Product Traceability

and
Recall in Food Industry

FOOD TRACEABILITY

Snow Brand Japan

E.coli in spinach package

(Aug. 19 & Sept. 5, 2006)
Strain of the bacteria E. coli O157:H7

G. Modified
Crops

Pesticides

Lack of
Awareness

Chemical
Fertilizers

Food Safety

Process
Out-of Control

RISK

Wrong
Mark/Label

Artificial
Quality System
Package
Failure

Unhygienic
conditions

Transportation
Damage
Storage
Damage

Superficial
Quality Checks
Restricted
Substances
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Drivers of Food Safety and Quality

Farm Services
Govt. Depts/Consultants
Industry Organisations

Responsibility to deliver

Farmers
Processors/
Packers/
Brokers

Delivery
linkages

Health Depts

Supermarkets/Caterers

Transport

Customer
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Food Safety
Over last couple of years ,concern over food safety have
grown due to rapid spread of information about food safety
situations happening around the world. They include
Bovine Spongiform Encephalopathy (BSE or Mad Cow Disease)
E.coli O157:H7
Dioxin Contamination of animal feeds
Listeria in ready to eat foods
Salmonella

In addition to this, issues such as biotechnology, antimicrobial

resistance, and irradiation have received heightened attention
from the media worldwide

Recent out breaks of Food borne diseases

Recent out breaks of Food borne diseases have focused
attention on food safety and traceability of food products

Add examples of the recent outbreaks in your regions with statics

The State and quality of the

environment affecting the food chain.
Explain in general and give emphasis to the points which may be specific
to your region
Factors that affect the Food safety :

Increased International movement of food products

Cultural differences with regard to sanitation and food preparation
Increased numbers of susceptible people to food borne illness (Young, old,
immunocompromised )
Changes in lifestyle (Food on the run)
Lack of Basic food preparation skills
Emerging Pathogens
Consolidation of the food industry
Increased number and visibility of consumer organizations

Hence, assuring the safety and security of the food supply is vital

The prime directive to ensuring food safety is TRACABILITY

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Public Health, food and supplies

regulators in United States and EU
have

issued

guidelines

requiring

manufacturers to enhance food safety

by strict quality control and better
traceability of food products in the
supply chain

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What is Traceability

Codex The ability to follow the movement of a food through specified

stage(s) of production, processing and distribution.
Regulation (EC) No 178/2002 Traceability means the ability to trace
and follow a food ,feed, food-producing animal or substance intended to
be ,or expected to be incorporated into a food or feed , through all
stages of production, processing & distribution (The general Food law)
ISO 8402:1994 Traceability is the ability to trace the history,
application or location of an entity by means of recorded identification
ISO/DIS 22005 Ability to follow the movement of a feed or food
through specified stage(s) of production ,processing and distribution
FSSA 2005 Not defined ,but Section 28 refers about Food Recall
procedures
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Why Traceability
Each business has role to play in collecting ,collating and storing
information about ingredients, products and processes under their
control, thereby facilitating traceability through the whole food chain FARM TO FORK
Meeting Regulatory Demand
To provide information within the business to assist in process control
and management e.g. stock control, efficiency of material usage and
quality control
To assist when problem arise- Support Withdrawal or recall of
products Root cause analysis Targeted action to prevent
recurrence
To help support claim about product and provide information to
consumers Important to authenticate marketing claims e.g. related to
origin or assurance status
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Benefits

can react rapidly and prevent a problem to become crisis

can give right information to customers with allergies
helps control processes, and protect name and brand
can deal quickly with customer enquiries and complaints
can show quickly that having met all the legal requirements of the
business ,particularly materials usage for customs and excise
can show compliance to meeting standards that customers require
can seek assurance of the quality and composition of ingredients
back to source if necessary
increases production efficiency
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Traceability - purpose, objectives, attributes to

trace type of requirement for traceability and
examples (regulations and standards).
Purpose

Objective

Attributes

Consumer
protection
(through
recall
and
withdrawal)

Specified in food &

Fish safety regulations

Mandatory

EU regulation

Voluntary (1)

USA regulation

Prevention of criminal
actions
(through
Verifiable identification
& deterrence)

Specified in security
regulations

Regulatory (2)

USA
Prevention
of
terrorism, regulation

Verification
of
Selected attributes on
package and/or food

Voluntary (no
standard)

Regulatory
Quality

Consumer
assurance
(through
recall
&withdrawal)

Specific attributes
included
regulations

Regulatory (3)

Non-regulatory
quality &
Marketing

Creation
and
Maintenance
of
Credence attributes

Specific
attributes
included
in public
standards

Voluntary
standard) (4)

Food chain uniformity &

Improved logistics

Specific
attributes
required to food and
services suppliers by
contract

Private standards (4)

Own traceability Systems (e.g.

