Seafood Distributors Industry Terminology

Allergen Control Plan

A documented system to prevent cross-contact with allergens (e.g., crustacean shellfish), covering ingredient control, labeling, cleaning, and verification.

Update the allergen control plan before adding a breaded shrimp SKU; Label crustacean shellfish on all pack-outs; Perform changeover allergen swabs before restarting the line.

Aquaculture

The farming of aquatic organisms (fish, crustaceans, mollusks, seaweed). For distributors, it influences year-round supply, specs, costs, and certifications.

Source farmed salmon to cover wild-catch shortfalls; Compare feed certifications across tilapia suppliers; Align inventory with farm harvest cycles.

Aquaculture Stewardship Council (ASC) Certification

A third-party certification for responsible aquaculture covering environmental and social criteria; requires Chain of Custody to sell products as ASC.

Offer ASC-certified shrimp to meet retailer specs; Maintain ASC CoC for relabeling operations; Track ASC logo approvals for packaging.

BAP (Best Aquaculture Practices) Certification

A tiered certification program for farmed seafood (feed mill, hatchery, farm, processor) addressing environmental, social, and food-safety practices.

Bid requires BAP 2-star minimum on pangasius; Audit schedule for BAP recertification; Market BAP 4-star shrimp to club stores.

Blockchain Traceability

Use of distributed ledger technology to record immutable supply chain events (catch, custody, processing, shipping) and share them with stakeholders.

Pilot blockchain on tuna with QR codes for consumers; Capture landing-to-invoice events via smart contracts; Use blockchain data to support IUU compliance claims.

Bycatch

Non-target species caught during fishing; impacts sustainability metrics and sourcing policies.

Prefer fisheries with bycatch reduction devices (TEDs); Report bycatch rates in sourcing scorecards; Avoid suppliers with high ETP species bycatch.

Catch Documentation Scheme (CDS)

Government or market-required documentation proving legal catch and traceability (e.g., ICCAT, EU).

Verify CDS for swordfish imports; Collect flag-state catch certificates pre-shipment; Reject containers lacking complete CDS forms.

Chain of Custody (CoC)

Controls and documentation to keep certified product (e.g., MSC/ASC) segregated and traceable through handling, storage, and processing.

Segregate MSC-labeled inventory in dedicated bays; CoC scope includes 3PL cold store; Address nonconformity for potential commingling.

Cold Chain Integrity

Maintaining required temperatures from harvest/landing through processing, storage, and delivery to protect safety and quality.

Use data loggers on LTL lanes; Investigate temp abuse at cross-dock; KPI: percent shipments within spec temps.

Demand Planning

Forecasting customer demand to drive purchasing, production, and logistics decisions.

Plan Lent demand uplift for cod and pollock; Collaborate with retailers on CPFR; Adjust POs as POS data updates weekly.

DNA Barcoding (Species Authentication)

Genetic testing (e.g., COI gene sequencing) to confirm species identity and deter mislabeling.

Send red snapper lots for DNA verification; Hold product pending barcoding results; Use barcoding in supplier qualification.

EDI (Electronic Data Interchange)

Standardized electronic exchange of business documents (POs, ASNs, invoices) between trading partners.

Implement 850/856/810 with major grocers; Resolve chargebacks for late ASNs; Integrate EDI with ERP item master.

Enterprise Resource Planning (ERP)

Integrated software suite managing purchasing, inventory, production, quality, and finance in one system.

Use ERP for lot-level traceability; Block shipments via ERP quality holds; Sync ERP with WMS for FEFO picks.

FDA Seafood HACCP Rule

U.S. regulation (21 CFR Part 123) requiring seafood processors and importers to implement HACCP and importer verification.

Audit importer verification files; Monitor receiving CCP temperatures; Reassess HACCP plan annually.

FEFO (First-Expired, First-Out)

Inventory rotation prioritizing lots with the earliest expiration or best-by date.

Configure WMS for FEFO picks; FEFO policy for MAP fresh items; FEFO reduces shrink compared to FIFO.

FIFO (First-In, First-Out)

Inventory rotation where the oldest received stock is shipped first, assuming equal shelf life.

