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Page 1: BIM RESPONSIBLY SOURCED STANDARD PART 1 STANDARD INFORMATIONResponsibly... · 2017-11-21 · BIM RESPONSIBLY SOURCED STANDARD PART 1 STANDARD INFORMATION Issue No 2 Revision 2 May

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BIM RESPONSIBLY SOURCED STANDARD

PART 1

STANDARD INFORMATION

Issue No 2

Revision 2 May 2012

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The Responsible Sourced Standard

The BIM (Bord Iascaigh Mhara) Responsibly Sourced Standard provides the fishing industryand the consumer of wild caught Irish seafood with a ‘Certification of Best Practice’.

The Standard is designed to promote consumer confidence in the fishing methods used byIrish fishermen and those who handle Irish fish, from the time of capture to the point of sale.It is the direct result of pro-active discussions and interaction with fishermen, packers,processors, markets, regulators, standards and certification experts. It reflects theawareness of an ever-perceptive public and provides a platform from which the practices ofthe industry can be measured.

Collectively, three Standards comprise a product certification system that is in the process ofaccreditation by the Irish National Accreditation Board (INAB) to the internationallyrecognized ISO Guide 65 (EN 45011) standard. As such the standards are independent andthird-party certified and they are regarded as best practice globally.

BIM’s Responsibly Sourced Standard is composed of certification standards that are based oninternational best fishing practices, derived from the United Nations Food and AgricultureOrganisations’ Code of Conduct for Responsible Fisheries and other European andinternational best practice initiatives. As such the Standard has a broad base of similaritywith other standards including that of the Marine Stewardship Standard as they are bothbuilt upon the FAO Code of Conduct for Responsible Fishing.

BIM’s Responsibly Sourced Standard has been developed in conjunction with independent,competent bodies, in particular an accredited Certification Body and relevant stakeholdersthrough technical committees under the governance of BIM, the standard owner. In additionthe BIM Standard is designed to meet the requirements prescribed by international seafoodbuyers and also by environmental stakeholder groups.

The Objectives of the BIM Responsibly Sourced Standard

1 ) To contribute to the creation of wealth and employment in fishery-dependent regions inIreland.

2 ) To promote the continuation of traditional, professional fishing activities.

3 ) To promote the provision of high-quality seafood in the domestic and export markets ofIrish seafood.

4 ) To promote the contribution of seafood to enhanced food security in both the domesticand export markets of Irish seafood.

5 ) To contribute to the conservation of fish and shell fish stocks exploited by Standardmembers.

6 ) To promote and advertise existing good fishing and other environmentally focusedpractices by Standard Members.

7 ) To develop a culture of responsible fishing, stewardship of the marine environment andquality focussed production amongst Standard members.

8 ) To provide standards of conduct for those involved in the production and sale of wildcaught seafood.

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9 ) To promote the participation and co-operation of Standard members in the provision ofdata towards a deeper understanding of the social and economic conditions of the fishingindustry, to promote improved scientific knowledge, to promote equitable and transparentcontrol and enforcement and to promote the overall implementation of the CommonFisheries Policy.

10 )To promote equitable, safe and appropriate working conditions on board fishing vesselsand onshore intermediaries’ through the supply chain.

Structure of the Standard

The Responsibly Sourced Standard comprises three integrated Standards:

1 ) A Fishing Vessel Standard;

2 ) An Onshore Handling Standard for intermediaries through to the supply chain;

3 ) A Chain of Custody Standard that underpins the provenance and traceability guaranteesprovided by the programme.

Table 1: Responsibly Sourced Standard

Vessel Onshore Supply Chain

Fishing Vessel Standard

Detailing ResponsibleCatching, Handling, and

Care of the Catch for fishingvessels

Annexes

Detailing more specificcriteria for responsiblefishing of the specific

species group

Onshore Seafood Handling

and Quality Standard

Detailing Good Product

Handling Practices, Good

Environmental practice,

Product Quality and

Traceability of Products

Chain Of Custody Standard

Detailing Chain of Custodyof Products

Each standard is designed to be practical and pragmatic to implement, and each provides ameans to bring together the many aspects of best practice currently commonplace in theindustry. This is a robust, common sense, practical and cost-effective approach allowingfishermen to meet criteria which have been developed from the Food and AgriculturalOrganisation (FAO) Code of Conduct for Responsible Fisheries and European Union (EU)initiatives as criteria for credible certification.

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Key Components

Each of the standards in thewhich together ensure the overall aim(Environmental Management)(Figure 1).

Figure 1 Key components of th

Seafood Environmental Management System (sEMS)

At the heart of the Standardto the individual requirements and operating circumstances of each vessel participating inthe Standard. The Fishing Vessel Standard requires successful applicants tooperational BIM Seafood Environmental Management System (audit. In particular applicants are required to document their environmental managementactions and provide appropriate evidence using the

The BIM’s sEMS is a tool that helps operatorsand responsibilities that they facemeasures that they currently or will employ in the future to address thesechallenges.

It is designed to give insight into many important aspects of a seafood business, toprovide a framework for managing risks using the most efficient cost effective

Traceability

Chain OfCustody

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tandards in the BIM Responsibly Sourced Standard containsthe overall aims of the Programme: Responsible

gement), Care of the Catch, Traceability, and Training and A

Key components of the BIM Responsibly Sourced Standard

Seafood Environmental Management System (sEMS)

Standard is the development and implementation of theto the individual requirements and operating circumstances of each vessel participating in

The Fishing Vessel Standard requires successful applicants tooperational BIM Seafood Environmental Management System (BIM’s sEMSaudit. In particular applicants are required to document their environmental managementactions and provide appropriate evidence using the BIM sEMS manual.

is a tool that helps operators describe the environmental challengesand responsibilities that they face, it outlines the management and mitigationmeasures that they currently or will employ in the future to address these

d to give insight into many important aspects of a seafood business, toprovide a framework for managing risks using the most efficient cost effective

ResponsiblySourcedStandard

Care of

the Catch

ResponsibleFishing

Practices

EnvironmentalManagement

Training and

Awareness

Traceability

Chain OfCustody

key componentsResponsible Fishing

raining and Awareness

Responsibly Sourced Standard

is the development and implementation of the sEMS, tailoredto the individual requirements and operating circumstances of each vessel participating in

The Fishing Vessel Standard requires successful applicants to have anBIM’s sEMS) at the time of

audit. In particular applicants are required to document their environmental management

describe the environmental challengesthe management and mitigation

measures that they currently or will employ in the future to address these

d to give insight into many important aspects of a seafood business, toprovide a framework for managing risks using the most efficient cost effective

ResponsibleFishing

Practices

EnvironmentalManagement

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measures, to assist the management of legal compliance and of performancerequirements.

It is based on the idea of continuous improvement following a simple ‘Plan, Do,Check, Act’ model reviewed at appropriate intervals. sEMS operators mustcontinuously quantify their current levels of performance and thereaftersystematically work towards realistic and achievable improvements for the future.

BIM’s sEMS can be readily implemented by an industry group, such as a fishermen'sco-operative, a group of fishermen with common interests, or an individual fishingvessel. The process is the same although some of the tasks may vary depending onthe size of a group.

In general a BIM’s sEMS is developed, initially, at a group level. This ensures that thefinal sEMS is co-managed by individual operators (fishermen) acting together.Operators may be assisted by an industry based mentor, a BIM facilitator, andrelevant onshore intermediaries (co-operatives, producer organisations and otherappropriate entities).

