On March 30, the Global Aquaculture Alliance granted Grieg Seafood BC its first ever Best Aquaculture Practices (BAP) certification for a group.
The farms that received group certification simultaneously are Barnes Bay in Okisollo Channel and Culloden, Site 13, Salten, Vantage Point and Ahlstrom Point all off the Sunshine Coast.
“Grieg has held individual Best Aquaculture Practices (BAP) certificates at our active farms since 2012, but Group Certification is different in that several farms are audited and certified under one certificate (in this case six sites) as there are additional clauses covered under the Group Standard,” explained Kristin Storry, Certifications Manager for Grieg.
“I want to send a huge congratulations to these six farms,” she added. “It’s their accomplishment, especially given the challenging situation they were in with covid-19 precautions, but they still accommodated the audits and had their sites in immaculate condition.
Compliance to this certificate type is dependent on Grieg having a centralized management system with strong controls and oversight over all the sites.
“The achievement of the Group Certificate is recognition of the hard work over the past year by Grieg to hold the company to a higher level of excellence with the implementation of the Grieg Seafood Excellence Program,” Storry said.
“This program focuses on the development of standardized procedures, improved training programs, and monitoring to hold ourselves accountable internally and ensure we function at the highest level of excellence in all aspects of our operations.”
The goal is to have 100% of Grieg’s farms under the BAP group certificate by early 2021, which will reduce the time needed for farm staff to host external audits on their farms, so employees can focus on growing healthy salmon.
“These are extraordinary times with this global pandemic, and everyone really came together to make this audit a success during this challenging time,” Storry said.
“It’s truly a testament to their commitment and dedication to growing seafood sustainably.”