JIFSAN Good Aquacultural Practices Program. Section 1 Introduction

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1 JIFSAN Good Aquacultural Practices Program Section 1 Introduction

2 JIFSAN The Joint Institute for Food Safety and Applied Nutrition (JIFSAN) is a cooperative program between the FDA s Centers for Food Safety and Applied Nutrition and Veterinary Medicine and the University of Maryland. Within the University JIFSAN works cooperatively with the new Center for Food Systems Security and Safety a campus wide initiative centered in the College of Agriculture and Natural Resources One of the core programs of JIFSAN is international training in food safety where JIFSAN works with industry and host countries to provide training in a number of areas. The Good Aquacultural Practices program is one of the training programs offered through JIFSAN s International Training Center. ( Acknowledgement We wish to acknowledge the generous support of the JohnsonDiversey Corporation through the JohnsonDiversey International Training Initiative. JohnsonDiversey had the foresight to recognize that inspections are not enough and that the only way to assure the safety of our supply of imported foods is to improve conditions at the production end, Without JohnsonDiversey s support the development and delivery of the Good Aquacultural Practices program would not have been possible.,

3 The Good Aquacultural Practices Team The following individuals are the group responsible for developing the GAqPs program and writing the GAqPs manual. As in virtually all JIFSAN programs the working group consists of a mix of individuals from academic institutions, government and industry. Thomas E. Rippen Specialist, Seafood Technology, Maryland Sea Grant Extension Program, University of Maryland Brett L Koonse, Aquaculture Specialist, Office of Seafood, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration Michael L Jahncke, Ph.D., Director, Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University Michael H Schwarz Ph.D., Extension Specialist Seafood (Aquaculture) Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University Andrew M. Lazur, Ph.D., Aquaculture Specialist, University of Maryland Center for Environmental Science Alan D. Parker, Director, North America, JohnsonDiversey Consulting Alejandro Rojas, JohnsonDiversey Consulting The Design Team Peter Mazzocchi, Senior Graphic Designer, Publications, Marketing and Media Services, College of Agriculture and Natural Resources Denni Johnson, Associate Editor, Publications, Marketing and Media Services, College of Agriculture and Natural Resources

4 JIFSAN Good Aquacultural Practicess Manual Table of Contents Section Section Start Pages Section 1: Introduction Section 2: Aquaculture Product Safety and Consumer Health Section 3: Trade and Aquaculture Products Section 4: HACCP Application in Shrimp Hatchery Operations Section 5: Hatchery Infrastructure and Operations Section 6: Growout Pond and Water Quality Management Section 7: Traceability: From Farm to Table Section 8: Prerequisite Programs Good Manufacturing Practices (GMPs) Section 9: Effective Cleaning and Sanitizing Procedures Section 10: Food Laws and Regulations Section 11: Antibiotics : Use of Chemotherapeutics Section 12: Exercise: Handwashing Section 13: Field Trip Exercise Section 14: Standard Operating Procedures Section 15: Use of HACCP Principles to Control Antibiotic Residues in Aquacultured Products Section 16: HACCP or Other Things Farmers Should Know Section 17: Cross-contamination: Instructions Dirty to Clean Surfaces Section 18: Effective Training Copyright 2007 University of Maryland. This work may be reproduced and redistributed, in whole or in part, without alteration and without prior written permission, for nonprofit administrative or educational purposes provided all copies contain the following statement: 2007 University of Maryland. This work is reproduced and distributed with the permission of the University of Maryland. No other use is permitted without the express prior written permission of the University of Maryland. For permission, contact JIFSAN, University of Maryland, Symons Hall, College Park, MD 20742

