meeting 3, attachment #20

8/8/2019 Meeting 3, Attachment #20

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National Com mission on theBP DEEPWATER HORIZON OIL SPILLAND OFFSHORE DRILLING

Attachment 20Written Statement and Supporting Documents of Scott Angelle

Lieutenant Governor of Louisiana


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~COTT fit. fitNGELLELIEUTENANT OFFICE OF "rilE LIEUTENANT GOVERNOR

POST OFFICE BOX 4424~BATON ROUGE~ LA 70804-424

TESTIMON Y OFSCOTT A. ANGELLE

LIEUTENANT G OVERNO R OF LOUISIANABEFORE THE

NATIONAL COM MISSION ON THE BP DEEPW ATER HORIZONOIL SPILL AND O FFSHO RE DR ILLING

SEPTEM BER 28, 2010


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TESTIMONY OFSCOTT A. ANGELLE

LIEUTENANT GOVER NOR OF LOUISIANA

BEFORE THENATIONAL COM MISSION ON THE BP DEEPWATER H ORIZON OIL SPILL

AND OFFSHO RE DRILLING

SEPT EMB ER 28, 2010Good M orning Senator Graham and Adm inistrator Reilly, and distinguished memb ers ofthe Comm ission. Thank you for your pub lic service to the American people du ring thesechallenging times.I bring greetings to you from Governor Jinda l and the men and wom en of Louisiana whohave be en working for the past 162 days to restore our w ay of life on the Gu lf coast. Irealize you have robu st agenda today , so I will only offer brief oral remarks on how theoil spill has thus far impacted our ec onomy and will supplement with written comm entsand reports.

Our reg ion of the Gulf of Mexico is different from our sister states and has often bee nreferred to as Ame ricas Energy Coast. Certainly we are a u nique slice of America thathas emb raced the dev elopment of all of our natural resources. We are not an "either or"province bu t absolutely respect those regions of our nation that wish to be.For the last 75 y ears, through g overnors of d ifferent political parties, from d ifferentgeographic regions of the state, we have always embraced a philosophy thatencouraged the exploration of oil and g as alongside a rob ust fisheries industry. This co-existence has w orked well. In fact, we even celebrate each Labor Day weekend theShrimp and Petroleum Festival in Morgan City, Louisiana.

_].


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At the same time we explore, store, produc e, refine, process or transport a third of thenations oil and gas consu mption, we p rovide over one fifth of the commerc ial fisheriescatch for the lower 48 s tates.We believe these efforts can be summ ed up as "Nation Building" and what we do hascontributed to making America stronger and more secure, as we should.

The three most impacted areas of the Louisiana economy that have show n a weaknesssince the oil spill are our seafood industry, our tourism industry and ou r oil and gasexploration industry, the latter exclusively du e to the moratorium.Approx imately 23 m illion people visit our state annua lly. Our tourist indu stry is a $8billion annu al industry, generating almost $1 b illion in tax revenu es and em ploying124,000 people, making up nearly seven percent of our workforce. Its huge for us.Like other places in America, peop le come to Louisiana for a variety of reasons: music,culture, sporting ev ents, entertainment, outdoo r recreation, visiting family and friends.However, the num ber one history reason people come to Louisiana is for our food. Ou tcuisine is our num ber one tourism ass et and that is tied to the availability and c onfidencethe marke t has in our seafood. If you take either availability or confidence o ut of theequation, you c ripple our most u nique sell ing p oint. The oil spil l has done b oth. Whileavailability seems to be com ing back in the short term, confidence is som ething we w illhave to earn in the m arketplace. That w ill take a serious investm ent of the responsibleparty, a process that BP has refused to engag e in up until last week when they b ecameaware of you r invitation for our testimony tod ay.The com mercial fishing industry has a $3 b illion economic impact, and has b een one ofour mos t reliable indus tries. The LSU Ag Center reports shrimp landings were d own 62percent in the months of May , June and July versus the three year average from 2007 to2009. Mississippi is down by 92 percent, Alabama by 82 percent and Texas by 16percent.

Realizing safety should be our first priority, we w ere very agg ressive in protecting pu blichealth by imposing a total of 58 "Em ergency A ction" on the manag ement of fishing


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areas. The lack of any doc umented c ase of tainted Louisiana seafood clearly indicatesthese efforts were effective in protecting the pub lic. To date, nearly 30,00 0 oysters,shrimp, crab and fish have been collected.

After testing at an independent lab, there have been no findings of significance. Yet,restaurants continue to indicate less demand b y their customers for seafood.In Louisiana, we dont have the luxury of show ing a picture of a clean beach anddeclaring victory.

Comm on sense tells us we w ill need a long-term seafood testing and m onitoringprogram along with a marketing strategy, comp lete with tracking surveys, to determinewhen consumer confidence has returned. We have asked for both from the responsibleparty and have gotten neither.But rather than relying just on commo n sense, we engag ed and w ere the first to engageprofessionals to conduc t national and regional perception studies. I wish to make theresults of these three studies part of the pu blic record.

In summ ary, the studies indicate the following:May 28 National Perception Study

Of the 23 p ercent of respondents who had plans to visit Louisiana prior to the oilspill, a q uarter had either postponed or comp letely cancelled their trip

55 p ercent stated that they believe the restaurants serving Lou isiana seafood putcustomers at risk

Our m ost recent study, released on August 16, confirm that despite the passage of time,the nations perception has not improve d

28 p ercent of respondents believe the oil spill is just as bad or worse thanHurricanes Katrina and Rita 80 percent believe the oil spill will affect Louisiana for at least two years 29 perc ent of the respondents w ho had planned to visit Louisiana have cancelled

purely b ecause of the oil spill.


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The mos t devastating finding is that 48 p ercent still believe restaurants that serveLouisiana seafood put cu stomers at risk.

Again, u ntil the responsib le party learned of our invitation to testify at this m eeting, theyhad for 58 d ays ignored two letters regarding seafood promotion and tourism m arketing.I would like to make those letters part of the public record.

I am hopefu l that today is the beginning of a new attitude from the responsible party.I respectfully request that you requ ire the responsible party to file a weekly report w iththis Commission on their efforts to restore the imag e and the brand of the Gulf Coaststates. I think that will add to the transparency and acc ountab ility we need .It is offensive at bes t to watch the television adds indicating they w ill make this write,when they refuse to even respond to the letters requesting engagement on thesesignificant issues.

The other majorly impacted area of our econom y is the oil and gas exploration industry.If the oil spill made us sad , the moratorium made u s mad .

We understand that it cant be business as usual, and that a time out was, and is,appropriate. However, there has not been one shred of evidence of systemic failure,and w e have been dealt a one-size fits all response.The courts have declared the moratorium arbitrary and capricious. Several of theSecretarys own exp erts publically disagreed with him on the imp osition of a moratorium.The National Bi-Partisan Comm ission believes that the new rules are su fficient to lift themoratorium.We are now in the fourth month of the moratorium. Following the Septem ber 11 thdisaster, we shut dow n the airline industry for only for days, after an obvious system icfailure of catastrophic p roportions.

Worst of all is that the de facto moratorium in shallow w aters, an area that the Presidentand Secretary have both publically indicated are open for business. The lack of permits


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being issued is at a critical level. We have h ad 11,00 0 shallow w ater wells drilled inAmerica in the last 15 years, w ith 20 well control events and a total of 15 barrels of oilspilled. The risk in shallow w aters is significantly less, but there remains a one-size fitsall response. I am afraid the oil and g as industry is being held to a higher stand ard thanother indu stries.

We are meeting with Director Bromwich today to offer suggestions to streamline, but w ehave go t to get past punishing the innocent com panies and w orkers. It is like having aproblem w ith a Boeing aircraft, but requ iring Cessna to pay the price.By the end of October, 70 p ercent of the shallow water rigs will be idle. Abou t a quarterof our jackup rigs are already idle.Being smart and efficient in the permitting process, doesnt have to mean w e are cuttingcorners.

For full transparency, I also respectfully request the Bureau of Ocean EnergyManagem ent, Regulation and Enforcement be requ ired to submit to this Comm issionweek ly reports on the permitting progress of shallow water areas in the nation. Thereneeds to be m ore of a sense of urge ncy, and this level of accountability will help.Whether its 20,000 jobs lost or 10,00 0 we c an all agree that they are imp ortant Americanjobs.

Thank you for your service, and I subm it the support ing docum ents I have referenced.We a re confident we will drill again in Louisiana. We w ill fish again, and w e will continueto be a slice of Am erica that fuels and feeds the n ation. I invite each of you to visit theSportsmans Paradise, and I encourage you to consume Louisiana seafood at everyopportunity.Thank you.


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ADDITIONAL DOCUMENTS

Addendum A:Addendum B:Addendum C:Addendum D:Addendum E:Addendum F:

Addendum G:

Addendum H:

Effects on P erception/BP Oil Survey W ave-1 Results - May 28, 2010Oil Spill Survey Research R eport Regional Wav e-1 - July 30 , 2010Oil Spill Research Report National Wave-2 - Au gust 6, 20 10July 26 Letter to Larry Thom asSeptemb er 15 Letter to Larry ThomasLouisiana S eafood S afety Response and Qu ality Certification Plan(Original 20-Year Plan)Louisiana Department of Wildlife and Fisheries Briefing Memo onImpact to Fisheries & SeafoodLouisiana Seafood Safety Su rveillance Report - September 27, 2010


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July 26, 2010

Mr. Larry ThomasGeneral Manager, Government & Public AffairsBP Am erica, Incorporated501 Westlake Park Boulevard, #25.176CHouston, TX 77079Dear Mr. Thomas:

British Petroleum oil spill images portrayed by the national news med ia since late April have depicted the oil spillas Louisianas biggest disaster since Hurricane Katrina. These destructive images negatively impact Louisianas secondlargest industry, tourism. We acknowledge the initial commitment BP made for $15 million to help mitigate the impact ofthe oil spill on the tourism industry. We have quickly committed those funds to stakeholders after careful consideration ofour needs. We continue to analyze the effect of the oil spill on tourism and are convinced we will need additionalfinancial resources to implement a strategic response as detailed herein.

