Aquaculture Certification - SEAFOOD Ecolabelling: Principles and Practice - page 127

aquaculture facilities that apply BMPs to ensure social and environmental responsi-
bility, food safety, and traceability throughout the production chain'. In addition to
certifying aquaculture facilities, the ACC trains and accredits certifiers; maintains a
website; commissions software for a traceability database; and interacts with stake-
holders. The ACC runs 5-day intensive training courses at various sites in Asia and
the Americas that include mock audits at aquaculture operations. There are now
more than 100 ACC-accredited certifiers. Candidate certifiers must have at least
5 years of aquaculture-related experience in either the public or private sectors and
be educated at least to degree level.
An aquaculture facility that wishes to be accredited informs ACC and a certifier
(all of whom are listed on the ACC website) is assigned to perform the inspection.
The certifier negotiates a contract, specifying the timing of the inspection and
the fees. Once the certifier has completed the inspection and has been paid, a
report is submitted by the certifier to ACC that recommends accreditation or not.
If the certifier identifies any deficiencies that need to be addressed, the report will
detail them and ACC may require further inspection before granting accreditation.
To maintain consistency across the programme, operations are subject to repeat
inspections and the ACC also performs surprise audits. ACC certifiers are required
to undergo regular refresher training and to pass online exams to maintain familiarity
with the evolving BAP standards.
The ACC is governed by a 12 member board of directors, from a cross-section
of professionals from the Americas, Asia and Europe, and representing seafood
producers, processors and buyers, academic institutions and other entities. Directors
and officers serve 2-year terms, with half the board eligible for renewal each year.
The permanent ACC staff consists of an Executive Director and support staff. The
ACC generates revenues through licensing fees from the use of the BAP logo,
certification fees, and certifier training fees. It also received financial assistance
from 11 founding supporters, all of whom are active in the seafood trade.
One important aspect of the ACC's work is its management of the traceability
component of the BAP programme. Traceability systems provide for accurate and
timely identification of products, their origins, contents and location in the supply
chain. They facilitate efficient recalls in the event of food safety problems and,
for each participant in the chain, they create the ability to establish linkages at
least one step up and one step down the supply chain. There is a well-established
trend in the food industry towards improved traceability but the seafood industry
has generally been lagging behind. The BAP programme can be seen as one of
the seafood industry's steps to catch up. This is important because traceability is
now mandatory in the EU and may become a requirement in the US market as well.
Regulating authorities interested in food safety require better data on the origins and
nature of products, and improved traceability has great potential as a mechanism
to expedite imports. Also, consumers are demanding more details on the products
they consume, and traceability is crucial if suppliers are to deliver this information
accurately.