CWA 14660:2003

SLOVENSKI STANDARD
01-julij-2004
Traceability of fishery products - Specification on the information to be recorded
in captured fish distribution chains
Traceability of fishery products - Specification on the information to be recorded in
captured fish distribution chains
Ta slovenski standard je istoveten z: CWA 14660:2003
ICS:
65.150 Ribolov in ribogojstvo Fishing and fish breeding
67.120.30 Ribe in ribji proizvodi Fish and fishery products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

CEN
CWA 14660
WORKSHOP
February 2003
AGREEMENT
ICS 65.150; 67.120.30
English version
Traceability of fishery products - Specification on the information
to be recorded in captured fish distribution chains
This CEN Workshop Agreement has been drafted and approved by a Workshop of representatives of interested parties, the constitution of
which is indicated in the foreword of this Workshop Agreement.
The formal process followed by the Workshop in the development of this Workshop Agreement has been endorsed by the National
Members of CEN but neither the National Members of CEN nor the CEN Management Centre can be held accountable for the technical
content of this CEN Workshop Agreement or possible conflicts with standards or legislation.
This CEN Workshop Agreement can in no way be held as being an official standard developed by CEN and its Members.
This CEN Workshop Agreement is publicly available as a reference document from the CEN Members National Standard Bodies.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Hungary, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Slovak Republic, Spain, Sweden, Switzerland and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2003 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members.
Ref. No. CWA 14660:2003 E
Contents Page
Foreword .3
Introduction.3
1 Scope.5
2 Normative references.6
3 Terms and definitions .6
4 Symbols and abbreviations.6
5 Requirements.7
5.1 The Identification of the units traded .7
5.2 The recording of information .7
5.3 Fishing vessels.8
5.4 Vessel landing businesses and auction
markets.10
5.5 Processors .13
5.6 Transporters and storers.16
5.7 Traders and wholesalers .18
5.8 Retailers and caterers.21
5.9 Bringing in fish and materials from outside of the Tracefish domain .22
Annex A (informative) The background to the development of the Tracefish scheme .24
Annex B (informative) The philosophy of the Tracefish scheme.30
Bibliography.36
Foreword
This CEN Workshop Agreement has been drafted and approved by a Workshop of representatives of
interested parties on November 8th. 2002, the constitution of which was supported by CEN following the
public call for participation made on March 8th. 2002.
A list of the individuals and organizations which supported the technical consensus represented by the
CEN Workshop Agreement is available to purchasers from the CEN Management Centre. These
organizations were drawn from the following incomplete list of economic sectors : Fish industry, Fish
farming industry, IT industry, Research institutions, NGO’s, Retailers, Regulatory authorities, EU
Commission.
The formal process followed by the Workshop in the development of the CEN Workshop Agreement has
been endorsed by the National Members of CEN. However neither the National Members of CEN nor the
CEN Management Centre can be held accountable for the technical content of the CEN Workshop
Agreement or possible conflict with standards or legislation. This CEN Workshop Agreement can in no
way be held as being an official standard developed by CEN and it’s members.
This CEN Workshop Agreement is publicly available as a reference document from the National Members
of CEN :
AENOR, AFNOR, BSI, COSMT, DIN, DS, ELOT, IBN, IPQ, IST, MSA, MSZT, NEN, NSAI, NSF,
ON, SEE, SIS, SFS, SNV, SUTN, UNI.
Comments or suggestions from the users of the CEN Workshop Agreement are welcome and should be
addressed to the CEN Management Centre.
Introduction
There are increasing demands for detailed information on the nature and origin of food products.
Traceability is becoming a legal and commercial necessity. Transmission of all the required information
physically with the products would, in many instances, be impracticable and so the use of information
technology is preferable.
The ISO definition of traceability concerns the ability to trace the history, application and location of that
which is under consideration, and for products this can include the origin of materials and parts and
processing history. Traceability includes not only the principal requirement to be able to physically trace
products through the distribution chain, from origin to destination and vice versa, but also to be able to
provide information on what they are made of and what has happened to them. These further aspects of
traceability are important in relation to food safety, quality and labelling.
The Tracefish concept is an electronic system of chain traceability. It was developed under the patronage
of the European Commission in its Concerted Action project QLK1-2000-00164.
Participation in the Tracefish scheme is voluntary but in order for it to function, there have to be agreed
protocols for the system. For this purpose, three specifications have been developed:
- an information specification for captured fish distribution chains i.e. what information should be
generated and held by the food businesses;
- a similar information specification for farmed fish distribution chains;
- and a technical specification for the electronic encoding of the data.
The information specifications are CEN Workshop Agreements and the web-based technical specification
is published on www.tracefish.org
The key to the operation of the scheme is the labelling of each unit of goods traded, whether of raw
materials or finished products, with a unique ID. This is to be done by the food business that creates each
unit. Businesses that transform units, such as processors who convert the units of raw materials received
into the products dispatched, create new units and must give them new IDs.
Each of the food businesses that create or physically trade in those units, throughout the distribution
chains from catcher or farmer through to retailer or caterer, are to generate and hold the information
necessary for traceability. The information is to be held on computer databases, keyed to the unit IDs.
The information remains in the ownership of the food business that generated it but is available when
required by law for the purposes of traceability (in the event of a food safety problem) or by commercial
agreement between businesses. The means of communicating the information is standardised so that it
can be readily accessed from business to business through the distribution chains, when required.
st
This is a development beyond the forthcoming EU legal requirement, coming into force January 1 2005,
for each food business to independently record sources of supplies and destinations of foods, but builds
on that basis.
Commercial arrangements for businesses to communicate information through the distribution chains are
to be encouraged, particularly for the information desired by the trade to be visible at the various
transaction points in the chains, but that is not the subject of this document.
The method of identifying the units of goods traded is based on the EAN.UCC system that is already in
use throughout the world. The information is keyed to unique IDs given to the individual trade units (e.g.
boxes of fish or cases of products) but the scheme also accommodates trade in logistic units made up of
numbers of trade units (e.g. pallets of boxes or cases). Businesses that create logistic units have to label
them with a logistic unit ID and also record the IDs of the component trade units.
The Tracefish scheme does not demand perfect traceability, i.e. that a particular retail product should be
traceable back to a single vessel or farm and batch of origin, or vice versa from origin to destination.
Pragmatically it is recognised that mixing of units is likely to occur at a number of stages in the distribution
chains, e.g. in grading at auction markets prior to sale and in the processing of raw materials into
products. Where such mixing occurs, the food business is transforming the trade units. The requirement
for traceability is that the business records the IDs of the received trade units that may be input to each
created trade unit, and vice versa. The particular product is then traceable back to a finite number of
vessels or farms and batches of origin, and vice versa.
The information itemised in the specifications for recording by the food businesses includes:
– the fundamental information necessary to identify and physically trace the products, that shall be
recorded;
– specific information that is required by law in relation to food safety, quality and labelling, together
with important elements of commercially desirable information related to those matters, that should be
recorded;
– and further specific and commercial information considered to be of sufficient relevance to be
included in the specifications, that may be recorded.
Given the enormous variety of fishery products and of their distribution chains that operate within and
between different countries, and varying legal requirements, the information specifications cannot itemise
all the information that may possibly be required in every situation. The specifications provide a generic