N ow more than three months into the oil spill, negative images portrayed daily continue to send damagingmessages to our tourists across the countD, and around the world. News stories create the false assumption that Louisianais not open for tourism and that Louisiana seafood is not fit for consumption. With no end in sight, the longer theseassumptions are fueled by the media, the more devastating the impact will be.These persistent negative images and stories can be likened to the media impac t Louisiana endured afterHurricanes Katrina and Rita. The natural and manm ade disasters were exacerbated by enduring negative images. As aconsequence, peop le across the country and the world believed the entire state was underwater for a sustained period oftime. These perceptions were devastating to the tourism industry. Parallels should indeed be drawn between the mediaattention Louisiana received pursuant to Hurricanes Katrina and Rita and the media attention we are receiving now as aresult of the British Petroleum oil spill. The state is already experiencing a decline in tourism, as sports fishing trips are

being cancelled by charter providers, com pelling cancellations in vacations, hotel stays, restaurant reservations, and retailspending.

In order to understand the imp act of the oil spill on tourism, at m y direction, the Louisiana O ffice of Tourismconducted an industry survey of the directly impacted region as well as a national perception study. In addition, we havereached out to tourism stakeholders who have provided comm ents on how best to mitigate the impact of the spill. Theinitial studies are complete, and responses are alarming. The industry survey demonstrates that 67.8% of tourists to highimpact areas have canceled their reservations. Also, 73.3% of respondents indicate that the oil spill has hurt their abilityto book future business.

The national perception study reveals equally alarming data. 26% of the respondents w ho were planning to visit Louisiana are actively canceling or postponing their visits. 43% of respondents believe the oil spill devastation is about the same as or m ore than that of HurricanesKatrina and Rita. 79% of respondents believe the oil spill will affect Louisiana for at least two years. 6% of all respondents will not visit Louisiana as a result of the oil spill. Before the spill, 23% of nationalrespondents said they planned to visit the state. 39% of respondents believe network television news, cable news, radio, and internet information provide anaccmate indication ofoil spill damage to Louisiana. 38% believe the oil spill crisis is being downplayed.(Note: over 1,000 respondents included in the study)


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Negative im ages and stories are already leading visitors to other destinations. We are reque sting an additional$75 million to fund the following:Louisiana Campaign(includes partnership with La. TravelPromotion Association)

$ 21 million

Louisiana Coastal Tourism Recovery $ 12 millionGreater New Orleans Marketing Campaign(includes restaurant & multiculturalfocus)

$ 12 million

Louisiana Seafood Brand Campaign(includes partnership with LA SeafoodPromotion Board)$ 15 m illion

Special Tourism Events Stabilization $ 15 m illionTotal $ 75 million

We believe that an early $75 million investment in tourism recovery will be instrumental in mitigating thisdisaster for Louisiana tourism in the short term; we are thankful for your initial $15 million commitment and respectfullyrequest an additional $75 million. It will take years for tourism to recover, but this early strategic investment will allow usto aggressively combat some devastating effects of the oil spill.Very truly yours,

Scott A. AngelleLieutenant Governor

Attachment


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~COTT A. ANGELLELIEUTE NAN~ ~OVERNOR

September 15, 2010

~h-tt~ tff Nmti,_fi,ait,tOFFICE OF THE LIEUTENA.NT GOVERNOR

POET OFFICE BOX 44;43BATON ROUGE, LA 70804-4243

VIA FEDERAL EXPRESS

Mr. Larry ThomasGeneral Manager, Governmental & Public AffairsBP A merica, Incorporated501 Westlake Park Boulevard, #25.176CHouston, TX 770 79

Dear Mr. Thomas:As per my July 26 correspondence to you, the Deepwater Horizon explosion and oil spill continue tonegatively im pact Louisianas second largest industry, tourism. We gratefully aclcrlowledge BPs initialcommitment of $15 million to help mitigate the impact of the oil spill on our tourism industry. We havestrategically committed 97% of the funds based upon careful evaluation of the needs of the industry. Wehave also continued to ev aluate the impac t of the oil spill on tourism, prom pting our July request to youfor additional funding and this follow-up correspondence .Louisiana wasted no time working to understand the impact of the oil spill on tourism, as well as trying tomitigate subsequent damage. A ccordingly, we were the first state to conduct independent perceptionstudies to gauge the ex tent of our challenges related to the oil spill. On M ay 28 , 20 10, our first nationalperception study was released. It was followed by a regional perception study on June 30 , 20 10, and asubsequent national perception study on A ugust 16. A ll the studies tell us that Louisiana tourism sufferssignificantly from the oil spill. Key findings from our most recent (August) perception study indicate thefollowing:

29% of those respondents who had plans to visit Louisiana have cancelled or postponed their tripsbecause of the o il spill. 28% of respondents believe that the oil spill is as bad as or worse than the 200 5 HurricanesKatrina and R ita.* 80% of respondents believe the oil spill will affect Louisiana for at least two years. 45% of respondents are following the story closely.* 48 % of respondents believe that restaurants that serve Louisiana seafood put customers at risk.

Similarly, the May, June and A ugust perception studies warn of decreased visitation and themisperception that Louisiana seafood is contam inated. Historically, the states number one tourism assethas been our unique cuisine, and that cuisine is tied to our seafood. Research consistently shows thatleisure travelers visit Louisiana for our restaurants that serve superb local c uisine; this has always beenour competitive advantage. In damaging our seafood brand, the oil spill has simultaneously damaged ourtourism brand, as the two are inextricably linked.


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Page 2Mr. Larry ThomasSeptember 15, 2010

At my direction the Department of Culture, Recreation & Tourism has pro-actively engaged in a varietyof strategies to combat the negative im pact of the oil spill on tourism. Those strategies include, but arenot limited to the fc~llowing:

Implem ented a summ er advertising campaign1 to com bat negative perceptions; $2 million in statefunding was spent over and above funding provided by BP;Created and m anaged a crisis comm unications network to assist tourism industry stakeholders inmanaging related challenges and m essaging at local levels;Assumed a leadership role in developing the tourism coastal coalition to address short and longterm needs of the directly impacted areas;Shaped and im plemented public and m edia relations strategies to combat misperceptions aboutLouisiana tourism;Partnered with the Louisiana Seafood Promotion & Marketing Board to work cooperatively tocombat misperceptions about Louisiana seafood.As stated in my previous correspondence, early and strategic investments in tourism and brand damagerecovery are critical to mitigate this disaster in the short term. These investments will minimize damageto the industry and to the states economy. Last year alone, Louisianas tourism industry generated $8.3billion in direct spending. A s 29% of our tourists have now ca ncelled their plans as a result of the oilspill, the impact will be a $2.4 billion decrease in direct spending in Louisiana.We can change this devastating trend and blow to our economy with focused investments in tourismdesigned to aggressively combat negative misperceptions. Accordingly, I reiterate my request for anadditional $75 million for tourism recovery and attach my original correspondence and justificationherein.For your reference and convenience, I am including links to the three independent perception studies citedabove.May 28, 20 10 study:htlp:i/www.crl.state.la, us/tourisn~/researclVDocum entsi2009-10 /Perception BPOilWavel.pdfJune 30, 2010 study:http:/!www.crt.state.la.us/tourism.."researcl-dD oc m neut si2010-1L,Re~ionalEffectsonPerceNion BPO ilSl.~illSurvevWavelResulls201006 30.pdfAugust 16, 2010 study:htt!)://x~.avw.crt.state.la.usitourism!research!Documentsi2010- I l,."NationalOilSpillReport20100816.pdf

I look forward to hearing from you soon.Very truly yours,

Lieutenant Governor


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D E P A R T M E N T O FHEALTHAND HOSPITALS LEDI.OO,~,..~CONOMICD E V E L O P M E N T


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APPROVED:

BP Represen ta t ive : Date :

Federa l Representat i ve: Date :

S t a t e Rep r esen t a t ive : Da t e :

Subm itted to Area Comm and for Approval and Inclusion inIncident Operations

Pos t - M iss iss ipp i Ca nyon 252 O i i Sp i ll


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Po s t - M iss is si p p i C a n yon 252 Oi l S p ill ................................................................................................. 2In tro du ctio n an d O v er vi e w ................................................................................................................. 5Pa rt I . S ea food Sa fety Te st in g, M on itorin g an d Ev alua tion . . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . .. . . 7

Scope .........................................................................Roles ond ResponsibifiHes .....................................................Data CollecHon and Analvsis ..... .............................................

C h e m i c a l s o f C o n c e r n ( C O C ) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Test Methods ...............................................................Sampling Locations .........................................................Sample Preparation .........................................................1Ta Fget Species ............................................................2

Duta EvaluuHon .................................................................3P a r t l h L o u i s i a n a S e a f o o d S a f e t v P u b l i c E d u c a t i o n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ObjecHve .......................................................................4Program Components ............................................................4

WOFkgFOUp Establishment ....................................................4Research ...................................................................5B r a n d , A u d i e n c e , A l l i a n c e A s s e s s m e n t a n d D e v e l o p m e n t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15Public Education Creative ...................................................4Ad Buvs .....................................................................4

D a t a b a s e D e v e l o p m e n t a n d M a n a g e m e n t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Digital Marketing ...........................................................5Media Relations .............................................................6Monitoring and Evaluation ...................................................6

Key AcHon Steps/Timeline .......................................................6

Post - Mississippi Canyon 252 Oil Spill


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Part III. Louisiana Wild Seafood Certification Program ....................................................................... 17W hat is the Louisian a G erLT"~ ed H arves ter Prog ram ? ........................................................................... 17W hat is th e Lo uisiana GertT "~ed Proc esso r Prog ram ? ............................................................................ 17Best Handling Practices ........................................................................................................................W hot is inv olved in th e p roqra m? .........................................................................................................

