{ "model": { "rank": 2623, "code": "thing-seafood", "model_id": "vr.tr.seafood", "name": "seafood", "purpose": "edible fish (broadly including freshwater fish) or shellfish or roe etc", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/seafood/", "tier": 2, "score": 101, "payload": { "layer": "wordnet", "aliases": [ "saltwater fish", "freshwater fish", "bream", "sea bream", "freshwater bream", "freshwater bass", "bass", "largemouth bass", "smallmouth bass", "sea bass", "striped bass", "striper", "grouper", "croaker", "whiting", "cusk", "dolphinfish", "mahimahi", "carp", "buffalofish", "monkfish", "sucker", "catfish", "mudcat", "perch", "sunfish", "crappie", "tuna", "tuna fish", "tunny", "albacore", "bonito", "bluefin", "bluefin tuna", "mackerel", "pompano", "squid", "calamari", "calamary", "blowfish" ], "aliasCount": 145, "merged": 101, "knownIn": 0, "facets": { "substance": "material", "origin": "manufactured", "agency": "inert", "mobility": "portable", "scale": "handheld", "affordances": [ "graspable" ] }, "markers": [], "lexicalClass": "noun.food", "senseRank": 0, "alsoRegisteredAs": null, "source": { "dataset": "oewn:2024", "synset": "oewn-07792842-n", "ili": "i77945", "license": "CC BY 4.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T10:25:39Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.04140504, "turns": 2, "seconds": 159.8, "error": null }, "codex": { "seconds": 85.5, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.3\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a07b64-839b-78e1-be9d-0fc36189e5aa\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: seafood\nRegistry id: vr.tr.seafood\nPlane / domain: PHY / PHY.MAT\nRegistry definition: edible fish (broadly including freshwater fish) or shellfish or" } } }, "metaModel": { "id": "THING-SEAFOOD", "registryId": "vr.tr.seafood", "name": "seafood", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/seafood/", "model": { "registry_id": "vr.tr.seafood", "name": "seafood", "purpose": "Enable an AI agent to recognise seafood, assess its documented condition and suitability for an intended use, and identify permissible handling or disposition actions and unresolved checks.", "definition": "Seafood is the commercial and dietary class of edible aquatic animals and their products - marine and freshwater finfish, crustaceans, molluscs, other aquatic invertebrates, and roe - taken by capture or aquaculture for human consumption, not a biological taxon and not including aquatic plants or aquatic mammals.", "scope_statement": "This model owns seafood as edible aquatic-animal material, including freshwater fish, shellfish and roe, at the level of an identifiable item, portion or lot, together with the evidence needed to assess its identity, condition and intended use.", "in_scope": [ "Species identity, market names and edible animal parts represented in an item or lot", "Whole animals held as food, flesh, roe and other edible seafood tissues", "Wild-capture or aquaculture origin and seafood-specific traceability", "Live, raw, chilled, frozen, thawed and processed seafood states", "Evidence of deterioration, seafood-specific hazards and suitability for an intended preparation", "Handling, preparation, segregation and disposition decisions for the seafood" ], "out_of_scope": [ "Aquatic organisms considered as wildlife, populations or ecosystems", "Fishing vessels, fishing operations and aquaculture production systems themselves", "Seaweed, aquatic plants and plant-based seafood substitutes", "Recipes, complete mixed dishes and restaurant menu offerings beyond their seafood components", "Refrigerators, transport equipment and packaging systems as independently managed assets", "Human diagnoses, dietary treatment and individual allergy management" ], "distinguishing_features": [ "The material is an aquatic animal or an edible part or product of one; an aquatic plant or imitation made without aquatic-animal material does not qualify.", "Freshwater origin does not exclude fish from this entry: habitat alone cannot distinguish seafood from non-seafood.", "Roe and edible tissues qualify without resembling a whole fish or shellfish; identity must be traceable to the source animal and part.", "A live animal belongs here when it is held or supplied as food; the same species considered as wildlife or an ornamental animal belongs to a neighbouring model.", "A mixed dish can contain seafood without the whole dish being modelled as seafood; the seafood component must remain distinguishable." ], "characteristics": [ { "name": "Animal identity and identification confidence", "kind": "category", "unit_or_values": "Scientific taxon where established; market name; identification method; confirmed, reported, disputed or unknown", "why_it_matters": "Common names may be insufficient to establish what animal is present or which checks apply." }, { "name": "Edible part and presentation", "kind": "category", "unit_or_values": "Whole animal, gutted animal, fillet, steak, picked meat, roe, organ or other specified part; shell-on, shell-off or mixed", "why_it_matters": "The part and presentation determine recognition evidence, preparation needs and relevant exposure questions." }, { "name": "Source lot", "kind": "relation", "unit_or_values": "Links to harvest or production lot, supplier records and parent lots after splitting or mixing", "why_it_matters": "An assessment or restriction must apply to the seafood actually being handled." }, { "name": "Production origin", "kind": "category", "unit_or_values": "Wild-caught, farmed, mixed or unknown; recorded waterbody or production area", "why_it_matters": "Origin helps determine which provenance evidence and source-dependent checks are needed." }, { "name": "Biological and processing state", "kind": "state", "unit_or_values": "Live or dead where applicable; raw, cooked, cured, smoked, dried or otherwise processed", "why_it_matters": "An agent must distinguish current condition from treatments merely claimed or planned." }, { "name": "Freezing and thawing history", "kind": "state", "unit_or_values": "Never frozen, frozen, partly thawed, thawed, refrozen or unknown, with supporting events", "why_it_matters": "Current appearance alone does not establish the seafood's thermal history." }, { "name": "Measured seafood temperature", "kind": "measurement", "unit_or_values": "Degrees Celsius, with timestamp, measurement location and method", "why_it_matters": "A temperature