A group approach i) enables operators to identify and develop a sharedunderstanding of the issues affecting their activities, ii) enables operators to agreethe scope and scale of their response iii) enables operators to identify and reducerisk in a coordinated way, and, iv) enables operators to maximize opportunities fromtheir sEMS.

BIM’s sEMS is built on 11 key actions:

1. Determining a vision and deciding where you want your industry and business tobe in the future.

2. Outlining a scope - determining the activities that will be covered in your sEMS.

3. Setting up a sEMS Management Team - determining who will be responsible forthe implementation and review of your sEMS.

4. Developing a policy – a commitment to address your key impacts on theenvironment.

5. Identifying business aspects - developing a clear picture of your businessactivities to help define your risks and opportunities.

6. Identifying and assessing risks by planning to manage your own risks,Countermeasures can be put in place to offset negative impacts before theymaterialise, or to capitalise on positive opportunities.

7. Taking action - deciding on actions and making them happen.

8. Setting Objectives and Targets - identifying how progress will be measured.

9. Monitoring - checking progress towards targets and policy objectives.

10. Reviewing - verifying claims and checking performance.

11. Communicating - telling the story, celebrating success and promotingachievements.

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Definitions

Applicant: A vessel, company or group of companies in the supply chain thathas formally applied to meet the BIM Standard through theformal application form.

Certified Applicant: An applicant vessel, company or group of companies that havebeen formally certified by the Certification Body as meeting theBIM Standard.

Certified Vessel: A fishing vessel that has been independently certified as meetingthe “BIM Responsibly Sourced Standard”.

Chain of Custody: The set of measures which is designed to guarantee that theseafood product is really a product of designated origin andcoming from the certified vessel concerned. These measures thuscover both the tracking/traceability of the product all along theprocessing, distribution and marketing chain, as well as theproper tracking of the documentation and control of the quantityconcerned.1

The Standard: The list of requirements that the applicant must meet to claimcertification to the Standard and /or use the certified claim.

Certified Chain: An applicant company or group of companies in the supply chainthat can demonstrate all certified stages back to the certifiedfishing vessel.

Certified Claim: A claim made by a certified applicant approved for use andlicensed by the Standards Owner.

Identification Number: A certificate number issued to each certified applicant.

Stage: A handling / transfer point in the supply chain e.g. vessel, packing,processing, distribution and sales.

1 FAO Guidelines for the Ecolabelling of Fish and Fishery Products from Marine Capture Fisheries,

Rome 2005 and Revision 1 2009

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BIM RESPONSIBLY SOURCED STANDARD

PART 2

FISHING VESSEL STANDARD

Issue No 2

Revision 2 May 2012

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The Certification Process

Applicants to the BIM Responsibly Sourced Fishing Vessel Standard are required to enter into

a two year continuous review process to achieve and maintain certification.

Year 1 – All applicants undergo a full audit

Year 2 –All applicants undergo a surveillance review

Year 3 – All applicants undergo a full audit

The audit will involve, in every case, an inspection of the fishing vessel or onshore

establishment that wishes to operate to the standard.

In the case of a fishing vessel the audit will also involve an inspection of the BIM sEMS

manual and relevant records, documents, and associated handling processes.

All applicants are required to meet all clauses of the relevant standard as well as any

annex(es) before certification can be achieved.

Applicants should note that while a fishing vessel is being audited rather than the product,

the standard includes specific guarantees of product quality that applicants must achieve.

Therefore the fishing vessel audit will involve a review of the quality records for the vessel.

Stages of the Certification Process

Stage 1 Information Request

Applicants should request information from BIM or the Certification Body. This includes

information about the certification process, the standard requirements, the outline costs and

the timeframe to gain certification.

An applicant may be one vessel or a group of fishing vessels.

Applicants are advised to carry out a self-assessment against the relevant standard in order

to ascertain their readiness for external audit.

Stage 2 Operational plan

To progress to a full application interested parties will be requested to formally provide

information to the Certification Body on their operation(s).

In the case of a fishing vessel or group of vessels the full application will include a plan

detailing the scope of their sEMS and intended operations, including the fisheries and species

for which they require certification, and the supply chain route intended for certified seafood

products.

Using the information provided, the Certification Body will construct an audit plan specific to

each applicant. This will incorporate all aspects of the relevant main fishing vessel standard

and species annex (es).

The Certification Body will take into account the varied nature of fishing vessels (particularly

in the inshore sector) and will prepare an audit plan based on individual applicant

requirements.

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The Certification Body will provide the applicant with an audit cost based on the

information provided in the application form.

When the applicant formally agrees to the audit plan and forwards payment for the

associated audit, the application will then move into the audit process.

Stage 3 The Audit

Auditing of all applicants for the Responsibly Sourced Standard is managed by an

independent, INAB accredited, Certification Body.

The Certification Body will provide a panel of independent assessors who are regionally

based and who will carry out the audit.

In every case the independent assessor shall be approved by and act on behalf of the

Certification Body.

The applicant may object to an assessor(s) that has been appointed from the approved

assessor panel; however the final decision on the assessor will be made by the Certification

Body.

Each audit will be carried out against the appropriate standard and annex (es) of the

Responsibly Sourced Standard in line with the audit plan.

It is the applicant’s responsibility to ensure that the information supplied during the

application process is factual and accurate so that the audit plan remains relevant.

It is the applicant’s responsibility to ensure that there is access to the vessel, access to

appropriate information, access to relevant crew members, access to relevant documents of

vessel activity and to seafood landed by the vessel.

The Certification Body’s assessor will carry out the audit in an independent, professional and

courteous manner.

The audit will include review of product quality records and may include inspection of

product when available on the vessel or at a nearby location which is the point of first sale,

for example auction house or Cooperative sales agency.

Stage 4 The Audit Report

During an audit the assessor will compile an audit report setting out how each applicant

does/does not meet (conform) to the relevant standard and annex (es). Specifically, the

audit report will identify any non-conformance.

Applicants will be required to close non-conformances through the submission of corrective

actions and these must, subsequently, be accepted by the assessor.

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Stage 5 The Certification Decision

The applicant’s audit report and any necessary corrective actions will be submitted to a

certification committee for a certification decision.

The Certification Committee is composed of persons with similar competence to the assessor

and with expertise in certification.

Stage 6 Certification Process

Where certification is the outcome, certificates must be issued within 14 days after the

decision date. In the event that this cannot be achieved, the Certification Body must formally

write to the applicant stating a prospective date of issue and the reasons for the delay.

The Certification Body is the owner of the certificate. The Certification Body maintains

control, status and management of the certificate throughout its validity.

Table 1: BIM Responsibly Sourced Standard Fishing Vessel Audit Frequency

Application Process

Year 1 Year 2 Year 3 Year 4

Enquiry Application Operational Plan Audit Plan

Initial Full Audit Onboard Inspection sEMS/Document Review Seafood Quality Review

Surveillance Review sEMS/Document Review Seafood Quality Review

Full Audit Onboard Inspection sEMS/Document Review Seafood Quality Review

Surveillance Review sEMS/Document Review Seafood Quality Review

Certificates are valid for up to two years with a surveillance review during the second year of

the process. See Table 1.

Every qualifying vessel is subject to a full audit in year 1 including onboard inspection of the

vessel, its fishing operation, product quality record review, sEMS and relevant document

review, followed by alternate annual surveillance to maintain the validity of the certificate.