"Certified Louisiana Seafood" Service Marl< .................................................................................. 19W hat d oes th is me an to a c onsu m er? ........................................................................................... 19

A p p end i ces :Append ix A: Lou is iana S eafood Safety R espon se Plan Advisory Pan el .. . . . .. . . . .. . . .. . . . .. . . . .. . . .. . . . .. . . . .. . . .. . . . .. 20Appe ndix B: Bud qet and JustijS"ca tion ................................................................................................... 20

Lou isiana Se afood Safe ty Re spon se an d Q uality Certif ication Plan ............................................... 20Overview ........................................................................................................................................ 20B u d g e t J u s t i f ic a t i o n , Y e a r 1 ............................................................................................................ 20Personnel and benefits .................................................................................................................. 21Equipment ......................................................................................................................................Supplies .......................................................................................................................................... 22Contractual ..................................................................................................................................... 22Travel .............................................................................................................................................. 22Other .............................................................................................................................................. 22Ad m inistrative Ove rhe ad ............................................................................................................... 22

Append ix C: Analysis OJ ~ Co mp onen ts Of Dispe rsants In S eafood M onitoring ... . .. . . . .. . . .. . . . .. . . . .. . . .. . . . .. . . . . 23Overview ........................................................................................................................................ 24Summary: ....................................................................................................................................... 24Su ppor ting inform ation: ................................................................................................................. 25

A p p e n d i x D : P r e li m i n a r y B u d g e t ........................................................................................................... 27Appen dix E: Roles and Res pons ibilides ................................................................................................. 32A p p e n d i x F : S t a t e /F e d e r a l S e a f o o d P r o g r a m C o n t a c t s ......................................................................... 33



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q/A mcric~,~ scqlbod product ion. ~7~e .Lo~dsian~ Depwtnwnt qf Hea l th m~d

This p lan has three compone nts, and w as prepared col laborat ively by the Louis iana Departmentsof Health and H ospitals, W ildl ife and Fisheries, Ag riculture and Forestry, and Environm ental Quality.Academ ic partners assisted in this planning as w el l. The Louis iana Seafood Safety Respon se and Qual i tyCertif ication Plan is a high -level, broad and critical approac h to co ntinually and scientif ically assert thequality of Louisianas seafood. It is a l iv ing docum ent that wi l l evolve as m ore informat ion and re latedscience em erges. Once funded, Louis iana wi l l work w i th num erous stakeholder groups to develop andput for th f inal operat ional detai ls for implem entat ion. Par t I addresses the test ing, proac t ive m onitor ingand evaluat ion processes necessary to ensure the safety of seafood. It draws he avi ly f rom the docu me ntMa naging Se afood Sa fe ty a~ ter an O i l Sp i ll , National Oceanic and Atmosph eric Adm inistration, NOAAsNational Ocean Serv ice Off ice of R esponse a nd R estoration (2002) and f rom the Protocol for Interpretationand Use o f S ensory Test i ng and Analy ti ca l Chemis t ry Resu l ts [o r Re-open ing O i l- Impacted Areas C losedto Seafood Harves t ing ; FDA/NOA A, June 18, 2010. These protocols have be en accepted by al l Gulf statesand w i ll be used to c lose and re-open se afood harvest areas to ensure conf idence in the safety of seafoodproducts harvested f rom the G ul f of Me xico.Part il detai ls a long-term, robust com m unicat ion st rategy to com m unicate to the publ ic the value andqual i ty of Louis iana sea food. This st rategy w i l l be ba sed on learning h ow consum ers wi l l react to the oi lspi l l in terms of the ir purchase pat terns, and w i ll use this inform at ion to determine the b est m anne r inwhich to communicate with the public information which will re-instill confidence in Louisiana seafoodproduct . The com m unicat ion por tion of this plan was b ased in par t on the exper ience in Alaska in

Post - Mississippi Ca nyon 252 Oil Spil l


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rebuilding its seafood brand after the Exxon Valdez spil l and, in part, on rebuilding Louisianas brand asa tourist attraction after Hurr icane Katr ina.Part II I details the Louis iana Seafood Cert i ficat ion Program . The program al low s for Louis iana seafoodharvesters and proce ssors to cert ify their products base d on qu al ity contro l and food safety s tandards.These standard s wi l l be designe d based o n the evidence to suppo rt a qual ity product.Louis iana bel ieves th is ef fort must be su stained over t ime. The propo sal is for a 20-year mult i -agenc yin i tiat ive w ith a total cost of 5457 m ill ion. Con sider ing the 53 bi l l ion an nual im pact of this industryon Lo uis iana, we b el ieve this is a fair and ap propr iate investm ent in revi tal iz ing an industry that w i llclear ly feel the ef fects of th is spi ll for decad es to com e. Appe ndix A includes a prel iminary budg et andbudget narrative.



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the environm ent . These age ncies w i ll work col laborat ive ly to deve lop, faci li tate and org anize theSeafood Safety Re sponse so as to assure stewardship of the states resources and protect ion ofhealth and environment: The m iss ion o f the Depa r tment o f Hea l th and Ho sp i ta ls i s to pro tec t and promote hea l th and to ensureaccess to m edical , prevent ive and rehabi l i tat ive services-for a l l c i tizens o-f the S tate of Louisiana. C urrent lythe broad role o- f DHH in the Lou is iana Seafood Sa - fety Respon se and Q ual i ty Cert i~cat ion Plan is mul t i [old.

DH H carr ies the pr imary respon sibi l ity , in par tnership with DW F-for oyster evaluat ion. DH H is respons ib le- for test ing, eva luat ion an d in terp reta tion of a l l types of seafood data as i t re la tes to hum an he al th , as wel las provid ing the o veral l scient i~c expert ise in heal th evaluat ion.The m ission of the Departme nt o j : Environm ental Quafi ty is to provide service to the peop le of Louisianathrough com prehensive envi ronm enta l p rotection in order to p romote and p rotect heal th , safety andwel fa re wh i le cons ider ing sou nd po l ic ies regard ing em ployment and economic de ve lopment . The b roadrole of DEQ in the Louis iana Se a- food Safety Respon se and Q ual i ty Cert i~ cat ion Plan is the ass is tance wi ththe col lect ion o-f shel l f ish and sea-food, as wel l as provid ing the scient i~c expert ise about the environm entalcon taminants o f concern .The m ission o-f the Departmen t o- f W i ld li fe and Fisher ies is to mana ge, conserve and p romote wiseut i l izat ion oJ: Louisianas renewable ~s h and wi ld l i fe resources a nd their support ing habitats throughreplenishment, protect ion, enhancement, research, development and educat ion J:or the socia l andeconom ic beneJ~t o- f current and-future generat ions; to provide opportuni t ies- for knowledge of and u seand enjoyment o- f these resources; and to promote a safe and heal thy environment- for the users of theresources. The broad role o- f DWF in the Louis iana Sea- food Safety Response and Quaf i ty Cert i f icat ionPlan is the col lect ion of most types oj : seafood, as wel l as prov iding expert ise on spe ci~5"c animal types andcontaminants o f concern .The mission of the Louisiana Department o- f Agr icul ture and Forestry is to promote, protect and advanceagr icul ture and forestry and soi l and water resources. Their v is ion is to be a uni f ied and coordinatedteam that e- f~ect ively respon ds to the cha l lenges-facing the agr icul tural and-forestry industr ies, and wh ichpursues each and every op por tun i ty tha t m igh t prov ide a be ne~ t to the s ta te and i t s c i ti zens .

Data Collection and AnalysisC h e m i c a ls o f C o n c e r n (C O C )The o b jective of cond uct ing a c om prehens ive data co l lec t ion e f fort is to prov ide adequ atecharacter izat ion of the c ontam inant concen trations in edib le recreat- ional ly- and com m ercial ly-important species to support the r isk assessme nt and advisory process. The l is t of target analy tesident i fied for seafood samp l ing is based on kno w n contam inants in crude oi l and the d ispersants beingused to m anag e the spi l l. Crude oi l consists of a m ixture of petroleum h ydrocarbons, bu t the pr im arychem icals of conce rn in crude oi l inc lude polycycl ic arom atic hydrocarbons (PAHs) and their associatedalky lated homologues.The use of che mical dispersants, COREXIT 9527 and 9500, in response to this spil l even t has addedcom plexity to determining seafood safety. Dispersants are being use d on oi l through aer ial appl icat ionto the oi l s lick and also through sub-sea in ject ion. To date, they are not being u sed ne ar the Lou is ianacoast, even thou gh the responsib le party is author ized to ap ply dispersants aer ia lly outs ide of Louis ianater r itor ial seas. The d ispersants are l ike ly to be rapid ly d i lu ted in the Gulf w aters, but due to the on-goingnature of the event and the large volum es of oi l and d ispersants that wi ll l ike ly be used as the incidentcont inues, concern is grow ing abou t the potent ial exposure of Gulf seafood to d ispersants in the wa tercolum n. These substance s are repor ted to not accum ulate in seafood an d are repor ted to be readi ly



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biodegrada ble. The content of the d ispersants have b een d isclosed in conf idence to the state by them anufac turer , and app ropr iate test ing w i l l be con ducted to quan t ify com pone nts of the d ispersant thatare of greatest concern for ensur ing a safe se afood supply .

