Microsoft PowerPoint - 2 BAP SPS Overview For Translation June 29 Seminar - Translated June 17, 2012

Lin minh nui tr ng th y s n ton c u Th c hnh nui tr ng th y s n t t
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Global Aquaculture Alliance Best Aquaculture Practice
SEAFOOD PROCESSING STANDARD TIU CHUN CH BIN THY SN

OVERVIEW TNG QUAN
GAA BAP Seafood Processing Standard Tiu chun ch bin thy sn GAA BAP Overview - Tng quan
Topic Outline: Brief description of the scope of the standard Key differences in BAP versus some other plant standards Available documents Brief descriptions - content of the standard Steps in the certification process Cost structure Q&A
Mc lc:
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M t tm tt phm vi ca tiu chun Nhng khc bit chnh ca BAP so vi cc tiu chun khc Ti liu sn c Gii thiu tm tt ni dung ca tiu chun Cc bc trong qu trnh cp chng nhn. C cu chi ph Hi & p
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Scope of the BAP Seafood Processing Standard:
Phm vi tiu chun ch bin thy sn BAP
The BAP Seafood Processing Standard is made up of: 7 Food safety management sections 8 Annexes The BAP Seafood Processing Standard is GFSI (Global Food Safety Initiative) recognized. Therefore the BAP standard satisfies requirements by some buyers to have a GFSI audit
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Tiu chun BAP dnh cho ch bin thy sn bao gm: 7 phn v Qun l an ton thc phm 8 ph lc Tiu chun ch bin thy sn BAP c GFSI (Chng Trnh An Ton Thc Phm Ton Cu) cng nhn. V vy tiu chun BAP p ng c yu cu ca mt s ngi mua hng v c GFSI nh gi
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Any processing plant producing aquaculture species for which there is a BAP farm standard can apply for certification against the BAP Seafood Processing Standard Currently those species are: Pangasius, shrimp, salmon, tilapia, and Channel Catfish. Soon more will be added.
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Cc nh my ch bin, sn xut loi thy sn no c cp trong tiu chun trang tri BAP u c th np n chng nhn Tiu chun ch bin thy sn BAP Hin ti tiu chun BAP p dng cho cc loi: c tra, tm, c hi, c r phi, c da trn. S sm c b sung mt s loi khc.
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The BAP standard does NOT allow exclusions. Therefore a plant producing any of the above species must have document and facility audits to include all BAP eligible species and product forms For example: If a plant processes shrimp and tilapia, it cannot have an audit for only the tilapia
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Tiu chun BAP khng cho php loi tr. V th, mt nh my sn xut bt k loi thy sn no k trn phi c nh gi ton din (c s v h s) cho cc dng sn phm cc loi c BAP nhn din. V d: Nu mt nh my sn xut tm v c r phi, nh my khng th ch nh gi c r phi.
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Key Topics Covered in BAP not Typically in Other Plant Standards:
Cc ch chnh trong BAP nhng cha phi in hnh trong cc tiu chun nh my khc.
BAP Key Differences Not a scored audit. All nonconformities must be corrected. BAP = Specifically a seafood and aquaculture standard Other plant standards are typically general food, general food safety, or general quality system related. BAP therefore includes very specific details and requirements that address issues and concerns in seafood and aquaculture
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Cc khc bit chnh ca BAP Khng nh gi ghi im. Tt c cc im khng ph hp phi c khc phc. BAP = Tiu chun c th v nui trng thy sn v sn phm thy sn Cc tiu chun nh my khc thng cp chung v thc phm, an ton thc phm hoc h thng cht lng lin quan. BAP v th, bao gm nhng chi tit v cc yu cu c th, cp nhng vn v mi quan tm i vi thy sn v nui trng thy sn.8
GAA BAP Seafood Processing Standard Tiu chun ch bin thy sn GAA BAP Overview - Tng quan Examples:
Seafood & aquaculture specific food safety hazards: Aquaculture drugs Allergen labeling is required as a CCP Environmental chemicals and pesticides at the farm level required in the plant hazard analysis Seafood specific pathogens identified with testing is required
V d:
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Cc mi nguy an ton thc phm i vi thy sn v nui trng thy sn: Thuc s dng trong nui trng Ghi nhn cng b cht gy d ng c yu cu nh l mt CCP. Ha cht mi trng v thuc tr su cp nng tri c yu cu phn tch mi nguy ti nh my. Nhn din v yu cu kim nghim i vi cc VSV gy bnh trong thy sn
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Other Examples: Metal detection is mandatory for all frozen product Traceability more clauses compared to most other standards Internal audit includes environmental Ice must be tested in addition to water
Cc v d khc: D kim loi l bt buc i vi tt c cc sn phm ng lnh. Truy xut ngun gc Nhiu iu khon hn so vi hu ht cc tiu chun khc. nh gi ni b - bao gm c v mi trng Nc cng phi c kim nghim nh i vi nc.
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BAP Standard Related Documents
Cc ti liu lin quan tiu chun BAP
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Personal protective clothing and equipment required not just for food safety but also worker safety Basic health care required to protect workers, not just product safety
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Bo h lao ng cho cng nhn v cc trang thit b c yu cu khng ch cho an ton thc phm m cn cho an ton lao ng. Chm sc sc khe c bn c yu cu bo v cho cng nhn, khng ch ring cho an ton thc phm.
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Plant Standard Plant Interpretation Guidelines Other guidelines (such as for a traceability revision) All of the above are available in Vietnamese
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Tiu chun nh my Cc hng dn gii thch cho nh my Cc hng dn khc (v d nh truy xut ngun gcphin bn hiu chnh) Tt c cc ti liu trn c dch sang ting Vit.
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Note about the plant Interpretation Guidelines:
Cc ghi ch trong Hng dn gii thch dnh cho Nh my
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BAP Seafood Processing Plant audits are done referencing the interpretation guidelines
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nh gi BAP i vi nh my ch bin thy sn c thc hin vi s tham kho cc hng dn gii thch.
The interpretation Hng dn gii thch bao gm guidelines contain details of chi tit cc yu cu cn tun compliance requirements th. Interested parties are Cc bn lin quan c encouraged to study the khuyn khch nghin cu Interpretation Guidelines to Hng dn gii thch hiu understand how to comply cch thc hin vic tun th with the standard. tiu chun.
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General Content of the Standard
Ni dung Tiu chun
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1. Regulatory Compliance 2. Quality System Management 3. Staff management 4. Environmental and Waste Management 5. Food Safety Management 6. Verification Management 7. Traceability Management
1. Tun th lut nh 2. Qun l H thng cht lng 3. Qun l Nhn lc 4. Qun l Mi trng v cht thi 5. Qun l An ton thc phm 6. Qun l vic thm tra 7. Qun l truy xut
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Annexes to Standard: 1.Glossary 2.Social Accountability Component 3.Effluent Management Component 4.Traceability Management 5.Product Testing 6.Laboratory Testing 7.Standards for Testing of Water 8.Sampling Plan for Suppliers
Cc ph lc thuc Tiu chun 1.Ch gii thut ng 2.Phn trch nhim x hi 3.Phn qun l nc thi
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4.Qun l truy xut ngun gc 5.Kim nghim sn phm 6.Tiu chun phng kim nghim 7.Tiu chun kim cht lng nc 8.K hoch ly mu nh cung ng
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General Information Certificate validity Audit Duration Steps in the audit Definition of nonconformities
Thng tin chung
Hiu lc ca chng nhn Thi lng ca nh gi Cc bc trong nh gi nh ngha s khng ph hp