A full audit is conducted again at a date specified in year 3.

Certification will not be awarded where any non-conformance or payment remains

outstanding.

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Surveillance Review

Under the terms of the certification contract the certified vessel is subject to a surveillance

review in year 2 and a prearranged date will be set by the Certification Body. If a certified

vessel fails to provide sufficient evidence to satisfy the surveillance review then the vessel

will be subject to a full audit, certification may be immediately revoked.

The following information shall be reviewed as a main part of the surveillance review and a

surveillance report subsequently provided to the certification committee.

Original Operational plan and Audit plan

Previous Certification Report

sEMS Manual

Records, Documentations and Procedures

Vessel Registration, and License

Quality Check of Vessel Product

Certification is maintained where there is substantive and demonstrable evidence that the

applicant remains in compliance with the criteria of the standard. Any non-conformances

raised must be verified as closed, with objective evidence within timescales defined within

the relevant schemes.

In the event that there are substantial changes to the applicant’s vessels, product or

management system, or relevant enforcement orders against the applicant these must be

notified in writing to the Certification Body immediately. The Certification Body will then

notify the relevant certification committee to assess the status of the certification against

these changes. The certification will only be withdrawn if the applicant is not able to meet

the relevant standard or conditions of the programme. The applicant will be notified in 10

working days of this decision.

In the event that an applicant requests an extension to the fishing scope outside that

previously established in the operational plan and the audit plan, then another application

and a revised operational plan (through a regional facilitator) will be required. The

Certification Body will then formulate a revised audit plan. This may be used at the

surveillance review or in the event of a full audit.

Appeals

The applicant has the right to appeal the certification decision of the certification

committee. Appeals should be made in writing within fourteen days of the certification

decision. Appeals are made to the Quality Manager of the Certification Body.

A full response will be given by the Quality Manager who is independent of the assessor and

certification committee.

Cost Structure

The audit costs for the initial audit year and for subsequent surveillance years can be

discussed on application.

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Fishing Vessel Standard Criteria

1 Responsible Practices - Environmental Management

Introduction

This section allows fishing vessel operators to demonstrate their commitment to reducing

potential risks to the environment and to demonstrate how they are managing risks.

Applicants must also refer to the relevant Annex (es) for species specific requirements for

responsible practices.

Applicants can refer to the following publications and websites for guidance:

BIM Seafood Environmental Management System Manual for the Irish Catching Sector

BIM website Environmental Pages: http://www.bim.ie/templates/environment.htm

BIM Biodegradation timeline poster: http://www.bim.ie/templates/environment.htm

The National Parks Wildlife Service(NPWS) website for information on Biodiversity and

Protected Sites http://www.npws.ie

The Environmental Protection Agency (EPA) website for information on environmental

liability, waters, waste and emission licenses http://www.epa.ie/environment

The Sustainable Energy Authority of Ireland (SEAI) Website for information on energy

use and management http://www.seai.ie

1.1 Environmental Stewardship

1.1.1 Applicants must comply with relevant EU and National Fishery Management measures,

which may include; Total Allowable Catch and quota allocations, effort management

measures (e.g. days at sea, limited access, gear restrictions, etc), and technical conservation

measures (e.g. minimum landing sizes, mesh size and other gear selectivity measures).The

applicant must be able to show effort management measures or technical conservation

measures as applicable to the area of operation and must have a signed gear declaration

indicating that the gear deployed is in keeping with the requirements of the Standard.

The applicant must demonstrate knowledge of responsibilities in accordance with relevant

EU and National Environmental legislation, where applicable.

1.1.2 Applicants must be aware of their quota allocation (where relevant) for each species

and International Council for the Exploration of the Seas (ICES) area.

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1.1.3 Applicants must comply with relevant waste management and pollution control

legislation relevant to the vessel type and harbours that the vessel berths or unloads in. The

applicant must follow a documented procedure that specifies their policy and practice on

the control of discharges and waste at sea, including at a minimum;

1.1.3.1 Procedure to dispose of oily waste

1.1.3.2 Procedure to ensure safe efficient handling and storage of vessel rubbish.

1.1.4 The applicant must demonstrate continued commitment to environmental

responsibility through the formulation, implementation and documentation of the BIM

Seafood Environmental Management System (sEMS) or equivalent EMS system. Equivalence

of a sEMS must be demonstrated by the applicant and approved by the Standard Owner.

One person must be nominated (ideally the Master) to be responsible for the overall

implementation and maintenance of the BIM sEMS. The Master or the nominee of the

Master with responsibility must be the signatory on the scoping document of the EMS.

1.1.5 The applicant must have the relevant elements of the sEMS manual completed to

demonstrate continued commitment to the sEMS, where relevant, under the following

aspects:

1.1.5.1 Operational Details

1.1.5.2 Risk Assessment Worksheets

1.1.5.3 Systems Documentation

1.1.5.4 Records

1.1.5.5 Document Files.

1.1.6 As a minimum, the applicant must have a risk assessment, setting out clear, mitigating,

responsible actions of the vessel under the following aspects:

1.1.6.1 Provisioning/Purchasing/Procurement

1.1.6.2 Fuelling Operations and Maintenance

1.1.6.3 Fuel Efficiency, Energy and Emissions

1.1.6.4 Fishing Practices

1.1.6.5 Waste Management

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1.1.6.6 Marine Debris and Litter

1.1.6.7 Transport

1.1.6.8 Fisheries Management and Conservation Measures

1.1.6.9 Communication and Public Perception.

1.1.7 The applicant must demonstrate knowledge of responsibilities in accordance with

relevant EU and National Environmental legislation where applicable. At minimum vessels

must keep a log of threatened, endangered or protected species encountered during fishing

operations.

1.1.8 Applicants must, as appropriate, contribute to the development of scientific

understanding of the biology and the ecological characteristics of fishing grounds and the

habitats that may be affected by their fishing activities.

Such contribution may be through1:

Provision of appropriate fisheries data to scientific establishments and management

organisations

Facilitation of scientific surveys

Participation in voluntary observer programmes

Maintenance of an Encountered Threatened Endangered and Protected Species

record (interactions and observations)

Attendance at meetings with scientists and fishery managers

Participate in v-notching program for vessels engaged in lobster pot fishing.

1May be documented in sEMS.

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2 Seafood Quality - Care of the Catch

Introduction

This section details the obligations of a fishing vessel under the Standard with regard to the

handling and storage of fish and fish products at sea and during landing. Applicants must

also refer to the Annex(es) for species specific requirements for handling and storage.

2.1 Basic Vessel Requirements

2.1.1 The layout of fish handling areas must be constructed and designed to prevent the

contamination of fish from bilge water, sewage, smoke, foreign bodies and food or any

contamination sources. A documented flow diagram, which explains the system of operation

onboard the vessel and a deck layout diagram, must be available.

2.1.2 The vessel must use fresh seawater or freshwater which is uncontaminated and

eliminates the risk of contamination of product.

2.1.3 Areas, surfaces and equipment (including knives) used to handle, clean, gut, sort and

store fish must be made from durable, non-toxic material and be kept clean at all times.

2.1.4 Only fresh, good quality, flake, crushed or slush ice (for certain species) made from

clean seawater or potable (drinkable) fresh water must be used. Ice must be stored on board

in a manner that protects it from contamination.

2.1.5 There must be cleaning records appropriate to the activity of the vessel in operation.

2.1.6 All vessels with the exception of small open boats must provide staff sanitation and

washing facilities.