Apply FIFO to frozen raw materials; Investigate FIFO breaks during peak season; Override FIFO when FEFO dictates.

Glazing (Protective Ice Coating)

Applying a thin ice layer to frozen product to reduce dehydration and freezer burn.

Specify 8–12% glaze on shrimp; Verify net weight excluding glaze; Audit glaze uniformity and pickup.

Good Manufacturing Practices (GMP)

Foundational hygiene, facility, and process controls that support food safety programs.

Enforce GMPs (handwashing, hairnets, no jewelry); Conduct pre-op GMP inspections; Train temps on GMP basics.

HACCP (Hazard Analysis and Critical Control Points)

A preventive, science-based system to identify, evaluate, and control food safety hazards at critical points.

Receiving temperature is a CCP for fresh fish; Log corrective actions for CCP deviations; Maintain HACCP team meeting records.

Histamine Control (Scombrotoxin)

Controls to prevent histamine formation in scombroid species via rapid chilling, time-temperature control, and testing.

Use rapid histamine test kits on tuna; Reject fish exposed to ambient temps >4 hours; Review supplier histamine plans.

Incoterms

International commercial terms defining delivery obligations, risk transfer, and cost allocation between buyer and seller.

Quote CIF vs CFR for cod exports; Switch to DAP to speed last-mile; Clarify FOB port in contracts.

IQF (Individually Quick Frozen)

Freezing individual pieces separately for easy portioning and reduced block thaw losses.

Sell IQF scallops 10–20 count; Prefer IQF fillets over block-frozen; Monitor spiral freezer throughput for IQF.

Just-In-Time (JIT) Inventory

Inventory strategy to minimize holding by aligning deliveries closely with consumption.

Daily JIT deliveries of fresh salmon; Mitigate JIT risk with safety stock in storms; Use VMI to support JIT accounts.

K-Value (Fish Freshness Index)

A biochemical freshness indicator based on ATP breakdown; lower K indicates fresher fish.

Specify K <20 for sashimi-grade tuna; Trend K-values to refine shelf-life; QA lab runs K-value tests on arrival.

Less-than-Truckload (LTL)

Freight mode for shipments that do not require a full trailer, often involving consolidation and cross-docking.

Avoid LTL for ultra-perishable fresh; Account for accessorials and temp-control fees; Consolidate to FTL to reduce touches.

Lot Traceability

The ability to track product lots from suppliers to customers (one step up/one step down) with linkages to documents.

Mock recall retrieves lot in under 2 hours; Print human-readable and barcode lot codes; ERP links lots to COAs and SIMP data.

Marine Stewardship Council (MSC) Chain of Custody Certification

Certification verifying traceable handling of MSC-labeled wild-caught seafood throughout the supply chain.

Keep MSC-segregated storage and pick paths; MSC logo approval prior to print; Train staff on MSC CoC procedures.

Modified Atmosphere Packaging (MAP)

Packaging that replaces air with a gas mix (often CO2/N2) to slow spoilage and extend freshness.

MAP trays for fresh tuna loins; Verify CO2 levels meet spec; Validate MAP shelf-life with challenge studies.

Net Weight and Glaze Weight Compliance

Accurate declaration of product weight excluding ice glaze or liquid media to meet labeling laws.

State net weight excluding glaze on label; Perform random weight checks per NIST HB 133; Address overglaze variances with suppliers.

NOAA Seafood Import Monitoring Program (SIMP)

U.S. import requirement for traceability and catch documentation for priority species to prevent IUU fishing.

Collect SIMP data elements for mahi and tuna; Broker files entries via ACE; Hold release until SIMP docs pass review.

On-Time, In-Full (OTIF)

A delivery performance metric measuring whether orders arrive by the promised time and complete.

Maintain 96% OTIF to key retail DCs; Analyze OTIF by carrier and lane; Reduce OTIF chargebacks via scheduling.

Organoleptic Assessment

Sensory evaluation of seafood quality using sight, smell, and touch to detect spoilage or defects.

Reject lots with strong TMA odor; Use organoleptic checklist at receiving; Pair organoleptics with QIM scores.

