Superfresh

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Superfresh Happy Shrimp are the freshest shrimp
available! In the morning they are still jumping
and playing in the water with their shrimp
friends while in the evening the Happy Shrimp are
turned into delicious, high quality seafood
dishes. The Happy Shrimp are shipped to you by
the famous Rotterdam Schmidt Zeevis and delivered
to various high quality restaurants.
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Environment friendly The Happy Shrimp Farm is
heated with a heat-exchange system which is
placed at the site of the E.ON Maasvlakte power
plant. Using this heat exchanger we utilize waste
heat that would otherwise be released into the
air. The waste streams from the Happy Shrimp Farm
are utilized in a biological filter bed. The
Happy Shrimp Farm makes it possible for future
generations to still enjoy the flavour and
quality of good fresh shrimp while at the same
time enjoying a clean and untouched environment.
Many of the existing shrimp farms in the
southern hemisphere are polluting and use
mangroves. This coastal wetland is the
environment where many fish breed and lay their
eggs.  Happy Shrimp are produced in an
environmentally friendly manner.
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Social responsible Know what you eat!! This
requires transparency of the whole production.
All ingredients and partners of the Happy Shrimp
are checked and are socially responsible and
happy. Aquaculture has great potential as the
food production source of the future in this
world. The activities of the Happy Shrimp Farm
and Bass Gill are not only about shrimp farming
but also informing the general public about
industrial ecology, sustainability, energy use,
healthy food and enjoying life.
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Food safety The Happy Shrimp are very safe to
eat. The whole farm is operated with the highest
standards of food hygiene and quality. An ISO
22,000 system is implemented throughout the whole
process. The baby shrimp come from broodstock
farms in the Caribbean. These farms are certified
and closed inland systems. In the future, the
Happy Shrimp Farm will provide its own
broodstock. The Happy Shrimp Farm is a closed
recirculation system, which means nothing can
enter or exit. Schmidt Zeevis Rotterdam and the
entire supply chain are setup to deliver quality
fresh and live shrimp to the restaurants. Read
more..
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Have Public and Private Food Related Standards
become a New Strategic Factor in International
Competition??
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New Standards on Food Safety The Interplay
between Public and Private Standards in the
Shrimp Value Chain John Humphrey IDS
(Brighton, UK) Pepijn Van de Port Vrije
Universiteit (Adam, The Netherlands) Research
funded by the Rockefeller Foundation (Bangkok,
Thailand)
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Regulation (EC) No. 178/2002, Effective, January
2005

• Food business operators (FBO) must have systems
  in place to identify and respond to safety
  problems. Reduction, elimination or avoidance of
  risks to health requires risk assessment, risk
  management and risk communication.
• Food safety requires consideration of "all
  aspects of the food production chain from primary
  production and to supply of food to the
  consumer.
• The traceability of food, feed, food-producing
  animals, and any other substance intended to be,
  or expected to be, incorporated into a food or
  feed shall be established at all stages of
  production, processing and distribution.
• "A food business operator is best placed to
  ensure that the food it supplies is safe. It
  should have primary legal responsibility for
  ensuring food safety.

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• HACCP
• A systematic search for food hazards in the
  production process
• identifying the most optimal stages in the
  process where these hazards can be addressed
• -Identifying stages in the process at which the
  effectiveness of the solution found can be
  monitored.
• -Administer all this in a plan
• -Continuously administer the outcome of all
  controls
• -Validate the plan and its performance by
  recurrent audits, both internal and external

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Controls within the EU (EU directives)
EU Member State monitoring
Level 3 controls (Product)
level 2 controls (Environment )

diseases Water
Effluents
availability banned substances
Lev 1 controls
Fry
Level 1 controls (HACCP Trace)
market
farm
Central Market
processor
trader
Lev 1 controls
Feed
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Import Two approaches

• Food of animal origin
• EU food law requires that the competent authority
  of the exporting country offers guarantees as to
  the compliance or equivalence with EU
  requirements.
• Food of non-animal origin
• it is incumbent upon the importer to ensure
  compliance with the relevant requirements of food
  law or with conditions recognised equivalent
  thereto by the Community