2.2 Handling and Storage

2.2.1 Personnel must have appropriate, clean and washable protective clothing and must

keep gloves and hands clean when handling fish.

2.2.2 Plastic fish boxes must be clean, have drainage holes and be in good condition. Where

other containers or packaging is used it must be of a food grade for fish handling.

2.2.3 Where required for product protection purposes, segregation of onboard operations

must be in place.

2.2.4 Vessels must monitor and record the temperature of product on a regular and routine

basis, as required by the relevant Annex.

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2.2.5 Unloading procedures must maintain the chilled temperature of the catch and prevent

contamination and loss in quality.

2.3 Quality Grading and Quality Inspection

2.3.1 The catch must be graded by freshness and size according to legal and market

requirements either onboard or before first sale.

2.3.2 Applicants must adhere to all regulatory food safety requirements for the safe handling

and sale of seafood, as described in the relevant BIM fish handling & quality guide.

2.3.3 All graded catch must conform to the quality specification(s) detailed in the relevant

BIM fish handling & quality guide.

2.3.4 Quality checks of landed species must be undertaken by qualified persons and must be

available for inspection which must confirm that the catch conforms to the required quality

specifications.

2.4 Additional Requirements for Processing Onboard

2.4.1 Vessels must have an EC Approval number according to Regulation EC 853/2004

administered by the SFPA. (Refer to BIM Guide Series 6, 2008 User Friendly Guide to Food

Safety Requirements for Vessels).

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3 Traceability and Provenance

Introduction

Traceability and Proof of Provenance identified in the operational plan are the cornerstones

of an assurance to buyers and consumers that products originate from a vessel certified

against the requirements of the Responsibly Sourced Standard . These requirements, based

on record keeping, are the first link in the Chain of Custody of Certified fish that ultimately

reaches the consumer. Applicants can refer to BIM and the following Publications for further

guidance:

BIM User Friendly Guide to Food Safety Requirements for Vessels. Series No. 4, 2007

BIM User Friendly Guide to Filling in the EU Logbook. Series No. 1, 2007

3.1 Traceability and Labelling

3.1.1 There must be a system onboard for recording and reporting the following information

every 24 hours for the catch (e.g. EU Logbook and Landing Declarations):

3.1.1.1 Date of capture

3.1.1.2 Species name and quantity caught (live wt.)

3.1.1.3 Area of capture

3.1.1.4 Fishing method and fishing time

3.1.1.5 Signature of the master or designated crew member

3.1.2 There must be a system using batch or lot identifiers, for tracing and tracking fishery

products from the fishing vessel through to the first point of sale.

3.1.3 For fresh fish sold direct to market only, each batch must be traceable back to the

vessel of capture and presented for first sale with the following information:

3.1.3.1 Vessel name and number

3.1.3.2 Fish species and grade sizes

3.1.3.3 Freshness grades.

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3.1.4 For fishery products that are sold in waxed carton or cardboard boxes the label must

include the following additional information:

3.1.4.1 Product and species name

3.1.4.2 Batch code (traceable to vessel and packing date)

3.1.4.3 Net weight

3.1.4.4 Best before date

3.1.4.5 Area of capture

3.1.4.6 Storage instructions (e.g. keep below -18C)

3.1.4.7 Vessel EU Approval Number if applicable.

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4 Education, Awareness and Communication

Introduction

This section sets out the requirements for vessels to demonstrate commitment to the

education and awareness of crew through provision and access to training. Applicants must

also refer to the relevant Annex (es) to this Standard for species specific requirements for

education, awareness and communication.

Applicants can refer to BIM and the following publications for further guidance:

EU Handbook for the Prevention of Accidents and Sea and the Safety of Fishermen

BIM Fishing Vessel Safety Application CD Rom

BIM FETAC Certificates in Commercial Fishing (various levels)

BIM FETAC Seafood Hygiene Management

4.1 Fish Handling and Seafood Safety

4.1.1 There must be documented evidence of training in the principles of Care of the Catch

as described in the relevant BIM fish handling & quality guide within the EMS

documentation.

4.2 Fishing and the Environment

4.2.1 Applicants must be aware and knowledgeable of the management and fishing methods

required to protect the long term viability of the fishing grounds and their environment.

4.2.2 Applicants who are carrying out fishing activity in or adjacent to a protected site

designated by the National Parks and Wildlife Service must be aware of the broad

conservation objectives of the site.

4.3 Commitment to Crew Health and Safety and Professional Development

4.3.1 The vessel must have a Health and Safety Policy Statement under the Safety, Health

and Welfare at Work Act.

4.3.2 Vessel Masters must annually review the competencies of crew. Where upskilling of

crew is required, this must be implemented as documented. This must include as a minimum

measures for the provision of safe legal quality seafood.

4.3.3 A training log must be maintained for the crew and each crew member should sign

against training given.

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4.4 Communication

4.4.1 Applicants must maintain communication between fishermen in order to support the

implementation of the Responsibly Sourced Standard and to foster improvements in

responsible fishing and stewardship of the resource and the environment.

4.4.2 Applicants must demonstrate a pro-active and open policy to providing information on

responsible sourcing and their responsible fishing practices to members of the community,

interested groups, agencies (government and non-government) and supply chain members.

4.4.3 The Applicant must implement a recording system for the documentation of enquiries,

complaints and incidents associated with the activities, practices and products landed by the

vessel.

4.5 Care of the Vessel

4.5.1 The vessel must have a valid Code of Compliance for a vessel of its size.

4.5.2 A preventative maintenance schedule should be demonstrated for equipment critical

to produce safe legal and quality seafood.

4.5.3 Maintenance operations must not compromise seafood safety and quality.

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BIM RESPONSIBLY SOURCED STANDARD

PART 3 A

TECHNICAL ANNEX A

DEMERSAL WHITEFISH AND NEPHROPS

Issue No 2

Revision 2 May 2012

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Technical Annex A Criteria- Demersal Whitefish and Nephrops

1 Responsible Practices- Environmental Management

Introduction

This Annex details the Responsibly Sourced Standard requirements for demersal whitefish

species including quota species such as; cod, haddock, whiting, hake, white pollack, saithe,

common sole, megrim, monkfish, plaice, ling, rays, and non-quota species including witch,

lemon sole, halibut, brill, turbot, john dory and squid. Nephrops are also included and the

Annex also includes requirements specific to this species. Fish species identified in the scope

of the operational plan and landed on the day of the audit must be available at the point of

discharge or at the first point of sale to be reviewed by the assessor or at an agreed time

within a specified timeframe.

Other legally caught species not listed can be included by the Applicant and must be

documented within the vessels sEMS.

Applicants can refer to the relevant BIM publications specific to the key product list and

documented in the sEMS for further guidance:

BIM Whitefish Handling Guide - Best Practice

BIM Cod, Haddock, Whiting - Quality Guide

BIM Monkfish - Quality Guide

BIM Megrim, Witch - Quality Guide

BIM Plaice, Black Sole, Lemon Sole - Quality Guide

BIM Hake - Quality Guide

BIM Brill, Halibut, Turbot - Quality Guide

BIM Dublin Bay Prawn Handling and Quality Guide

BIM User Friendly Guide Series No. 3, 2007 - Guide and DVD to Tailing Monkfish for

the Spanish Markets

BIM User Friendly Guide Series No. 6, 2008 – Guide to Food Safety Requirements for

Vessels.