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Certification Duration: 1 year Audit Duration: 2-3 days Audit steps (may occur in any order. Document review in advance may be done): Opening meeting Facility inspection Collection of samples (effluent and products) Review of systems Management and documentation of procedures Closing meeting
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Thi hn ca chng nhn: 1 nm Thi gian nh gi: 2-3 ngy Cc bc nh gi (c th khng theo trnh t nht nh. Xem xt ti liu c th c thc hin trc): Hp khai mc Xem xt nh my Ly mu (nc thi v sn phm) Xem xt h thng cc Th tc Qun l v Ti liu Hp kt thc
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Non-Conformities: Minor, Major, Critical

Critical:
Where there is a Critical failure to comply with a food safety or legal issue or a risk to the integrity of the Scheme
S khng ph hp: Th yu, chnh yu, Nghim trng

Nghim trng: Khi sai li nh hng nghim trng n s ph hp an ton thc phm hoc cc vn php l hoc l mt mi nguy i vi s ton vn ca h thng.
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Chnh yu :
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Major : Where there is a substantial failure to meet the requirements of a statement of intent and any mandatory clause of a Standard but there is no Food Safety risk or immediate risk to the Integrity of the Scheme.
Khi c sai li nh hng ng k n mc ch yu cu v cc iu khon bt buc ca Tiu chun nhng khng gy nguy hi n An ton Thc phm hoc s ton vn ca h thng
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Minor: Where absolute compliance to the statement of intent and a mandatory clause has not been demonstrated.
Th yu:
Khi mc ch yu cu v cc iu khon bt buc khng c thc hin y .
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Reminder: Under BAP, all nonconformities must be corrected before certification is granted or renewed. Facilities cannot pass by simply achieving a minimum score.
Lu : Theo BAP, tt c cc s khng ph hp phi c khc phc trc khi giy chng nhn c cp pht hay gia hn. Nh my khng n gin t chng nhn ch bng vic t c s im ti thiu.
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Standard 1: Regulatory Compliance Highlights
Tiu chun 1: Tun th lut nh Cc im ni bt
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The applicant must show evidence of the following: The Applicant must demonstrate that they are entitled to process and produce products at the site applied for. Legal use of land and water. Documents are available to prove that the Applicant is aware and kept up-to-date with all relevant legislation.
Nh my phi c bng chng tun th nh sau:
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Nh my phi chng minh tnh trng hp php ca mnh trong ch bin, sn xut sn phm ti a im ng k. S dng t v nc hp php. Nh my phi sn c cc ti liu chng minh vic nhn thc v lu gi cp nht cc quy nh php lut c lin quan.
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Standard 2: Quality Systems Management Highlights
Tiu chun 2: Qun l H thng cht lng Cc im ni bt
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General Requirements 2.2 Quality Manual 2.3 Quality Policy Statement 2.4 Management Responsibility 2.5 Management Commitment 2.6 Resource Management 2.7 Management Review 2.8 Purchasing 2.9 Supplier Approval and Performance Monitoring
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Cc yu cu chung 2.2 S tay cht lng 2.3 Chnh sch cht lng 2.4 Trch nhim ca lnh o 2.5 Cam kt ca lnh o 2.6 Qun l ngun lc 2.7 Xem xt ca lnh o 2.8 Mua hng 2.9 Theo di nh gi chp thun nh cung cp
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2.10 General Documents Requirements 2.11 Specifications 2.12 Procedures 2.13 Record Keeping 2.14 Corrective Action 2.15 Control of Non Conformity 2.16 Serious Incident Management and Product Recall 2.17 Complaint Handling
2.10 Yu cu ti liu 2.11 Qui cch k thut 2.12 Cc th tc 2.13 Lu tr h s 2.14 Hnh ng khc phc 2.15 Kim sot s khng ph hp
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2.16 ng ph s c v triu hi sn phm 2.17 Gii quyt khiu ni

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Highlights of Standard 2 The Food Safety/Quality Management System must:
Cc im ni bt ca Tiu chun 2 H thng Qun l An ton thc phm/ Cht lng phi:
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take into account all products being produced. It must demonstrate: Administrative commitment The responsibilities of all persons whose work is related to food safety. Availability of adequate resources.
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Phi tnh n tt c cc sn phm c sn xut trong nh my. H thng phi chng minh: Cam kt hnh chnh Trch nhim ca nhng c nhn thc hin cng vic c lin quan n an ton thc phm. Ngun lc y lun sn c.
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Include management reviews have specifications for suppliers, products, services and ingredients. have a record keeping system, a system for the control of nonconforming products and a system for the removal of products from the distribution chain. have a system for the management of serious incidents (interruption of business) and a system for dealing with customer complaints.
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Bao gm xem xt ca lnh o C qui cch k thut cho nh cung cp, sn phm, dch v v cc thnh phn nguyn vt liu. C h thng lu tr h s, h thng kim sot cc sn phm khng ph hp v h thng a cc sn phm ny ra khi knh phn phi. C h thng ng ph cc s c nghim trng (gin on kinh doanh) v h thng gii quyt cc khiu ni khch hng.
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Standard 3: Staff Management Highlights
Tiu chun 3: Qun l nhn lc Cc im ni bt
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3.1: Staff Facilities
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3.1.1: The Applicant must provide a safe environment for employees to eat meals and hygienically store food for meals. 3.1.2: Safe drinking water must be readily available to employees. 3.1.3: The Applicant must have a sufficient number of toilets and sinks which are in good repair and readily accessible to employees.
3.1: Trang thit b ph tr cho cng nhn 3.1.1: Nh my phi cung cp mi trng an ton cho nhn vin dng ba v bo qun thc n hp v sinh 3.1.2: Nc ung an ton phi sn c cho cng nhn vin. 3.1.3: Nh my phi c s lng nh v sinh v bn ra tay ph hp, trong tnh trng tt v d dng tip cn cho nhn vin. 37 37
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3.2
Protective Clothing
3.2
Bo h lao ng
3.2.1: Safe and appropriate protective gear must be provided to workers commensurate with work activity.
3.2.1: Bo h lao ng ph hp v an ton phi c trang b cho cng nhn tng ng vi hot ng cng vic.
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Interpretation 3.2.1: Protective clothing must be provided to all employees appropriate to their roles and accountabilities. This should cover all operations within the facility including: food handlers, engineers, laboratory staff, machinery operators and management staff.
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Din gii 3.2.1: Bo h lao ng phi c cung cp cho tt c cng nhn, ph hp vi cng vic v trch nhim ca h. Vic cung cp ny phi cho tt c nhng hot ng trong phm vi nh my: ch bin thc phm, c kh, nhn vin phng th nghim, vn hnh my mc v qun l.
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3.3 Medical Care 3.3.1: The Applicant must provide adequate medical care for employees, including access to or communication with medical authorities in case of emergencies or accidents. 3.3.3: First aid kits must be readily available to employees.
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3.3 Chm sc y t 3.3.1: Nh my phi cung cp chm sc y t ph hp cho nhn vin, bao gm lin lc v s dng dch v ca cc c quan y t trong trng hp khn cp hoc tai nn.
3.3.3: Cc b s cp cu phi sn c cho mi cng nhn vin.

