AcknowledgementsAn 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 (
BAP的资格：
BAP专注于技术和管理。养殖场需要确保干净的水、标准的饲料、定期监测鱼虾的健康状况，并且最终产品必须对用户安全。
社会因素也是必不可少的：遵守当地的劳动法，支持周围的社区。有趣的是，BAP分为许多级别，从单个农场的1星到整个供应链达到标准的4星。这有助于参与者根据自己的规模灵活地申请。
Normative DocumentsThis Standard will be regularly reviewed to ensure its relevance with legislation and market requirements.The normative documents from which the initial standard (or subsequent versions as noted) were drawnupon were/are:
• Acidified Foods 21 CFR 114
• ADFO Cured, Salted, and Smoked Fish Establishments Good Manufacturing Practices• Best Available Techniques in fish processing Industry, Nordic Perspective• Best Available Techniques (BAT) Reference Document for the Food, Drink, and Milk Industry:Industrial Emissions Directive 2010/75/EU Integrated Pollution Prevention and Control (2019)
• BRCGS Ethical Trade and Responsible Sourcing Issue 2
• Code of Hygienic Practice for Aseptically Processed and Low Acid Foods CAC/RCP 40-1993
• Ten fundamental ILO conventions on which the Social Component of the SPS Standard is based.• Freedom of Association and Protection of the Right to Organize Convention, 1948 (No. 87)• Right to Organize and Collective Bargaining Convention, 1949 (No. 98)
• Forced Labor Convention, 1930 (No. 29)
• Abolition of Forced Labor Convention, 1957 (No. 105)
• Minimum Age Convention, 1973 (No. 138)
• Worst Forms of Child Labor Convention, 1999 (No. 182)
• Equal Remuneration Convention, 1951 (No. 100)• Discrimination (Employment and Occupation) Convention, 1958 (No. 111)
• Occupational Safety and Health Convention, 1981 (No. 155)
• Promotional Framework for Occupational Safety and Health Convention, 2006 (No. 187)
• ESSA – European Guide to Good Practice for smoked and /or Salted and or Marinated Fish• Ethical Trading Initiative 01 April 2014
• FDA Seafood HACCP Regulation, 21CFR 123 and GMP’s 117
• Global Food Safety Initiative Guidance Document – V2020
• ISO 9001:2015• ISO 19011:2018• ISO/IEC 17021:2015• ISO/IEC 17065:2012
• NSSP Guide for the Control of Molluscan Shellfish: 2023 Revision• PAS 1550:2017 Exercising due diligence in establishing the legal origin of seafood products andmarine ingredients- Importing and processing – Code of practice• Ready-To-Eat Seafood Pathogen Control Guidance Manual (Listeria monocytogenes and Salmonellaspp.) Ready to Eat Working Group of the National Fisheries Institute-March 2019• Sedex Members Ethical Trade Audit (SMETA) Measurement Criteria Version 6.0 April 2017• SSCI Benchmarking Requirements PART II – Requirements for the Management of SchemesVersion 1.1 All Scopes• SSCI Benchmarking Requirements Version 1.1 Part I – Benchmarking Process• Thermally processed low-acid foods packaged in hermetically sealed containers 21 CFR 113.• USFDA Fish and Fishery Products Hazards and Controls Guidance Fourth Edition – June 2022
