Food traceability

Food traceability

What is it

TRACEABILITY arises as a result of several food crises with the need to be able to locate the origin of food and animal feed, so that the collection, manufacture, packaging and logistics of the same can be monitored throughout the food chain from the producer or manufacturer, to the final consumer.

At the same time, consumers demand more information about the foods they buy and consume: where do they come from?, have they been manufactured or obtained in adequate and hygienic conditions? Do they contain any allergens? come from genetically modified material? How are they preserved? This fact has led manufacturers to collect a lot of information on the raw materials they use and their origin, as well as data related to the manufacturing process so that they are available to consumers and other actors involved in the process, such as customers, national and international health authorities, certification bodies, consumer associations, etc.

From here comes the "Field to Table Principle", which consists in establishing the necessary procedures that allow knowing the history, location and trajectory of a batch of products along the supply chain, from the producer primary, through the manufacturer and logistics operators, to reach the point of sale.

To ensure traceability, it is essential to identify the raw materials, intermediate and final products and packaging throughout the entire process, as well as the grouping of the products into homogeneous "lots".

Traceability is a mandatory legal requirement:

  • Regulation (EC) 178/2002 establishing the European Food Safety Authority and establishing guidelines for good hygiene practices. The foundations are laid down to ensure an adequate level of protection of the health of the people and the interests of the consumers. In its Article 18 regarding traceability says the following: "All food, feed or animal intended for the production of food or substances intended to be incorporated in food or feed, or likely to be, should be able to be traced in both directions ".
  • Regulation 852/2004 on the hygiene of foodstuffs refers to traceability: "the traceability of food and food ingredients along the food chain, is an essential factor to ensure food safety".
  • According to Article 3 of CE Regulation 178/2002, traceability is "the possibility of finding and following the trace, through all the stages of production, transformation and distribution, of a food, a feed, an animal destined to the production of foods or a substance destined to be incorporated in food or feed or with probability of being it ".
  • Likewise, Traceability is a fundamental requirement of the most demanding Food Safety protocols such as BRC and IFS.

Who is it for?

  • Food and beverage manufacturers
  • Packers
  • Storage and distribution companies
  • Catering and collective catering centers
Trazabilidad de alimentos

How Qualyment can help you

Qualyment Innovación S.L. has extensive experience in the design of traceability systems in different types of industries in all sectors.

  • Development and implementation of the Traceability System
  • Definition of "lot"
  • Development of the necessary manuals and documentation
  • Staff training
  • Completion of trazability exercises upstream and downstream completing mass balance

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