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3.4 Training 3.4.2 The Applicant must have a training program to orient workers in health, safety, contamination and especially basic hygiene, with workers properly trained to dispose of potentially dangerous compounds such as coolants and toxic substances.
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3.4 o to 3.4.2 Nh my phi c chng trnh o to nh hng cng nhn vin v sc khe, an ton, ly nhim v c bit l v sinh c bn. Phi c cng nhn c o to chuyn mn v vic loi b cc hp cht tim n nguy him nh dung mi lnh (cht lng hay kh) v cc cht c hi khc.
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Standard 4: Environmental and Waste Management Highlights
Tiu chun 4: Qun l Mi trng v cht thi Cc im ni bt
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4.1 Storage and Disposal of Plant Supplies 4.1.1 Chemical products must be properly labeled and securely stored. 4.1.3 Chemical products, fuel, lubricants and other non-foodgrade substances must be stored separately from food production, packing and storage areas in locked containers or areas. 4.1 Tng tr v loi b cc vt t ca nh my
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4.1.1 Cc sn phm ha cht phi c dn nhn ng cch v lu tr cn thn. 4.1.3 Cc sn phm ha cht, nhin liu, cht bi trn v cc cht khng phi thc phm phi c lu tr trong nhng thng cha hoc khu vc c kha, tch bit vi cc khu vc sn xut, ng gi v lu tr thc phm.
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4.1.6 Fuel, lubricant and chemical storage and maintenance areas must be marked with warning signs and precautions taken to prevent chemical spills, fires and explosions.
4.1.6 Khu vc lu tr nhin liu, cht bi trn, ha cht v khu vc sa cha phi c gn bin cnh bo v phi c bin php phng nga r r v chy n.
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4.2 Environment - Waste Management 4.2.1: Sewage from the facility must be adequately controlled to avoid contamination of the environment and adequately treated through a municipal or plant sewer system.
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4.2 Qun l Mi trng cht thi 4.2.1 Nc thi sinh hot t c s phi c kim sot v x l ph hp, qua h thng cng cng cng hoc h thng cng thi ca nh my, phng trnh ly nhim cho cc khu vc sn xut thc phm v ngun nc.
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Interpretation 4.2.1: Din gii 4.2.1:
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Applicants must ensure that an appropriately designed and constructed sewage system is in place to ensure sewage is contained under controlled conditions to prevent the environment, water supply and food production areas from being contaminated. Sewage should either be treated through a local municipal facility or through the applicants sewage facility.
Nh my phi thit k v xy dng h thng x thi m bo nc thi ca nh my c kim sot khng gy nhim vi mi trng, nc cp v khu vc sn xut thc phm. Nc thi phi c x l qua h thng x l nc thi ca nh my hoc ca thnh ph, khu vc.
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Standard 5: Food Safety Management Highlights
Tiu chun 5: Qun l An ton thc phm Cc im ni bt
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5.0
Food Safety Management 5.1 The elements of the Applicants Food Safety Management System must be documented, implemented, maintained and continually improved.
5.0 Qun l An ton thc phm
Cc thnh phn ca H thng Qun l An ton Thc phm ca Nh my phi c bin son, thc hin v lin tc ci tin.
5.1
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Interpretation 5.1.1: The Food Safety Management System typically will be revised as part of the Administrative Review and will include for example: Changes in SSOPs Din gii 5.1.1: H thng Qun l An ton thc phm c bn phi c xem xt nh l mt phn ca Xem xt hnh chnh, bao gm nh: Thay i trong chng trnh SSOPs.
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Change in specifications, species, types of products, new equipment, new packaging, etc. Changes in legislation Customer complaints
Thay i qui cch k thut, loi , dng sn phm, thit b mi, quy cch bao gi mi, Thay i lut nh Khiu ni khch hng
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5.1 The elements of the Applicants Food Safety Management System must be documented, implemented, maintained and continually improved. 5.2 Food Safety Hazard Analysis and Critical Control Point (HACCP) Compliance 5.3 Food Safety - HACCP Procedures Evaluation 5.4 Food Safety - Plant Sanitation - Pest Control
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5.1 Cc thnh phn ca H thng Qun l An ton Thc phm ca Nh my phi c bin son, thc hin v lin tc ci tin.
