and mechanisms must be documented. Establish a group policy for the use of the by-products of coffee growing and processing (pulp, hulls, husk and parchment) as fertilizer, compost, mulch or energy source (for machine drying).


Stepping-up from 4C Compliance to UTZ Certification...Stepping-up from 4C Compliance to UTZ...

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