T es t M e t h odsTest method s wi l l inc lude NOA A sensory test ing protocol reviewed by FDA a nd chem ical analys is us ingthe NOAA PA H method as described in the Pro toco l fo r In te rpre ta t~ on and Use o f Se nsory Tes t ing andAnaly t ica l Chem is try Resu l t s fo r Re-open ing O i l - lmp acted Areas C losed to Sea food H arves t i ng : F D A /NOA A, June 18, 2010, and FDA Inform ation Bulletin "Screening for the prese nce of polycyclic aromatichydrocarbon s in select seafood using LC-Flurorescence" FDA , July 26, 2010.Ad ditional analyses of tissue and surface w ater for specif ic chem icals of concern foun d in dispersants areunde r developm ent and w i ll be included to provide assurance to the publ ic that contam inat ion of seafoodproducts by dispersants is not a concern. Annex 3 provides detail on dispersant components, test methodsand levels of concern. A port ion of samples wi l l be also be scree ned for n ickel and vanadium, w hich aretrace me tals associated with crude oil (Table I).Data gene rated f rom seafood sam ples wi l l be use d to support decis ions on fishery c losures and re-openings . Data generated f rom w ate r samples, which h ave inherent ly lower de tect ion than s im i laranalyses on t issue, wi l l be used to ident i fy whethe r seafood is being exposed to low levels which w erenot at that t ime detectab le in t issue sam ples. This information w i ll guide adjustm ents to t issue sam pl ingeffor ts; that is, whethe r addit ional t - issue sam ples from the area are w arranted.Al l laborator ies em ployed for this project wi l l use the ag reed-upon an alyt ical me thods desc r ibed inthe FDA ap proved p rotocol to ensure that the laboratory results wi l l be accepted for f ishery closuresand ope nings. The need for secur ing addit ional laboratory resources is possib le, depend ing uponthe frequency of de tect ion and the apparen t quant i ty of COCs found in subm it ted sam ples. This planantic ipates 350-450 samples pe r mon th subm itted for analyses. Other com me rcia l analy t ical laborator iesma y be used for sam ple analys is i f d ictated by the volume o f samples requ ir ing analys is or the need forspecial ana lytical services.The State of Louisiana plans to expand the cu rrent DHH laboratory in the next year. The cost projectionsfor gett ing a seafood test ing laboratory up and running are included in the bud get temp late. W e used 400samples per m onth on an ongoing b asis as the expected sample volum e to create overal l project ions forequipm ent, s taf f and suppl ies. Samp le costs are based upon volum e, a 20-year t ime frame and one- t ime , up-f ront costs for autom ated equipm ent .The COCs along w i th the Leve ls of Concern (LOC) for f ish and she l lf ish t issue are l is ted in Table 1 o f t h ereferenced fed eral protocol docum ent wh ich is inc luded as an attachm ent to th is p lan. Table 1 of this planprovides screening levels for PAHs in surface w ater as w el l as screening levels for addi t ional COCs ( thoseassociated w i th dispersants) in surface w ater and t issue. The com pounds l is ted in Table 2 are sub ject tochang e based o n the avai labi li ty of analyt ical metho ds for the target analytes, the adequ acy of m ethodrepor t ing l imits or other method l im itat ions that m ay be a ssociated with the ana lysis of t issue and wa tersam ples. Note tha t due to d i lu t ion and rapid degrada t ion in the wa ter , it is l ike ly that d ispersant targetanalytes wi l l be present in m edia of conc ern at levels below analyt ical quant i tat ion l im its.

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Table IT arge t Ana ly te /CO C S ur face Wa te r L e v e l s o f C o n c e r n 3 ,4

Screen ing Leve ls(mg/kg)Shr imp a n d Oysters Finfish

CrabNaphthalene 1 2 3 1 3 3 32.7

Fluorene 220 246 267 65.3Anthracene/Phenanthrene 1660 1846 2000 49 0

Pyrene 16 6 185 200 49Fluoranthene 26 24 6 267 65.3

Chrysene 0.00076 132 143 35Benzo[k]f luoranthene 0.00076 13.2 14.3 3.5Benzo[b]f luoranthene 0.00076 1.32 1.43 0.35Benzo[a]anthracene 0.00076 1.32 1.43 0.35Indeno[1,2,3-cd]pyrene 0.00076 1.32 1.43 0.35

Dibenzo[ah]anthracene 0.00076 0.132 0.143 0.035Benzo[a]pvrene 0.00076 0.132 0 . 1 4 3 0.035

Benzene 0.44 17.5 18.9 4.6Ethylbenzene 106 61 5 667 16 3

Toluene 2 6 0 492 533 130Xylene NA 1230 1333 327

Petroleum Aliphatics C12-C36 NA 61 5 667 1632-Butoxyethanol NA 615 667 16 3Butanedioic acid, 2-sulfo-,1,4- NA TBD TBD TBDbis(2-ethylhexyl)ester, sodium

salt (CAS 577-11-7)N ickel 122 123 133 32.7

Vanadium NA 55 6O 14.7~PAH $ W846 M ethod 8270 or Method 8310 or equivalent; VOC SW846 Method 601; petroleum aliphatics andbutanedioic acid, 2-sulfo-,1,4-bis(2-ethylhexyl)ester, sodium salt,TBD; 2-butoxyethanol SW846 Method 8015B.ZOne-fifth of the National Recom mend ed W ater Quality Criteria for Priority Pollutants, EPA 2009.3NOAA PAH M ethod or equivalent; VOC SW846 M ethod 8260;4Levels of Concern for PAH s in tissue obtained from Table I of FDA/NOA A Protocol; levels of concern for other COCdeveloped using current EPA toxicity values and exposure inputs given in FDA/NOAA protocol; petroleum aliphatictoxicity value o btained from Development of Frectfon Speci~fc Reference Doses end Reference C oncentratfons /orTotal Petroleum Hydrocarbons, Total Petroleum Hyd rocarbon Criteria Working Group S eries, 1997.3Not available.



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D up l ic a t es f o r thes e a na l y s es m ay a l s o be p r odu c ed by l ay i ng t he r ende r ed f i ll e t s f r om eac h i nd i v idua li n an a l te rna t ing o r ien ta t ion o f he ad to ta i l , then ta i l to he ad , e tc . and cu t t ing the s tac k o f f i ll e ts to sp l i tthe t issue s am ple . Th is method ca n be use d wh en su f f i c ien t t - issue i s ava i lab le so as no t to requ i re t -i ssuer e m o v a l f r o m th e o p p o s i t e s id e o f t h e i n d i v id u a l f is h . T h e a m o u n t o f t is s u e p ro v i d e d f o r a g i v e n s a m p l es h o u l d b e a p p ro x i m a te l y 2 0 0 g ra m s (w e t w e i g h t ), b u t th e p re c i s e a m o u n t o f s a m p l e re q u i re d f o r t e s t in g ,a s w e l l a s t h e d e ta i l s o f s a m p l e p re p a ra t io n m u s t f o ll o w t h e F D A a p p ro v e d p ro to c o l . A n a l y t i c a l r e s u l tsf o r dup l ic a t e t is s ue s a m p l es c an be e x pec t ed t o v a r y na t u r a l ly and c an p r ov i de an un de r s t and i ng o fna t u r a l v a r i ab il it y o f c on t am i nan t s i n t is s ue us e f u l f o r dec i s i on m ak i ng . D up l i c a t e r es u l t s tha t ex c e ed1 0 0 % re l a ti v e p e rc e n t d i f fe re n c e m a y re s u l t i n r e je c t io n o f t h a t d a ta f o r u s e i n d e c i s i o n m a l t in g .The in tegr i ty and se cur i ty o f sam ples and da ta should be m ainta ined at a l l t ime s. Reco rd keeping anddocumentat ion procedures should be adequate to ensure t raceabi l i ty of a l l samples and data f rom in i t ia lsam ple col lect ion through f inal report ing and a rchiv ing, and to ensu re the ver i f iabi l i ty and de fensibi l ityof reported resu l ts .Target SpeciesF i s h a n d s h e l lf is h s u b je c t t o t h is m o n i t o r in g p l a n a re t h o s e t h a t a re p o p u l a r c o m m e rc i a l a n d re c re a t i o n a ls pec i es ha r v es t ed f rom c oas t a l Lou i s i ana and t he G u l f o f M ex i c o . P r io r i ty s pec i es and n um be r s o fi n d iv i d u a l s d e s i r e d f o r a d e q u a te s a m p l e re p re s e n ta t io n a re p re s e n te d b e l o w . A d d i ti o n a l s p e c i e s , o r la rg ei nd i v idua l s o f a g i v en s p ec i es , m ay b e ana l y z ed if w a r r an t ed . A l l s pec i es s h ou l d be r i ns ed w e l l i n am b i en tw a t e r f r o m w h i c h t h e s a m p l e w a s c o l le c t e d t o r e m o v e s e d i m e n t a n d f o re i g n o b j e c ts b e f o r e p r e p a r in gas fo l lows :

F in i sh : Sam ples submi t ted to the lab must b e representat ive of ed ib le t issues. Composi te samplesare in tended to represe nt 3-12 ind ividuals o f s imi lar s ize (wi th in 15% length) . Muscle t issue,f il le ted f rom bo ne an d sk in , is the com mo n m ethod o f represent ing "ed ib le por t ions" fo r hum anheal th r isk asse ssm ent . How ever, whole f ish may b e subm i t ted ind ividual ly to represent potent ia lexposures o f those who eat who le f ish or to represent po tent ia l contam inat ion o f o ther foodsources through process ing. Whole f ish and f il le ted sam ples must not be com bined in the samecomposi te sample.