observation supports a condition assessment only when its timing and relationship to the seafood are known." }, { "name": "Elapsed time in a documented condition", "kind": "measurement", "unit_or_values": "Hours or days associated with specified temperature, live-holding, thawing or opened-package conditions", "why_it_matters": "Handling decisions require exposure history rather than a single current-state reading." }, { "name": "Sensory and physical condition", "kind": "state", "unit_or_values": "Recorded observations of odour, colour, texture, surface condition, tissue integrity and species-appropriate live responses", "why_it_matters": "These observations support quality assessment while leaving unobserved hazards unresolved." }, { "name": "Intended consumption route", "kind": "category", "unit_or_values": "Raw, lightly treated, cooked before eating, ready-to-eat or undecided", "why_it_matters": "Suitability must be assessed against a specific intended use." }, { "name": "Hazard evidence and disposition", "kind": "state", "unit_or_values": "For each relevant hazard: unassessed, evidence pending, assessed against a named criterion or unresolved; released, held, rejected or recalled for a stated use", "why_it_matters": "Missing evidence must remain distinguishable from a supported decision." } ], "affordances": [ "Identify the seafood's animal source and edible part, and flag uncertain or conflicting labels.", "Trace portions and mixed lots to their harvest or production evidence.", "Inspect seafood condition and record temperature, thawing and live-holding observations.", "Evaluate evidence against requirements for a specified raw, cooked or ready-to-eat use.", "Select supported storage, thawing, preparation or processing actions for the seafood's current state.", "Segregate, hold, release, reject or recall affected seafood while preserving the reason and lot boundaries." ] }, "sources": [ { "id": "codex-cxc-52", "title": "Code of Practice for Fish and Fishery Products (CXC 52-2003)", "url": "https://doi.org/10.4060/cb0658en", "what_it_supports": "Scope of fish and fishery products (fresh, frozen, minced, smoked, canned, bivalves, crustaceans, cephalopods, caviar); hygiene and histamine-control practice; FAO/WHO Codex as the global technical reference.", "url_status": "live" }, { "id": "codex-cxs-292", "title": "Standard for Live and Raw Bivalve Molluscs (CXS 292-2008), Codex Alimentarius Commission", "url": "https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ar/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS+292-2008%2FCXS_292e.pdf", "what_it_supports": "Product definition of live and raw bivalves; marine biotoxin maximum levels (okadaic acid, domoic acid, brevetoxin, azaspiracid); contaminants and hygiene cross-references.", "url_status": "blocked" }, { "id": "codex-cxs-222", "title": "Standard for Crackers from Marine and Freshwater Fish, Crustacean and Molluscan Shellfish (CXS 222-2001), Codex Alimentarius Commission", "url": "https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ua/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B222-2001%252FCXS_222e.pdf", "what_it_supports": "Explicit inclusion of marine and freshwater fish plus crustaceans and molluscs in one fishery-product class.", "url_status": "blocked" }, { "id": "fda-21cfr123", "title": "21 CFR Part 123 - Fish and Fishery Products, U.S. Food and Drug Administration", "url": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-123", "what_it_supports": "Legal definition of molluscan shellfish; mandatory HACCP for processors and importers of fish and fishery products; special controls for smoked fish and raw molluscs.", "url_status": "live" }, { "id": "fda-fish-advice", "title": "Advice about Eating Fish, U.S. Food and Drug Administration (with EPA)", "url": "https://www.fda.gov/food/consumers/advice-about-eating-fish", "what_it_supports": "Regulatory use of \"fish\" to include shellfish; mercury-based choice lists; Dietary Guidelines seafood intake of at least 8 oz/week and 8-12 oz/week in pregnancy.", "url_status": "live" }, { "id": "fda-hazards-guidance", "title": "Fish and Fishery Products Hazards and Controls Guidance, June 2022 Edition, U.S. FDA CFSAN", "url": "https://www.fda.gov/food/seafood-guidance-documents-regulatory-information/fish-and-fishery-products-hazards-and-controls", "what_it_supports": "Species- and process-related hazards used in HACCP (pathogens, parasites, histamine, biotoxins, allergens, aquaculture drugs).", "url_status": "live" }, { "id": "fao-sofia-2024", "title": "FAO report: Global fisheries and aquaculture production reaches a new record high (SOFIA 2024 summary), Food and Agriculture Organization of the United Nations", "url": "https://www.fao.org/newsroom/detail/fao-report-global-fisheries-and-aquaculture-production-reaches-a-new-record-high", "what_it_supports": "2022 production split of aquatic animals versus algae; aquaculture overtaking capture for aquatic animals; regional production shares.", "url_status": "live" }, { "id": "fao-sofia-2026", "title": "SOFIA 2026: Global fisheries and aquaculture production reaches new highs, Food and Agriculture Organization of the United Nations", "url": "https://www.fao.org/newsroom/detail/sofia-2026--global-fisheries-and-aquaculture-production-reaches-new-highs/en", "what_it_supports": "2024 figures: about 195 million tonnes of aquatic animals, capture plateau near 92 million tonnes, aquaculture aquatic animals over 100 million tonnes.", "url_status": "live" }, { "id": "cdc-yellow-book-toxins", "title": "Food Poisoning from Marine Toxins, CDC Yellow Book, Centers for Disease Control and Prevention", "url": "https://www.cdc.gov/yellow-book/hcp/environmental-hazards-risks/food-poisoning-from-marine-toxins.html", "what_it_supports": "Ciguatera, scombroid, and shellfish-toxin syndromes; bacterial and viral infection risk of shellfish (Vibrio, norovirus, hepatitis A).", "url_status": "live" }, { "id": "fao-wco-hs", "title": "HS Codes for Fisheries and Aquaculture Products, Harmonized System Nomenclature 2022, second edition, FAO and World Customs Organization", "url": "https://openknowledge.fao.org/server/api/core/bitstreams/64bee6e6-f5d7-4611-bbeb-1df61e2c968a/content", "what_it_supports": "Customs identity of seafood as HS Chapter 03 (fish, crustaceans, molluscs, other aquatic invertebrates) and prepared products outside that chapter; exclusion of aquatic mammals and of inedible