KEY STEPS IN DEVELOPING FOOD TRACEABILITY SYSTEMS
Define the scope of the traceability system.
Identify the traceability information needed, including:
- Information that must accompany food ingredients used by the food business operator.
- Internal process information that is needed to maintain traceability through food processing or preparation where applicable.
- Information that must accompany distribution of the food produced by the food business operator.
Establish a system of record keeping and retrieval.
Establish procedures for review and testing of the traceability system.
Document the traceability system.
Be Informed
While distributors should notify restaurants about recalls immediately, communication may be delayed for a number of reasons. Once aware about a food product that has been recalled, understand the reasoning for the recall. Recalls might be classified into various groups, such as:
- A health hazard situation where there is a reasonable probability that eating the food will cause serious, adverse health consequences, or death. Examples include E. Coli O157:H7 in ground beef, salmonella in peanut butter or food with an undeclared allergen.
- A health hazard situation where there is a remote probability of adverse health consequences from eating the food. Examples include products containing a foreign material.
- A situation where eating the food will not cause adverse health consequences. Examples include minor labelling problems such as improper format or undeclared ingredients that are not allergens.