BIM Seafood Environmental Management Systems Manual for the Irish Catching

Sector, 2nd edition 2009

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1.1 Environmental Stewardship

1.1.1 Applicants must adhere to the following minimum specifications and targets for

fishing gears in the area of operation detailed in Table 1. This must be documented in a

signed declaration provided by the applicant in regard to these specifications.

1.1.2 Applicants must adhere to legal requirements associated with the construction of

fishing gear including twine thickness, cod-end attachments, cod-end construction as

contained in Regulations No 43/2009 and any further amendments. This must be

documented in a signed declaration provided by the applicant in regard to these

specifications.

1.1.3 Gear specifications, provided as a self-declaration in the application process, must be

validated by a competent authority (e.g. Certification Body, BIM, SFPA).

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TABLE 1: DEMERSAL WHITEFISH GEARS AND TARGETS

NEPHROPS GEARS AND TARGETS

SPECIFICATION Immediate

Nephrops (VII) Vessels > 15 80-99mm Codend + 110mm smp

or

80-99mm Codend + Swedish Grid (or accepted TCM)

or

>=100mm Codend +100mm SMP

Nephrops (VII) Vessels < 15 or 112kw 80-99mm Codend + 100mm SMP

or

80-99mm Codend + Swedish Grid (or accepted TCM)

Nephrops inside the restricted area in (VIa) 80mm + 120mm smp or 80mm + rigid sorting grid

Subject to annual review, keeping in line with regulations and stock advice

SPECIFICATION Immediate

Whitefish trawlers/Seiners fishing < 30% cod, haddock, saithe outside restricted area in Area VIa (West of Scotland) and including

Rockall (VIb), Celtic Sea (VIIb-k) and Irish Sea (VIIa)

<100mm codend + 100mm smp (>50%Whiting catch VIIB-K)

<100mm codend + 110mm

Whitefish Trawlers/Seiners having >30% haddock, cod and saithe outside restricted

area in Area VIa (West of Scotland) and including Rockall (VIb), Celtic Sea (VIIb-k) and

Irish Sea (VIIa)

> =100mm codend + 100mm smp

Whitefish trawlers/seiners(or 112kw) < 15m Area VII

80mm Codend + 100mm sMP

Whitefish trawlers/seiners < 15m inside restricted area in VIa

110mm codend + 110mm smp

Whitefish trawlers/seiners > 15m inside restricted area in VIa

120mm Codend +120mm smp

Beam trawlers Celtic Sea (VIIb-k) and Irish Sea (VIIa)

80mm + 180mm headline panel

80mm+180mm Headline Panel

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2 Seafood Quality - Care of the Catch

2.1 Catch must be sorted with care to prevent bruising, damage, reduced freshness and

gaping of the flesh.

2.2 Gutting operations must remove the entire gut and liver material, unless the market

specifies otherwise, using a sharp clean knife to make a precise cut avoiding damage

to the fillet.

2.3 Guts must be promptly disposed or stored separately for further sorting (roes/livers)

so that they do not contaminate fish.

2.4 All traces of material must be removed from the gut cavity and fish surface, paying

particular attention to gills.

2.5 Fillets and fins must not be damaged as a result of gutting.

2.6 Fish must be boxed in neat rows, belly cavity down, with ice at the bottom, middle

and top layers, and where required by customer, interleaved with plastic or paper

sheets to protect from ice marks.

2.7 Boxes must not be overfilled and should be iced to a level below the rim to prevent

fish from being crushed when stacked.

2.8 Elasmobranches must be stored separately to whitefish.

2.9 Whitefish must be size graded at sea according to the required size classification

(refer to ‘Quality Specifications’).

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3 Handling and Storage Whitefish

Introduction

This section will identify generic parameters and specifications for whitefish which is covered

in 3.3 below. The other points listed in this section are specifically for species of fish which

differ to some degree from the general specifications.

3.1 When Handling Hake:

3.1.1 The slit in the belly must be kept small and straight and there must not be a cut in the

throat.

3.1.2 Cavity and gills must be thoroughly washed.

3.2 When Handling Flatfish

3.2.1 Plaice and Lemon Sole must be gutted on the coloured side, washed and boxed white

side up.

3.2.2 Megrim and Witch must be gutted on the coloured side, washed individually and

boxed white side up.

3.2.3 Brill and Turbot must be gutted on the white side and Halibut gutted on the coloured

side. All of these three species must be bled before gutting by making an incision into the

backbone on the white side just above the tail. Fish must be bled out before gutting,

washing, boxing and icing. Brill and Turbot must be boxed coloured side up while Halibut

must be boxed white side up.

3.2.4 Black Sole must be gutted through a small incision from the gill to the vent along the

fin between the black and white sides of the fish. Black Sole must be boxed black side up.

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3.3 Whitefish

3.3.1 Quality Specifications

PARAMETER SPECIFICATION

Skin condition Firm, bright, lustre evident, clear mucus, no desiccation.

No open wounds on the flesh.

Gutting

As recommended by relevant markets and the BIM quality

guides. No fillet damage.

Cavity is clear of loose material.

Washing Cavity is washed clear of all loose gutted material, sand or

grit. Gills washed through the mouth for flatfish species.

Boxing

Fish must be packed by orderly layering.

Size graded and packed according to relevant market

requirements and best practice (see BIM Quality Guides).

No over filling of boxes evident.

Icing Iced, top, middle and bottom, with clean lump free ice. A

plastic sheeting is placed under the top layer of ice. Fish

core temperature of 0 - 2 oC within 4 hours. Icing to

internal box stack lip to prevent crushing.

Eyes Normal in appearance, bright and clear.

Gill mucus No excess cloudy mucus.

Odour Sea fresh or odourless.

Size Classification Above EU Minimum Landing Size

3.4 When Handling Monkfish (Gutted or Whole)

3.4.1 The entire gut contents of the cavity must be removed, particularly toward the throat

unless the market has specifically requested that livers are left in the cavity.

3.4.2 Monk must be washed individually to ensure gills are thoroughly flushed of sand and

grit.

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3.5 Monkfish

3.5.1 Quality Specifications

PARAMETER SPECIFICATION

Skin condition Firm, bright, lustre evident, clear mucus, no desiccation,

(No open wounds on the flesh).

Gutting

One incision.

If liver is required, no damage or nicks (Spanish market).

If liver is removed, cavity is clear of loose material.

Gills are not slit unless very muddy.

Washing Cavity is washed clear of all loose gutted material, sand or grit.

Gills washed through the mouth & if muddy washed along gill

silts.

Boxing

Cavity down, size graded with no more than 35-38kg per box,

excluding ice.

No over filling of boxes evident.

Icing Iced top, middle and bottom, with clean lump free ice. Fish

core temperature 0 - 2 oC within 4 hours.

Icing to internal box stack lip to prevent crushing.

Eyes Normal in appearance, bright and clear.

Gill Mucus No excess cloudy mucus.

Odour Sea fresh or odourless.

Size Classification Above EU Minimum Landing Size

3.6 Processing Operations (e.g. tailing Monkfish, filleting and freezing)

3.6.1 Filleting operations must take place in an area that will prevent contamination from

offal, waste, chemicals and any other substances.

3.6.2 Products must not remain on work tables beyond the time necessary for their

preparation.

3.6.3 Products must be washed in potable water (or clean seawater).

3.6.4 Products must be stored in clean, drainable boxes, protected with food grade liners

and iced.

3.6.5 Products for freezing must be placed in cardboard boxes or freezer trays for blast

freezing and protected with food grade liners or frozen and packed in accordance to the

specification required by the purchaser.