meals.", "url_status": "live" } ], "structure": { "bundles": [ { "id": "seafood-identity-and-boundaries", "name": "Seafood identity and boundaries", "description": "Establish which aquatic-animal material is present and what the modelled item includes.", "rationale": "Species, edible part and product boundary determine which seafood assessments are meaningful.", "layers": [ { "id": "animal-identity", "name": "Animal identity", "description": "Connect market descriptions to supported animal identities.", "findings": [ { "id": "species-behind-market-name", "name": "Species behind the market name", "description": "Record the claimed animal identity, evidence supporting it and any unresolved ambiguity.", "questions": [ { "text": "Which scientific taxon and market names identify this seafood, and how precise is the identification?", "kind": "definition", "id": "species-behind-market-name-q01" }, { "text": "What label, supplier record, anatomical observation or analytical result supports that identity?", "kind": "provenance", "id": "species-behind-market-name-q02" } ] } ] }, { "id": "tissue-and-product-boundary", "name": "Tissue and product boundary", "description": "Identify the animal parts and separate seafood material from surrounding product components.", "findings": [ { "id": "edible-material-represented", "name": "Edible material represented", "description": "Specify whether the item represents a whole food animal, flesh, roe, another tissue or a mixture.", "questions": [ { "text": "Which animal parts are present, and in what whole, cut, extracted or mixed presentation?", "kind": "definition", "id": "edible-material-represented-q01" }, { "text": "Does this record cover seafood alone, a distinguishable component of a mixed food, or a derived product whose inclusion needs clarification?", "kind": "boundary", "id": "edible-material-represented-q02" } ] } ] } ] }, { "id": "harvest-origin-and-lot-lineage", "name": "Harvest origin and lot lineage", "description": "Connect seafood to its production waters, harvest events and subsequent lot transformations.", "rationale": "Seafood assessments can depend on origin and must remain attached to the relevant material after processing or mixing.", "layers": [ { "id": "capture-or-farming-origin", "name": "Capture or farming origin", "description": "Record how, where and when the seafood entered the food supply.", "findings": [ { "id": "documented-source-event", "name": "Documented source event", "description": "Represent capture or aquaculture origin at the precision supported by the available records.", "questions": [ { "text": "Was this seafood wild-caught or farmed, and which waterbody, harvest area or production site is documented?", "kind": "provenance", "id": "documented-source-event-q01" }, { "text": "Which harvest, landing or production dates are known, and which are estimates or missing?", "kind": "provenance", "id": "documented-source-event-q02" } ] } ] }, { "id": "seafood-lot-transformations", "name": "Seafood lot transformations", "description": "Preserve identity through heading, filleting, shelling, roe extraction, splitting and mixing.", "findings": [ { "id": "portion-to-source-link", "name": "Portion-to-source link", "description": "Connect the current seafood unit to its contributing lots and identify traceability gaps.", "questions": [ { "text": "Which source lots contributed to this fillet, picked meat, roe batch or mixed seafood lot?", "kind": "provenance", "id": "portion-to-source-link-q01" }, { "text": "If a source lot is restricted or recalled, which current portions can be identified and segregated?", "kind": "action", "id": "portion-to-source-link-q02" } ] } ] } ] }, { "id": "seafood-condition-and-handling-history", "name": "Seafood condition and handling history", "description": "Represent present condition alongside the thermal, physical and live-holding history needed to interpret it.", "rationale": "Seafood that looks similar at inspection may have different handling histories and different unresolved suitability questions.", "layers": [ { "id": "thermal-and-processing-history", "name": "Thermal and processing history", "description": "Distinguish current temperature from past chilling, freezing, thawing and treatment events.", "findings": [ { "id": "documented-state-transitions", "name": "Documented state transitions", "description": "Record seafood state changes with their supporting times, temperatures and evidence gaps.", "questions": [ { "text": "What temperatures and durations are documented for chilling, freezing, thawing and any subsequent holding?", "kind": "measurement", "id": "documented-state-transitions-q01" }, { "text": "Which cooking, curing, smoking, drying or other treatments actually occurred, and what records support them?", "kind": "provenance", "id": "documented-state-transitions-q02" } ] } ] }, { "id": "observed-seafood-condition", "name": "Observed seafood condition", "description": "Capture presentation-appropriate observations of tissue quality and, where relevant, live condition.", "findings": [ { "id": "condition-observation-and-limits", "name": "Condition observation and limits", "description": "Separate observed sensory or physical condition from conclusions that require other evidence.", "questions": [ { "text": "What odour, texture, colour, surface, shell or tissue-integrity observations were made, using which method and at what time?", "kind": "measurement", "id": "condition-observation-and-limits-q01" }, { "text": "For seafood supplied live, what species-appropriate evidence supports its live condition, and what remains uncertain?", "kind": "measurement", "id": "condition-observation-and-limits-q02" }, { "text": "Which quality or suitability conclusions are supported by these observations, and which require further evidence?", "kind": "boundary", "id": "condition-observation-and-limits-q03" } ] } ] } ] }, { "id": "seafood-hazards-and-evidence", "name": "Seafood hazards and evidence", "description": "Identify relevant hazard questions and connect each assessment to evidence for this seafood and intended use.", "rationale": "A single freshness label cannot represent the distinct evidence needed for seafood hazard decisions.", "layers": [ { "id": "species-tissue-and-source-hazards", "name": "Species, tissue and source hazards", "description": "Determine which hazard checks follow from the identified animal, edible tissue and production origin.", "findings": [ { "id": "applicable-hazard-profile", "name": "Applicable hazard profile", "description": "Record the supported applicability of checks for parasites, marine biotoxins, histamine, contaminants and other relevant hazards.", "questions": [ { "text": "Which hazard checks are relevant to this species, tissue and origin according to an identified source?", "kind": "boundary", "id": "applicable-hazard-profile-q01" }, { "text": "What harvest-area information, supplier evidence or sampling results apply to this particular lot?", "kind": "provenance", "id": "applicable-hazard-profile-q02" } ] } ] }, { "id": "handling-and-allergen-evidence", "name": "Handling and allergen evidence", "description": "Assess handling-dependent concerns and preserve the identity of seafood allergens and possible cross-contact.", "findings": [ { "id": "unresolved-exposures-and-controls", "name": "Unresolved exposures and controls", "description": "Connect handling history, ingredient identity and control records to explicitly bounded assessments.", "questions": [ { "text": "Which microbial or other handling-dependent concerns remain after reviewing the seafood's time, temperature and treatment records?", "kind": "boundary", "id": "unresolved-exposures-and-controls-q01" }, { "text": "Which fish, crustacean, mollusc or other seafood ingredients are documented, and what cross-contact information is available?", "kind": "provenance", "id": "unresolved-exposures-and-controls-q02" }, { "text": "What additional evidence or control is required before deciding suitability for the intended use?", "kind": "action", "id": "unresolved-exposures-and-controls-q03" } ] } ] } ] }, { "id": "intended-use-and-disposition", "name": "Intended use and disposition", "description": "Translate seafood identity, condition and evidence into bounded preparation and disposition decisions.", "rationale": "An agent needs an actionable decision tied to an intended use, with unresolved prerequisites kept visible.", "layers": [ { "id": "preparation-route", "name": "Preparation route", "description": "Specify the planned consumption state and assess the operations needed to reach it.", "findings": [ { "id": "use-specific-prerequisites", "name": "Use-specific prerequisites", "description": "Identify supported requirements for raw service, cooking, ready-to-eat use or further processing.", "questions": [ { "text": "Will the seafood be eaten raw, lightly treated, cooked before eating or consumed as a ready-to-eat product?", "kind": "definition", "id": "use-specific-prerequisites-q01" }, { "text": "Which requirements apply to that route in the intended setting, and what evidence establishes that they are met?", "kind": "boundary", "id": "use-specific-prerequisites-q02" }, { "text": "Which seafood-specific preparation steps, such as shelling, deboning or tissue removal, are needed for the planned use?", "kind": "action", "id": "use-specific-prerequisites-q03" } ] } ] }, { "id": "release-hold-or-reject", "name": "Release, hold or reject", "description": "Record a disposition with its scope, supporting evidence and conditions for reassessment.", "findings": [ { "id": "evidence-bounded-disposition", "name": "Evidence-bounded disposition", "description": "Make handling decisions explicit without treating missing records or a proposed treatment as resolved evidence.", "questions": [ { "text": "Should this seafood be released for a stated use, held for investigation, redirected to a supported use or rejected?", "kind": "action", "id": "evidence-bounded-disposition-q01" }, { "text": "Which portions or lots does the decision cover, and what new evidence or state change would require reassessment?", "kind": "boundary", "id": "evidence-bounded-disposition-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "finfish (marine and freshwater)", "crustaceans (shrimps, prawns, crabs, lobsters, crayfish)", "bivalve molluscs (oysters, clams, mussels, scallops)", "cephalopods (squid, cuttlefish, octopus)", "gastropods (abalone, whelk, conch)", "echinoderms (sea urchin, sea cucumber)", "roe and caviar", "other edible aquatic invertebrates (jellyfish, sea squirts)" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of seafood this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-identifiers", "name": "Identifiers and schemes", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "scheme": "Harmonized System (HS 2022)", "value_or_pattern": "Chapter 03 (headings 0301-0309: live, fresh, frozen, dried/salted/smoked fish; crustaceans; molluscs; other aquatic invertebrates); preparations typically 1604-1605", "note": "The trade identity of seafood as a commodity class; aquatic mammals and inedible fish meal are out of Chapter 03." }, { "scheme": "FAO ASFIS 3-alpha species code", "value_or_pattern": "three-letter species-item codes (e.g. species listed in FAO FishStat/ASFIS)", "note": "Production and catch statistics name individual aquatic animals, not the class \"seafood\" as a whole." }, { "scheme": "FAO ISSCAAP", "value_or_pattern": "ISSCAAP divisions and groups for aquatic animals (finfish, crustaceans, molluscs, etc.)", "note": "Statistical grouping used in SOFIA production tables." }, { "scheme": "Codex Classification of Foods and Animal Feeds", "value_or_pattern": "Type 8 aquatic animal products; group codes WD (freshwater fish), WS (marine fish), and parallel crustacean/mollusc groups", "note": "Residue and commodity classification, not a consumer label." }, { "scheme": "Scientific (Linnaean) name", "value_or_pattern": "binomial or higher taxon of the source animal (e.g. Gadus morhua, Crassostrea spp.)", "note": "Species identity required for hazard tables, labelling, and CITES-listed taxa such as some sturgeons." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of seafood this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Codex Alimentarius CXC 52-2003 Code of Practice for Fish and Fishery Products (FAO/WHO Codex Alimentarius Commission)", "Codex CXS 292-2008 Standard for Live and Raw Bivalve Molluscs, and related Codex fishery commodity standards (e.g. CXS 94-1981 canned sardines); contaminants via CXS 193-1995", "U.S. FDA 21 CFR Part 123 Fish and Fishery Products (seafood HACCP), with 21 CFR 123 Subpart C and the National Shellfish Sanitation Program (NSSP) for molluscan shellfish", "U.S. FDA Fish and Fishery Products Hazards and Controls Guidance (current thinking on species- and process-related hazards)", "EU rules for fishery products and live bivalve molluscs under the hygiene package (notably Regulation (EC) No 853/2004) and third-country establishment listing", "CITES controls on listed taxa used as seafood (notably sturgeon caviar and some sharks), issued by the CITES parties", "FAO Code of Conduct for Responsible Fisheries (voluntary, FAO Committee on Fisheries)" ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of seafood this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Sold live, fresh/chilled, frozen, dried, salted, smoked, canned, or as mince/surimi through retail, food service, and export; about 230 countries trade aquatic animal products.", "Eaten as a staple animal-protein food; Codex/FAO notes fish at about 17% of global animal-protein intake; U.S. Dietary Guidelines advise at least 8 oz seafood per week (8-12 oz in pregnancy from lower-mercury choices).", "Farmed as well as captured: aquaculture now supplies just over half of aquatic-animal production, while marine and inland capture remain the other half.", "A minority of landings is reduced to fishmeal and fish oil for feed rather than eaten directly.", "Raw molluscs (oysters, clams) are eaten live or raw under separate sanitary controls; sushi/sashimi and smoked ready-to-eat fish are high-care products." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of seafood this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "quantity": "global aquatic-animal production (live-weight equivalent)", "typical_range": "about 185 million tonnes (2022) to about 195 million tonnes (2024)", "unit": "tonne/year" }, { "quantity": "global capture of aquatic animals", "typical_range": "about 86-94 million since the late 1980s; about 92 million in 2022 and 2024", "unit": "tonne/year" }, { "quantity": "aquaculture production of aquatic animals", "typical_range": "94.4 million (2022) to about 103 million (2024)", "unit": "tonne/year" }, { "quantity": "chilled product temperature", "typical_range": "0 to 4", "unit": "°C" }, { "quantity": "frozen storage temperature", "typical_range": "≤ −18", "unit": "°C" }, { "quantity": "histamine in scombroid-risk fish (Codex canned-sardine limit per sample unit)", "typical_range": "not to exceed 20", "unit": "mg/100 g" }, { "quantity": "domoic acid in live/raw bivalves (Codex CXS 292)", "typical_range": "≤ 20", "unit": "mg/kg" }, { "quantity": "okadaic acid group in live/raw bivalves (Codex CXS 292)", "typical_range": "≤ 0.16", "unit": "mg/kg as OA equivalent" }, { "quantity": "U.S. recommended seafood intake", "typical_range": "at least 8 (8-12 in pregnancy)", "unit": "oz/week" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of seafood this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Time-temperature abuse of scombroid species produces histamine (scombroid poisoning); cooking does not destroy the toxin.", "Filter-feeding bivalves accumulate algal biotoxins (paralytic, diarrhetic, amnesic, neurotoxic, azaspiracid shellfish poisoning) that survive ordinary cooking.", "Ciguatera from reef fish; tetrodotoxin in some pufferfish if not expertly prepared.", "Bacterial and viral infection, especially of raw molluscs: Vibrio vulnificus and V. parahaemolyticus, norovirus, hepatitis A, Salmonella.", "Parasites (e.g. Anisakis) in wild fish unless frozen or adequately cooked.", "Methylmercury and other persistent contaminants concentrated in long-lived predatory fish.", "Major food allergens: finfish, crustaceans, and molluscs, including cross-contact in processing.", "Spoilage and, in poorly processed canned or smoked anaerobic packs, Clostridium botulinum.", "Species substitution, illegal, unreported and unregulated fishing, and harvest of depleted or protected stocks." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of seafood this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "English \"seafood\" is often heard as marine-only; Codex, HS Chapter 03, and CXS 222 treat freshwater fish as the same fishery-product class.", "U.S. FDA consumer advice uses \"fish\" for fish and shellfish together; UK and many EU texts say \"fish and shellfish\" or \"fishery products,\" with live bivalves under separate rules.", "\"Shrimp\" versus \"prawn\" and market names for the same species differ between North America, the UK, and Asia.", "Kosher and some halal practice accept only fish with fins and scales and exclude shellfish; East Asian markets routinely include sea cucumber, jellyfish, and roe as everyday seafood.", "China and FAO \"aquatic foods\" reporting often put algae beside aquatic animals; Western retail \"seafood\" usually does not.", "Raw-eating traditions (oysters, sashimi) concentrate in some coasts and are rare or legally restricted in others; recreational catch is governed by local fish-consumption advisories rather than commercial HACCP." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of seafood this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "name": "edible seaweeds and other algae", "difference": "FAO and HS treat algae as a separate production class (not Chapter 03 aquatic animals); seafood in fishery-product law is animal material." }, { "name": "aquatic mammals (whale, seal, dolphin)", "difference": "FDA's fish definition excludes birds and mammals; HS places those animals outside Chapter 03. Seafood as used in Codex fishery products is fish, crustaceans, molluscs and other aquatic invertebrates." }, { "name": "ornamental and bait fish", "difference": "Intended use: food versus display or bait; inedible or non-food fish products move to HS 0511/2301 rather than food Chapter 03." }, { "name": "surimi and imitation crab", "difference": "A minced-fish preparation mimicking crustacean; identity is the source finfish species plus processing, not crab." }, { "name": "amphibians and aquatic reptiles (frog, turtle, alligator)", "difference": "U.S. 21 CFR 123 can sweep some of these into \"fish\" for HACCP, but trade, diet, and Codex fishery standards treat them as other meats, not seafood." }, { "name": "terrestrial meat", "difference": "Habitat and anatomy of the source animal; residue and hygiene codes are Type 8 aquatic animals versus terrestrial livestock." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of seafood this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Where does the registry place boundary cases such as edible aquatic mammals, reptiles, amphibians and highly refined animal-derived oils or extracts?", "Which authoritative sources should establish species- and tissue-specific hazard applicability, including differences between freshwater and marine origins?", "Which validated sensory and live-condition assessment methods should be represented for different seafood groups and presentations?", "Which jurisdiction- and use-specific criteria should govern temperature history, raw consumption, processing evidence and release decisions?", "How should uncertainty propagate when seafood lots are mixed, species identification is disputed or harvest and treatment records are incomplete?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 31 } }, "draft": { "generator": "vr.draft.v3", "status": "draft-generated", "researched": false, "archetype": "chemical substance or material", "method": "Written from the archetype playbook - what this kind of thing needs beyond identity and provenance - and from the structure that recurred across 6,333 models already researched by two engines. Applied to this entry by rule. No source was read for this thing and no claim here is researched.", "facetsInferred": false, "nextPass": "A researcher replaces this draft with a sourced specification. Treat every sentence below as a proposal to argue with.", "purpose": "Give an agent a durable, checkable way to recognise a seafood, record what state it is in, and decide what may be done with it.", "whatItIs": "edible fish (broadly including freshwater fish) or shellfish or roe etc", "characteristics": { "substance": "material", "origin": "manufactured", "agency": "inert", "mobility": "portable", "scale": "handheld" }, "whatYouCanDoWithIt": [ "picked up and handled" ], "distinguishingFeatures": [ "Names folded into this entry, which a task may need to split apart again: saltwater fish, freshwater fish, bream, sea bream, freshwater bream, freshwater bass, bass, largemouth bass, smallmouth bass, sea bass, striped bass, striper.", "101 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it." ], "openQuestionsForResearch": [ "Which of the bundles below does a real task actually need, and which are ceremony?", "What does this thing have that the facets do not capture at all?", "Which neighbouring kind is most often confused with a seafood, and on what evidence are they told apart?" ], "whatItIsMadeOf": "matter you can touch", "physicalCharacter": [ "Fits in a hand and is carried without help.", "Moved by a person without machinery.", "Does nothing on its own; everything it does, something else did to it." ], "whatCanBeDoneWithIt": [ "pick it up, hold it, put it somewhere else" ], "howItIsRecognised": [ "Not recognisable by sight in any reliable way. Appearance varies with grade, form and additives; identification is by label, by documentation, or by assay." ], "relatedModels": [ { "relation": "covers", "note": "Finer kinds folded into this entry because telling them apart needs a task that asks for it. Each is a model waiting to be split out when one does.", "targets": [ "saltwater fish", "freshwater fish", "bream", "sea bream", "freshwater bream", "freshwater bass", "bass", "largemouth bass", "smallmouth bass", "sea bass", "striped bass", "striper" ] } ], "standing": "101 finer distinctions are held inside this entry as names rather than as separate models.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one seafood from another, and a seafood from things that resemble it.", "rationale": "Recognition comes before every other claim. Without stable identity nothing else in the model can be trusted to be about the same thing twice.", "layers": [ { "id": "naming-and-identifiers", "name": "Names and identifiers", "description": "The names this thing goes by and the identifiers that survive translation and time.", "findings": [ { "id": "preferred-name-and-aliases", "name": "Preferred name, aliases and local names", "description": "Which name to use, which names mean the same thing, and which merely sound similar.", "questions": [ { "id": "preferred-name-and-aliases-q01", "text": "What identifies and describes the name of a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "preferred-name-and-aliases-q02", "text": "Who or what asserted this about the name of a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "preferred-name-and-aliases-q03", "text": "What may an agent decide or do once the name of a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "stable-identifiers", "name": "Stable identifiers and external keys", "description": "Identifiers that keep pointing at this kind of thing across systems and languages.", "questions": [ { "id": "stable-identifiers-q01", "text": "What identifies and describes an identifier for a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stable-identifiers-q02", "text": "Who or what asserted this about an identifier for a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stable-identifiers-q03", "text": "What may an agent decide or do once an identifier for a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "classification-and-granularity", "name": "Classification and granularity", "description": "Where a seafood sits among kinds, and how finely a task needs to cut it.", "findings": [ { "id": "kind-and-parents", "name": "Kind, parents and neighbouring kinds", "description": "The classes this thing belongs to and the ones it is next to.", "questions": [ { "id": "kind-and-parents-q01", "text": "What identifies and describes the kind of a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "kind-and-parents-q02", "text": "Who or what asserted this about the kind of a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "kind-and-parents-q03", "text": "What may an agent decide or do once the kind of a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "distinguishing-features", "name": "Distinguishing features", "description": "What separates a seafood from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "distinguishing-features-q02", "text": "Who or what asserted this about what distinguishes a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "distinguishing-features-q03", "text": "What may an agent decide or do once what distinguishes a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "form-and-composition", "name": "Form, composition and condition", "description": "What a seafood is made of, what shape and size it takes, and what state it is in.", "rationale": "A physical thing can be measured, and a model that cannot record its measurements cannot support any decision that