5 JIFSAN Good Aquacultural Practices Program Introduction by Brett Koonse

6 JIFSAN Good Aquacultural Practices Manual Introduction INTRODUCTION Over the last thirty years, consumption of seafood products has doubled and is anticipated to continue to grow 1.5 percent per year through Now, one in five people depend on seafood as their primary source of protein. This is a positive public health development because the scientific evidence is clear; eating more fish and shellfish will lead to a healthier, smarter, and longer-lived population Unfortunately, over 70% of the world s fish species are either fully exploited or depleted with another 21% considered to be moderately exploited, according to the United Nations Food and Agriculture Organization (FAO) estimates. In the future, aquaculture, the science and art of growing seafood such as catfish, salmon, oysters, or shrimp, under controlled conditions in ponds on land or in pens or nets in the ocean, will need to fill the gap between sustainable wild supplies and the public demand for seafood. In fact global aquaculture production will need to nearly double by the year 2050 to meet this consumer demand for seafood. The aquaculture industry has responded to this demand by becoming the fastest growing sector of the world food economy by increasing production by more than 10 percent a year. It currently accounts for half of all food fish production worldwide. A wide range of seafood species are now being successfully grown in a variety of locations which is providing high quality, nutritious, and consistently uniform seafood to processors, retailers, and consumers all over the world. In order for aquaculture to advance further as a food producing industry, food safety needs to become an integral part of the farm-to-table food safety continuum. Food Safety and Aquaculture Many of the real and perceived concerns with aquaculture and aquaculture products are about food safety. The two main food safety concerns with aquacultured products are residues of chemicals or unapproved drugs and contamination from pathogens, such as Salmonella. The origins of these hazards are different than those associated with seafood caught in the open ocean because they usually originate at the farm site and may remain in or on the product through the normal steps of washing, sorting and packing that are done at the primary processing step. Background The objective of this manual is to provide uniform, broad-based scientific and practical information on the safe production, handling, storage, and transport of aquacultured products. This manual will: 1. Provide a teaching tool to trainers who will be conducting courses to facilitate the safe production, handling, storage, and transport of aquacultured products in countries exporting to the United States and elsewhere. 2. Serve as a resource for trainers preparing and conducting courses to assist those in the aquaculture industry with identifying and implementing appropriate measures to minimize risks of microbial and residue contamination. 3. Provide information to the aquaculture industry about the complex relationship between food safety and the import requirements of receiving countries. The information and recommendations presented expand on the material developed for the Regional course in Vietnam in November, The material in this manual is guidance and is not regulation and should be applied as appropriate and feasible to individual aquaculture operations. Use of This Manual Information presented includes: Principles science-based information regarding elements of aquaculture product safety. Topics included are: Copyright 2007 University of Maryland. This work may be reproduced and redistributed, in whole or in part, without alteration and without prior written permission, for nonprofit administrative or educational purposes provided all copies contain the following statement: 2007 University of Maryland. This work is reproduced and distributed with the permission of the University of Maryland. No other use is permitted without the express prior written permission of the University of Maryland. For permission, contact JIFSAN, University of Maryland, Symons Hall, College Park, MD 20742

7 The importance of training for improving the safety and quality of aquacultured products. The food safety hazards attributed to aquaculture products. Good aquaculture practices (GAqPs) at each step in aquaculture (hatcheries, grow-out, harvest, transport, primary processing). Describing and presenting the importance of minimizing the environmental impacts for food safety Developing an effective training course Evaluating the implementation of a GAqP program Practical - materials to accompany and complement lectures. Included are experiments/ demonstrations, discussion questions, problem solving activities and a Field Site Visit Guide. Additional Resources- includes relevant reference documents and information on obtaining additional resource material. As training needs vary by country, the time frame for training and the extent of training will also vary. It is anticipated that the length of time to present the Principles and Practical information will be 5 days with the inclusion of a field site visit. The backgrounds and needs of the course participants will determine how much time should be spent on each of the training modules. Logistics, budget, and schedules may dictate shorter or split sessions and the number of Practical activities that are included. Since interactive sessions with discussions, lab demonstrations, field visits, and case studies are an important part of the training process, the number of participants needs to be limited to a manageable level for trainers and facilities. Included throughout the Principles section are suggestions for information that may be highlighted as visuals. These are intended as suggestions for visuals, not as actual visual masters. Depending on the amount of material to be presented, the type of visual aids to be used, and the size of the training group, the trainer may choose to present each as a single visual or as multiple slides, overheads, charts, or posters. The Practical section of the manual includes activities to involve participants in the training. Use of these activities will enhance training of I- trainers by complementing lecture material and by providing the participants with ideas for activities to enrich their own training efforts. Suggestions for activities related to training topics are included at the beginning of each of the training modules. Trainers of trainers are encouraged to use as many of these as time and resources will allow. Users of this Manual are reminded of several important considerations in applying its recommendations. 1) The manual focuses on microbial, chemical, and drug residues for aquaculture products. It addresses these hazards in fairly broad terms. When providing recommendations to growers, packers, and shippers it is important to encourage them to apply the techniques that are most appropriate for reducing hazards in their individual operations. They should also strive to establish practices that do not inadvertently increase other risks to the food supply or the environment (e.g., excessive packaging or improper use and disposal of antimicrobial chemicals). 2) This training manual focuses on risk reduction not risk elimination. Current technologies cannot eliminate all potential food safety hazards associated with aquaculture products. 3) This training manual provides general, scientifically-based principles. Trainers should encourage operators to use the information to help assess microbiological and unsafe residue hazards within the context of the specific conditions (species, geographical grow-out location and conditions, cultural, economic) that apply to their own operation and implement appropriate and cost effective risk reduction strategies. 4) Users of the manual should constantly be alert for new information and technological advances that expand the understanding of those factors associated with identifying and reducing the food safety hazards associated with aquaculture products. Awareness of these advances will allow updating the recommendations and information contained in this manual as appropriate to keep training content current Copyright 2007 University of Maryland.