5.2 An ton thc phm Tun th chng trnh Phn tch mi nguy v kim sot im ti hn (HACCP). 5.3 An ton thc phm nh gi vic thc hin HACCP 5.4 An ton thc phm - V sinh nh xng Kim sot ng vt gy h i 51
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5.5 Food Safety - Plant Sanitation - Facility Design and Construction 5.6 Food Safety - Plant Sanitation Maintenance 5.7 Food Safety - Plant Sanitation - Cleaning and Sanitation 5.8 Food Safety - Plant Sanitation Personnel 5.9 Food Safety - Plant Sanitation - Ice and Water
5.5 An ton thc phm V sinh nh xng Thit k v xy dng 5.6 An ton thc phm V sinh nh xng - Bo tr.
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5.7 An ton thc phm V sinh nh xng - Lm sch v kh trng 5.8 An ton thc phm V sinh nh xng - Cng nhn 5.9 An ton thc phm V sinh nh xng Nc v nc 52 52
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5.10 Food Safety - Plant Sanitation - Chemical Products 5.11 Food Safety - Plant Sanitation Ventilation 5.12 Food Safety - Storage and Transportation 5.13 Food Safety - CrossContamination 5.14 Food Safety Product and Process Testing
5.10 An ton thc phm V sinh nh xng Ha cht. 5.11 An ton thc phm V sinh nh xng S thng thong 5.12 An ton thc phm V sinh nh xng Bo qun v vn chuyn 5.13 An ton thc phm V sinh nh xng Ly nhim cho 5.14 An ton thc phm V sinh nh xng Sn xut v quy trnh kim nghim
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Important Points Regarding the HACCP plan under the BAP Standard
Nhng im quan trng trong k hoch HACCP theo tiu chun BAP
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HACCP plans must: include all pertinent hazards according to the FDA Hazards and Controls Guide and Codex Alimentarius. The hazard analysis and plan must include veterinary drugs used in aquaculture, environmental contaminants, pesticides and allergens, etc. K hoch HACCP phi: Bao gm cc mi nguy theo Hng dn kim sot mi nguy thy sn ca FDA v Codex Alimentarius Phn tch mi nguy phi bao gm vic s dng thuc trong nui trng, ly nhim t mi trng, thuc tr su, cht gy d ng,
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It must be revised at least annually including a review of the certifications of the members of the HACCP Team.
Phi c sa i t nht l hng nm bao gm mt cuc nh gi xc nhn ca cc thnh vin i HACCP
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Fish and Fisheries Products Hazards and Controls Guidance April 2011 Available at: www.fda.gov Hng dn kim sot mi nguy Thy sn v sn phm thy sn Thng 4/ 2011 www.fda.gov
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Important points SSOPs and Facility Design
Cc im quan trng SSOPs v thit k nh xng
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The applicant must have: Written Sanitation Standard Operating Procedures that includes Good Manufacturing Practices, personal hygiene and cleaning schedule. The plant shall be designed, constructed and maintained to assure adequate control of sanitation, ventilation drainage, etc.
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Nh my phi ti liu ha: Quy phm thc hnh v sinh chun trong bao gm Thc hnh sn xut tt, v sinh c nhn v k hoch v sinh.
Nh my phi c thit k, xy dng v bo tr m bo kim sot tha ng v sinh, thng thot,
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The plan must include a pest control plan and procedures for storage, the use of chemicals, ingredients, packing materials, etc.
Nh my phi c k hoch kim sot ng vt gy hi, th tc cho vic lu gi, s dng ha cht, nguyn vt liu, bao b,
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Important Points Cross Contamination
Cc im quan trng Ly nhim cho
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The plant must prevent all sources of cross contamination including foreign material, unsanitary objects, dripping, splashing, personnel, equipment and allergens.
Nh my phi ngn chn tt c mi ngun ly nhim cho bao gm ngoi vt, vt dng cha c v sinh, nh git, vng tung te, cng nhn, thit b v cht gy d ng
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The plant must prevent cross contamination between raw and finished products. Additional Considerations: - Ingredients - Packaging materials - Additives
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Nh my phi ngn chn s ly nhim cho gia sn phm sng v sn phm chn. Cc xem xt khc : * - Nguyn vt liu - Vt liu bao gi - Ph gia
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Important Points Other
Cc im quan trng Khc
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The facility must assure the safety of water and ice, including its manufacture, storage and use. The applicant must have a quality and food safety program for incoming supplies as well as outgoing products and products in process.