Finfish species to be sam pled:Black d rumCo b iaCr oak e rD o l p h i nG re a te r a m b e r j a c kG r oup e r ( do no t m i x s pec i es )G u l f m e n h a d e nKing mackere lR e d d r u mR e d s n a p p e r

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Finish species to be sampled (continued):S h e e p s h e a dSouthern flounderS po t t ed s ea t r ou tSt r ip e d m u l le tT una ( do no t m i x s pec ies )O t he r s pec i es as w a r r an ted o r r eq ues t ed by s t a t e agenc i esShr imp: S hr i m p s a m p l es w i ll c ons i s t o f a c om p os i te O f ind i v i dua l s c o ll ec ted a t t he s am e s t a t ion ,p o s s i b l y r e q u ir in g m o re t h a n o n e t r a w l a t -t e m p t . Sa m p l e s w i l l c o m p o s i t e a l l Penae id s p p . t o g e th e ras on e " S h r i m p" s am p l e . Com p os i te s am p l es w i l l i n c lude : ~00 w ho l e s h r i m p o f s im i l a r s iz e ( w i t h in15 % l eng t h , if pos s i b le ) as av a i l ab l e to m ak e a t a r ge t s am p l e w e i gh t o f 2 pound s . S am p l es w i ll bew r appe d i n a l um i num f o il , p l ac ed i n z i p loc k bag s and p l ac ed on w e t ic e un l es s an a l y s is c anno t bepe r f o r m ed w i t h in 3 day s o f c o ll ec t ion , i n w h i c h c as e t he s am p l e w i ll be fr oz en . S am p l es m a y behe l d f r oz en ( - 70deg C ) an d r em a i n v i ab l e f o r ana l y s is a t a l a te r da t e . P r i o r t o c hem i c a l ana l ys i s , theh e a d , s h e l l, a p p e n d a g e s a n d v e i n w i ll b e re m o v e d t o m i n im i z e th e p o te n t i a l f o r c o n ta m i n a t i o n o fedible portion of the shrimp.Blue c rabs : Cr ab s am p l es w i ll be s ubm i tt ed t o t he l ab as w ho l e body on w e t i c e . E ac h c r ab w i ll bew r app ed i n a l um i num f o i l i nd i v idua l l y , p l ac ed i n a z i p l oc k bag an d p l ac ed o n w e t ic e . A t t he l ab ,the sam ples w i l l be co mp os i ted; each com pos i te w i l l cons is t o f 6 -:~2 c rabs as av a i lab le to m ake on epoun d . M ea t t is s ue an d t he hepa t opanc r ea s ( c r ab f a t) w i ll be an a l y z ed s epa r a t e ly . H a r d - and s o f t -s h e l le d c r a b s s h o u l d n o t b e c o m b i n e d in t h e s a m e c o m p o s i te s a m p l e . S a m p l e s w i ll b e w r a p p e d i na l um i num f o il , p l ac ed i n z i p loc k bag s and p l ac ed on w e t ic e un l es s an a l y s is c anno t be pe r f o r m edw i t h in 3 day s o f c o l l ec t ion , i n w h i c h c as e t he s am p l e w i ll be f r oz en . S am p l es m ay be h e l d f roz en( -7 0deg C ) and r em a i n v i ab l e fo r ana l y s i s a t a l a te r da t e .Oysters : O y s t e r s am p l es w i l l c ons is t o f a c o m p os i te o f 2 0 i nd i v idua l s as av a i lab l e ( 30 o y s t e r s if" s eed - s i z e " ). W h o l e oy s t e r s ( s he l l in t ac t ) w i ll be t ho r oug h l y c l eaned ex t e r na l ly and w r app ed i na l um i num f o i l, p lac ed i n a z ip l oc k bag a nd p l ac ed on w e t ic e f o r s ubm i tt a l to t he l abo r a t o r y un l es sana l y s es c anno t be pe r f o r m ed w i th i n 3 day s o f c o ll ec t ion . S am p l es m ay be h e l d fr oz en ( - 70deg C )and r em a i n v i ab l e fo r ana l y s is a t a l a t e r da t e .

Data EvaluationT he L ou i s i ana D e pa r t m en t s o f H ea l t h and H os p i t a l s (D H H ) , E nv i ronm en t a l Q ua l it y (D E Q ) , W i l d li fe andF i s he r i es ( D W F) , and A g r i c u lt u r e and F o r es t r y (D A F) a r e au t ho r iz ed t o p r o t ec t pub l i c hea l t h and t hee n v i ro n m e n t . T h e S ta te w i l l u s e t h e f e d e ra l p ro to c o l s f o r c l o s u re a n d re - o p e n i n g o f s e a fo o d h a rv e s ta r e a s t o c o m m e r c ia l a n d r e c r e a t io n a l h a r v e s t a s f o u n d i n t h e d o c u m e n t Protocol for Interpretation andUse o f S enso ry Tes t ing and Ana ly t ica l Chem is t ry Resu l ts fo r Re-open ing O i l -Impac ted Areas C losed toSeafood Harvesting: F DA/NO AA, Ju n e 1 8 , 20 1 0 .



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ObjectiveFew th ings a re as synonym ous w i th Lou is iana as h igh -qua l i t y sea food . The s ta te p roduce s one- th i rd o f t hesea food co nsum ed in the Un ited S ta tes and the 53 b i ll ion sea food i ndu s t ry i s a ma jo r econom ic eng ine asw e l l as a s i gn i fi c an t d r aw f o r t ou r i s ts bo t h dom es t ic an d i n t e r na t iona l . E v en as w e p r ov e , t h r ough e x t ens i v et es t ing , t ha t ou r sea food i s sa fe when the MC 252 even t subs ides , it is c l ea r the re has been e x tens i vedam age t o t he pub l ic pe r c ep t i on o f s ea f ood g r ow n and ha r v es t ed i n Lou i s iana . T h i s p l an ou t l ines anex t ens i v e e f fo r t to unde r s tand c o ns um er behav i o r beh i nd t he pe r c ep t i ons , p r oduc e a c am pa i gn t o educ a t et he pub l i c on t he s a f e t y and q ua l it y o f Lou i s iana s ea f ood a nd m on i t o r the e f fec t iv enes s o f t he c am pa i gn f o ri t s dura t ion . In e f fec t , we w i ll be rebrand ing Lou is iana sea food reg iona l l y , na t iona l ly and in te rna t iona l ly fo rwh at i t wa s kno wn fo r be fore the o i l sp i l l - the h ighes t qua l i ty sea food a va i lab le . Key to th i s in i t ia t i ve aret he s a f e t y t es t ing p r og r am and t he c e r t if ic a t ion p r og r am s c on t a i ned w i th i n t h i s p l an . H ow ev e r , thes e p l ansare no t use fu l i f we d o no t have the res ources to ed ucate the pu b l i c . Key aud iences fo r the pub l i c educat ionc am p a i gn w i ll be de t e r m i ned bas ed on t he m a r k e t res ea r c h . T h i s p lan i s no t i n tended t o s im p l y be a b r oadadve r t is ing in it ia t i ve , bu t ra ther , a ta rge ted , sc ience-base d cam paign de s igned to ach ieve the goa l o fr e t u r n ing pub l i c t rus t t o ou r p r oduc t .Program Com ponentsWorkgroup EstablishmentA s a n i n i ti a l s t ep t o r es ea r c h , b r and i ng a nd s u bs eq u en t m a r k e t ing e f f o r t s , a w o r k g r oup s h a l l be es t ab l is ht o in c l u d e o n e p r i m a ry re p re s e n ta t i v e f ro m e a c h o f t h e f o ll o w i n g a g e n c i e s a n d s ta ke h o l d e r g ro u p s .R e p re s e n ta t iv e s f r o m s ta te a g e n c i e s s h a l l b e t a s ke d w i t h p ro j e c t fu l f il lm e n t , m a n a g e m e n t a n d i n t e rf a c in gw i t h a n y m a rke t i n g /p u b l ic r e l a t io n s f i rm s h i r e d t o c o n s u l t o r p ro v id e c re a t - iv e s f o r t h e o v e ra l l m a rke t i n gp l an . P a r t ne r s and s t ak eho l de r s s ha l l s e r v e i n an a dv i s o r y c apac i t y. T he c o r e g r oup s ha l l m e e t b i w ee l dydu r i ng i n it ia l r es ea r c h and dev e l opm en t s t ages . P a r t ne r s and s t ak eho l de r s s ha l l a t- tend one m ee t i ngm o n th l y ( o f th e b i w e e k l y m e e t i n g s ) , in i t ia l ly . Me e t in g s s c h e d u l e s f o r b o th g ro u p s w i ll b e d e te rm i n e dth ro u g h o u t e x e c u t io n o f th e v a r i o u s p l a n c o m p o n e n ts .State Ag encies, Organizations

- L o u i s ia n a S e a f o o d P r o m o t io n a n d M a r k e ti n g B o a r d- Lou i s i ana D e oa r t m e n t o f W i ld l if e and F i s he r i es- Lou i s i ana D e ~ a r tm e n t o f A g r i c u lt u r e and F o r es t ry- Lou i s i ana D e ~ a r t m en t o f H ea l th and H os p i ta l s- Lou i s i ana D e ~ a r tm e n t o f Cu l t u r e , R ec r ea t ion a nd T o u r is m- Lou i s i ana D e ~ a r t m en t o f E nv ir onm en t a l Q ua l it y~Lou i s i ana D e ~ a r tm e n t o f E c onom i c D ev e l opm en t

Partners, Stakeholders- R e p re s e n ta t iv e S e l e c te d b y / f ro m B r i t is h P e t ro le u m- L o u i s ia n a O ys te r Ta s k F o rc e- L o u i s ia n a Sh r imp T a s k F o rc e- Lou is iana Res tau ran t Assoc ia t i on- Lou i s i ana W i ld l if e Fed e r a t ion- A m e r ic a s W e t la n d F o u n d a t io n- Lou i s i ana T r av e l and P r om o t ion A s s oc i a t ion

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ResearchPhas e I o f the p lan w i ll be an extensive study of percep t ions am ong key a udiences to include pol l ing andsurveys , as wel l as focus grou ps. It wi ll target regional consu mers , distributors and restauran ts, as wel l asconsum ers in our largest markets, such as Los A ngeles, Chicago, Bal t imore, New York, Washington D.C.and La s Vega s with a secondary survey of select smal ler markets.

