Best Aquaculture Practices (BAP) is a seafood specific certification program that addresses the four areas – environmental, social, food safety, animal health and welfare – at each step of the aquaculture production chain. Responsible and healthy approaches to feeding the world’s population are more critical now than ever before. As wild fisheries have reached their harvest capacities, aquaculture, also known as fish farming, is needed so future generations can continue to enjoy seafood.
The Best Aquaculture Practices is the only third-party aquaculture certification program that encompasses the entire production chain, including the processing plant, farm, hatchery, and feed mill.
Compliance with standards that address such issues as habitat conservation, water quality and effluents.
Best practices in animal husbandry, addressing such issues as disease control.
Ensuring producers are following best practices in human rights, labor laws, and employee health and safety.
Assurance that no banned antibiotics or other chemicals are used and that all approved chemical treatments are carried out in a responsible fashion.
BAP has a chain-of-custody traceability process that’s an integral part of the program.
The BAP program uses a star system to represent each part of the farmed seafood supply chain, which includes the processing plant, farm, hatchery, and feed mill.
Links are important because the information provided by facilities is used to highlight the facility’s multi-star chain so customers can understand where the product originated from. A plant that is four-star capable should have valid links to at least one certified farm, hatchery, and feed mill.
Links are used to show how a product flows through this chain, from one BAP-certified facility to another. Learn more at www.bapcertification.org
MOWI BAP products are processed in one of two facilities using raw material from Chile and Canada. The standard rating for MOWI is 3 stars.
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Decoding Seafood will dive into the depths of one of the world’s most beloved but misunderstood foods and the industry that drives its production, environmental impact, and culture.
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