Louisiana Voluntary Shrimp Harvester/Processor Program

1. Louisiana Voluntary Shrimp Harvester/Processor Program Carrie L. Castille, PhD Deputy Assistant Commissioner Louisiana Department of Agriculture and Forestry Nov. 16, 2009

2. Louisiana Selective Harvester Program VOLUNTARY Certification Program Certifies shrimp harvesters that are implementing food safety practices developed by university and industry scientists, food safety experts and harvesters. Based on State and Federal guidelines to train shrimp harvesters in producing and monitoring the quality and safety of Louisiana seafood from the time it is harvested to when it is delivered to buyers (i.e. docks, wholesalers) and consumed by the public. The program will be made available to all shrimp harvesters.

3. Best Handling Practices (BHPs) • BHP means Best Handling Practices. The goal is to improve product quality, reduce food-borne illnesses and differentiate certified products from others. • These practices are part of a voluntary food safety and quality control program developed by: • Louisiana Department of Agriculture and Forestry (LDAF), • Louisiana Department of Wildlife and Fisheries (LDWF), • Louisiana Department of Health and Hospitals (LDHH), • LSU AgCenter/Sea Grant • The BHP program describes key steps that harvesters and processors can use to help reduce or minimize contamination of shrimp by potential disease-causing organisms.

4. Selective Harvester Program • Boat Level • HACCP (if products processed on the boat and sold immediately) • Electronic logbook for electronic monitoring system • Protocol for use of additives or preservatives (i.e., sulfites) • Grading/Standardization • Traceability

5. Selective Processor Program • Dock Level • Random Visible Inspections (ice/freezer/coolers) • Trip Tickets • HACCP • Sanitary Code • Traceability

6. Selective Processor Program • Processor Level • HACCP • Sanitary Code • Labeling on Packaging • Cold Chain • Co-mingling • Condition (Physical Specifications) • Uniformity • Protocol for use of additives or preservatives (i.e. sulfites) • Weights and Measures • Traceability (Lot #) • Distribution Level • Traceability

7. 4 Phases • Phase I – Classroom Training  • Phase II – Business/Certification Plan Development • Phase III – Plan Implementation/ Inspection/ Testing/ Traceability • from moment of capture to final distribution • both initial and random inspections • Phase IV – Certification/Marketing and Branding “Louisiana Certified Wild-Caught Gulf Shrimp”

8. Phase I The voluntary Louisiana Selective Harvester/Processor program is a joint effort of the LDAF, LSU AgCenter, LDHH, LDWF and Louisiana harvesters, processors, food handlers, and distributors. The program begins with training for harvesters, handlers, processors and their workers on the application of BHP food safety principles to the harvesting, processing and transporting of shrimp.

9. Phase II Producers and processors will develop a business/certification plan for their operation incorporating safety and quality control principles, as well as Louisiana BHP guidelines.

10. Phase III Once a harvester or processor feels that they have met the Louisiana BHP guidelines, a team of inspectors from the LDWF, LDHH and LDAF inspects the operation for a review of the implementation of BHP practices. These state departments employ specially certified inspectors to conduct inspections.

11. Phase III • The inspection covers 12 main areas: • Best Handling Practices (BHPs) • Environmental Assessments • Hazard Analysis and Critical Control Points (HACCP) • Cold Chain Guidelines • Sanitary Code • Co-mingling • Condition (Physical Specifications) • Uniformity/Grading • Labeling/Packaging • Additives • Weights and Measures • Traceability

12. Phase III Additional recommendations may be made during inspections. Random inspections may also take place. The goal of inspections is to confirm that the harvester and/or processor has successfully applied required BHP practices from the moment of capture to the final distribution of the product.

13. Phase IV • After successful inspection, the harvester and/or processor may be certified as a Louisiana Selective Harvester and/or Louisiana Selective Processor. • The certified harvester or producer must be inspected annually in order to maintain this certification. • During the annual inspection, if a harvester and/or processor are found to be noncompliant in any of these areas, they are issued an infraction notice. • Each infraction is recorded at one of four levels, ranging from Minor Infractions to Flagrant Violations. • The Compliance Inspection Process provides opportunities for harvesters and/or processors to take corrective action on infractions that would result in uncertified product entering the market. • Flagrant Violations, which may lead to uncertified product entering the market, result in decertification from the program. • Decertification may last up to one year depending on the violation level. • A harvester and/or processor may regain certification based on correction of the infractions and compliance during a correctional inspection.

14. Phase IV • Once certified you will be allowed to market your product under the “Louisiana Certified Premium Wild-Caught Gulf Shrimp” trademark. • As a buyer of Louisiana certified products, the trademark is a source of assurance that harvesters and processors are certified in the program. • The trademark will be carried on our member companies’ bills of lading, and may be on shipping manifests and other documents. • The trademark is easily recognizable to buyers and consumers of Louisiana shrimp. • By looking for the trademark, consumers can be sure they are only buying from members in good standing with the Louisiana Selective Harvester/Selective Processor program. • Restaurants will also be allowed to participate in this program by displaying the service mark if “Louisiana Certified Premium Wild-Caught Gulf Shrimp” is sold at the establishments. • Restaurants participating in the program will be subject to inspections.

15. What does this mean to the consumer? The certified harvesters and/or processors and retail establishments have taken the key steps necessary to control contamination of seafood by potentially harmful microorganisms. They are doing the best they can in using preventive steps that keep seafood safe and provide high quality seafood. However, food safety is still a shared responsibility. While there is no way to guarantee that products are always free from contamination, those implementing these best practices and achieving/maintaining BHP certification will help assure definitive steps are taken to keep food safe for the consumer.