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Controls for Foodstuffs from Non-Animal Origin
(EU directives)
EU monitoring
Environment (level 2 controls)

diseases Water
Effluents
availability banned substances
Lev 1 controls
Chemicals
(HACCP Trace)
(HACCP Trace)
(HACCP Trace)
(HACCP Trace)
(HACCP Trace)
Importer
farm
Central Market
processor
trader
Lev 1 controls
Seeds
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Controls for Foodstuffs from Animal Origin
(directives)
EU monitoring
Third State monitoring
Level 3 controls (Product)
Environment (level 2 controls)

diseases Water
Effluents
availability banned substances
Lev 1 controls
Fry
HACCP Trace
HACCP Trace
HACCP Trace
Importer
farm
Central Market
processor
trader
Lev 1 controls
Feed
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Controls for Foodstuffs from Animal Origin
(Guidance documents)
EU monitoring
Third State monitoring
Level 3 controls (Product)
Environment (level 2 controls)

diseases Water
Effluents
availability banned substances
Lev 1 controls
Fry
Level 1 controls (HACCP Trace)
Export market
farm
Central Market
processor
trader
Lev 1 controls
Feed
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Controls for Foodstuffs from Animal Origin
(Guidance documents)
EU monitoring
Third State monitoring
Level 3 controls (Product)
Environment (level 2 controls)

diseases Water
Effluents
availability banned substances
Lev 1 controls
Fry
Level 1 controls (HACCP Trace)
Export market
farm
Central Market
processor
trader
Lev 1 controls
Feed
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• EU Food Safety Practices for imports of Food of
  Animal Origin demand
• 1) equivalence with regard to the production
  chain, as safeguarded by
• 2) equivalence with regard to the
  controlling apparatus of the third state.
• 3) the importers to establish their own private
  controls, that
• 4) are certified by certifiying bodies, that
• 5) are accredited by accreditation bodies
  established by the (or a) third state

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In effect, foreign operators within global food
chains are confronted with three sets of
standards Public standards, addressing
equivalence of produce in terms of quality and
producing process standards Private standards,
addressing equivalence of producers in terms of
quality and producing process standards Instituti
onal standards, addressing who are allowed to
control compliance to the standards mentioned
above
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In effect, foreign operators within global food
chains are confronted with at least 5 types of
controls Controls of their processes by
purchasers (because of their HACCP
obligations) Controls of their processes by
certifying bodies (to verify compliance) Controls
of their processes by the third state (to verify
processing equivalence) Controls of their produce
by the third state (to verify product
equivalence) Controls by the EU (to verify
equivalence of third state controls)
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indonesian small farmer shrimp value chain
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?
DKP
Dep. Industry (DEPINDAG)
Department of Fisheries (DKP)
Food and Drug Administration (BPOM)
DKP
indonesian small farmer shrimp value chain
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Sales
Drugs Distr.
Hatcheries
Farms
Penggelondongan
Feed Distr.
Sales
Feed
Sales
Fert. Distr.
Collectors
Drugs
Big Traders/ Coordinators
Dep. Industry (DEPINDAG)
CP
Cold storages
Food and Drug Administration (BPOM)
EXPORT
Department of Fisheries (DKP)
South Sulawesi CP scheme
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Sales
Drugs Distr.
Hatcheries
Farms
Feed Distr.
Sales
Feed
Sales
Fert. Distr.
Collectors
Drugs
Dep. Industry (DEPINDAG)
CP
Big Traders/ Coordinators
Cold storages
Food and Drug Administration (BPOM)
EXPORT
Department of Fisheries (DKP)
East Java CP scheme
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Smallholders and medium sized shrimp
operations Fragmented value chain that cannot be
brought under control, nor can implement
traceability An natural, commercial and social
environment that cannot be brought under
control But also a very weak controlling state
apparatus A culture gap between EU
administrative demands and local administrative
practices. A culture gap between the EU
philosophy of process controls and local
management styles.
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80 of all Shrimp produced in Indonesia is
sourced from just two farms
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Brimob
Retired army personell
CP
Sumatra CP Dipasena Citra Darmaja scheme
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BPOM
DEPINDAG
DKP
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DPK-lab
Brimob
Retired army personell
Sumatra CP Dipasena Citra Darmaja scheme
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Conclusion 1 80 of Indonesian Shrimp Production
is already fully HACCP compliant and traceable,
but . the remaining 20 cannot be excluded from
export for political reasons
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Conclusion 2 Because the Indonesian state is not
up to control the non-compliant 20 shrimp
production the export of the compliant 80
into the EU probably will be barred any time
soon.
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Thai Food Safety Controls
EU monitoring
Third State monitoring
Level 3 controls (Product)

diseases
Water
Effluents availability banned
substances level 1 controls (HACCP trace)
Level 2 controls (environment)
Lev 1 controls
Fry

farm
Central Market
processor
trader
Export market
Lev 1 controls
Feed