basis for traceability. Flexibility is allowed for businesses to record further information, in their own non-
standardised files, but keyed to the unit IDs.
Although virtually every distribution chain is different, they all appear to be made up of a number of
characteristic components or building blocks. The types of business identified in this document for
captured fish distribution chains are:
– fishing vessels;
– vessel landing businesses and auction markets;
– processors;
– transporters and storers;
– traders and wholesalers;
– and retailers and caterers.
Any given captured fish distribution chain may be made up of some or all of these components but not
necessarily in the sequence listed. Further types of primary production business are identified in the
farmed fish document.
The information specifications separately tabulate the information to be recorded by each of these types
of business. Some businesses may carry out the functions of more than one of the types listed, for
example distribution businesses may act as wholesalers and as transporters, in which case those
businesses must record the relevant information requirements for each of the functions carried out.
There are limitations to this approach, for example it does not fit to the specialised requirements of live
bivalve mollusc distribution chains, and so this initial information specification is limited in scope to the
distribution for human consumption of captured finfish and their products. The captured and farmed fish
information specifications are substantially the same from processing onward.
Pragmatically it is recognised that some supplies of fish products and supplies of ingredients, etc, will
come from outside of the Tracefish domain and may lack the required IDs and information records. To
accommodate this, a business that brings in fish and materials from outside of the Tracefish domain is
required to generate and hold the key information necessary for the traceability of the units brought in,
and if they are to be traded on, to label those units with the required IDs.
CEN Workshop Agreements are not tablets of stone. They can be revisited, amended and extended.
These initial specifications could be extended in the future to include further detail and the requirements
of more specialised distribution chains, including those for shellfish and for fishmeal and oil.
These specifications will provide a basis for IT service providers to develop business solutions
(applications) for the trade. The information specifications do not preclude the use of paper systems,
although the obvious benefits of business efficiency, including rapid communication, will be lost.
Further information on the background to the development of the Tracefish scheme and on its philosophy
is given in informative annexes A and B.
1 Scope
This document specifies the information to be recorded in distribution chains in order to establish the
traceability of fishery products.
It specifies how fishery products traded are to be identified and the information to be generated and held
on those products by each of the food businesses that physically trade them through the distribution
chains.
It is applicable to the distribution for human consumption of captured finfish and their products, from
fishing vessels through to retailers or caterers.
Together with CWA 14659 and it provides a basis for implementing chain traceability
in the fish industry.
2 Normative references
This CWA incorporates by dated or undated reference, provisions from other publications. These
normative references are cited at the appropriate places in the text and the publications are listed
hereafter. For dated references, subsequent amendments to or revisions of any of these publications
apply to this CWA only when incorporated in it by amendment or revision. For undated references the
latest edition of the publication referred to applies (including amendments).
CWA 14659 Traceability of fishery products — Specification of the information to be recorded in farmed
fish distribution chains
www.tracefish.org Traceability of fishery products — Specification of the encoding of information
3 Terms and definitions
For the purposes of this CWA, the following terms and definitions apply:
3.1
traceability
ability to trace the history, application or location of that which is under consideration
NOTE when considering products traceability can relate to
• the origin of materials and parts;
• the processing history.
(NS-EN ISO 9000:2000)
3.2
trade unit
any item (product or service) upon which there is a need to retrieve pre-defined information and that may
be priced, or ordered, or invoiced at any point in any supply chain. This definition covers services and
products, all of which may have pre-defined characteristics (2002 General EAN.UCC Specifications
Section 2.1.1.1)
3.3
logistic unit
an item of any composition established for transport and/or storage that needs to be managed through
the supply chain (2002 General EAN.UCC Specifications Section 2.2.1)
4 Symbols and abbreviations
AI – EAN.UCC system Application Identifier
EAN – EAN International
EAN.UCC system – Unique global identification system
EFSIS –European Food Safety Inspection Service
FAO – Food and Agricultural Organization of United Nations
GLN– EAN.UCC system Global Location Number
GMP – Good Manufacturing Practice.
GTIN – EAN.UCC system Global Trade Item Number.
GTIN+ – GTIN plus a further number to uniquely identify each particular trade unit (e.g. the production
batch and serial number or the date and time of production).
HACCP – Hazard Analysis Critical Control Points.
ID – Identification.
MSC – Marine Stewardship Council
n2 or n14, etc – EAN.UCC identifier numbers consisting of 2 or 14, etc digits
SSCC – EAN.UCC system Serial Shipping Container Code
UCC – Uniform Code Council
5 Requirements
5.1 The Identification of the units traded
Fishery products shall be traded as uniquely identified and labelled units.
Businesses that create trade units shall identify and label each of them with a GTIN+.
Businesses that create logistic units, made up of numbers of separately identified trade units, shall
identify and label each logistic unit with a SSCC.
Businesses that bring in supplies of fishery products from outside of the domain of the Tracefish
specifications and trade them onwards, shall identify and label each unit traded onward with the
business’s own EAN.UCC identifiers as above.
5.2 The recording of information
Businesses that physically trade in fishery products shall generate and hold the required information,
appropriate to the type of business, for each of the units traded.
The detailed information requirements are tabulated below as follows:
– for fishing vessels in 5.3;
– for vessel landing businesses and auctions in 5.4;
– for processors in 5.5;
– for transporters and storers in 5.6;
– for traders and wholesalers in 5.7;
– for retailers and caterers in 5.8;
– and additional requirements for businesses that bring in fish and materials from outside of the
Tracefish domain, in 5.9.
Businesses that carry out the functions of more than one of the categories listed above shall record the
information relevant to each of the functions carried out.
The data elements tabulated in table 1 to table 7 categorised as shall are considered to be fundamental
information necessary to identify and physically trace the products. These elements must be recorded.
The data elements tabulated in table 1 to table 7 categorised as should are specific information required
by law in relation to food safety, quality and labelling together with important elements of commercially
desirable information related to those matters. It is recommended that these elements are recorded.
The data elements tabulated in table 1 to table 7 categorised as may are further specific information
required by law and commercially desirable information, considered to be of sufficient relevance to be
included in the document. Businesses may choose to record these elements.
NOTE In these tabulations there is no repetition of the information originally recorded to describe the units
created and their history, although businesses receiving those units later in the distribution chain will often need some
of that information. The information is keyed to the unit IDs and can be supplied by commercial agreement between
the businesses without having to re-input the data.
5.3 Fishing vessels
For the purposes of this document, fishing vessels are considered to be vessels that catch fish, that may
carry out basic operations on the fish such as bleeding, gutting, heading, washing, grading and weighing,
and then stow the fish and transport it to the point of discharge. Fish may also be frozen on fishing
vessels. Fishing vessels may carry out their own discharging operations that may include grading,
weighing and boxing the fish on discharge, prior to dispatch of their products into the hands of the next
food business. Alternatively, the next food business may discharge the fishing vessel.
The trade units created by fishing vessels can range from single large fish or boxes of graded fish that
have been individually labelled by the vessel, to the entire hold of mixed fish passed into the hands of the
next food business.
Fishing vessels such as factory vessels, that carry out further processing operations such as filleting, are
considered to be both fishing vessels and processors.
Table 1 — Detailed information requirements for fishing vessels
Categorisation
Data element Description Examples
  
