DRAFT ZANZIBAR STANDARD  
 
 
Code of Good Aquaculture Practices (GAqP) for Seaweed  
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ZANZIBAR BUREAU OF STANDARDS  
 
 
©ZBS 202 2 - All rights reserved           First edition  
 
 
PCD  437: 2022  
ICS 67.120.30   
PCD  437: 2022  
 
©ZBS 2022 - All rights reserved  
 ii 
 Foreword  
 
 
This draft Zanzibar National Standard has been developed Fish and fisheries, meat, poutry  and their 
products Standard Technical committee (TCFA6). In accordance with ZBS general procedures, this draft 
standard is presented to the public in order to receive any technical and editorial comment concerns.  
 
The Zanzibar Bureau of Standard (ZBS) was  established under Standard Act No. 1 of 2011.   
 
 
Zanzibar Bureau of Standards (ZBS)  
PO Box 1136  
Zanzibar  
Tel:  +255 24 2232225  
Fax: +255 24 2232225  
E-mail: info@zbs.go.tz  
Web: www.zbs.go.tz   
PCD  437: 2022  
 
1                                                                                                             ©ZBS 2022 - All rights reserved  
 Code of Good Aquaculture Practices (GAqP) for Seaweed  
 
1 Scope  
 
This Code of  good aquaculture practice s specifies the general guidelines for practices and hygienic 
requirements of seaweed  production and handling . 
 
2 Normative references  
 
The following referenced documents are indispensable for the application of this Zanzibar National 
Standard. For dated references, only the edition cited applies. For undated references, the latest edition 
of the referenced document (including any amendments) applies;  
 
3 Terms and definitions  
 
For the purposes of this Standard, the following (terms and) definitions shall apply.  
3.1  
Aquaculture  
The farming, during part or the whole of their life cycle, of any aquatic animals  and plants in confined 
water , intended for human consumption  
3.2  
seaweed  
cluster of macroscopic, multicellular, benthic marine algae ; includes some members of the red, brown and 
green algae  
 
3.3  
contaminants  
any biological or chemical agent, foreign matter, or other substances not intentionally added to seaweed 
which may compromise food safety and suitab ility 
3.4  
impurities/debris  
other type of seaweed, plastic, wood, shells, dirt and other foreign matters other than sand and salt.  
 
3.5  
adulteration  
addition of any other substances to seaweed in order to increase the quantity, in raw form or prepared 
form, whic h results in the loss of actual quality of seaweed  
 
3.6  
food grade material  
material which shall safeguard the hygienic, safety, nutritional, technological, and organoleptic qualities of 
the product  
 
3.7  
seaweed farm  
refers to an aquaculture production unit (either land - or water -based such as but not limited to brackish 
and marine waters; usually consisting of culture systems (on/off bottom, floating, long -line, raft ), holding 
facilities (tanks, pens, ponds, raceways, cages), structures (on -site farm shelter, nursery, sorting, drying 
buildings, storage,), service equipment and prop agules/cultivars  
  
PCD  437: 2022  
 
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 3.8  
competent authority  
refers to a bureau or agency mandated by law, with responsibility for the implementation of sanitary and 
phytosanitary (SPS) measures  
 
3.9  
production area  
refers to off or on shore sites/locations where seaweeds are cultured  or propagated  
 
3.10  
Good aquaculture  practices  
Those practices of the aquaculture sector necessary to produce quality and safe seaweed products 
conforming to food laws and regulations ; 
4 Facilities and sanitation  
 
4.1 Facilities  
  
4.1.1  Solid and/or non-biodegradable wastes should be kept in confined area and its disposal should 
be compliant with existing regulations.  
 
4.1.2  Water contaminants such as but not limited to fuel, oil and lubricants should be kept at onshore 
structures and stored separately and in safe condition.  
 
4.1.3  Regular repairs and maintenance should be undertaken to preserve the good physical condition 
of the facility.  
 
4.2 Sanitation  
 
Production area, culture facilities and its surroundings should be maintained in a clean and hygienic 
condition.  
 
Containers, equipment and farm facilities should be maintained at all times in good condition for ease 
cleaning and sanitizing.  
 