depends on them.", "layers": [ { "id": "form-and-dimensions", "name": "Form and dimensions", "description": "Shape, size, mass and the ranges these take across examples at handheld scale.", "findings": [ { "id": "measurable-dimensions", "name": "Measurable dimensions and their units", "description": "The quantities worth recording and the units they are recorded in.", "questions": [ { "id": "measurable-dimensions-q01", "text": "What identifies and describes the dimensions of a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "measurable-dimensions-q02", "text": "Who or what asserted this about the dimensions of a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "measurable-dimensions-q03", "text": "What may an agent decide or do once the dimensions of a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "material-and-composition", "name": "Material and composition", "description": "Materials, parts and how they are put together.", "findings": [ { "id": "parts-and-materials", "name": "Parts and materials", "description": "What a seafood is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "parts-and-materials-q02", "text": "Who or what asserted this about the composition of a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "parts-and-materials-q03", "text": "What may an agent decide or do once the composition of a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "condition-and-integrity", "name": "Condition and integrity", "description": "Wear, damage, health and the difference between working and broken.", "findings": [ { "id": "condition-assessment", "name": "Condition, damage and health", "description": "How the condition of a seafood is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "condition-assessment-q02", "text": "Who or what asserted this about the condition of a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "condition-assessment-q03", "text": "What may an agent decide or do once the condition of a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "place-and-movement", "name": "Place and movement", "description": "Where a seafood is, how it got there and where it may go (portable).", "rationale": "A thing that can move needs its position recorded with a time, or every later claim about it is about a place it has left.", "layers": [ { "id": "location-and-placement", "name": "Location and placement", "description": "Position, containment and the reference frame the position is given in.", "findings": [ { "id": "position-and-frame", "name": "Position, container and reference frame", "description": "Where a seafood is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "position-and-frame-q02", "text": "Who or what asserted this about the location of a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "position-and-frame-q03", "text": "What may an agent decide or do once the location of a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "movement-and-transfer", "name": "Movement and transfer", "description": "How a seafood is carried, installed or relocated.", "findings": [ { "id": "movement-events", "name": "Movement events and constraints", "description": "What counts as a movement, what records it and what limits it.", "questions": [ { "id": "movement-events-q01", "text": "What identifies and describes the movement of a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "movement-events-q02", "text": "Who or what asserted this about the movement of a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "movement-events-q03", "text": "What may an agent decide or do once the movement of a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "state-and-lifecycle", "name": "State and lifecycle", "description": "The states a seafood passes through and the events that move it between them.", "rationale": "Most decisions about a thing depend on what state it is in now, which is a claim with a time on it, not a property.", "layers": [ { "id": "lifecycle-stages", "name": "Lifecycle stages", "description": "From coming into existence to ceasing to be one of these.", "findings": [ { "id": "stages-and-transitions", "name": "Stages and transitions", "description": "The stages worth naming and what moves a seafood between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stages-and-transitions-q02", "text": "Who or what asserted this about the lifecycle of a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stages-and-transitions-q03", "text": "What may an agent decide or do once the lifecycle of a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "observations-and-status", "name": "Observations and current status", "description": "What is observed about a seafood, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a seafood is recorded so that it can be superseded rather than overwritten.", "questions": [ { "id": "observation-record-q01", "text": "What identifies and describes an observation of a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "observation-record-q02", "text": "Who or what asserted this about an observation of a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "observation-record-q03", "text": "What may an agent decide or do once an observation of a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "use-and-operation", "name": "Use and operation", "description": "What can be done with a seafood and what it takes to do it.", "rationale": "An agent that can recognise a thing but not act on it has only half a model.", "layers": [ { "id": "intended-use", "name": "Intended use and function", "description": "What a seafood is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a seafood performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "function-and-purpose-q02", "text": "Who or what asserted this about the use of a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "function-and-purpose-q03", "text": "What may an agent decide or do once the use of a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "handling-and-procedure", "name": "Handling and procedure", "description": "The steps, skills and tools involved in using a seafood.