VESSEL
Humber Trawlers,
Name and address or GLN of food Albert Dock, Hull, HU1
CFV01 Food business ID x
business that operates vessel 7AR, England
(n3+n13)
Nationality, name and registration UK, 'Phoenix', H123
CFV02 Vessel ID x
number or GLN of vessel or n3+n13
Names of fish quality or food safety
CFV03 GMP certification EFSIS x
GMP schemes by which vessel is
certified
FOR EACH TRADE UNIT CREATED
Identity
(01) 07012345000001
CFV04 Trade unit ID GTIN+ (n2+n14+Al's) x
(10) 0000000125
Description
Description of physical type of unit
CFV05 Type of unit (single fish, box, tank, hold, block or Box x
package of fish, etc)
Recorded as a weighed or estimated
CFV06 Net weight Estimated, 45 kg x
quantity of fish (kg)
Latin names or FAO 3alpha codes Gadus morrhua or
CFV07 Species x
(may be several species) COD
FAO area for marine fish or country of
Area/country of
CFV08 origin for fish from inland waters, or 27 x
origin
more specific location
CFV09 Product form Whole, gutted or headed, etc. Gutted x
Nominal weight (kg) or length (cm)
CFV10 Size grade 3-4 kg x
range, or ungraded
CFV11 Product condition Live, ambient, chilled or frozen Chilled x
Production history
Preferably recorded as date when fish
Date of capture or Captured 2002-06-23
CFV12 brought on board but otherwise x
sailing or sailed 2002-06-21
recorded as date when vessel left port
Trawl, long line or gill net, etc (FAO
CFV13 Fishing method OTB x
alpha code)
Time (hrs) between setting fishing
CFV14 Trawl or soak time 4 hrs x
gear and bringing it back aboard
Names of sustainable fishing
Ethical aspects of schemes by which fishery is certified,
CFV15 MSC x
fishery and specific environmental benefits of
fishing gear (dolphin friendly, etc).
Size grading Manual or mechanical, done at sea or
CFV16 Manual, on landing x
method on landing (only applicable if graded)
Categorisation
Data element Description Examples
  
