To know about the history or origin and the locality of the food product.

1. Traceability, Trackability & Recalls
SUBMITTED TO : PROF. ANIL CHAUHAN SIR
SUBMITTED BY : ANJALI JAISWAL
MSC FOOD TECHNOLOGY I SEM

2. Traceability and Trackability
TRACEABILITY : TO IDENTIFY LOCATION
: IS WHERE
: IS POINT ORIENTED
TRACEABILITY : TO KEEP A RECORD OF WHOLE PROCESS
: IS WHAT, HOW & WHY
: IS PATH ORIENTED

3. Traceability
 Traceability is a tool to :
 control food hazards
 provide reliable product information
 guarantee product authenticity
 Traceability or product tracing is defined by the Codex Alimentarius Commission as “ the
ability to follow the movement of a food through specified stages of production, processing
and distribution.”
 Traceability within food control systems is applied as a tool to control food hazards, provide
reliable product information and guarantee product authenticity.
 Designed to track the flow of product or product attributes through the production process
or supply chain.
 Identification of the origin of food and feed ingredients and food sources.

5. Functional roles of traceability
 Food Safety incidents
 Food residue surveillance programmes
 Risk assessment from food exposure
 Enforcement of labelling claims
 Fraud
 Food wastage
 Food hygiene

6. Benefits of traceability
 Continuous improvement
 Easier product callbacks or returns
 Better customer retention
 Improved company reputation
 Streamlined inventory management
 Cost savings and higher profits
 Better compliance
 Higher quality products

7. .
 According to activity it is classified into two types:
1. External traceability :
This requires all traceable items to be uniquely identified, and information to be shared between all affected
distribution channel participants. The identification of products for the purpose of traceability may include
assignment of:
 Unique product identification number
 Batch/ lot number.
2. Internal traceability :
It is linkage of raw materials to those of the finished goods. When one material is combined with others, and
processed, reconfigured, or repacked, the new product must have its own Unique Product Identifier.
A label showing the Lot Number of the traceable input product should remain on the packaging until that entire
traceable product is depleted.

8. .

9. According to the direction it is classified
into:
 Forward / client traceability
It is the ability at every point of supply chain to find the locality of the products.
 Backward/ supplier traceability
It is the ability of every point in supply chain to find the origin and characteristics of the product.

10. .

11. .

12. Protecting consumers by recalling products
This training tool uses the working definition of the term “recall” as defined in the
mentioned FAO/ WHO guide
“Recall is the action to remove food from the market at any stages of the food
chains, including consumers”.

13. Examples of unsafe foods that should be
removed from the market
 Product identified as the source of a food outbreak
 Above- legal quantities of pesticide residues in vegetables
 Metal fragments in a puree
 Critical quantities of microorganisms in ground meat
 Allergenic nuts in a nut-free cereal mixture

14. Efficient recalls require traceability
Tracing within a food chain requires that each business should be able to
 identify which of its products are or potentially are unsafe;
and
 communicate to others (authorities, customers, consumers) which products have
been identified as unsafe and need to be recalled.

15. Identification and traceability
ISO 9001:2015 states the following three requirements around identification and
traceability :
 Use suitable means to identify outputs when it is necessary to ensure the
conformity of products and services.
 Identify the status of outputs with respect to monitoring and measuring
requirements throughout production and service provision.
 Control the unique identification of the outputs when traceability is a requirement,
and retain documented information to enable traceability.

16. Certification and traceability
 Worldwide, consumers increasingly demand evidence that agricultural products
meet specific quality standards and are grown and harvested in a sustainable
manner.
 Certifications communicate to consumers that agricultural products meet
independent standards including food safety, methods of production, quality,
environmental protection, etc.
 In addition, to satisfy buyers and promote food safety, there are growing
governmental requirements to ensure that agricultural products can be effectively
traced along supply chains.

17. .
 Obtaining and maintaining certifications and implementing traceability are critical for agribusinesses
and exporting countries to remain competitive in increasingly regulated and specialized markets.
 CNFA works alongside both private and public sector stakeholders to improve certification and
traceability – thereby expanding market opportunities and improving international competitiveness of
developing countries.
 This employ a wide range of tools and approaches to help farmers and agribusinesses obtain and
maintain certifications that facilitate market access, including: promoting awareness of quality
standards and certification processes, upgrading infrastructure and technology to meet quality
standards, facilitating exposure visits to certified farms, and agribusinesses, and coaching on best
management practices.

18. References
 https://www.researchgate.net/figure/Structure-of-a-food-traceability-
system_fig1_340899106
 https://www.slideshare.net/MahalakshmiMathavara/traceability-105163770
 https://maximl.com/blog/digital-transformation/a-guide-to-implementing-a-
track-and-trace-system-for-your-factory/
 https://slideplayer.com/slide/6834561/

19. .
Thankyou