Key strategiesI ~ P o l l in g /Su rv e ysI ~ Foc us G r oups

Brand, Audience, Al liance Assessme nt and Developm entU t il iz i ng po l l ing , s u r v ey s and f oc us g r ou ps c o nduc t ed i n t he i n i ti a l res ea r c h s t age , t he m a r k e t ing / pub l icr e l a ti ons f ir m h i r ed by t he s t a t e s ha l l p r epa r e a f u l l b r and a s s es s m en t o f Lou i s i ana s ea f oo d t o i nc lude k e ym e s s a g i n g p o i n ts , lo g o , t a g l in e , a n d f u ll i d e n t it y w o rkb o o k , i n c lu d i n g h o w th e L o u i s i a n a s e a fo o d b ra n dw i l l be u t i li z ed by v a r i ous age nc i es and pa r t ne r s . T he s e l ec t ed f i rm w i ll a ls o p r epa r e as s es s m e n t andm es s ag i ng po i n t s f o r eac h k e y aud i enc e de t e r m i ned i n the r es ea r c h ph as e . T he f ir m s ha l l a ls o p r epa r es t r a teg i es f o r bu i l d i ng a l li anc e w i th k e y aud i enc e i n f luen c e r s , i .e . , food i es and p r om i nen t c he f s . A s a f i na lc o m p o n e n t to t h i s p h a s e , t h e f irm s h a l l a l s o re c o m m e n d re s o u rc e a l l o c a t io n b e tw e e n a u d i e n c e s a n din f luen cers to be u t i l ized in the fo l low ing s tep s .Public Educa tion C reativeR e s e a rc h w i ll d r iv e d e v e l o p m e n t a n d p ro d u c t i o n o f a c o h e s i v e c a m p a i g n w i ll in c l u d e t e l e v i s io n a n d ra d i os p o t s , p r in t a n d o u td o o r a d s , fi e ld m a rke t i n g t h ro u g h c o n ta c t w i t h o p i n io n l e a d e rs , a n d a p p ro p r i a ted i g i ta l m a rke t i n g a n d s o c i a l m e d i a n e tw o rk i n g .Ad BuysR e s ea r c h w i ll d r iv e s pe c i fi c s o f the ad buy s an d how t o s t ruc t u r e f ie l d m a r k e t ing . F r om p r ev i ous r es ea r c hc ond uc t ed du r ing t he s t a t e s rec ov e r y f rom H u r r i c ane K a t r ina an d A l as k a s ex pe r i enc e d u r i ng t he E x x onV a l dez s p i ll , w e k now k ey m a r k e t s , s uc h as t he r es t au r an t m a r k e t s no t ed abo v e , w i l l be c r i t ic a l t o t he l ong -t e r m s uc c e s s o f r eb r and i ng Lou i s iana s e a f ood . W e a r e p r opos i ng a s a t u r a t ion i n t he k ey iden t if ied m a r k e t sf o r ye a r o n e w i th a n n u a l a d ju s tm e n ts b a s e d o n c o n s u m e r re s e a rc h a n d d a ta - g a th e r in g .Database Developm ent and Managemen tI t is c r i ti c a l tha t pe op l e a r e ab l e t o ac c es s s a f e t y i n fo r m a t ion i n a d i s c e r nab l e and c ons u m e r - fr iend l yformat, which will require creation of consumer-friendly interpretations of the testing results for publicc o n s u m p t i o n p re s e n te d i n a re g u l a r l y -u p d a te d d a ta b a s e o f r e s u l t s .I n a d d i t io n , g i v e n t o d a y s d i g it a l c o n s u m e r , a d a ta b a s e o f w h e re L o u i s i a n a s e a fo o d i s a v a i la b l e w o u l d a l lo wn a t i o n a l c o n s u m e rs t o a c c e s s t h e h i g h e s t q u a l it y p ro d u c t w h e re v e r t h e y a re t h ro u g h s o c i a l n e tw o rk i n ga n d m o b i l e a p p l i c a t i o n s (a p p s ) d e v e l o p m e n t .Digital MarketingEf fo r t s a re u n d e rw a y t o p a r t n e r w i th m a jo r s ta ke h o l d e rs , s u c h a s t h e L o u i s i a n a Se a fo o d P ro m o t io n a n dMa rke t in g B o a rd , to d e v e l o p a w e b s i t e a n d a g g re s s i v e s o c i a l n e tw o r ld n g a n d m o b i le m e d i a e f f o rt s t or e a c h a b r o a d e r a u d i e n c e .

Po s t - M i s s is s i p p i Ca n yo n 25 2 O i l Sp il l


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Key strategiesW e b s it e d e v e lo p m e n t a n d m a i n te n a n c eS oc i a l ne t w o r k i ng es t ab l i s hm en t and m a i n t enanc eD ev e l opm en t o f apps t o ac c e s s da t abas es o n s ea f ood s a f e t y and av a i lab i li ty

Media RelationsI n a d d i t io n t o m e d i a b u ys a n d d i g it a l e ff o r t s , w e w i l l t a p t r a d i ti o n a l m e d i a w i t h a n a g g re s s i v e o u t re a c he f f o r t t o e d u c a te t h e m a b o u t a g g re s s i v e t e s ti n g f o r s e a fo o d s a fe t y a n d t h e q u a l it y o f L o u i s ia n a s e a fo o d .

Key strategies!~ Identify a firm or hire personnel to conduct outreach to primary media unitsI, D e v e l o p p ro p o s a l t o in c l u d e t r a v e l f o r w r i te r s /p ro d u c e rs a s w e l l a s t r a v e l t o n a t io n a lr es t au r an t and tou r i s m t r ade s how s .

Mo nitoring and E valuationA f i n a l p ie c e o f t h e r e s e a r c h c o m p o n e n t w o u l d b e a n o n g o i n g m o n i to r in g o f c o n s u m e r p e r c e p t io n s a n de f f ec t i v enes s o f c am pa i gn .

Key strategiesI , P o l l in g , s u rv e ys a n d f o c u s g ro u p s c o n d u c te d re g u l a r ly f o r th e d u ra t i o n o f t h e c a m p a i g nI ~ Ev a l u a t i o n e f fo r t s w i ll d ic t a te o n g o i n g c h a n g e s a n d i m p ro v e m e n ts t o t h e c a m p a i g n

Key Action StepslTimeline~ Assemble the workgroup within one month of approval~ D e v e l o p re q u e s t s f o r p ro p o s a l s f o r R & D /e v a l u a t i o n a n d m o n i t o r i n g c o m p o n e n ts , a n d d a ta b a s edevelopment: Within one month following panel creation.~ N e go t i a t e and f ina l i z e c on t r ac t s fo r t hos e c om pon en t s : W i t h in t w o m on t hs a f t e r R FP s f ina l i z ed .I~ R & D w o rk c o n d u c te d a n d re s u l ts a n a l yz e d a n d d e l iv e re d : W i t h in o n e m o n th o f c o n t ra c t a p p ro v a l .~ D a ta b a s e s a n d t o o l s c re a te d : W i th i n f o u r m o n th s o f c o n t ra c t a p p ro v a l .I~ C re a t i v e c re a te d a n d p ro d u c e d : W i th i n o n e m o n th a f t e r i n it ia l R & D c o m p l e te .~ A d bu y s beg i n : W i th i n s ix m on t hs o f p l an app r ov a lI, D i g i ta l m e d i a d e v e l o p m e n t : C a n b e g i n c o n c e p t u a l w o r k p r io r t o R & D c o m p l e ti o n a n d d e v e l o p m e n to f c re a t i v e , b u t w i ll n o t b e c o m p l e te u n t i l c re a t i v e i s c o m p l e te

Identify strategy for media relations (whether to contract out with a vendor or create a temporary,full-time position on staff to handle): Within two months of panel creation.D e v e l o p p l a n f o r t r a d i ti o n a l m e d i a o u t re a c h : W i th i n tw o m o n th s o f R & D c o m p l e t io n .Ex e c u te p l a n : Im m e d i a te ly a t t h e c o n c l u s i o n o f d e v e l o p m e n t o f c re a t iv e .B eg i n m on i t o r ing and e v a l ua t ion p r og r am : A s s oon a s ad buy s beg i no R e p o r t s a n d re c o m m e n d a t i o n s d u e q u a r t e r ly t h e f ir s t ye a r a n d a n n u a l l y f o r e a c hs u b s e q u e n t y e a r



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In an ef for t to improve con sum er t rust in Louisiana sea food, seafood produ cts, restaurants and re la tedbusinesses, the Louisiana W i ld Sea food Cert i ficat ion P rogram w i ll be created. The program a l lows forboth Louisiana sea food harves ters and proces sors to cer t i fy the i r products ba sed on q ual i ty contro l andfood safety standards.What is a Louisiana Certified Harvester?T h e L o u i s ia n a S e l e c t iv e H a rv e s te r P ro g ra m c e r t if ie s s e a fo o d h a rv e s te r s t h a t a re im p l e m e n t in g f o o ds a f e t y p r ac t ic es dev e l oped by u n i v e r s it y and i ndus t ry s c i en t i s ts , f ood s a f e t y ex pe r t s and ha r v es t e r s . T h i sv o l u n ta ry p ro g ra m i s b a s e d o n S ta te a n d F e d e ra l g u i d e l in e s t o t r a i n s e a fo o d h a rv e s te r s i n m o n i to r i n g t h eq u a l i ty a n d s a fe t y o f L o u i s i a n a s e a fo o d f r o m th e t i m e i t is c a u g h t t o w h e n i t is d e l i v e re d t o r e ta i l o u t le t sa n d c o n s u m e d b y t h e p u b l ic . T h e p ro g ra m w i l l b e m a d e a v a i la b l e t o a l l s e a fo o d h a rv e s te r s .