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Nh my phi m bo tnh an ton ca nc v bao gm vic s dng, lu gi v sn xut Nh my phi c chng trnh m bo an ton thc phm v cht lng cho cc hng ha c cung ng cng nh nhng sn phm nh my xut bn v ang sn xut.
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The plant must adequately control temperatures with proper monitoring at reception, processing and storage.
Nh my phi kim sot tha ng nhit bng vic gim st ph hp ti ni tip nhn, ch bin v lu gi.
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Standard 6: Verification Management Highlights
Tiu chun 6: Qun l vic thm tra Cc im ni bt
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Product Release: Mandatory Procedures for the release of products. Internal Audit: The applicant must have an internal audit system that covers critical systems, such as: - Product Safety - HACCP Plan - Environmental Management - Regulatory Compliance Xut hng: Bt buc Th tc quy nh xut hng nh gi ni b: Nh my phi c h thng nh gi ni b bao gm cc h thng quan trng, nh : - An ton sn phm - K hoch HACCP - Qun l mi trng - Tun th lut nh
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Calibration: The Applicant must identify the measurements critical to food safety, the measuring and monitoring devices required to assure product safety and methods to assure calibration is traceable to a recognized standard.
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Hiu chun: Nh my phi xc nhn cc mc o lng quan trng i vi an ton thc phm; cc thit b o lng, gim st, cn thit m bo an ton sn phm, v phng php hiu chun phi truy nguyn c n cc tiu chun c cng nhn.
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Other important points: - Team that carries out instrument calibration - Calibration frequency - Documentation for reference standards
Cc im quan trng khc: - i ng thc hin hiu chun thit b - Tn sut hiu chun - Ti liu tiu chun tham chiu
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Sampling A written sampling program for product testing must be available; the Applicant must be in compliance with the written program.
Ly mu
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Nh my phi lp thnh vn bn k hoch ly mu kim nghim sn phm v thc hin tun th theo k hoch.
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Laboratory Testing The Applicant must prepare and implement a system to ensure that product/ingredient analyses critical to the confirmation of product safety is undertaken and that such analyses are performed to standards equivalent to ISO 17025.
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Kim nghim phn tch Nh my phi bin son v p dng mt h thng kim nghim phn tch i vi sn phm cng cc ph gia s dng m bo an ton sn phm; vic kim nghim phn tch ny phi c thc hin theo cc tiu chun tng ng vi ISO 17025.
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Standard 7: Traceability Management Highlights
Standard 7: Qun l v Truy xut ngun gc Cc im ni bt
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Product Identity Preservation 7.1.1: Mandatory Separation of certified and non-certified products. 7.2 7.2.1: Traceability System The Applicant must develop and maintain a traceabiltiy system that assures: Identification of all raw material from farms, packaging, ingredients or services
Duy tr vic nhn din sn phm 7.1.1: Bt buc Tch bit sn phm c v cha c chng nhn. 7.2 7.2.1:
TRUNG KHAI
H thng truy xut ngun gc Nh my phi bin son v duy tr h thng truy xut ngun gc m bo: Nhn dng tt c nguyn liu t cc nng tri, bao b, nguyn vt liu hoc dch v.
74 74
Records of lots, in process and finished Records of where products were shipped to Primary packaging must carry BAP lot identification
H s ca tng l thnh phm, bn thnh phm. H s ca ni nhp sn phm xut bn Bao b s cp phi c s nhn din l hng BAP
TRUNG KHAI
75 75
7.3 Mass Balance Calculation The total weights of incoming lots and final pack-out for each lot must be available to verify that traceability procedures are effective for each lot. 7.3
TRUNG KHAI
Tnh ton cn bng khi
7.3.1:
7.3.1: Tng khi lng ca nguyn liu u vo v thnh phm u ra ca tng l phi sn c thm tra hiu qu ca th tc truy xut sn phm.
76 76
7.4 7.4.1: Traceability Team The facility must delegate the responsibility of monitoring and maintaining traceability records to either one person or a team of employees.
7.4
TRUNG KHAI
i truy xut ngun gc
7.4.1: Nh my phi b nhim cho mt ngi hoc mt i ng chu trch nhim v gim st v duy tr h s truy vt sn phm.
77 77
TRUNG KHAI
Plant Standard Annexes Annex 1 Glossary Contains definitions of terms
Ph lc Tiu chun nh my Ph lc 1 Ch gii thut ng Cc nh ngha ca cc thut ng