4.3 Wastes removal  
 
4.3.1  Wastes should be identified as to source whether onshore or offshore, segregated as 
biodegradable and recyclab le. 
 
4.3.2  Wastes should be removed and disposed regularly in accordance with applicable sanitation 
regulations.  
 
4.3.3  Waste containers and the waste storage premises should be cleaned and sanitized on shore 
after each use.  
 
4.3.4  Wastes prior to disposal should be properly stored such that it is not a source of contamination.  
 
4.3.5  Disposal of natural off shore waste like epiphytes, discarded or worn out planting implements, 
flotsam and disease infected seaweeds should be properly disposed.  
 
 
 
  
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 5 Seaweed production  
 
5.1 Equipment  
 
Equipment used in the planting and process seaweed should be  
a) of  adequate numbers and appropriately installed to facilitate operation and cleaning.  
b) made of materials with no toxic, non -corrosive and chemically non -reactive with seaweed.   
c) durab le and allow easy maintenance, cleaning, disinfection and monitoring  
 
5.2 Seaweed farm  
 
5.2.1  Location and layout  
 
5.2.1.1  Seaweed farms should be  located in areas where the risk of contamination by chemical, physical 
or microbiological hazards is minimal and where sources of pollution can be controlled.  
 
5.2.1.2  Seaweed farm design and layout shall prevent cross contamination from seaweed natural 
diseases, emergence of environmental hazards and damage to existing marine habitats.  
 
5.2.1.3  Production area should be designed with pro per space allocation for its structures to ensure ease 
of navigation, unimpeded current flow and species segregation.  
 
5.2.1.4  Seaweed farm shall be designed and constructed with materials causing minimal negative 
environmental impact and physical damage to seawee d during grow -out and harvesting.   
 
5.2.1.5  spacing between line  and line and between seedlings/cuttings  should be properly fixed to allow 
good growth   
 
5.3 Water quality  
 
5.3.1.1  water quality parameters (e.g. pH, turbidity, salinity, temperature) of the seaweed farm should be 
regularly monitored to determine its suitability for seaweed culture or adjustment in farming procedures to 
ensure seaweed survival  
 
5.3.1.2  Sea-water temperature should be ideal for farmed species  throughout the year , to allow good 
seaweed growth  
 
5.3.1.3  Water  in production area should be  clean and  far from sources of pollution, throughout the year.  
 
5.3.1.4  Current flow should be suited for seaweed farming and no obstruction should impede the 
movement of the water.  
 
5.4 Seaweed seedling s 
 
5.4.1  Seaweed seedlings should be sources from seaweed nursery  
 
5.4.2  Farming  Propagation practices in the seaweed farm should minimize risk for cross -contamination 
and conform to the existing applicable standards.  
 
5.4.3  Planting materials/seaweed seedlings should be sourced from varieties proven to be endemic or 
adaptable in the area, good yielding species, healthy and resistant to disease.  
 
 
 
 
 
  
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 6 Post -harvest handling and Transport  
 
6.1 Seaweeds should be harvested after  having  reached maturity level (at least three tides 45days)  
and t iming of harvest sh ould coincide with the period of favorable weather pattern and tidal conditions.  
 
6.2 post-harvesting  structures, equipment and paraphernalia should be easy to clean and kept in 
sanitary and good operating condition.  
 
6.3 Operations such as sorting, weighing, washing, draining, drying and packing should be carried 
out properly and hygienically to maintain the  good quality of the seaweed . 
 
6.4 For seaweed intended for drying, proper procedure of drying should be followed to meet existing 
product standard.  
 
6.5 Transport container and other implements should be properly cleaned and stored in appropriate 
facilities.  
 
6.6 Seaweed should be transported under physical conditions which do not adversely affect their 
marketability and consumer acceptability.  
7 Diseases  control  
 
7.1 Production area should follow existing protocol on seaweed disease prevention and 
managemen t. 
 
7.2 Incidence of disease infestation in the production area and nearby localities/sites should be 
monitored and reported to competent authority, when necessary, for proper remedial measures. Early 
manifestations of diseases on seaweed should be controlled and eliminated.  
 