Done at sea or on landing (only
CFV17 Weighing method On landing x
applicable if weighed)
Boxed, bulked, seawater tanks, brine
CFV18 Stowage method Boxed x
tanks or cold storage, etc.
Storage
None, iced, iced and refrigerated or
CFV19 temperature control Iced and refrigerated x
refrigerated
method
Temperature/time log of the stowage Series of temperature
Storage
CFV20 area (fish room, tank or cold store, (°C)/date and time x
temperature record
etc)
points
FOR EACH LOGISTIC UNIT CREATED
Identities
CFV21 Logistic unit ID SSCC n2+n18 x
List of GTIN+s of the trade units that
CFV22 Trade unit IDs List of n2+n14+AIs x
make up the logistic unit
FOR EACH UNIT DISPATCHED (either as a logistic unit or a separate trade unit)
Identity
n2+n18
SSCC if dispatched as a logistic unit
CFV23 Unit ID x
or GTIN+ if dispatched as a trade unit
or n2+n14+AI’s
Destination
Name and address or GLN of the The Fish Auction
food business to whom the unit is Company, 12 George
Next food business
CFV24 x
dispatched (landing business, Street, London, NW3
ID
transporter, auction or processor, 4TU, England
etc.) or n3+n13
Date and time of Date and time of transfer to next food
CFV25 2002-06-28T04:00 x
dispatch business
Name and address of place of landing Humber Fish Auction,
or GLN or international ID code of the Albert Dock, Hull, HU4
CFV26 Place of dispatch x
port, or approximate latitude and 1AR, England
longitude if transferred at sea or n3+n13