Palletization and Unitization

The arrangement and securing of cases on pallets for safe, efficient storage and transport.

Standardize 40x48 pallet patterns; Use corner boards and stretch wrap; Add slip sheets to prevent case crush.

Product Specification Sheet (PSS)

A controlled document detailing product attributes, tolerances, packaging, labeling, and regulatory requirements.

Spec 8 oz portions ±10%; COA must match PSS tolerances; Route PSS revisions for customer approval.

QA/QC (Quality Assurance and Quality Control)

QA designs systems and processes; QC performs inspections and tests to ensure product meets standards.

QC temperature checks at receiving; QA manages CAPA for deviations; QA releases holds after verification.

Quality Index Method (QIM)

A species-specific scoring system to estimate freshness and remaining shelf life based on sensory attributes.

Apply QIM for cod and haddock; Target QIM score ≤3 on arrival; Correlate QIM to days of shelf life.

Recall Readiness and Mock Recall

Preparedness to rapidly trace, notify, and remove affected product, tested via regular exercises.

Execute quarterly mock recalls to lot level; Maintain 24/7 recall contact tree; Align recall SOP with FDA guidance.

Responsible Sourcing Policy

Company policy setting criteria for legal, ethical, and sustainable procurement, including environmental and labor expectations.

Require MSC/ASC or FIPs; Prohibit transshipment at sea; Audit supplier social compliance.

Sanitary Transportation Rule (FSMA)

U.S. rule requiring sanitary practices in food transport, including equipment, temperature control, and training.

Pre-cool trailers and verify setpoints; Maintain carrier agreements on temp control; Keep driver training records.

Shelf Life

The time a product remains safe and meets quality standards under specified storage conditions.

Assign shelf life by species and pack date; Validate with challenge or stability studies; Manage FEFO by remaining days.

SSOP (Sanitation Standard Operating Procedures)

Written sanitation procedures detailing tasks, frequencies, chemicals, and verification methods.

Daily SSOP for filleting line; Environmental swabbing included in SSOP; Supervisor signs pre-op SSOP checks.

Thawing Protocols

Controlled methods for thawing frozen seafood to minimize drip loss and microbial growth.

Thaw under refrigeration at 0–4°C; Measure drip loss during trials; Prohibit thaw-refreeze cycles in SOPs.

Third-Party Logistics (3PL)

Outsourced warehousing, transportation, and value-added services provided by specialists.

Use a 3PL cold store near Chicago; SLA requires continuous temperature monitoring; Switch 3PLs to reduce dwell time.

Time-Temperature Indicator (TTI)

Device or label that shows cumulative exposure to temperature over time, indicating potential abuse.

Apply TTIs on fresh MAP packs; Reject if TTI shows endpoint color; Feed TTI exceptions into CAPA.

UPC/GTIN Barcoding

Global product identifiers used for item and case-level scanning, cataloging, and traceability.

Assign GTIN-14 to master cases; Map retail UPCs in EDI catalogs; Print GS1-128 labels with lot and date codes.

Value-Added Processing

Further processing (portioning, marinating, breading, ready-to-cook) that differentiates products and improves margin.

Launch value-added salmon portions; Co-man breaded cod for foodservice; Track margin uplift vs commodity.

Vendor-Managed Inventory (VMI)

Replenishment model where the supplier monitors and restocks the customer’s inventory to agreed targets.

VMI for grocer’s sushi program; Share POS data to forecast VMI; Contract defines min/max and service levels.

Warehouse Management System (WMS)

Software that manages warehouse processes including receiving, put-away, picking, cycle counts, and shipping.

Enable FEFO-directed picking in WMS; RF scan lot codes at pick; Manage dock appointments via WMS.

Yield Percentage

The ratio of output weight to input weight after processing, expressed as a percentage.

Track fillet yield by species and cutter; Reduce trim loss through knife training; Analyze yield variance impact on margin.

Zero-Tolerance Policy for Listeria monocytogenes

A strict RTE product policy requiring zero L. monocytogenes in finished product and robust environmental monitoring with action thresholds.

Hold-and-release for RTE seafood dips; Intensify cleaning after Zone 2 positive; Trend swab sites and escalate per plan.