Supplier Approval Program for Seafood

Anyone happen to have an approved supplier program for seafood?   For whole, filleted, loin, steak cuts etc?   At the facility, fish gets flown in from overseas, portioned quickly and shipped right out to restaurants or grocery stores.   Since the product is coming from overseas, a FSVP is needed.   Does the FSVP count as the supplier approval as well?  

FSVP doesn't necessarily equal  = SQF supplier approval.  There is definitely a good amount of  overlap. FSVP requires that you assess the risks of of the supplier and the product and develop procedures for how you will verify  those risks are controlled.   supplier approval is just that.   How do you approve and monitor suppliers based on risk.   It is generally more broad.   For instance is every case of raw material you received was 10% under weight you would  have a supplier approval issue.   However, the product would most likely be in compliance with your FSVP program.