Vessel landing businesses and auction
markets
For the purposes of this document, vessel landing businesses are considered to be businesses that
discharge vessels and/or carry out basic fish handling operations such sorting, grading and weighing fish
on landing. They may combine the catches of several vessels.
Auction markets are considered to be businesses that hold fish for sale by competitive bidding. They may
also discharge vessels and sort, grade and weigh fish prior to sale.
Vessel landing businesses and auction markets may land or auction intact trade units or even intact
logistic units but commonly create new trade units.
Table 2 — Detailed information requirements for vessel landing business and auction markets
Categorisation
Data element Description Examples
  




The Fish Auction
Name and address or GLN of food Company,12 George
CLA01 Food business ID x
business that operates landing Street, London, NW3
business or auction market 4TU, England
or n3+n13
Humber Fish Auction,
Name, address and registration Albert Dock, Hull, HU4
Landing or auction
CLA02 number or GLN of landing or auction 1AR, England.HU456 x
establishment ID
establishment UK
or n3+n13
Names of fish quality or food safety
CLA03 GMP certification GMP schemes by which landing or EFSIS x
auction is certified
FOR EACH UNIT RECEIVED
Identities
SSCC if received as a logistic unit or
n2+n18
CLA04 Unit ID GTIN+ if received as a separate trade x
or n2+n14+AI’s
unit
List of GTIN+s of the trade units that
make up the logistic unit (required
Trade units IDs in
CLA05 only if received as a logistic unit and it List of n2+n14+AIs x
logistic unit
is to be broken down or transformed
by the landing business or auction)
Source
Humber Trawlers,
Name and address or GLN of food
Previous food Albert Dock, Hull,HU1
CLA06 business from whom the unit was x
business ID 7AR, England
received (vessel or transporter, etc.)
or n3+n13
Date and time of Date and time of transfer from
CLA07 2002-06-28T04:00 x
reception previous food business
Control checks (related to the logistic or separate trade units, as appropriate)
CLA08 Temperature check Temperature of unit °C when received x
+1.0 °C
Series of temperature
Temperature/time log (if there is a
CLA09 Temperature record (°C)/date and time x
recording device affixed to the unit)
points
Transformation Information
(for each trade unit that is transformed by landing business or auction)
List of the GTIN+s of the created
Related created
CLA10 trade units that may incorporate part List of n2+n14+AIs x
trade unit IDs
of the received trade unit
FOR EACH NEW TRADE UNIT CREATED BY LANDING BUSINESS OR AUCTION
Identity
(01) 07012345000001
CLA11 Trade unit ID GTIN+ (n2+n14+Al's) x
(10) 0000000125
Categorisation
Data element Description Examples
  
Description
Description of physical type of unit
CLA12 Type of unit Box x
(single fish or box, etc)
Recorded as either a weighed or
CLA13 Net weight Weighed, 45 Kg x
estimated weight of fish (kg)
Latin names or FAO 3alpha codes Gadus morrhua or
CLA14 Species x
(may be several species) COD
Primary production
CLA15 Captured or farmed Captured x
method
FAO area for captured marine fish, or
Area/country of country of origin for captured fish from
CLA16 27 x
origin inland waters and for farmed fish, or
more specific location
CLA17 Product form Whole, gutted or headed, etc. Gutted x
Nominal weight (kg) or length (cm)
CLA18 Size grade 3-4 kg x
range, or ungraded
CLA19 Product condition Live, ambient, chilled or frozen Chilled x
Production history (related to the logistic or separate trade units, as appropriate)
Manual or mechanical (applicable
Size grading
CLA20 only if graded by the landing business Mechanical x
method
or auction)
Transformation information
List of the GTIN+s of the received
Related received
CLA21 trade units that may be input to the List of n2+n14+AIs x
trade unit IDs
created trade unit
FOR EACH UNIT AUCTIONED
Identity
SSCC if auctioned as a logistic unit or
n2+n18
CLA22 Unit ID GTIN+ if auctioned as a separate x
or n2+n14+AI’s
trade unit
Description
EU or QIM freshness grade, or
CLA23 Freshness grade EU grade A x
ungraded
FOR EACH LOGISTIC UNIT CREATED BY LANDING BUSINESS OR AUCTION
Identities
CLA24 Logistic unit ID SSCC n2+n18 x
Trade unit IDs in List of GTIN+s of the trade units that
CLA25 List of n2+n14+AIs x
logistic unit make up the logistic unit
FOR EACH UNIT DISPATCHED (either as a logistic unit or a separate trade unit)

