The Complete Guide To Food Traceabiity
Running a food business and managing food safety risks go hand in hand. Even with strict food safety protocols in place, product recalls are an all-too-common occurrence that must be managed quickly and efficiently to minimise the risk to consumers. Good food safety management solutions and accountability for food traceability are the best defence for food manufacturing and service businesses.
Traceability allows every stakeholder along the supply chain to clearly see how the food and ingredients have come to be at your location, allowing for the rapid removal of unsafe foods enabling business owners to rapidly address food safety incidents relating to the products and raw foods used in your food business.
What Is Food Traceability And What Is It For?
Food traceability is a tracking system used in the food production industry designed to support food safety procedures by increasing transparency across the supply chain, right from production/cultivation through to consumption.
Food traceability in the digital age involves documenting and recording information about the individual journey of each food/ingredient through the production phases of origin, production, processing, distribution and sales. The food industry also benefits from increased levels of transparency and food integrity that comes with greater analysis.
Under Australian food safety law, the primary purpose of traceability is to ensure food recalls can be undertaken quickly and effectively for the sake of public health, however some businesses who operate internationally must also follow the laws and regulations of the countries their products are entering (such as in the UK, and Canada).
The main goal of transparent food traceability is to have a documented overview of the product’s state and safety throughout the production process. This includes two main categories of traceability.
- External Tracing. Tracking movement from the manufacturer to the supplier. Otherwise known as upstream or backward tracking.
- Internal Tracing. Tracking the movement of products from the manufacturer to the customer. Otherwise known as forward or downstream tracking.
Why Is Food Traceability Important?
In the case of common food industry challenges such as the outbreak of foodborne illness or product contamination, traceability records are critical when seeking to rapidly identify the source of the problem and prevent further spread or risk to consumers and businesses.
Determining the potential impact of the problem directly and being able to plan corrective actions accordingly are the keys to maintaining food safety industry wide.
Top 10 Benefits Of Food Traceability For Food Safety
- Quality Control. Food safety tracking works as an addition to your existing quality control systems, offering bonus product quality assurances to customers (to avoid food misconceptions).
- Reduced Event Impact. Food traceability reduces the impact of food recalls on business productivity and profitability by addressing the issue quickly and efficiently.
- Promotes Transparency. More accurate origin information is available to the consumer/purchaser (boosts consumer confidence in the product).
- Rapid Recall. Enables rapid and accurate food withdrawal from the marketplace – this information also aids in prompt recall responses protecting public health.
- Regulatory Compliance. Traceability systems are required by law as part of the food safety standards in countries such as the UK, the US, and Australia, meeting the necessary international food safety obligations is essential for businesses that operate beyond New Zealand’s borders.
- Better Food Safety Standards. Whether you are a small corner café, hospital, education provider or a nationwide supermarket chain, managing food safety is always a top priority.
- Rapid Identification. Businesses can access information about the product in question, which aids in identifying the food safety hazards that caused the issue.
- Inventory Management Support. Some traceability systems are able to double as an ongoing record of inventory and manufacturing history.
- Higher Customer Satisfaction. Businesses are more likely to be prepared to address problems as they arise, leading to less disruption/inconvenience and higher customer satisfaction overall.
- Reliable Productivity. Businesses are able to maintain productivity as they are less likely to face serious failures in their manufacturing processes.
Who Is Responsible For Food Traceability?
Everyone from the manufacturer to the retailer to the food service provider is responsible for food traceability. This blanket coverage ensures the best possible opportunity to catch any issues before they become a safety concern to the ongoing health and welfare of consumers.
Worldwide Food Traceability Regulations
Some of the more common food safety regulations from around the world developed to improve traceability to help reduce food safety risks are listed below.
- UK Regulation (EC) No. 178/2002
- United States Food Safety Modernization Act (FSMA) Food Traceability Final Rule.
- The FDA Food Safety Modernization Act (FSMA) Section 204
- ISO 22005 (focuses on traceability in food and feed supply chains)
- Hazard Analysis and Critical Control Points (HACCP) global food safety system
How Does Food Traceability Relate To The HACCP?
What is HACCP? The HACCP or Hazard Analysis Critical Control Point is an internationally recognised system used to standardise the identification and management of food safety hazards. The HCAAP principles provide the foundation for food safety and hygiene procedures helping food industry businesses identify and reduce potential food hazards, ensuring food is safe to eat.
The HCAAP encompasses food safety analysis and control of biological, chemical, and physical food safety hazards all the way from primary production to procurement and handling, distribution and consumption, therefore food traceability plays its part in HCAAP compliance.
Identifying And Ensuring Traceability
Food safety tracing systems need to be able to capture the necessary information to be used as a reference all the way along the supply chain. Various methods can be used to complete this task adequately, the most common being food labelling stickers.
Most goods are easily able to be identified through labelling, which contains basic information, barcodes, QR codes and, if necessary, the use of RFID technology. Some of the common types of information stored for traceability purposes is as follows.
- Supplier. The source of the raw materials used in the production of the food and any relevant documents of proof.
- Manufacturer. Details about the manufacturer, including the name, address, and contact details.
- Product Info. Details on how each item is made as well as production batch quantities and numbers, date of production, traceability/identification codes, and the shelf-life/expiry date.
- Operational Details. Processing records, including the production and assembly process, machinery used, food storage and prep, etc.
- Employees. The details of the employees involved in the production process are required in order to be able to investigate a contamination event.
- Complaints. The action/s taken to address any complaints relating to the product.
- Delivery. When, how and where the final product was delivered to its final destination (as far as your business is concerned)
Food traceability in the food manufacturing and food service industries is a critical component for meeting food safety standards and also an important underlying factor in food safety management. Interested in streamlining your digital food safety solutions – book a demo with the team at Squizify to discuss how their all-in-one food safety platform can help you today!
