A Summary of Key Changes from Issue 5.1 to 6.0• The structure of the standard has been reformatted to include a core requirement for allprocessing plants. Separate modules have been created to accommodate production processesthat extend beyond the core requirements. Any modules within a facility’s scope will be assessedas part of the SPS audit. (All Sections)• Edited the text of the clauses for clarity of language (All Sections)
• Removed duplicate clauses (All Sections where applicable)
• Structured clauses to improve auditability (All Clauses where applicable)• Added additional regulatory requirements to section C1
• Added clause requirements to include elements of food safety culture to section C2
• Updated standard to include new GFSI V2020.1 requirements• New guidance has been written for 6.0
• Traceability requirements have been revised to improve efficiency of the audit (C6)
• Environmental verification parameters have been revised C3
• The water testing requirements have been modified (Section 3.11)
• The social accountability and employee health requirements have been augmented to reflect themost recent best practices. (Social Responsibility Module and Enhanced Social Module)• Added clarification and guidance on laboratory testing (Section 4.5)
• Employee training requirements have been consolidated
• Effluent Values required for facilities discharging into natural bodies of water have been revised
• Dissolved Oxygen values for Effluent samples have been changed from an optional data point toa required monitoring point.
• Requirements on finished product testing have been revised to be based on risk
• Development of an Enhanced Social Module as an add-on module to allow facilities to achieve anexceptional Social and Ethical rating through certification recognition.
IntroductionFounded in 1997, the Global Seafood Alliance (GSA) is an international non-governmental organizationdedicated to advocacy, education, and leadership in responsible aquaculture. GSA engages stakeholdersworldwide who are dedicated to advancing environmentally and socially responsible aquaculture practices.Through the development of the Best Aquaculture Practices (BAP) certification standards, GSA hasbecome the leading standards-setting organization for seafood (
5.1.The full content of the Seafood Processing Standard 6.0 includes:
• Food Safety Management and Related Requirements (Core C1-C4)• Effluent Management Requirements (Core C1)
• Water Quality Testing Requirements (Core C3)
• Environmental Management Requirements (Core C5)
• Traceability Requirements (Core C6)
• Glossary
• Animal Welfare Module• Effluent Discharge Module• Finished Product Testing Module
• Outsourcing Module
• Product Identity Preservation Module
• Environmental Module for Remote Isolated Wild-Capture Processors
• Social Responsibility Module (mandatory unless Enhanced Social Module is selected)
• Enhanced Social Module (voluntary add-on)Facilities shall be assessed to all SPS Core requirements, plus all SPS modules that fall within the scopeof the seafood processing that is undertaken at that facility. Compliance with all requirements (fullscope) is required for certification, unless preauthorized by GSA. Facilities may also elect to beassessed and certified to the Enhanced Social Responsibility Module when, or after, applying for SPSIssue 6.0 Certification. Please see the Enhanced Social Responsibility Module for additionalinformation.The objective of the Food Safety Management and Related Requirements of the Seafood ProcessingStandard is to specify the food safety and quality criteria required to be in place within a seafoodmanufacturing or processing organization to achieve certification to the SPS. The format and content ofthe Standard is designed to allow an assessment of a facility’s premises and operational systems andprocedures by a competent GSA-approved third-party Certification Body.The Seafood Processing Standard covers nearly all aquaculture and wild-caught species as follows:
• Finfish
• Crustaceans
• Mollusks
• Echinoderms
• Medusozoans
• Frogs
Acknowledgements
An expert group (Processing Technical Standards Committee) developed and endorsed the Standard withrepresentatives throughout the supply chain and interested parties including industry associations,processors, producers, regulators, non-governmental organizations and conformity assessment andstandards experts.GSA is grateful to the members of the Processing Technical Standards Committee who created the originalSeafood Processing Standard and to the other specialists that provided valuable input during the reviewprocess:Seafood Processing Standard 6.0 Technical Committee:Michael Platt, GSA SPS 6.0 Committee ChairFrancisco Aldon, Marin TrustAshley Apel, Conservation InternationalSyamsul Arifin, Global Seafood AllianceViviana Cachicas, Food Microbiology, Public Health Institute of Chile (