SSCC if dispatched as a logistic unit n2+n18
CLA26 Unit ID x
or GTIN+ if dispatched as a trade unit or n2+n14+AI’s
Categorisation
Data element Description Examples
  
Production history
Landing or auction
None, iced, iced and refrigerated or
CLA27 temperature control Iced and refrigerated x
refrigerated
method
Temperature/time log of fish holding Series of temperature
Landing or auction
CLA28 area for period between reception and (°C)/date and time x
temperature record
dispatch
points
Destination
Name and address or GLN of the The Trucking Co,
Next food business food business to whom the unit is Goods Yard, Leeds,
CLA29 x
ID dispatched (transporter or processor, LS8 9FH, England
etc.) or n3+n13
Date and time of Date and time of transfer to next food
CLA30 2002 06 28, 07:30 x
dispatch business
5.5 Processors
For the purposes of this document, processors are considered to be businesses that change the nature of
fishery products, by carrying out operations such as cutting or by treatments such as salting or cooking.
This includes both primary and secondary processors.
However, fishing vessels that carry out basic operations on the fish (as described in 5.3) and retailers and
caterers who prepare fishery products for the consumer (as described in 5.8) are not considered to be
processors.
Processors create new trade units. Those units may incorporate ingredients other than fishery products
and they may be cases holding a number of separately wrapped retail items.
Table 3 — Detailed information requirements for processors
Categorisation
Data element Description Examples
  
PROCESSOR
The Seafood Co, 22
Name and address or GLN of food
Prince Street, London,
CPR01 Food business ID business that operates processing x
SE5 7TK, England
establishment
or n3+n13
Grimsby Seafood, Fish
Name, address and registration Dock Road, Grimsby,
Processing
CPR02 number or GLN of processing GY1 9SE, England. x
establishment ID
establishment GY789 UK
or n3+n13
Names of fish quality or food safety
CPR03 GMP certification GMP schemes by which processor is EFSIS x
certified
FOR EACH UNIT RECEIVED
Identities
Categorisation
Data element Description Examples
  
SSCC if received as a logistic unit or
n2+n18
CPR04 Unit ID GTIN+ if received as a separate trade x
or n2+n14+AI’s
unit
List of GTIN+s of the trade units that
Trade unit IDs in
CPR05 make up the logistic unit (if received List of n2+n14+AIs x
logistic unit
as a logistic unit)
Source
Name and address or GLN of food The Trucking Co,
Previous food business from whom the unit was Goods Yard, Leeds,
CPR06 x
business ID received(vessel, auction or LS8 9FH, England
transporter, etc.) or n3+n13
Date and time of Date and time of transfer from
CPR07 2002-06-28T08:30 x
reception previous food business
Control checks (related to the logistic or separate trade units, as appropriate)
CPR08 Temperature check Temperature of unit °C when received +2.0 °C x
Series of temperature
Temperature/time log (if there is a
CPR09 Temperature record (°C)/date and time x
recording device affixed to the unit)
points
Records of further quality control
checks (organoleptic, physical,
chemical or microbiological), each in
Further quality
CPR10 the form of description of Paper x
control checks
measurement and value, are
available in electronic form, on paper
or not available
Production history (for each trade unit between reception and processing)
Storage
None, iced, iced and refrigerated or
CPR11 temperature control Iced and refrigerated x
refrigerated
method
Series of temperature
Temperature/time log of storage area
CPR12 Temperature record for period between reception and (°C)/date and time x
processing points
Transformation information (for each trade unit)
List of the GTIN+s of the created
Related created
CPR13 trade units that may incorporate part List of n2+n14+Ais x
trade unit IDs
of the received trade unit
FOR EACH TRADE UNIT CREATED
Identity
(01) 07012345000001
CPR14 Trade unit ID GTIN+ (n2+n14+Al's) x
(10) 0000000125
Description
Description of physical type of unit
CPR15 Type of unit Box x
(box or case of 10 retail packs, etc)
CPR16 Net weight Weight of product (kg) 10 Kg x
Categorisation
Data element Description Examples
  
