Dave Garforth– Technical Director IFQC GLOBAL

 Review the definition and terminology of Standards  Review Standards choices with respect to your requirements and the available options

 The inch is a standard of measurement  Money is a standard of exchange  Words are standards of communication  Octane numbers of gasoline are quality standards  "No more than 1% shrinkage" is a performance standard

 "A prescribed set of rules, conditions, or requirements concerning definitions of terms; classification of components; specification of materials, performance, or operations; delineation of procedures; or measurement of quantity and quality in describing materials, products, systems, services, or practices."

A standard is a requirement that is determined by a consensus of opinion of users prescribes the accepted and (theoretically) the best criteria for a product, process, test, or procedure.

 Principles and Objectives  Protocols and Criteria  Indicators of performance  Minimum Standards (the bar) for indicators  Measurement criteria

 Principle ‘ deliver a safe product to the consumer’  Criteria ‘ Products shall not contain levels of natural contaminants that are harmful to human health  Indicator - natural toxin levels  Assessment Protocol- Every harvest batch?, Every week?, according to legal reference  Controlled to what Standard- Legal limit e.g. 0.6ug/g (MRL)  To What Standard/method- testing by an approved laboratory  Approval- accredited method and/or government appointed reference laboratory and method?

 Global Aquaculture Alliance (GAA BAP)  GlobalGAP  Certified Quality Aquaculture Standards (eg CQS / CQM)  Friend of the Sea  Organic Standards  ISO  Safe Quality Food (SQF)  BRC Global Food Standard Emerging  WWF Standards  IFFO Feed Material Standards

WWF GAA Organic

 Product /Process differentiation  Organic  Natural (additive free)  Welfare  Chemical Free  Eco-label  Provenance-National/Regional  Brand awareness  Know your Standards.....

 What is expected?  Of Management Systems?  Of workforce?  Documentation?  Record keeping?  Audit inspection ? External and Internal  Level of compliance  Non conformances and corrective actions?  Frequency of audit

 Formality -Implemented and documented  Defined organisational roles and reporting  Quality Policy  Quality Objectives  Formal measurement and reporting structure  Internal audit function  Non conformance and corrective actions  Competent workforce – training policy

 Documented Food Safety Program based on legal requirements  Pre-requisite Program  Hygiene/Sanitation (structural)  HACCP Systems  Formal Review Process  Competent staff  Internal audit process  Verification/Validation program  Documentation and record keeping

 Legal Requirement in food businesses  A component of Product Recall (legal)  Important for delivering trust  Integral part of Provenance  Often a major component of Chain of Custody

 Documented Fish Health and Welfare Plan  Protocols for key husbandry operations with welfare implications  Protocols for fish treatment and administrations  Documentation and record keeping  Risk assessment for contaminants and residues

 Audit is the key tool for measuring compliance (both internal and external)  Length of audit is site specific- size and complexity  Scope of audit may vary from entire to specific area of application  Auditors seek objective evidence  Not intended to ‘catch out’ the applicant  Positive experience to demonstrate compliance

 Scoring or rating systems  100% compliance  Most raise non conformances  Critical  Major  Minor  Most seek corrective actions within a specified timeframe

 Environmental Management Systems  Environmental Policy  Specific competences  Baseline/Periodic Review  Setting of objectives  Formal reporting of performance  Internal audit  Non conformance and corrective actions

 Environmental Impact Assessment (EIA)  Benthic assessment  Effluent discharge assessment  Waste Reduction, Re-cycling  Chemical Containment  Emergency Response  Prevention of Escapes  Feed Sustainability  Energy Management

Allow IFFO members to demonstrate: Responsible sourcing practices Differentiate their products from irresponsibly produced fishmeal and fish oil Encourage improvements in responsible practice Based on FAO Code of Responsible Fishing (responsible sourcing)

 Aboriginal Certification of Environmental Sustainability (ACES Program)  A developing framework for Certification  Human and eco-systems health is at its heart  Based on the identification of appropriate performance indicators  Measured through a framework of tools- regulation, Codes of Good Practice, Certification Standards  Richard Harry, (Exec Director AAA)

 The FAO guidelines on Aquaculture Certification consist of a report of 192 aspects.  3 pillars - environmental, consumers and communities.  The key communication point of the guidelines is contained in the following statement:  “Aquaculture Industry and Markets increasingly recognize that credible certification schemes have the potential to reassure buyers, retailers, consumers and civil society regarding these concerns and provide a further tool to support responsible and sustainable aquaculture”

 Food and Feed Safety  Animal Health and Welfare  Social Accountability  Environmental

FOOD SAFETY 1Located where the risk of physical, chemical or biological food safety hazards are minimized or where [pollution can be controlled 2Procedure to avoid contamination of feed 3Feed prepared on the farm should contain only permitted substances 4Veterinary Drugs and chemicals should comply with national regulations and International Guidelines 5Water used should be of a quality which is suitable for production of food which is safe for human consumption 6Broodstock selection should avoid carryover of hazards 7Requires Traceability of inputs e.g. medicines 8Facilities should have good hygienic conditions (HACCP) 9Monitoring Programme in Bivalve mollusc growing areas 10Trained workforce on hygienic practices

1Certification should support development in rural farming communities and not marginalise small scale farming 2Consideration for socioeconomic issues 3Consideration on gender and generation issues 4No Child Labour and workers to be treated in accordance with national legislation 5Workers to be paid according to national regulations 6Efforts to ensure that there is the participation of resource poor small scale sites 7Social Requirements should facilitate market access 8Poor small scale farmers to have their concerns and interests considered 9Private and public sectors to invest costs for small scale farmers to enter and participate in certified market areas 10CSR to engage small scale farmers.

1Aquatic Animal Health Management Programme 2Trade To Comply With OIE Aquatic Animal Health Code 3Movement Of Live Animals 4Preference Given To Certified Healthy Species 5Health Culture Environment 6Minimal and Responsible Use of Veterinary Drugs and Antibacterials 7Treatment of diseases immediately with minimal use 8Consideration of species in IMTA to reduce stress 9Reduce unnecessary stress during culture, Harvest, Transport and Slaughter 10A Trained Workforce on animal health

No.Minimum Requirement 1Management of most probable adverse environmental impacts 2That an EIA is used according to national legislation, prior to application for site 3Planning and Development practices to ensure that environmental integrity issues are effectively addressed 4Routine monitoring, on and off site for environmental quality ( and adequate record keeping) 5Evaluation and mitigation of impacts on the environment 6Efficient water abstraction and responsible and efficient management 7Encourage restoration of any damages

Make an informed decision Scope – Fitness for Purpose Does it Define your key needs? Does it offer the ability to differentiate? Does it allow opportunity for further Standards Integration? Effectiveness Communication? Opportunity in Adjusting Scope? Seek support and collaborate