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3.6.6 Blast freezing equipment must be able to lower the temperature rapidly so as to

achieve a core temperature of not more than -18◦C.

3.6.7 Frozen storage facilities must be able to hold product at temperatures of not more

than -18◦C and record the storage temperature on a regular basis.

3.7 When Handling Nephrops

3.7.1 Nephrops must be handled and graded according to market requirements.

3.7.2 Nephrops may be dipped in a protective solution designed to prevent melanosis or

blackspot on the product through oxidation.

3.7.3 Products containing sodium meta-bisulphite (E223) and sodium hydrogen sulphite

(E222) as active ingredients may be used to dip Nephrops in accordance with the

manufacturer’s specifications to ensure that the levels of sulphite residue are kept below

100ppm.

3.7.4 Non-sulphite alternatives may be used to dip Nephrops in accordance with the

manufacturer’s specifications to ensure that residues of 4-hexylresorcinaol (E586) do not

exceed 2mg/kg.

3.7.5 Material Safety Data Sheet (MSDS) must be available for the dipping product used and

protective clothing listed made available for crew involved in dipping activity.

3.7.6 A documented procedure for mixing solutions and dipping Nephrops must be available

and crew involved in this activity must be trained in this procedure.

3.7.7 A record of these procedures and training records for current crew must be retained

for a minimum of 3 years.

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3.8 Nephrops

3.8.1 Nephrops Quality Specifications

PARAMETER SPECIFICATION

Eyes

Black in appearance.

Appearance Vibrant.

Flesh Texture & Appearance Firm and opaque.

Odour Odourless.

Damage

No damaged.

Melanosis No melanosis present.

Washing Well washed body and appendages. No dirt or grit

evident.

Boxing & Icing (Fresh)

Iced top and bottom, with clean lump free ice. An

onion bag may be placed directly onto the prawns,

before the final top layer of ice. Core temperature

0 - 2 o C within 4 hours.

Box must be filled only to the internal box stack lip

to prevent crushing.

Boxing & Storage (Frozen) Packed as per Market Requirements and maintained

as – 18 o C.

Additive Non sulphite or below 100ppm sulphite residue.

Size Classification Above EU Minimum Landing Size

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BIM RESPONSIBLY SOURCED STANDARD

PART 3 B

TECHNICAL ANNEX B

CRUSTACEANS

Issue No 2

Revision 2 May 2012

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Technical Annex B Criteria-Crustaceans

1 Responsible Practices- Environmental Management

Introduction

The Crustacean Annex has been developed by BIM in consultation with representatives of

the fishing Industry. This Annex details the Responsibly Sourced Standard requirements for

Crustacean species caught by Irish vessels intended solely for the purpose of human

consumption. The scope of this annex covers crustacean fisheries including lobster, brown

crab and shrimp. Other legally caught species not listed can be included by the applicant and

must be documented within the vessel’s Seafood Environmental Management System.

Technical Annex 3B for the purpose of Brown crab fisheries is divided into two

components, one for vivier crab vessels the other for non vivier day boats. Other species

will be added as required to this document in keeping with the present format.

Fish species identified in the scope of the fishing plan and landed on the day of the audit

must be available at the point of discharge or at the first point of sale to be assessed by the

assessor or at an agreed time within a specified timeframe.

Applicants can refer to the following BIM publications specific to the key product list and

documented in the sEMS for further guidance:

BIM User Friendly Guide Series No. 6, 2008 – Guide to Food Safety Requirements for

Vessels

BIM Seafood Environmental Management Systems Manual for the Irish Catching

Sector.

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1.1 Environmental Stewardship

1.1.1 Recently moulted crustacean or crustaceans with missing limbs, damaged shell, and

soft moulted shells must be returned to the sea alive.

1.1.2 Where minimum landing sizes apply, crustaceans under this size must be returned

alive to the sea with minimal stress (so that they can remain part of the breeding stock).

1.1.3 Crustaceans missing any claws or more than two legs, do not meet the requirements of

the Standard (see Quality Specification & Species Specific Actions) and must be returned to

the sea alive.

1.1.4 When fishing lobster, applicants must participate in the National V-Notching Scheme.

1.2 Handling and Transfer

1.2.1 Crustaceans shall be handled with care at all times. Crustaceans must be removed

carefully from pots to ensure limbs and claws entangled in the mesh are not pulled off or

damaged. When transferring crustaceans from the pot they must never be thrown into

containers where they may break their own shell or the shell of others already in the

container.

1.2.2 Crustaceans must be placed in a clean container and orientated appropriately for the

species in question (see Quality Specification & Species Specific Actions).

1.2.3 Grading must be according to the BIM’s crustacean guides, where they are available

(see also Quality Specification & Species Specific handling actions).

1.2.4 Where aggression can cause injury and fatalities, procedures for packing or claw

restraining must be in place to prevent damage to crustaceans.

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Vivier Vessels

1.3 Meat Yield and Grading

Meat yield determination is a skill best acquired through personal experience of handling

brown crab. Crew responsible for grading brown crab must consult the BIM Brown crab

handling and quality guide which shows the visual cues that may be used for distinguishing

Brown crab that have high meat yield, from those that do not.

1.3.1 Grading must be according to the BIM Brown crab handling and quality guide.

1.3.2 Brown crab must be assessed for meat yield and either accepted or rejected. Where

rejected they must be returned to the sea alive.

1.4 Nicking and Packing of Brown crab

Nicking is a term which refers to the cutting of the tendon of the brown crab claw so that the

pincer can no longer close. This prevents the Brown crab from being able to attack and

damage other brown crab or itself. However, nicking results in bleeding and causes stress to

the animal so it is important to carry out the procedure correctly and ensure proper storage

of animals post the nicking process to ensure brown crabs are kept alive.

1.4.1 All Brown crab must be nicked before transfer to the tank.

1.4.2 Only the French nick must be used, severing the ligament inside the hinge of the

claw by opening the claw through tapping the inside surfaces of the pincers on the

nicking bar, which causes the brown crab to relax the pincers.

1.4.3 The ligament must then be severed using a sharp, clean knife to make as small an

incision as possible in the membrane between the pincers.

1.4.4 The Brown crab must be washed or hosed with clean seawater after nicking to

assist the healing process.

1.5 Storage

Once a crustacean is removed from the water its gills can no longer extract oxygen efficiently

and excrete ammonia waste. Ammonia can deteriorate product quality which will build up

in warmer and dry conditions. Gill damage is irreversible, hastening death and if it occurs

brown crabs will die even if replaced in the water.

1.5.1 Brown crab must be protected from any heat sources and put in the tank in as short

a timeframe as possible.

1.5.2 Brown crab must be stored in the vivier tank immediately after nicking.

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1.5.3 Vivier tanks must be purpose designed to avoid contamination and maintain brown

crab in healthy, good quality conditions.

1.5.4 Where tanks are used, crustaceans must not be allowed to sit in tanks of still water

for a prolonged period. The water must be changed at least 4 times per hour. Extreme

care must be taken that low salinity or contaminated water is not taken into the tank

when close to the coast or to sources of freshwater.

1.5.5 Vivier tanks must change the water volume at least 4 times per hour and extreme care must be taken that low salinity water is not taken into the tank when close to the coast or to sources of freshwater.

1.5.6 Vivier vessels operators must establish an appropriate and documented tank cleaning schedule through the risk assessment process, as part of the vessel sEMS.