Descriptive name of product (cod
Name/type of
CPR17 fillets, smoked herring fillets, 'ocean Cod fillets, skin on x
product
pie', sardines in oil, etc)
Records of further details of product
Product specification (quality and size grades,
CPR18 Paper x
specification etc) are available in electronic form,
on paper or not available
Latin names or FAO 3alpha codes Gadus morrhua or
CPR19 Species x
(may be several species) COD
Primary production
CPR20 Captured or farmed (may be both) Captured x
method
FAO area for captured marine fish, or
country of origin for captured fish from
Area/country of
CPR21 inland waters and for farmed fish, or 27 x
origin
more specific location (may be
several areas)
List of names of ingredients and %'s
CPR22 Composition Gadus morrhua 100 % x
by weight, including fish
CPR23 Product condition Ambient, chilled or frozen Chilled x
Best before or sell by date, as
CPR24 Date of durability Sell by 2002-06-30 x
appropriate
Production history
Records of process specification are
Process
CPR25 available in electronic form, on paper Paper x
specification
or not available
The business’s own IDs of the
CPR26 Production line IDs F3, P4 x
particular production lines used
Date and time of Time of packing/labelling at end of
CPR27 2002-06-28T11:30:46 x
production line
Records of HACCP analysis and
critical control point checks are
CPR28 HACCP Paper x
available in electronic form, on paper
or not available
Records of hygiene checks (swab
CPR29 Hygiene checks tests, etc) are available in electronic Paper x
form, on paper or not available
Records of temperatures (processes
Process and process area) are available in
CPR30 Paper x
temperature records electronic form, on paper or not
available
Records of product quality control
checks (organoleptic, physical,
chemical or microbiological), each in
Product quality
CPR31 the form of description of Paper x
control checks
measurement and value, are
available in electronic form, on paper
or not available
Transformation information
Categorisation
Data element Description Examples
  
List of the GTIN+s of the received
Related received
CPR32 trade units that may be input to the List of n2+n14+AIs x
trade unit IDs
created trade unit
FOR EACH LOGISTIC UNIT CREATED
Identities
CPR33 Logistic unit ID SSCC n2+n18 x
Trade unit IDs in List of GTIN+s of the trade units that
CPR34 List of n2+n14+AIs x
logistic unit make up the logistic unit
FOR EACH UNIT DISPATCHED (either as a logistic unit or a separate trade unit)
Identity
SSCC if dispatched as a logistic unit n2+n18
CPR35 Unit ID x
or GTIN+ if dispatched as a trade unit or n2+n14+AI’s
Production history (related to the logistic or separate trade units, as appropriate)
Product storage
None, iced, iced and refrigerated or
CPR36 temperature control Iced and refrigerated x
refrigerated
method
Series of temperature
Temperature/time log of product
CPR37 Temperature record holding area for period between (°C)/date and time x
processing and dispatch points
Destination
Name and address or GLN of the The Trucking Co,
Next food business food business to whom the unit is Goods Yard, Leeds,
CPR38 x
ID dispatched (transporter or wholesaler, LS8 9FH, England
etc.) or n3+n13
Date and time of Date and time of transfer to next food
CPR39 2002-06-29T16:00 x
dispatch business
5.6 Transporters and storers
For the purposes of this document, transporters and storers are considered to be businesses that provide
the service of transporting or storing goods. They may operate at various stages in distribution chains,
transporting or storing raw materials or products. Transport may be by land, sea or air.
Transporters and storers do not break down or create trade units but may break down or create logistic
units.
Table 4 — Detailed information requirements for transporters and storers
Categorisation
Data element Description Examples
  
