a compliance study of Bangladesh shrimp aquaculture - The United ...

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Seraj4.4.1 Guiding laws and directivesThere are several regulations and directives on food related issues applicable for animal foodproduction and food business operation (Figure 5). Regulation EC 178/2002, known as theGeneral Food Law describes general principles and obligations for exporting food to Europe.In addition to this, Regulation (EC) 882/2004 laid down the general procedure for officialcontrols, Regulation (EC) 852/2004 laid down the general hygiene requirements for all foodbusiness operators and Regulation (EC) 853/2004 laid down additional specific requirementsfor food businesses dealing with foods of animal origin, including fishery products.Regulation (EC) 854/2004 had included the official controls for foods of animal origin(Ioannis et al.. 2005 and CBI, 2007).4.4.2 General hygiene requirements:General hygiene of a food operator is guided by the regulation (EC) No 852/2004), Article 4.1of, and Part A of Annex I, Article 4.2 and Annex II. According to this rule, the food must beproduced in hygienic conditions, the producer must make sure that the premises are kept cleanand are properly equipped. Foods must be safely and hygienically handled. Staff must observegood personal hygiene practices.Figure 5: The guiding regulations for food export to EU (adopted from CBI, 2007)4.4.3 Hazard Analysis and Critical Control Point (HACCP)HACCP requirements are set out in article five of Regulation (EC) No 852/2004. Accordingto this rule, all food businesses must have a documented food safety management system thatis based upon the principles of HACCP. The processor has to identify and regularly reviewthe critical points in their processes and ensure controls are applied at these points. Theproducers have to show their environmental, health and hygiene standards and that there is anorganized and effective food safety management system in place to ensure that the foodproduced is safe. Both the producer and processor should have an HACCP plan that includesthe following:UNU-Fisheries Training Programme 18
SerajList the food safety hazards that are likely to occur and therefore must be controlledfor each fish and fishery product. Consideration should be given to the following: (i)Natural toxins, (ii) Microbiological contamination, (iii) Chemical contamination,(iv) Pesticides, (v) Drug residues, (vi) Decomposition in scombroid toxin-formingspecies, (vii) Parasites, (viii) Unapproved use of food or colour additives and (ix)Physical hazardsList the critical control points for each of the identified food safety hazardsList the critical limits that must be met at each of the critical control pointsList the procedures, and frequency thereof, that will be used to monitor each of thecritical control points to ensure compliance with the critical limitsInclude any corrective action plans that have been developed to be followed inresponse to deviations from critical limits at critical control pointsList the verification proceduresProvide for a record keeping system that documents the monitoring of the criticalcontrol points. The records shall contain the actual values and observations obtainedduring monitoring.4.4.4 Registration of establishmentsAccording to article 6 of regulation (EC) No 852/2004), all food businesses and all primaryproducers involved in aquaculture have to be registered with the competent authority of theirhome country. Food businesses handling food of animal origin must be approved by theofficial agencies.4.4.5 TraceabilityThe producer and processor shall have a system in place to identify the immediate supplierand immediate customer of its products. In the case of aquaculture, the following data shall berecorded for each pond and each production cycle:source of post-larvae (hatchery name and address)pond identification number and pond areastocking date, quantity of post-larvae stockedchemicals usedmanufacturer and lot number for each feed usedharvest date and quantityname of the purchaser or processing plantUNU-Fisheries Training Programme 19
Page 2 and 3: {xe "TABLE OF CONTENTS"}TABLE OF CO
Page 4 and 5: LIST OF FIGURES{xe "LIST OF FIGURES
Page 6 and 7: LIST OF ABBREVIATIONS{xe "LIST OF A
Page 8 and 9: SerajBangladeshi waters. Among them
Page 10 and 11: SerajTable 4: Price variation of pe
Page 12 and 13: Serajsubstantial standard regarding
Page 14 and 15: Seraj2 MATERIALS AND METHODSInforma
Page 16 and 17: Serajissues certificates stating th
Page 18 and 19: SerajTable 7 : Examples of principl
Page 20 and 21: SerajMario et al. (2002) revealed t
Page 22 and 23: Seraj4.2 Export market of Banglades
Page 26 and 27: Seraj4.4.6 General health requireme
Page 28 and 29: Seraj5 SHRIMP AQUACULTURE PRACTICES
Page 30 and 31: SerajFigure 8: Shrimp farming upazi
Page 32: Seraj5.6 Farming systemsBangladeshi
Page 35 and 36: Serajbrand names as these brands en
Page 37 and 38: SerajIn the current management syst
Page 39 and 40: Seraj5.9.12 Ban on wild fry collect
Page 41 and 42: SerajTable 14: Summery of SWOT anal
Page 43 and 44: SerajMinimum Substantive CriteriaBa
Page 45 and 46: SerajMinimum Substantive Criteriapr
Page 47 and 48: SerajMinimum Substantive CriteriaId
Page 49 and 50: Seraj6.2.4 Social ResponsibilityAcc
Page 51 and 52: SerajEnforcement of fish quarantine
Page 53 and 54: SerajDevelopment of guiding documen
Page 55 and 56: SerajACKNOWLEDGEMENTAll my gratitud
Page 57 and 58: SerajEJF. (2003). Grab: Conflict, C
Page 59 and 60: SerajMario, F. T., Brian, R., & Rob
Page 61 and 62: SerajAnnexure 1:QuestionnaireThe FA
Page 63 and 64: SerajMinimum Substantive Criteria B
Page 65 and 66: SerajAnnexure 3:Articles of FAO Cod
Page 67: SerajExample 2:Sl.no.Particulars1.

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