Fresh Direct Seafood and Industry Programs in Louisiana Louisiana Direct Seafood Academy March 1, 2012 Jon Bell, PhD L

1. Fresh Direct Seafood and Industry Programs in Louisiana Louisiana Direct Seafood Academy March 1, 2012 Jon Bell, PhD LSU Ag Center Louisiana Sea Grant Program

2. Overview of 4 Topics Fresh Product License (FPL) FPL & Seafood Product Safety Developing Seafood Programs in Louisiana Louisiana Wild Certified Shrimp (LWCS) Electronic Traceability Sustainability LDWF Seafood University

3. Fresh Product License LDWF • Cost and Record Keeping LDHH • Allowances & Permits LDAF • Scale Certification Sales • Records, Taxes

4. Fresh Product License LDWF Allows commercial fisherman to sell own catch directly to consumer (vessel, home, car) • $20 resident; $120 nonresident Secondary FPL allows spouse to sell catch directly to consumer • $5 MUST COMPLETE & SUBMIT TRIP TICKETS

5. Fresh Product License LDHH Responsible for protecting safety & wholesomeness of seafood (all food) sold to consumers in Louisiana • Controlled through GMP (Sanitation) and HACCP (Food Hazards & Safety) regulations required of seafood processors (Food Sanitary Code)

6. Fresh Product License LDHH Seafood Processors (Wholesale/Retail Dealers License to LDWF) need a Permit to Operate from LDHH • Multiple requirements, including physical address • Will Not permit vessel, home, vehicle

7. Fresh Product License LDHH So What Does This Mean? • Using FPL, commercial fishermen can sell only WHOLE Seafood directly to consumers • You can pop heads, gut fish to prepare for holding on the vessel if you sell to a licensed Wholesale Dealer (processor) • But NOT directly to a consumer

8. Fresh Product License LDHH • IF You DO Want to sell headless or peeled shrimp, or gutted fish or fish fillets, or picked crab meat, you have to get a Wholesale Dealers License from LDWF, and Permit to Operate from LDHH. • And you can’t do this on your boat or at home.

9. Fresh Product License LDHH (225) 342 - 7773 • Thus, in addition to the other License and Permit, you will need a processing facility, and become a seafood processor. Which requires compliance with GMP and HACCP regulations. • Has been done before. If sounds like a good plan, Call LDHH

10. Fresh Product License LDHH (225) 342 - 7773 So What Does This Mean? • Also, using FPL, commercial fishermen can NOT sell oysters directly to consumers • Does not comply with Molluscan Shellfish Program, Vibrio Control Plan requirements LDHH rules based on responsibility of seafood safety control and consumer protection

11. Fresh Product License LDAF – (225) 922 - 1341 • Responsible for ensuring accuracy of weight of sales for all products (food, gas, etc.) to consumers in Louisiana • Since fishermen are selling seafood to consumers with FPL, your scale must be annually inspected and certified for accuracy. • $35/year for up to 1,000 pounds

12. Fresh Product License Sales – Records Sales records must: • Be kept in English and for 3 Years! • Include Quantity, Species, Date caught • FPL Name and License Number • Noted that seafood was sold directly to consumer • Consumer Name NOT Needed

13. Fresh Product License Sales – Taxes Most Parishes require that fishermen selling their catch to consumers register with the parish to pay sale tax For more details, contact: • Local Parish • Dept. Revenue, Sales Tax Division • (225) 219 - 7356

14. FPL & Seafood Product Safety Commercial Fishermen and & FPL are responsible to control their seafood product safety and protect their customers. • Business, moral, and legal obligation and responsibility • Accomplished selling whole seafood directly to the consumer without complex regulation

15. FPL & Seafood Product Safety • KEEP IT CLEAN • GET IT COLD QUICKLY • KEEP IT COLD • SELL ONLY HIGH QUALITY, WHOLESOME SEAFOOD • NOT TIRED OR SPOILED

16. FPL & Seafood Product Safety Vessel Sanitation • Keep surfaces and equipment clean • Rinse after each drag and handling • Thoroughly clean up after each day • Clean and sanitize deck, hold, and equipment after trip is complete, and seafood is sold and unloaded • Control rust and keep painted and sharp BOAT IS FIRST CONSUMER IMPRESSION

17. FPL & Seafood Product Safety Chilling & Temperature Control • Thoroughly Rinse Seafood • Chill Seafood Rapidly • Slush Ice or RSW much faster than ice • Store at Ice or Frozen temperatures for shrimp and fish • Store cool and alive for crabs • Sell Seafood at storage temperatures for consumer control during drive home

18. FPL & Seafood Product Safety • Sell consumers only high quality seafood that has a long shelf life ahead of it • Do NOT sell any seafood that was poorly handled or has been on the boat too long • Because of the Direct Sale, High Quality and Wholesomeness are your controls for seafood product safety

19. FPL SUMMARY • Using the Fresh Product License is an opportunity that LDWF has provided the commercial fishermen in Louisiana to selling your whole and unprocessed catch directly to consumers and improve your profitability and viability.

20. FPL SUMMARY • Providing High Quality, sanitary, well-handled and chilled seafood directly to the consumer is your control for seafood product safety and to maintain this business improvement opportunity.

21. Louisiana Wild Certified Shrimp Program (LWCS) 2 Formats under development Authenticity Program • Program document submitted, under review and comment • Indicates that packaged seafood is harvested, landed, processed in La • Seafood harvested by La licensed fishers is in program

22. Louisiana Wild Certified Shrimp Program (LWCS) Authenticity Program (cont.) • Voluntary for Docks, Processors • Must keep La seafood separated • Trip Tickets, Invoices • Comply with existing regulations • Can use program Logo on products • Marketing & Promotion support • LSPMB funding

24. Louisiana Wild Certified Shrimp Program (LWCS) Premium Program • Earlier stage development • Includes Authenticity requirements • Voluntary for Fishers, Docks, Processors • Program Training in Best Practices • Required product specifications • Premium Logo on products • LSPMB Marketing & Promotion support

25. Electronic Traceability • Builds on Trip Tickets to control and track La seafood through distribution • Development through Gulf States MFC • Pilot Project with Gulf oyster industry • Harvester-Dealer-Shipping-Customer • Can include additional data & sensors • Times, Temperatures • Can support Marketing efforts • Differentiation in the marketplace

26. Sustainability • La (LDWF) and Gulf (GSMFC) efforts • Potential partnering • Audubon Institute • 3rd Party Verifiers • Promote & provide Buyers information • Data, assurance of responsible fisheries management • Support differentiation in the marketplace • Important to, required by, industry buyers

27. LDWF Seafood University • Designed to serve as a continuing education tool and resource • Initial development of structure, approach • Support industry in a positive, innovative and collaborative manner • Provide useful & desired information • Successful examples exist in other states & countries to support fisheries

28. Equipment BMPS -Electronic Traceability -No Cost Program -Company/Business Benefit(s) (Product Differentiation) • Gear Technology • Management (Fisheries Science) • Sustainability -Maximizing Company/Business Benefit(s) -Compliance • Seafood Quality (LWSCP) -Domestic And Foreign Market Opportunities (Department Of Commerce) General Courses for Fishermen

31. Summary The goal of this presentation was to provide a better understanding of the usefulness of the Fresh Products License. As well as a quick overview of LDWF projects that are intended to support Louisiana fisheries and their viability. Questions or Comments?