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a seafood at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "procedures-and-skills-q02", "text": "Who or what asserted this about handling a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "procedures-and-skills-q03", "text": "What may an agent decide or do once handling a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "composition-and-identity", "name": "Composition, grade and chemical identity", "description": "What seafood is made of and how pure the thing in hand is.", "rationale": "Grade decides what a substance may be used for, so a model that records only the name cannot support any decision about use.", "layers": [ { "id": "chemical-identity", "name": "Chemical identity", "description": "Formula, structure and the registry numbers that name it unambiguously.", "findings": [ { "id": "identity-record", "name": "Identity and registry numbers", "description": "What identifies this substance across suppliers and regulators.", "questions": [ { "id": "identity-record-q01", "text": "What formula, structure and registry identifiers name seafood unambiguously?", "kind": "definition" }, { "id": "identity-record-q02", "text": "Which related substances share a name in common use but not an identifier?", "kind": "boundary" } ] } ] }, { "id": "grade-and-impurities", "name": "Grade, purity and impurities", "description": "The specification a batch meets and what else is in it.", "findings": [ { "id": "specification", "name": "Specification and assay", "description": "How purity is stated and measured, and which impurities matter.", "questions": [ { "id": "specification-q01", "text": "What grades of seafood exist, how is purity assayed, and which impurities are limited?", "kind": "measurement" }, { "id": "specification-q02", "text": "Which use requires which grade, and what happens when a lower grade is substituted?", "kind": "action" } ] } ] } ] }, { "id": "properties-and-behaviour", "name": "Properties and behaviour", "description": "How seafood behaves under conditions an agent can measure or change.", "rationale": "Physical constants are the part of a substance model that transfers between contexts, and each needs its unit and its conditions.", "layers": [ { "id": "physical-constants", "name": "Physical constants", "description": "Values that hold for the pure substance, with their conditions.", "findings": [ { "id": "constants-record", "name": "Constants and conditions", "description": "The quantities worth recording and the state they apply in.", "questions": [ { "id": "constants-record-q01", "text": "What are the defining physical constants of seafood, in what units and under what conditions?", "kind": "measurement" }, { "id": "constants-record-q02", "text": "Which of these values change with grade or form rather than being fixed?", "kind": "boundary" } ] } ] }, { "id": "stability-and-reactivity", "name": "Stability and reactivity", "description": "What it reacts with, degrades into, and how it is stored.", "findings": [ { "id": "incompatibilities", "name": "Incompatibilities and degradation", "description": "What must not meet it, and what it becomes over time.", "questions": [ { "id": "incompatibilities-q01", "text": "What is seafood incompatible with, and what does it degrade into under storage?", "kind": "definition" }, { "id": "incompatibilities-q02", "text": "What storage and handling does that require, and who is competent to do it?", "kind": "action" } ] } ] } ] }, { "id": "hazard-and-regulation", "name": "Hazard classification and regulation", "description": "How seafood can harm, and what the law says about holding and moving it.", "rationale": "A substance model without its hazard class and its regulatory identity is unusable in exactly the situations that matter.", "layers": [ { "id": "hazard-class", "name": "Hazard classification", "description": "Classified hazards, exposure limits and protective measures.", "findings": [ { "id": "classified-hazards", "name": "Classified hazards and limits", "description": "The classification, the scheme it belongs to, and the limits set.", "questions": [ { "id": "classified-hazards-q01", "text": "How is seafood classified for hazard, under which scheme, and what exposure limits apply?", "kind": "definition" }, { "id": "classified-hazards-q02", "text": "What protection does handling require, and what must an agent refuse to do without it?", "kind": "action" } ] } ] }, { "id": "regulatory-identity", "name": "Regulatory identity and control", "description": "Registration, restriction and transport rules by jurisdiction.", "findings": [ { "id": "controls", "name": "Controls and jurisdiction", "description": "Where it is restricted and what the restriction attaches to.", "questions": [ { "id": "controls-q01", "text": "Which registrations, restrictions or transport rules cover seafood, and where?", "kind": "provenance" }, { "id": "controls-q02", "text": "Does the control attach to the substance, its concentration, or its intended use?", "kind": "boundary" } ] } ] } ] }, { "id": "provenance-and-evidence", "name": "Provenance, evidence and time", "description": "Where every claim about a seafood came from and when it held.", "rationale": "A claim without a source and a time cannot be superseded, only overwritten, and an agent that overwrites loses the ability to explain itself.", "layers": [ { "id": "source-and-authority", "name": "Source and authority", "description": "Who said it, on what evidence, and how strongly.", "findings": [ { "id": "claim-provenance", "name": "Claim provenance and confidence", "description": "The authority behind each claim about a seafood and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "claim-provenance-q02", "text": "Who or what asserted this about a claim about a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "claim-provenance-q03", "text": "What may an agent decide or do once a claim about a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "time-and-versions", "name": "Time, versions and supersession", "description": "When a claim was true, when it was learnt, and what replaced it.", "findings": [ { "id": "validity-and-supersession", "name": "Validity period and supersession", "description": "How an old claim about a seafood is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a seafood, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "validity-and-supersession-q02", "text": "Who or what asserted this about the validity of a claim about a seafood, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "validity-and-supersession-q03", "text": "What may an agent decide or do once the validity of a claim about a seafood is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] } ] }, "statistics": { "bundles": 9, "layers": 19, "findings": 21, "questions": 57 } } } }