BAP验厂审核对干净的水、标准的饲料、定期监测鱼虾的健康状况有标准要求

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 thereviewprocess: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 (xxx_=.poz_od)K=gGaudett, Cooke Aquaculture Inc.Joe Hebert, Trident SeafoodsMargaret Malkoski, National Fisheries InstituteRachel Matheson, Independent Gender and Labor Rights ExpertBenjamin Plesic, US FoodsHart Schwarzenbach, Peter Pan SeafoodsPamela Wharton, Independent Labor Rights ConsultantJennifer Wiper, Cooke Aquaculture Inc.Scott E. Zimmerman, Safe Quality Seafood Associates (SQSA), LLCOther Specialist Contributors:Allison Roderick, GSA Program Integrity SpecialistChris Weeks, GSA Director of Program IntegrityGuy Ewing, Independent GSA ConsultantKen Corpron, GSA Program Integrity AnalystBirgitte Krogh-Poulson, Independent Social Accountability and Labor Rights Expert

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 21CFR114

• ADFO Cured, Salted, and Smoked Fish Establishments Good Manufacturing Practices• Best Available Techniques in fish processing Industry, Nordic Perspective• Best Available Techniques (BAT) Referenc.............

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