1.6 Discharge of Crustaceans

1.6.1 Crustaceans must be offloaded efficiently to avoid exposure to sunlight, wind, rain

and risk of contamination. Delays between unloading the vessel and loading on to

transportation must be minimised. In circumstances where delay is unavoidable,

mitigation actions must be in place to maintain crustacean quality.

1.6.2 It is prohibited to land brown crab that is not intended for human consumption .

1.6.3 Where brown crab for human consumption is rejected by buyers due to quality

down grading, it may be used as whelk bait.

1.6.4 A record of the landed rejects and mortalities (number or percentage) from

crustacean sales must be available and the causes of excessive rejects and excessive

mortalities must be investigated and measures undertaken for their reduction.

1.6.5 Only suitable, clean containers shall be used for unloading crustaceans.

1.6.6 Where crustaceans are to be transported onwards, care must be taken to prevent

damage to limbs.

1.6.7 Any weak or damaged brown crab must be separated from the catch for

responsible disposal at the point of discharge.

1.6.8 As the separation of males and females occurs at the discharge stage of operations,

the person undertaking this activity must be trained in accordance with the BIM Brown

crab handling and quality guide.

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1.6.9 Where brown crab are to be transported onwards in vivier trucks there must be no

holes in bases of the unloading containers or bongos as the tips of the brown crabs

walking legs may protrude through the holes and be broken off when placed on the

quayside.

1.6.10 There must be no delay between unloading the vessel and loading onto

transportation. Tanks must not be pumped down until transportation has arrived.

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Day Boats 1.7 Meat Yield and Grading

Meat yield determination is a skill best acquired through personal experience of handling

brown crab. Crew responsible for grading Brown crab must consult the BIM Brown crab

handling and quality guide which shows the visual cues that may be used for distinguishing

Brown crab that has high meat yield from those that do not.

1.7.1 Graders must identify male from female Brown crab and keep them separate.

1.7.2 Females must be assessed for meat yield and either accepted or rejected, if

rejected they must be returned to the sea alive.

1.7.3 Males that are landed for the white meat market, that meet the specifications must

be kept in separate boxes correctly identified for this use.

1.8 Nicking and Packing of Brown crab

Nicking is a term which refers to the cutting of the tendon of the brown crab claw so that the

pincer can no longer close. This prevents the brown crab from being able to attack and

damage other brown crab or itself. However, nicking results in bleeding and causes stress to

the animal so it is important to carry out the procedure correctly and ensure proper storage

of animals post the nicking process to ensure brown crabs are kept alive.

1.8.1 Brown crab landed by day boats for immediate processing or where purpose

designed claw restraining bands or cable ties are used, need not have their claws nicked.

In this circumstance it is essential that they are packed closely together with their claws

and legs underneath them and the brown side up.

1.8.2 When brown crab is to be stored in keep pots or transferred to a vivier transport

they must also be nicked. Only the French nick must be used, severing the ligament

inside the hinge of the claw by opening the claw through tapping the inside surfaces of

the pincers on the nicking bar, which causes the Brown crab to relax the pincers.

1.8.3 The ligament must then be severed using a sharp, clean knife to make as small an

incision as possible in the membrane between the pincers.

1.8.4 The Brown crab must be washed or hosed in clean seawater after nicking to assist

the healing process.

1.9 Storage aboard the vessel

Once a crustacean is removed from the water its gills can no longer extract oxygen efficiently

and excrete ammonia waste. Ammonia can deteriorate product quality which will build up

in warmer and dry conditions. Gill damage is irreversible, hastening death and if it occurs

brown crabs will die even if replaced in the water.

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1.9.1 Where boxes are stored on deck, crustaceans must be protected from any heat

sources (particularly the sun), cooled if possible, placed out of the wind and kept damp as

soon as possible after capture.

1.9.2 Where a holding tank is used, high quality hygienic conditions must be maintained

to ensure healthy crustaceans.

1.9.3 Storage systems (sea based holding tanks, shore based closed systems, vivier tanks)

must be purpose designed to avoid contamination and maintain crustaceans in healthy,

good quality conditions.

1.9.4 Keep boxes must be designed so that limbs do not protrude or become trapped

causing limb damage.

1.9.5 Keep boxes must be located in good quality seawater with stable temperature and

salinity.

1.9.6 Mortalities must be removed regularly from keep boxes.

1.10 Discharge of Crustaceans

1.10.1 Crustaceans must be offloaded efficiently to avoid exposure to sunlight, wind, rain

and risk of contamination. Delays between unloading the vessel and loading on to

transportation must be minimised. In circumstances where delay is unavoidable,

mitigation actions must be in place to maintain crustacean quality.

1.10.2 It is prohibited to land brown crab that is not intended for human consumption

1.10.3 Where brown crab for human consumption is rejected by buyers due to quality

down grading, it may be used as whelk bait.

1.10.4 A record of the landed rejects and mortalities (number or percentage) from

crustacean sales must be available and the causes of excessive rejects and excessive

mortalities must be investigated and measures undertaken for their reduction.

1.10.5 Only suitable, clean containers shall be used for unloading crustaceans.

1.10.6 Where crustaceans are to be transported onwards care must be taken to prevent

damage to limbs.

1.10.7 Where brown crab are to be transported onwards in vivier trucks there must be no

holes in bases of the unloading containers or bongos as the tips of the brown crabs

walking legs may protrude through the holes and be broken off when placed on the

quayside.

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1.10.8 Brown crab must be off-loaded efficiently to avoid exposure to sunlight, drying

conditions and risks of contamination such as fuel spillages on the pier.

1.10.9 There must be no delay between unloading the vessel and loading onto

transportation.

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1.11 Quality Specification & Species Specific Actions

1.11.1 Brown crab

Parameter

Specification

Alertness.

Demonstrates if brown crab is in

good condition.

Lively response with claws and legs.

Moult status

Demonstrates if brown crab is

recently moulted.

White face brown crab have a lower

meat yield.

Top side of shell has dark pigmentation

throughout.

Under side of shell with light brown shading.

Abdomen or flap is dark in colour.

Shell hard when pressed.

Claws brown in colour with cream undersides.

Shell appearance

Shell must be undamaged with

minimal fouling.

Both claws undamaged.

At least 6 walking legs.

No blackspot or shell discolouration.

Low (10%)prevalence of fouling organisms on

shell.

No cracks on shell.

1.11.2 Brown crab Specific Actions

Issue

Action

Observe Voluntary Minimum Landing

size.

Return live to sea all brown crab under

140mm carapace width.

Brown crab Meat Yield and Handling.

Meat yield determination is a skill

best acquired through personal

experience of handling brown crab.

Crew responsible for grading brown crab must

consult the BIM Brown crab handling and

quality guide which shows the visual cues that

may be used for distinguishing Brown crab

that have high meat yield from those that do

not.

Grading must be according to the BIM Brown

crabquality and handling guide.

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1.11.3 Lobster Specification

Parameter

Specification

Demonstrate if lobster is in good

condition through alertness, moult

status and general appearance

Alive and responsive at sale.

Lively response with claws and legs.

Shell must be undamaged with minimal

fouling .

No damaged, broken or missing appendages.

Firm shell- hard when pressed (no soft, recent

moults) .

Absence of black spot on shell surface

(necrosis) .

No mutilation of the tail flap.

No visible re-absorption of eggs.

Not excessively fouled shell.

