ISO 18537:2015
Current
The latest, up-to-date edition.
Traceability of crustacean products Specifications on the information to be recorded in captured crustacean distribution chains
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French, English
08-10-2015
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ISO 18537:2015 specifies the information to be recorded in wild-caught crustacean supply chains in order to establish the traceability of products originating from wild-caught crustacean. It specifies how crustacean 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 specific to the distribution for human consumption of crustacean and their products, from wild-caught through to retailers or caterers.
The types of businesses identified in this International Standard for wild-caught crustacean distribution chains are:
- capture operators;
- landing businesses and first sale;
- processors;
- transporters and store operators;
- traders and wholesalers;
- retailers and caterers;
- logistics including materials brought from other domains.
Any given crustacean distribution chain may be made up of some or all of the above components but not necessarily in the sequence listed.
| DevelopmentNote |
Supersedes ISO/DIS 18537. (10/2015)
|
| DocumentType |
Standard
|
| Pages |
29
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| IS 17187 : 2019 | Identical |
| BS ISO 18537:2015 | Identical |
| ISO 8601:2004 | Data elements and interchange formats Information interchange Representation of dates and times |
| BS PAS 72(2006) : 2006 | RESPONSIBLE FISHING - SPECIFICATION OF GOOD PRACTICE FOR FISHING VESSELS |
| ISO 12875:2011 | Traceability of finfish products Specification on the information to be recorded in captured finfish distribution chains |
| ISO 12877:2011 | Traceability of finfish products Specification on the information to be recorded in farmed finfish distribution chains |
| ISO 22005:2007 | Traceability in the feed and food chain General principles and basic requirements for system design and implementation |
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