What is a Louisiana Certified Processor?The Lou isiana S elect ive Ha rvester Program c er t if ies sea food processors that are implem ent ing foodsafety pract ices d eveloped by un iversi ty and industry scient ists, food safety experts and processors. Thisvo luntary program is bas ed on S tate and Fede ra l gu ide lines to t ra in seafood proc essors in m oni tor ing thequal i ty and safety of Louis iana sea food f rom the t ime i t is caug ht to when i t is del ivered to retai l out letsand cons ume d by the publ ic. The program wi l l be made ava i lab le to a ll seafood sh ippers and processo rs,as wel l as handlers/suppl iers.Best Handling PracticesBest Han dl ing Pract ices (BHP ) are par t o f a food safety and qual i ty contro l program developed by D AF,DW F, DH H, the Louisiana State University Agr icu ltura l Center (LSU A gCenter) , FDA a nd Uni ted StatesDepa rtment o f Agr icu lture (USDA) for seafood harvesters and proces sors. The goal is to improveproduct qual i ty and reduc e food-borne i l lness. The BHP program de scr ibes key steps that harvestersand processo rs can use to he lp reduce o r min imize contaminat ion of seafood by po tent ia l d isease-causing organisms.What is involved in the program?T he v o l un t a r y Lou i s i ana S e l ec t i v e H a r v es t e r / P r oc es s o r p r og r am w i l l be a j o i n t e f fo r t o f t he D A F , LS UA gC en t e r , D H H , D W F and L ou i s iana ha r v es t e r s , p r oc es s o r s , f ood hand l e r s and d i s t ri bu t o rs . T he p r og r amb e g i n s w i th t r a i n in g f o r h a rv e s te r s , h a n d l e r s , p ro c e s s o rs a n d t h e i r w o rke rs o n t h e a p p l i c a ti o n o f B H Pfo o d s a fe t y p r i n c i p le s t o t h e h a rv e s t i n g , p ro c e s s i n g a n d t r a n s p o r t in g o f s e a fo o d . Ea c h p a r t ic i p a n t h a s t oc o m p l e te t h e t ra i n i n g b e fo re g a i n i n g e n t r y i n t o t h e p ro g ra m . A s p a r t o f t h e t r a in i n g p ro g ra m , h a rv e s te r sa n d p ro c e s s o rs w i l l d e v e l o p a b u s i n e s s / c e r t if ic a t i o n p l a n f o r t h e i r o p e ra t i o n i n c o rp o ra t in g s a fe t y a n dqua l i t y cont ro l p r inc ip les , as we l l as Lou is iana BH P gu ide l ines .Once the participants complete the training classes, a team o f inspectors will visit the site andcom plete the site inspection. The location will need to qualify along with the participants.On ce a harves ter or process or fee ls that they have me t the Louisiana BH P guide l ines, a jo in t team o fi nspec tors f rom both the DA F/DHH inspec ts the opera t ion fo r a rev iew o f the imp lementa t ion o f BH P.



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T he D A F em p l oy s s pec i a l l y c e r ti fi ed i ns pec t o r s t o c ond uc t i n s pec t i ons , w h i le c e r t a i n po r t ions o f t hei ns pec t ion r eq u i r e a r eg i s t e r ed H A CC P c e r ti fi ed D H H s a n i ta r ian . T he i ns pec t ion c o v e r s t enm a i n a r e a s :

Be s t Ha n d l in g P ra c ti c e s (BHPs )E n v ir o n m e n t a l A s s e s s m e n t sHa za rd A n a l ys is a n d C r it ic a l Co n t ro l Po in ts (HA CC P)Co l d Cha i n G u i de li nes epeaS a n i t a ry C o d eC o - m i n g l i n gU s e o f H um e c t an t sCon d i t ion (Phys i ca l Sp ec i f ica t i ons )UniformityW ei gh t s and M eas u r esTrace Back System

Haza rd Ana lys i s and Cr it ica l Con t ro l Po in t (HACC P) i s a c ri ti ca l com ponen t . HAC CP i s a ma nagem ents y s t em b y w h i c h f ood s a f e t y is add r es s ed t h r ough t he ana l y s i s and c on t ro l o f b i o log i c a l , c hem i c a la n d p h y s i c a l h a z a rd s f r o m ra w m a te r i a l p ro d u c t i o n , p ro c u re m e n t a n d h a n d l in g , to m a n u fa c tu r i n g ,d i s t ri bu t ion an d c ons um p t ion o f t he f in i s hed p r od uc t . H A CC P i s des i gned f o r us e i n a l l s egm en t s o f t hef o o d i n d u s t r y f r o m g ro w i n g , h a rv e s t i n g , p ro c e s s i n g , m a n u fa c tu r i n g , d is t r ib u t i n g a n d m e rc h a n d i s in g t opreparing food for consumption.T h i s p r o t oc o l is p r ov i ded t o ens u r e a un i fo r m a nd c os t - e f fec t i v e A FD O / A l li anc e H A CC P t r a i n ing p r og r amf o r th e p ro c e s s i n g a n d i m p o r t i n g o f fi s h a n d f i s h e ry p ro d u c t s f o r c o m m e rc e i n t h e U n i te d S ta te s . T h ec u r r en t p ro t oc o l is add r es s ed a t l eas t annua l ly by t he S ea f ood H A CC P A l li anc e S t ee r ing C om m i t teew o r k i ng in c o l labo r a t i on w i th t he A FD O B oa r d o f D i rec t o r s and s e l ec ted A F D O Com m i t tees .A dd i ti ona l r ec om m enda t ions m ay be m ade du r ing t he i ns pec t i on . R an dom i ns pec t i ons w i ll a l s o t ak ep l ac e . T he go a l o f the i ns pec t -i on i s to c on f ir m t ha t t he ha r v es t e r and / o r p r oc es s o r ha v e s uc c es s f u l lyapplied required BHP from the moment of capture to the final distribution of the seafood product.A f t e r a s uc c e s s f u l in s pe c t ion , t he ha r v es t e r and / o r p r oc es s o r w i l l be c e r t if ied a s a L ou i s i ana H a r v es t e ra n d /o r P ro c e s s o r w i th i n t h e p ro g ra m . T h e l o c a t i o n m u s t b e i n s p e c te d e v e ry ye a r i n o rd e r to m a i n ta inth e c e r t i fi c a t io n a n d e n s u re q u a l i fi c a t io n s a re b e i n g m a i n ta i n e d . D u r i n g t h e a n n u a l i n s p e c t i o n , if aha r v es t e r and / o r p r oc es s o r is f ound t o be ou t o f c om p l ianc e i n any o f t hes e a r eas , they a r e i s s ued ani n f ra c t i o n . Ea c h i n f ra c t i o n i s r e c o rd e d a t o n e o f f o u r l e v e l s , r a n g i n g f r o m a M i n o r I n f ra c t i o n t o a F l a g ra n tV i o l a t io n . T h e C o m p l ia n c e I n s p e c t io n P ro c e s s p ro v i d e s o p p o r tu n i ti e s f o r h a rv e s te r s a n d /o r p ro c e s s o rsto t a ke c o r re c t i v e a c t - io n o n i n f r a c t io n s t h a t w o u l d n o t r e s u l t i n u n s a fe p ro d u c t e n te r i n g t h e m a rke t .F l a g ra n t V i o l a t io n s , w h i c h m a y l e a d t o u n s a fe p ro d u c t e n te r i n g t h e m a rke t , re s u l t i n d e c e r t if ic a t io n f r o mth e p ro g ra m . T h e d e c e r t i fi c a t -i o n m a y l a s t u p t o o n e ye a r d e p e n d i n g o n t h e v i o l a t io n . A h a rv e s te r a n d /o r p r oc es s o r c an r ega i n c e r t i fi c a t ion ba s ed o n c o r r ec t - ion o f t he i n f rac t i ons and c o m p l ianc e du r i ng acor rec t iona l inspec t ion .



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"Certified Wild Louisiana Seafood" Service MarkT h e "C e r t if ie d W i ld L o u i s ia n a Se a fo o d " Se rv i c e M a r l (, in c o m b i n a t io n w i th t h e n a t io n a l m a rke t in gc a m p a i g n , w i ll b e a s o u rc e o f a s s u ra n c e t h a t t h e p ro d u c t h a s b e e n c e r t if ie d t h ro u g h t h e p ro g ra m to m e e ta l l q ua l i ty and s a f e t y s t anda r ds f r om t he t i m e t he p r odu c t w as c au gh t t o the m om en t i t i s pu r c has ed .T h e "C e r t if ie d W i ld L o u i s ia n a S e a fo o d " Se rv ic e M a rk w i l l b e c a r r i e d o n o u r m e m b e r c o m p a n i e s b il lso f lad i ng , and m ay be on s h i pp i ng m an i fes t s and o t he r doc um en t s . T he S e r v i c e M a r l( w i ll be eas i lyr ec ogn i z ab le t o buy e r s o f s ea f ood . T he S e r v i c e M a r k w i ll ens u r e t ha t t he pub l i c is on l y buy i ng f r omc e r t if ied ha r v es t e r s and p r oc e s s o r s .R e s ta u ra n t s w i ll a l s o b e a l lo w e d t o p a r t ic i p a te i n t h i s p ro g ra m b y d i s p l a y i n g t h e S e rv i c e Ma r l( i f "C e r ti fi e dW i ld Lou i s iana S ea f ood " is s o l d a t the es t ab l i s hm e n t s . R e s t au r an t s pa r t ic i pa t ing i n t he p r og r am m us tc e r t if y t h a t t h e y c o m p l y w i t h t h e b e s t p ra c t i c e h a n d l i n g s ta n d a rd s . A n y c o m p l a in t s o r v i o l a ti o n s t o t h ep r og r am m u s t be add r es s ed b y t he es t ab l is hm en t t h rough t he A t to r ney G e ne r a l s O f f ic e .

What does this mean to a consumer?T he c e r t if ied ha r v es t e r s and / o r p r oc es s o r s and r e t a i l e s t ab l is hm en t s hav e t ak en t he k ey s t epsnec e s s a r y and a r e do i ng t he bes t j ob they c an t o i nc l ude p r ev en t iv e s t eps t ha t he l p k eep s ea f oods a f e an d h i gh q ua l i ty . H ow ev e r , f ood s a f e t y is s t i ll e v e r y one s r es pon s i b il it y . W h i l e t he r e i s no w ay t og u a ra n te e t h a t p ro d u c t s a re a l w a ys f r e e f r o m c o n ta m i n a t i o n , t h o s e i m p l e m e n t i n g t h e s e b e s t p ra c t ic e sa n d a c h i e v i n g a n d m a i n ta in i n g B H P c e r t if ic a t io n w i ll h e l p a s s u re d e f in i ti v e s t e p s a re t a ke n t o ke e p f o o ds a f e f o r t he c ons um er .