7.3 In the event of imminent massive disease outbreak, the competent authority should be 
immediately notified for appropriate disposition.  
 
7.4 Contaminated or disease infected seaweed should be removed, disposed properly and should 
not be sold.  
8 Storage  facilities /Warehouse  
 
8.1 Air Quality and Ventilation  
Adequate means of natural or mechanical ventilation should be provided, in particular to:  
a) minimize air -borne contamination of product, for example, from aerosols and condensation 
droplets;   
b)  control ambient temperatures;   
c)  control odours which might affect the suitability of product; and  
d)  control humidity, where necessary, to ensure the safe ty and suitability of product.  
Ventilation systems should be designed and constructed so that air does not flow from contaminated 
areas to clean areas and, where necessary, they can be adequately maintained and cleaned.   
8.2 Lighting  
Adequate natural or artificial lighting should be provided to enable the undertaking to operate in a 
hygienic manner.  Where necessary, lighting should not be such that the resulting colour is misleading.  
The intensity should be adequate to the nature of the operation.  Lighting fixtures should, where 
appropriate, be protected to ensure that product is not contaminated by breakages.   
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 8.3 Pest Control  
8.3.1  General  
A pest poses a major threat to the safety and quality of products.  Pest infestations can occur where  there 
are breeding sites and a supply of product.  Good hygiene practices should be employed to avoid 
creating an environment conducive to pests.  Good sanitation, inspection of incoming materials and good 
monitoring can minimize the likelihood of infesta tion and thereby limit the need for pesticides.  
8.3.2  Preventing Access  
Buildings should be kept in good repair and condition to prevent pest access and to eliminate potential 
breeding sites.  Holes, drains and other places where pests are likely to gain access should be kept 
sealed.  Wire mesh screens, for example on open win dows, doors and ventilators, will reduce the 
problem of pest entry.  Animals should, wherever possible, be excluded from the grounds of 
store/warehouses  
8.3.3  Harbourage and infestation  
The availability of food and water encourages pest harbourage and infestati on. Potential product sources 
should be stored in pest -proof containers and/or stacked above the ground and away from walls.  Areas 
both inside and outside product premises should be kept clean.  Where appropriate, refuse should be 
stored in covered, pest -proof containers.  
8.3.4  Monitoring and Detection  
Establishments and surrounding areas should be regularly examined for evidence of infestation.   
8.3.5  Eradication  
Pest infestations should be dealt with immediately and without adversely affecting product safety or 
suitability.  Treatment with chemical, physical or biological agents should be carried out without posing a 
threat to the safety or quality of product.  
Where appropriate, product storage facilities should be designed and constructed to:  
a) permit adequate m aintenance and cleaning;   
b) avoid pest access and harbourage;  
c) enable product to be effectively protected from contamination during storage; and  
d) where necessary, provide an environment which minimizes the deterioration of product 
(e.g. by temperature and h umidity control).  
9 Personnel health and  hygiene  
9.1 All workers should be fit to work.  
 
9.2 Workers should be trained on farm level hygienic practices to ensure they are aware of their roles 
and responsibilities for protecting aquaculture products from contamination and deterioration throughout 
the production cycle.  
 
9.3 Personnel who could contaminate products should not be allowed to work and handle the 
seaweed products.  
 
9.4 Workers should wear suitable and appropriate working clothes and protective gears.  
 
9.5 Workers should observe hygienic practices during postharvest work.  
 
  
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 10  Traceability and record keeping  
 
10.1 Adequate records for the origin and species, planting and harvest dates, total weight of 
propagules used, number of culture/planting lines, size of ponds or pens and actual wet weight harvested 
should be kept . 
 
10.2 Records on harvest and movement of seaweed should be maintained and reported for 
traceability  
 
10.3 Adequate records on the buyers of final products should be kept (one -step-forward traceability).  
 
10.4 All re levant records should be updated, kept, maintained and made accessible during culture and 
for at least 24 months after harvesting.  
 
10.5 Record should be made available to the competent authority when required.  
 
11 Training  
 
Training on safety and quality procedures should be conducted for the workers.