78 78
TRUNG KHAI
Annex 2: Social Accountability Management Component
Ph lc 2: Phn Qun l Trch nhim x hi
Highlights
Cc im ni bt
79 79
Worker Relations 1.1 1.1.1: Wages and Contracts All workers must receive the minimum wage as established by the government. The Applicant must abide by the National mandated work week were applicable. The Applicant must respect overtime laws, Holidays, etc.
Mi quan h vi cng nhn 1.1 1.1.1: Lng v hp ng Nh my phi m bo cng nhn c tr ti thiu bng mc lng ti thiu theo ng quy nh ca chnh ph. Nh my phi tun th thc hin quy nh thi gian lm vic ca quc gia.
TRUNG KHAI
1.1.2:
1.1.2:
1.1.3:
1.1.3:
Nh my phi tun th lut lao ng ca quc gia v lm thm gi, ngy ngh l, 80 80
TRUNG KHAI
1.1.4:
1.1.5:
1.1.6
The Applicant must comply with National child labor laws. The Applicant must employ only legally documented workers.. Where applicable the Applicant must provide meals which are wholesome and commensurate with local eating customs.
1.1.4:
1.1.5:
1.1.6:
Nh my phi tun th lut lao ng i vi tr em ca quc gia Nh my ch thu mn nhng cng nhn c h s c nhn hp php. Trng hp p dng c, Nh my phi cung cp ba n b dng v tng xng vi tp qun n ung ca a phng
81 81
TRUNG KHAI
Annex 3: Effluent Management Highlights
Ph lc 3: Qun l nc x thi Cc im ni bt
82 82
1.0 1.1 Effluent Records Mandatory Minimum of three months of effluent data if the plant is treating effluents themselves (not sending effluents to a licensed treatment facility)
1.0 1.1 H s nc x thi
TRUNG KHAI
Bt buc - Ti thiu, Nh my phi c kt qu kim tra s liu nc x thi ca 3 thng nu nh my t x l nc thi (khng chuyn nc thi n c s c chc nng bn ngoi x l )
83 83
TRUNG KHAI
84 84
TRUNG KHAI
Annexes 4 8 List Only
Ph lc 4 - 8 Danh mc
85 85
4. Traceability 5. Guidelines for Product Testting 6. Guidelines for Laboratory Testing 7. Standards for Water Testing 8. Sampling Plan for Suppliers
4. Truy xut ngun gc
TRUNG KHAI
5. Hng dn kim nghim sn phm 6. Hng dn kim nghim
7. Tiu chun kim cht lng nc 8. K hoch ly mu nh cung cp

