1. EU Fish and Aquaculture Standards Gerard L. Roessink The Netherlands Production of Aquaculture and Material Handling Session “From the Pond to the Plate”

2. 2 Key Words in food production Responsibility Traceability YOU ARE RESPONSIBLE FOR WHAT YOU PUT ON THE MARKET PLEASE PROOVE THE QUALITY AND SAFETY OF YOUR PRODUCTS

3. Aim = Consumers’ Protection Food Safety Food Quality Environmental Responsibility Workers’ Welfare

4. Processing and Packing Facilities Pre-Requisites HACCP Traceability GLP Packaging Material Sanitizers

5. Water/Ice in Contact with Foodstuff ParameterMaximum Permitted Levels Escherichia coli0 / 100 mL Coliforms0 / 100 mL Enterococci0 / 100 mL TPC (22 oC)100 /mL TPC (37oC)20 /mL Nitrates0.5 mg /mL Iron0.2 mg /L Chloride250 mg /L Free Chlorine0.5 mg /L

6. Import in the EU Many tests are performed Different Border Inspection Posts Rapid Alert System informs quickly

7. Products from Aquaculture Microbiological Criteria Raw products: no microbiological standards

8. Aqua culture Imports Chemical criteria: Lead : < 0,50 mg/kg fresh weight Cadmium: < 0,50 mg/kg Mercury :< 0,50 mg/kg Dioxine :< 4 pg/gr. fat product PAH:< 5 microgr./kg.

9. Aquaculture import Annex I – IV of Council regulation 2377/90 Maximum residue levels for Pharmocologically active substances: www.pharmacos.eudra.org/F2/mrl/index.html

10. As a Part of an Ecosystem… We are Responsible for Our Activities We are Responsible for the Natural Resources Management We are Responsible for the Protection of our Environment and People

11. A Bad Environmental Management… Can Be a Food Safety Issue Can Be a Problem for your Business Can Repulse European Buyers

12. The EU mind: getting the safest food in the world

13. Handling & Processing Time Cold Chain Water Supply Facilities, Equipment & Surroundings Workers’ Hygiene & Welfare Sanitation / SSOP GMP HACCP Traceability GLP

14. Some Concepts in Management Systems HACCP and GxP EurepGap ISO 22000 BRC ACC

15. ISO 22000 A Systematic Approach for Food Safety Management System 22000

16. Big Issues, New Solutions Crisis ISO 9001 // HACCP obligatory Traceability Bioterrorism

17. Goal Demonstrate Farmers Ability to Manage the Food Safety Continuous Improvement => HACCP integrated in ISO 9001

18. Why? Regulations Customers’ (and buyers) demands ISO 9001? IFS, BRC, SQF => Need for an internationally recognized & Easily Accessible Standard

19. Principles Communication External > Suppliers, Buyers, Customers, Regulation authorities Internal > Divisions, Departments, Employees System Management Planning (Set-up, Validation, Monitoring, Correction) Up-dated CONTINUOUS IMPROVEMENT Hazards Management Pre-requisites HACCP

20. The FSMS Pyramid FacilitiesWorkersSSOP & TPMGMP oPRPHACCP ISO 9001 ISO 22000 TQM Traceability PRP FSMS

21. Resources Trainings > Records Kept = Details + Qualifications of the trainer Infrastructure = All Facilities Related to Food Processing and Supporting Services Work Environment = Clothes, food handling and processing, measures to prevent cross- contamination, employees facilities (location and availability)

22. Hazards Assessment Source (from raw material, workers, environment, etc) Probability of Occurrence (Qualitative or Quantitative) Nature (Multiply, deteriorate or produce toxins) Severity

23. Advantages Systematic Approach Specific to Your Process Auditable Flexible Controllable Fill the Gap Between HACCP and ISO 9001

24. ISO 22000: Links with ISO 9001:2000 After ISO 9001 : 2000, modified Continuous improvement of the Food Safety Management System Input Output STAKEHOLDER Satisfaction Management responsibility Resources management Measure, Analysis, Improvement Measure, Analysis, Improvement Planning + production of safe Product Safe product Safe product Activities adding valueInformation flowLégende : STAKEHOLDER Requirements Customers Legislation Regulations Science Experience General knowledge

25. ISO 22000 Family ISO 22002 = Vegetal Production ISO 22003 = Certification Organisms and Procedures ISO 22004 = Implementation Guidelines ISO 22005 = Traceability

26. EurepGap Aquaculture in practice What is EurepGap Why is EurepGap Aquaculture Important for Retailers

27. product piramide Organic Basic management and production standards animal welfare Workers welfare AVAILABILITY Government, laws, choice of suppliers FOOD SAFETY FOOD QUALITY ETHICS CHAIN QUALITY Aquaculture + Salmon standard ISSUES

28. EurepGap in practise 1. generic basic standard quality system for aquaculture 2. Food safety and quality Satisfying the minimal expectations of consumers 3. Possibility to purchase from all over the world 4. And……, a discussion about consumer issues with our suppliers and NGO’s

29. What are shrimp buyers looking for Purchase manual Product age and Shelf-life Packing and labeling Sensoric criteria Chemical criteria Contaminants Microbiological criteria

30. Criteria from Purchase Manual Parameters regarding production facility Parameters regarding aquaculture and fisheries

31. Standards for farming Record keeping and self inspection Complaint form Staff Occupational Health and Safety policy Training Facilities and equipment Welfare

32. Standards for farming Legislative framework &Governance Management of Production sites Management and documentation Site history Chemical storage Site entry Pest control

33. Standards for farming Fish Welfare, Management & Husbandry Identification & traceability of stock Fish Health & Welfare Veterinairy drugs Feeds and feeds records Storage of feeds

34. Standards for farming Fish Welfare, Management & Husbandry Mortality Shrimp holding area Fasting & harvesting Machinery & equipment

35. Standards for Fish farming Environmental Management & Husbandry Environment Energy efficient Identification of Waste and Pollutants Waste & Pollutants Action Plan

36. Standards for fish farming Environmental Management & Husbandry Impact of culture on Environment Human wastes Wildlife and conservation policy

37. Standards for farming Environmental Management & Husbandry Nitrate and Phosphate levels in drain Predator control Escapes and indigenous species Fresh water / Sea water / Ice Sampling & Testing techniques

38. Standards for farming Ethical Trading Initiative “Base code”: Employment is freely choosen Freedom of association & the right to collective bargaining are respected Working conditions are safe& hygienic Child labour shall not be used Living wages are payed

39. Standards for shrimp farming Ethical Trading Initiative “Base code”: Working hours are not excessive No discrimination is practised Regular employment is provided No harsh or inhumane treatment