1.11.4 Lobster Specific Actions

Issue

Action

Regulations

Adherence to regulations for

Minimum landing size and technical

conservation measures.

Live return of lobster less than 87mm

carapace length.

Live return of v-notched lobster or lobster

with mutilation of the tail flaps.

Claw restraint

Aggression between lobsters can lead

to injury and mortality.

Lobster must be held apart until they can be

banded.

Lobster claws must be banded as soon as

possible.

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1.11.5 Shrimp Specification

Parameter

Specification

Demonstrates if shrimp is in good

condition

Alive and responsive at sale.

Shell must be undamaged with no parasites

visible.

Firm shell when pressed.

Grade 1 (150-180 pieces per Kg).

Grade 2 (180-250 pieces per Kg).

1.11.6 Shrimp Specific Actions

Issue

Action

Regulations

Adherence to regulations for fishing

season

Fishing season is closed from 1st May until the

1st of August.

Sorting and Grading

It is important that the catch is

sorted and graded to ensure the best

quality shrimp are retained.

Remove bait and debris by hand from the

catch.

By-catch must be removed and returned alive.

When using graders the catch must be graded

in water to reduce stress and mortalities. Only

1- 2kgs of shrimp must be graded at a time to

reduce stress.

Grade 1 (150 to 180 pieces to Kg).

Grade 2 (180 to 220 pieces to Kg).

Storing while fishing

Shrimp are very sensitive to exposure

and heat

After grading Shrimp must be held in seawater

where possible until they are transferred to

keep box or are sold.

Pre- sale sorting

Before shrimp are sold they will be

transferred and checked.

Shrimp must only be held in keep boxes for 1

week.

Remove dead or weak shrimp and shells.

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BIM RESPONSIBLY SOURCED STANDARD

PART 3 C

TECHNICAL ANNEX C

PELAGIC

MACKEREL, HORSE MACKEREL, BLUE WHITING, HERRING, SPRAT, BOARFISH

Issue No 2

Revision 2 May 2012

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Technical Annex C Criteria - PELAGICS

1 Responsible Practices- Environmental Management

Introduction

This Annex details the Responsibly Sourced Standard requirements for mackerel, horse mackerel, blue whiting, herring, sprat and boarfish. Fish species identified in the scope of the operational plan and landed on the day of the audit must be available at the point of discharge or at the first point of sale to be reviewed by the assessor or at an agreed time within a specified timeframe.

Other legally caught species not listed can be included by the applicant and must be documented within the vessel’s sEMS.

Applicants can refer to the relevant BIM publications specific to the key product list and documented in the sEMS for further guidance:

BIM Herring, Mackerel, Blue whiting and Horse Mackerel Handling Guides;

BIM User Friendly Guide Series No. 6, 2008 – Guide to Food Safety Requirements for Vessels;

BIM Seafood Environmental Management Systems (sEMS) Manual for the Irish Catching Sector, 2nd edition 2009.

1.1 Environmental Stewardship

1.1.1 A documented fishing procedure must be followed upon arrival on the fishing grounds.

1.1.2 At a minimum, the fishing procedure must contain the following:

1.1.2.1 Details of actions (e.g. avoidance procedures, hook size) taken by the vessel to

avoid the capture of juvenile and unwanted grades and non-commercial fish

species.

1.1.2.1.1 Where mackerel is the target species, unfished (i.e. unmarked) shoals

should be jigged to determine the size of fish within the shoal and allow

action to be taken to prevent the capture of fish below the minimum total

length set for the species detailed in the table below:

TARGET SPECIES VESSEL TYPE TOTAL LENGTH (CM)

Mackerel Jigger Legal Minimum Landing Size

Mackerel RSW Legal Minimum Landing Size

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1.1.2.1.2 Undersized fish caught using hooks or jigs, must be quickly returned alive

to the sea with minimum physical damage.

1.1.3 Measures to reduce or remove discards, detailed in the Fishing Procedure and

provided as a self-declaration in the application process, must be validated by a

competent authority (e.g. Certification Body, BIM, SFPA).

1.1.4 The following measures to be implemented to avoid the capture of juvenile and

unwanted grades and non-commercial fish species. (Measures to be defined by the

Technical Committee)

TARGET SPECIES VESSEL TYPE MEASURE

Mackerel Jigger No measures in force

Mackerel RSW No measures in force

1.1.5 Any loss of gear or interaction of the gear with the seabed must be recorded.

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2 Seafood Quality - Care of Catch

2.1 Quality

2.1.1 The quality of discharged fish, landed for human consumption, must be equivalent

to high or very high quality (as defined in the BIM Handling Guides for the species).

2.1.2 In the case of mackerel, a quality assessment of the product (i.e. that contained in

the BIM Handling Guides) leaving a vessel at discharge, must be available for

verification at the request of a competent authority (e.g. Certification Body, BIM).

2.1.3 Fish not of the quality specification required by the standard must be offloaded

separately in order to avoid any mixing with certified fish.

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3 Handling, Storage and Cold Chain Management

3.1 Handling and Storage

3.1.1 Documented handling processes and procedures must demonstrate that the

risk of product contamination and physical damage is minimised through

mitigating actions.

3.1.2 It must be recorded that all members of the crew have read and understood

a documented handling procedure (e.g. flow diagram and text), designed to

maintain fish quality and prevent contamination.

3.1.3 Measures to ensure that the target species is stored and maintained in

hygienic conditions must be demonstrated.

3.1.3.1 Vessels must demonstrate an appropriate cleaning schedule for fish

holding areas and containments (e.g. Recirculated Seawater (RSW)

holds, chilled holds, bins).

3.1.4 Fish caught more than 24hrs apart must not be mixed and must be stored

separately in fish holding areas and containments (e.g. RSW holds, chilled

holds, bins).

3.2 Cold Chain Management

3.2.1 An approved temperature recording system (e.g. temperature probe,

loggers, electronic system) must be used on a regular and routine basis to

record either:

The operational temperature of RSW tanks;

The hold temperature of chilled storage or

The core temperature of a representative sample of 5 fish from the centre of

containers (e.g. bins).

3.2.2 On vessels designed and equipped to preserve fresh fishery products for more than

24 hours:

3.2.2.1 It must be demonstrated that the core temperature of a representative

sample of 5 fish from each containment device (e.g. RSW tank) is not more

than +3°C, six hours after loading and not more than 0°after 16 hours;

3.2.2.2 Fish must not be discharged where the core temperature of a representative

sample of 5 fish in any containment device (e.g. RSW tank) is in excess of +2°C.

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3.2.3 On vessels which are not designed and equipped to preserve fresh fishery products

for more than 24 hours:

3.2.3.1 The core temperature of a representative sample of 5 fish must be

recorded on final sealing of the bin along with the date and time of this

action;

3.2.3.2 Fish must be iced in a manner to reduce their core temperature from

the temperature on final sealing of the bin by:

4 degrees after 2 hours;

6 degrees after 3 hours;

8 degrees after 4 hours;

10 degrees after 5 hours;

12 degrees after 6 hours;

14 degrees after 7 hours.

3.2.4 The core temperature of a representative sample of 5 fish upon discharge and the

date and time of discharge must be recorded for each bin or tank.

Where discharged fish remains the responsibility of the vessel prior to processing:

3.2.5 Fish must be stored under ice where they are not distributed, dispatched, prepared

or processed immediately after discharge.

3.2.6 Re-icing must be carried out as often as necessary to maintain a temperature of

0 to 4°C.