[
86 86
TRUNG KHAI
Steps in the Process: Outline
Cc bc trong qu trnh : Phc tho
87 87
Facility reviews standard and guidelines Does self assessment (are we ready?) Fills out application Sends to BAP Seeks Guidance from BAP during above if needed Nh my xem xt tiu chun v cc hng dn
TRUNG KHAI
T nh gi (chng ta sn sng cha?) in vo n ng k Gi n cho BAP Tm kim cc Hng dn t BAP trong sut thi gian trn 88 88 nu c n
BAP Reviews Application Once all is ready: CB Selects Auditor Audit scheduling Audit Completion Facility submits objective evidence of corrective actions to the CB
BAP xem xt h s ng k Khi tt c sn sng: C quan chng nhn (CB) la chn nh gi vin Ln lch nh gi Hon tt nh gi
TRUNG KHAI
Nh my gi bng chng hon tt hnh ng khc phc cho CB
89 89
TRUNG KHAI
Note: Facility must submit OBJECTIVE EVIDENCE of corrective action to nonconformities. NOT statements of intent to fix later. Example: revised documents, records, pictures, etc.
Lu : Nh my phi gi bng chng hon tt cc hnh ng khc phc cho nhng im khng ph hp . Khng phi l cng b nhng nh thc hin. V d: Sa i ti liu, h s, hnh nh, .
90 90
Closure of Non-Conformances Issuance of Certificate Final review/Verification Program Fee Invoiced Posting on BAP Website Annual Recertification Audit
ng cc im khng ph hp Cp chng nhn Xem xt/ Thm tra ln cui
TRUNG KHAI
Pht hnh ha n ca chng trnh Cng b chng nhn trn Trang ch BAP Ti nh gi nh k hng nm
91 91
TRUNG KHAI
Time Frames
Khung thi gian
92 92
TRUNG KHAI
93 93
Completed Applications, contracts, etc should be in at least 60 days prior to the facilitys desired audit time frame An accurate self-assessment against the standard, prior to and during the completion of the application, is STRONGLY recommended
n ng k, hp ng, phi c hon tt t nht 60 ngy trc ngy ngy nh gi m Nh my ngh Nh my c khuyn co thc hin vic nh gi ni b chnh xc theo tiu chun trc v trong sut giai on hon tt n ng k.
TRUNG KHAI
94 94
Closure of non-conformities 28 days for recertifying facilities. Preferred for new but new facilities can have longer if need be From the date the audit is done, the entire process can take anywhere from 45 to 90 days or more depending mostly on the facility
ng cc im khng ph hp Thi hn l 28 ngy i vi cc Nh my ti nh gi. Vi cc nh gi ln u, c th gia hn thm nu cn.
TRUNG KHAI
Tnh t ngy thc hin nh gi, ton b qu trnh s mt t 45 90 ngy hoc lu hn ty thuc ch yu voNh my.
95 95
Lengthy delays in the completion are normally due to Facility delays in getting the audit scheduled Facility unprepared for audit/lack of familiarity with the standard (did not do read the standard and do a proper self assessment) Large # of nonconformities (see facility unprepared above)
Vic hon tt b chm tr ko di thng do:
TRUNG KHAI
Nh my chm tr trong d kin ngy nh gi Nh my thiu s chun b hoc thiu s thng hiu v tiu chun (khng c trc tiu chun v tin hnh t nh gi ph hp) C nhiu im khng ph hp (xem phn nh my cha chun b bn trn)
96 96
delays in response to non-conformities Improper evidence submitted for nonconformities so further evidence must be requested and/or delays in completion of applications, contracts and payments
TRUNG KHAI
Chm tr trong vic khc phc cc im khng ph hp Cc bng chng cung cp cho cc im khng ph hp cha tha ng v vy buc yu cu cung cp thm. V/ hoc chm tr trong vic hon tt n ng k, hp ng v thanh ton ph.
97 97
TRUNG KHAI
98 98
TRUNG KHAI
Questions?
Cu hi?
99 99
Thank You
TRUNG KHAI
Global Aquaculture Alliance (GAA) Best Aquaculture Practices (BAP) www.gaalliance.org
100