Wal-Mart)

Public standards For

Encoding information

EAN.UCC 128 (5) (e.g. with

TRACEFISH
(6)
standard)
SSCC (7)

Internal logistics and

link
to
specific
attributes

Voluntary
(internal
traceability;
own
or
public Standards )

From simple to Complex IT

systems.

Safety

Security

Food chain
trade &
logistics
management
Plant
Management

Productivity
improvement
reduction

&

costs

Standard

common

Example

Bio

Brand & product protection

EC labelling, mandatory
consumer information.

in
(common

Public Quality seals (e.g. Label

Rouge, France) Organic fish,
Ecolabelling

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Factors
affecting
to
implement
Traceability and Assurance Protocols

Economic

Increased supply chain management efficiency

Increased efficiency of meeting quality targets
Increased efficiency in meeting food safety targets
Risk and liability management
Meet regulatory requirements more efficiently

Market
Competitive advantage
Market Access
Market value

Consumer
Perceived quality
Perceived food safety
Food credence (environment, welfare, social responsibility)
15

Example of a risk matrix to guide

decision relating to the implementation
of traceability

16

Interpretation

17

The basic components of a Traceability

system

18

Frame work For Product Traceability

Product identification

Data To Trace

Traceability Tools

Product Routing
Product
identification

Data To Trace

Product Routing

Traceability Tools

19

How dose Traceability Work

Traceability systems are in essence joined-up record keeping systems

which bring together information collected at key stages in the
production and supply process
Key stages are:
Deliveries from suppliers into the business
Each of the steps in processing or manufacturing of the ingredients into new
intermediates and products
Deliveries out of the business

Important to note that Traceability systems need not be complicated or

complex
The best system is one that fits into the normal working practice and
enables the right information to be collated, and then accessed, quickly
and easily.

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How dose Traceability Work

Traceability relies on clear identification of :

Ingredients
Intermediates
Products

Within business identification can relate to production batches or lots

few Kilos or Tonnes
In all cases, identification should provide a clear link to their
production history
Identification can be done by:
Hand written labels
Accompanying documents to bar codes
Radio Frequency tags.

21

Traceability Information Flow

Farmer

Processor

Ingredient
Manufacturing

Food
Manufacturing

Wholesaler
Or Retailer

22

Types of Traceability
Internal Traceability: Traceability between the received unit (or raw
material unit) and the sold unit (or product unit) at the food operator
level
One step back traceability: Ability to identify the supplier of the
units received by the business
One step forward traceability: Ability to identify the buyer of the
units sold by the business
Chain Traceability: Traceability throughout the food chain

23

One Up ,one down Principle

24

Example of Up stream and Down Stream

Traceability Concepts

25

Chain Traceability

26

Kinds of Traceability
Supplier Traceability
Traceability of suppliers and their goods entering a business

Process Traceability
Traceability of food stuffs through a business

Customer Traceability
Traceability of Food stuffs to immediate customer

27

When and What

28

Case - 1
Business solely engaged in CATERING and SUPPLY of
FOOD DIRECT to the CONSUMER may only require a
traceability system based on SUPPLIER TRACEABILITY
and PROCESS TRACEABILITY

29

Case - 2
Business solely engaged in CATERING and SUPPLY of
FOOD to OTHER CATERING BUSINESSES will require a
traceability system based on SUPPLIER TRACEABILITY,
PROCESS

TRACEABILITY

and

CUSTOMER

TRACEABILITY

30

Case - 3

Business solely engaged in RETAIL SUPPLY of FOOD to

CONSUMERS may only require a traceability system based
on SUPPLIER TRACEABILITY

31

Case - 4

Business solely engaged in WHOLESALE SUPPLY of

INDIGENIOUS or IMPORTED FOOD to OTHER FOOD
BUSINESSES will require a traceability system based on
SUPPLIER TRACEABILITY, PROCESS TRACEABILITY and
CUSTOMER TRACEABILITY
The process in this case may be re - palletisation of goods
inwards or breakdown of pallets for cash and carry purposes
This category includes retail owned central distribution
centers (CDCs)

32

Case - 5
Business solely engaged in PROCESSING and SUPPLY of
FOOD to OTHER FOOD BUSINESSES will

require a

traceability system based on SUPPLIER TRACEABILITY,

PROCESS

TRACEABILITY

and

CUSTOMER

TRACEABILITY

33