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AppendixAppendix A:Assaf Abdelghani PhD Tulane U niversity 504-988-2769Dianne Dugas DH H 225-342-7136Lisa Faust DH H 225-342-7913John Finley, PhD L S U 225-578-5206Marilyn Kilgen PhD Nicholls State 985-448-4701J.T. Lane DH HMark LeBlanc, PhD DAF & LSU AgCenter 225-342-5812Lucina Lampila PhD L S U 225-578-5190Stephen Mart in PhD DH HChris Piehler (Principal) DE Q 225-219-3483Joe Shepard DW F 225-765-2396Tenney Sibley DH H 225-342 -7547June Sutherlin, DVM, PhD DEQ 225-219-3603Frank Welch MD DHH 225-287-2929Luanne White PhD Tulane U niversityClayton Williams DH H 225-223-1912

Louisiana Seafood Safety Response Plan Advisory [email protected]@la.govlisa.faust@ la.govjfinley@ agcenter.lsu.eduma rilyn.kilgen@ [email protected]_L@ ldaf.state.la.usIlampila @ [email protected]@la.govjshepard@ wlf.la.govTenney.Sibley@ la.govjune.sutherlin@ la.govfrank.welch@ [email protected]@ la.gov

Appe ndix B: Budg et and JustificationOve~iewT h e e s t im a te d tw e n ty - ye a r b u d g e t t o t a l s 5 4 6 9, 1 90 , 3 9 5 , w i th 5 2 76 , 70 3 ,3 5 4 i n m e d i a p u rc h a s e s f o r t h epub l ic educ a t ion c am pa i gn . Y ea r I in c l udes bo t h one - t im e s t a r t up c os t s and annu a l ope r a t ing c os tes t i m a t es a s de t a il ed i n t he a t t ac hed bud ge t t ab l e t o t a l ing 5 4 4, 6 75 , 005 f o r t he f ou r s t a t e a genc i esc o l la b o ra t i n g o n t h is p l a n , i n c l u d i n g a n t i c ip a te d o n e t i m e ra m p - u p c o s t s a n d i n it ia l p u b l i c e d u c a t i o nc am pa i gn s u r ge . Y e a r t w o i nc lude s es t im a t ed ong o i ng ex pen d i tu r es , and ac c oun t s f o r s av i ngs t ha t w il l ber e a l iz e d b y s h i f ti n g f r o m th e u s e o f p r i v a te l a b s f o r te s t i n g t o t h e D e p a r tm e n t o f H e a l t h a n d H o s p i t a l s /O f f ic e o f P ub l ic H ea l th La b , t o t a li ng 5 35 , 98 2 , 716 .S ubs eq ue n t y ea r s c os t s as s um e a 3% i nc reas e annua l l yf o r in f la t i on , and r e f lec t annu a l dec r eas es i n m ed i a pu r c has e s . T he av e r ag e es t i m a t ed a nnua l c os t o f t h isi n i tia t ive i s 523 ,33 0 ,740 .Budget Justification, Year I( N o t e : Es t im a t es f o r y ea r s 3 -2 0 a r e ba s ed on y ea r 2 es t i m a t es , and as s um e an annua l in f la t ion i nc r eas eo f 3 % . )



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Appendix B (con~nued)Personnel and BenefitsLabora to ry Personne l : S a l a r i es and b ene f i t s fo r 6 .0 F T E s ( f o r 6 m on t hs o f y ea r 1 ) l ab ana l y s ts a r ean t i c ipa t ed as t he D H H l abo r a t o r y inc r eas e s c apac i ty t o as s um e t es t i ng f o r hy d r oc a r bons and o t he rCO Cs . Sub sequ ent years inc lude 6 .0 FTE. In add i ti on , 2 .0 FTE lab perso nne l a re requ i red by D AF fo r thecertification program.Sam p le Co l lec tion P e rsonne l : A to ta l o f e l e v e n a d d i t io n a l F T E s ( tw o t e a m s o f tw o a n d o n e B a s i nM a n a g e r a t $3 5 0 , 0 0 0 p e r ye a r t o t a l f o r D H H , a n d tw o t e a m s o f t h re e a t $3 0 0 , 0 0 0 p e r ye a r t o t a l f o rD W F ) w i l l b e re q u i re d b e tw e e n D H H a n d D W F to c o l le c t t h e a p p ro x i m a te l y 4 0 0 s h e l lf is h , f in f is h a n dw a t e r s am p l es eac h m o n t h ac r os s 8 m i ll ion a c r es o f LA c oas t . M os t w i l l be t r a i ned i n s ens o r y de t ec t -i ont ec hn i q ues an d w i l l s e r v e as t he ea r l y w a r n i ng s y s t em b ac k ed u p by l abo r a t o r y tes t i ng .Data managem en t Pe rsonne l: T w o F T E d a t a m a n a g e r s w i l l b e r e q u i r e d a t $6 0 ,0 0 0 p e r y e a r e a c h . O n eh o u s e d a t D H H ( En v i ro n m e n t a l Ep i d e m i o lo g y ) , a n d o n e a t D E Q f o c u s in g o n s e d i m e n t a n d w a t e r d a t as e t s . O ne F T E da t a an a l y s t ($ 60 , 000 w i th 30 % bene f it s ) is r eq u i r ed by D A F f o r the c e r ti fi c a ti on p r og r am .Data Eva lua t fon : T hr ee F T E da t a an a l y s ts w i l l be r eq u i r ed t o pe r f o r m t as k s i n da t a ana l y s i s andin te rpre ta t ion and p resenta t ion (2 .0 FTE DHH ID Ep idem io logy , and 1 .0 FTE DEQ).I n fo rmat ion Tech no logy Ana lys ts : 2 . 0 F T E a t $ 70 ,0 0 0 p e r ye a r e a c h w i l l b e re q u i re d t o d e v e l o p a n dm a i n ta i n s y s t em s t o s u ppo r t t es t ing , da t a an a l y s is and ev a l ua t ion .Medica l Tox ico log i s t : DH H 1 .0 FT E a t $210 ,384 pe r yea r to func t ion as M ed ica l D i rec to r t o assess an dadv i s e S t a t e H ea l t h O f f ic e r and D H H O P H A s s i s t an t S ec r e t a ry on app r op r i a t e m ed i c a l p l ann i ng andr es pons e t o D eep w a t e r H o r iz on 2 5 2 o i l s p il l r e l a ted ex p os u r es .Sea food Cer tT"jS"cadon Co ord ina tor : 1 . 0 D A F pe r s onne l t o ov e r s ee i m p l em e n t a t ion o f t he c e r t i fi c a t ionp r og r am a t $110 , 5 00 p e r y ea r , andSea food Inspec to r s : D A F 15 . 0 F T E a t $ 6 0 ,000 p l us 30% bene f i ts pe r y ea r eac h t o c onduc t c e r t i fi c a ti oni ns pec t ions ; D H H 2 . 0 FT E a t $ 14 0 ,000 pe r y ea r t o t a l to c onduc t c e r t if ic a t ion i ns pec t ions .EquipmentLab equipment: A onet ime cost o f $290,100 includes equipment necessary to enhance lab capaci tyto per form hydrocarbon test ing on water and t issue samp les and other CO Cs. Est imated on goingequipment costs inc lude maintenance costs of $30,000 per year wi th an annual inf lat ion adjustment forl ap m a in tenance .Veh ic les : D W F - O n e t im e c os t o f s ev en boa t s w i th m o t o r and t r a i le r ( $4 5 ,000 e ac h ) , a r e r eq u i r ed t oc o l lec t and d e l iv e r s am p l es t o t he l abo r a t o r y . F i f teen v eh i c l es w i ll be pu r c has e d ( $ 2 0 , 000 ) eac h b y D A Ffor certification program inspectors.Sampl ing7 G ear : This inc lude s dredg es , g i l l ne ts , t raw ls , e tc . nec essa ry fo r co l lec t ing (ca tch ing ) t issues a m p l e s a n d n e e d t o b e r e p la c e d o n a n o n g o i n g b a s i s .D H H - On et ime cos t fo r two boa ts w i th motor and t ra il e r ($45,000 e ach) , two tow ing ve h ic les ($40,O00each); and three ve hicles ($20,000 each) for cer t i ficat ion program inspectors.



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Appendix B (con~nued)SuppliesSampl ing suppl ies: I n c l udes i c e c h es t s , ic e , n i t ri le g l ov es , a l um i num f o i l, p l as t ic ba gs a nd o t he r s up p l iesneeded by age nc i es t o c o l lec t s pec i m ens ac c o r d i ng t o es t ab l is hed p r o t oc o ls .ContractualData Evaluat ion: Estimated annual contractual costs for academic researchers with expert ise in studydesign, sampling stat ist ics, toxicology, seafood safety, r isk communication and social marketing.Labora to ry Tes t ing : Es t im a te d c o s t f o r t is s u e a n d w a te r t e s t in g p e r f o rm e d b y p r i v a te l a b o ra to ry fo r o n ey ea r w h i l e D H H O P H t es t i ng c apac i ty c ons i s t en t w it h N O A A s t anda r ds i s es t ab li s hed . Cos t es t im a t es f o r t heD H H O P H l abo r a t o ry ( s ta r t ing i n y ea r 2 ) a r e bas ed on 4 00 t es t s pe r m on t h .Sensory Testing: Est imated ~3000/month for spec ia lized seafood test ing capabi l it ies to be per formed andver i f ied b y chem ical test ing.Pub l ic Education Campaign: Est im ated costs for th is nat ional cam paign are de tai led in the budg et table