The following map is a visual representation of the approximate geographic location of BAP certified farms, hatcheries, feed mills, processing plants, and re-processors. This map is updated weekly. Please refer to the “Certified Producers” block below the map for a complete listing of currently certified facilities.
|BAP Number||Producer||Country||Expiration||Transition Date||Species|
This facility’s GSA Seafood Processing Standard audit was conducted under a pilot or remote audit due to covid restrictions and does not fully meet Global Food Safety Initiative (GFSI) benchmark requirements.
The following is a list of all BAP-certified farms, hatcheries, feed mills, and processing plants (both processors and re-processors). The list can be filtered by country, producer type, species, and star-designation, or you can search by BAP number, company name, or species to identify a specific producer. The supply chain linkages of certified processing plants can be observed by clicking the link icon in their listing. You can also view further information and download certificates where available by clicking the info icon .
The BAP program allows processing plants to communicate the chain of custody certification status of certified facilities through use of a Star Designation labeling system on packaging of finished products. Since processing plants may receive product from both BAP certified and non-certified farms, the Star Designation system shown on the BAP website listing is only intended to show the maximum Star Designation that a processing plant is capable of producing (e.g. 1-,2-,3- or 4-Star BAP). The actual star status logo that can be used on packaging varies, depending upon the characteristics of the source farm material. Having a 4-Star Designation displayed on the BAP website does NOT imply that 100% of a processing plant’s production qualifies to be labeled with a 4-star logo. Please refer to the BAP Logo Use Requirements document for a more complete explanation: Program Integrity Library
Please reach out to your Certification Specialist if you have any questions.