TRANSPORTER OR STORER
The Trucking Co,
Name and address or GLN of food
Goods Yard, Leeds,
CTS01 Food business ID business that operates transport x
LS8 9FH, England
vehicle or storage establishment
or n3+n13
Nationality, name (if applicable) and
Transport vehicle or
registration number of vehicle or UK S609LEC
CTS02 storage x
name, address and registration or n3+n13
establishment ID
number of establishment, or GLN
Names of fish quality or food safety
CTS03 GMP certification GMP schemes by which transporter EFSIS x
or storer is certified
FOR EACH UNIT RECEIVED
Identities
SSCC if collected or received as a
n2+n18
CTS04 Unit ID logistic unit or EAN GTIN+ if received x
or n2+n14+AI’s
as a separate trade unit
List of GTIN+s of the trade units that
make up the logistic unit (required
Trade unit IDs in
CTS05 only if received as a logistic unit and it List of n2+n14+AIs x
logistic unit
is to be broken down or transformed
by the transporter or storer)
Source
Name and address or GLN of food The Seafood Co, 22
Previous food business from whom the unit was Prince Street, London,
CTS06 x
business ID received (vessel, auction or SE5 7TK, England
processor, etc.) or n3+n13
Date and time of Date and time of transfer from
CTS07 2002-07-29T16:00 x
reception previous food business
Grimsby Seafood, Fish
Name and address or GLN or
Dock Road, Grimsby,
approximate latitude and longitude if
CTS08 Place of collection x
GY1 9SE, England
transferred at sea (this is required
only for transporters)
or n3+n13
Control checks (related to the logistic or separate trade units, as appropriate)
CTS09 Temperature check Temperature of unit °C when received +2.0 °C x
Categorisation
Data element Description Examples
  
FOR EACH NEW LOGISTIC UNIT PRODUCED BY TRANSPORTER OR STORER
Identities
CTS10 Logistic unit ID SSCC n2+n18 x
Trade unit IDs in List of GTIN+s of the trade units that
CTS11 List of n2+n14+AIs x
logistic unit make up the logistic unit
FOR EACH UNIT DISPATCHED (either as a logistic unit or a separate trade unit)
Identity
SSCC if dispatched as a logistic unit or n2+n18
CTS12 Unit ID x
GTIN+ if dispatched as a trade unit or n2+n14+AI’s
Production history (related to the logistic or separate trade units, as appropriate)
Temperature None, iced, iced and refrigerated or
CTS13 Iced and refrigerated x
control method refrigerated
Temperature/time log of the fish holding Series of temperature
Temperature
CTS14 area for the period between reception (°C)/date and time x
record
and dispatch
points
Destination
The Fish Supply Co, 13
Name and address or GLN of the foodFish Street,
Next food
CTS15 business to whom the unit is dispatchedManchester, MA14 x
business ID
(transporter or processor, etc.) 2LP, England
or n3+n13
Date and time of Date and time of transfer to next food
CTS16 2002-07-29T20:00 x
dispatch business
Sheffield Fish Supplies,
Name and address or GLN or
48 Smith Street,
approximate latitude and longitude if
CTS17 Place of delivery Sheffield, SH31 3TU, x
transferred at sea (this is required only
England
for transporters)
or n3+n13
5.7 Traders and wholesalers
For the purposes of this document, traders and wholesalers are considered to be merchants who buy, sell
and physically trade fishery products to other businesses. They may operate at various stages in
distribution chains, trading raw materials or products. They include cash-and-carry type businesses
supplying retailers and caterers.
Some traders and wholesalers may create new trade units, by breaking down trade units they have
received into smaller units or by picking and mixing individual fishery products from a number of trade
units they have received, in order to meet the needs of particular customers. However, traders and
wholesalers do not change the nature of the fishery products they trade, or they would be considered also
to be processors.
Traders and wholesalers may also break down or create logistic units.
NOTE The particular transformations of trade units carried out by traders and wholesalers are simple operations
that involve only the transfer of fishery products from unit to unit. This is commonly carried out when supplying small
retail or catering businesses and often with each transformation being unique to the daily needs of each customer.
However, the information requirements that would be associated with the trader or wholesaler recording a full
description of the contents of each such trade unit created, particularly for picked-and-mixed units, would be
extensive, complex and onerous. In these circumstances, where the nature of the fishery products transferred is
unchanged, it is more practical for the trader or wholesaler to simply record the identities and weights of the different
component parts of each trade unit they create (which is usually done anyway for invoicing purposes). The creators
of the trade units received by the trader or wholesaler will already have recorded full descriptions of the nature of
each of those component parts.
Table 5 — Detailed information requirements for traders and wholesalers
Categorisation
Data element Description Examples
  
TRADER OR WHOLESALER
The Fish Supply Co, 13
Name and address or GLN of food Fish Street,
CTW01 Food business ID business that operates trading or Manchester, MA14 x
wholesaling establishment 2LP, England
or n3+n13
Sheffield Fish Supp
...