Microsoft PowerPoint - 2 BAP SPS Overview For Translation June 29 Seminar - Translated June 17, 2012

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Lin minh nui tr ng th y s n ton c u Th c hnh nui tr ng th y s n t t

Global Aquaculture Alliance Best Aquaculture Practice

SEAFOOD PROCESSING STANDARD TIU CHUN CH BIN THY SN

Scope of the BAP Seafood Processing Standard:

Phm vi tiu chun ch bin thy sn BAP

Key Topics Covered in BAP not Typically in Other Plant Standards:

BAP Standard Related Documents

Cc ti liu lin quan tiu chun BAP

Note about the plant Interpretation Guidelines:

Cc ghi ch trong Hng dn gii thch dnh cho Nh my

General Content of the Standard

Ni dung Tiu chun

Thng tin chung

Hiu lc ca chng nhn Thi lng ca nh gi Cc bc trong nh gi nh ngha s khng ph hp

Non-Conformities: Minor, Major, Critical

S khng ph hp: Th yu, chnh yu, Nghim trng

Standard 1: Regulatory Compliance Highlights

Tiu chun 1: Tun th lut nh Cc im ni bt

Standard 2: Quality Systems Management Highlights

Tiu chun 2: Qun l H thng cht lng Cc im ni bt

2.16 ng ph s c v triu hi sn phm 2.17 Gii quyt khiu ni

Highlights of Standard 2 The Food Safety/Quality Management System must:

Standard 3: Staff Management Highlights

Tiu chun 3: Qun l nhn lc Cc im ni bt

3.3.3: Cc b s cp cu phi sn c cho mi cng nhn vin.

Standard 4: Environmental and Waste Management Highlights

Tiu chun 4: Qun l Mi trng v cht thi Cc im ni bt

Standard 5: Food Safety Management Highlights

Tiu chun 5: Qun l An ton thc phm Cc im ni bt

5.0 Qun l An ton thc phm

Phi c sa i t nht l hng nm bao gm mt cuc nh gi xc nhn ca cc thnh vin i HACCP

Important points SSOPs and Facility Design

Cc im quan trng SSOPs v thit k nh xng

Nh my phi c thit k, xy dng v bo tr m bo kim sot tha ng v sinh, thng thot,

Important Points Cross Contamination

Cc im quan trng Ly nhim cho

Important Points Other

Cc im quan trng Khc

Standard 6: Verification Management Highlights

Tiu chun 6: Qun l vic thm tra Cc im ni bt

Standard 7: Traceability Management Highlights

Standard 7: Qun l v Truy xut ngun gc Cc im ni bt

Tnh ton cn bng khi

i truy xut ngun gc

Plant Standard Annexes Annex 1 Glossary Contains definitions of terms

Ph lc Tiu chun nh my Ph lc 1 Ch gii thut ng Cc nh ngha ca cc thut ng

Annex 2: Social Accountability Management Component

Ph lc 2: Phn Qun l Trch nhim x hi

Annex 3: Effluent Management Highlights

Annexes 4 8 List Only

5. Hng dn kim nghim sn phm 6. Hng dn kim nghim

7. Tiu chun kim cht lng nc 8. K hoch ly mu nh cung cp

Steps in the Process: Outline

Cc bc trong qu trnh : Phc tho

Nh my gi bng chng hon tt hnh ng khc phc cho CB

Khung thi gian

Global Aquaculture Alliance (GAA) Best Aquaculture Practices (BAP) www.gaalliance.org

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