Voluntary initiatives such as quality schemes, management plans and codes of practice can play a significant role as a complement to formal monitoring and control and can also assist the industry by offering assurance to customers about operational practices and product quality. Third party accredited food quality assurance schemes, such as the Irish quality salmon, trout and mussel schemes, are already showing their worth. The aim should be to implement certification to EN 45001 standards right across the range of the industry's products.