In order to ensure the highest possible standards of client satisfaction, safety and performance all members of the Bakery Equipment Suppliers Association (BESA), including associate members, are required to implement, practice and maintain the principles adopted in the Code of Conduct.

These principles are:

EQUIPMENT
1. Ensure equipment is delivered in a safe and serviceable condition with relevant user information provided.

2. Agree with the client that the equipment, including options and accessories are suitable for the intended application. This agreement between all parties should be documented.

3. Ensure only competent and suitably trained personnel service and repair the equipment supplied.

4. Offer a regular inspection and service programme in accordance with the manufacturer’s recommendations for the equipment supplied.

5. Ensure that all equipment offered and supplied complies with the relevant Australian Standards and Occupational Health and Safety requirements for importers, designers, manufacturers and suppliers.

6. Make the client aware of alternative models, which have a higher specification than the application may require taking into account perceived future needs or improved product utilization.
7. Make the client aware of optional extras, and explain the benefits of these to enhance safer operations and provide better utilization of the equipment.

8. Ensure the client is aware of relevant training for the correct operation of the equipment, and where required operator certification.

9. Ensure the client is familiar with equipment controls and the content of the operator’s manual.

CLIENT RELATIONS
1. Accurately present all the facts relating to a contract.
2. Ensure that the contract embodies all the express terms and conditions of the agreement.
3. Respect confidential information supplied to them by the client in the course of their business.

INTEGRITY
1. Behave with integrity and encourage such conduct by others in the business of supplying bakery equipment.
2. Transact business in a manner that will reflect credit to the member and the industry.
3. Strive to improve their own competence and that of others in the industry.
4. Exercise care in the day to day conduct of business relationships.
5. Deal promptly with all queries or complaints from a client.