This document discusses the importance of traceability in the food supply chain. It begins by outlining how traceability allows producers to track products at each stage of processing, packaging, and distribution. This contributes to food safety and quality by helping to isolate contaminated products and facilitating investigations. Traceability also improves business efficiency through better inventory management and reduced waste. The document then examines technologies used in traceability like barcodes, RFID, and intrinsic product markers. Finally, it acknowledges that traceability increases costs but is worthwhile, and discusses privacy concerns around data sharing and Malaysia's adoption of a national traceability system for commodities like durian.

1. The Importance’s of
Traceability
TKP 3001
Prepared by :
168632

2. Preview
1. Introduction
2. Importance of traceability
– Contribution to secure food safety and quality
– Contribution to efficiency in business
3. Technology in traceability systems
 Package markers ( barcodes, RFID, currency
protection measures)
 Product markers (intrinsic properties on the
product, markers placed directly on the product)
4. Constraint in traceability
 Increase cost of production
 Privacy issue in sharing information
5. Discussion
6. Conclusion

3. Introduction
• Foods are one of fundamental requirement
needs in a life.
• It is safe to eat? It is Halal products for
Muslim consumers? And it is the producers
are trustable?
• Regulation EC/178/2002 defines traceability is
the ability to track product at any stage such
as processing, packaging and distribution.

4. Importance of traceability
1. Contribution to secure food safety and quality
– help in maintain quality of product
– help isolate and prevent contaminated product
from go into the market or from reaching
consumers.
– the investigation for cause of problem will be easier
by tracking back trough the food chain process
– traceability system enables to minimize disruption
to trade and any potential public health risks
– 2011, United State, oven roasted chicken
contaminated with Listeria monocytogenes.

5. 2 . Contribution to efficiency in business
 improved the production and operational
efficiency with reduce error in production process.
 reduction of costly waste by using First In-First
Out protocols (use all animal medication before
they expire)
 labor can be reduces by better recordkeeping and
automated data collection system while increase in
production volume
 traceability contributes in logistics and inventory
management
 improves in customer service

6. TECHNOLOGY IN TRACEABILITY
SYSTEMS
1. Package markers
• Barcodes -On June 26, 1974, the first time of
barcodes were used in supermarket.
– One-dimensional (1D) linear barcodes and two-
dimensional (2D) barcodes.

7. • RFID -Radio Frequency Identification
– do not have barcodes to be seen to be read by
reader equipment.
– sends a radio frequency signal that are recognized
by RFID devices within certain distance
– RFID is widely used and it was adopted toward
national animal identification such tagging.

8. • Currency protection measure - divided into two
categories.
– Paper markers, made up from a special fibers used to
make the paper.
– Thus threads embedded in the paper which may have
magnetism properties on the paper during or after
manufacture.
– Print markers which has variety
of inks for examples photochromic or
thermochromic pigments and laser markers.

9. 2. Product markers
• Intrinsic properties on the product
– The classic intrinsic property is the fingerprint
– it has augmented by retinal scans and facial recognition
algorithms.
– In food- unique nucleic acids, mitochondrial nucleic acids,
along with unique proteins are the intrinsic properties that
most commonly traced.
• Markers placed directly on the product
– It can be places on a product either in physical, chemical or
biological
– Physical markers include atoms with unique signatures
that can be detected by X-ray fluorescence.
– Chemical markers include those that create a distinct
flavor, aroma or absorbance spectrum.
– Thus, biological markers include nucleic acids, such as
plant DNA, and microorganism.

10. CONSTRAINT IN TRACEABILITY
1. Increase cost of production
• due to application tracking software, equipment
and labor for data insert and saving.
• Expensive but it is worthy. An example is
Software V6 Order Inquiry and software Data
Check Pro for management of expiry date of
products.
• labors must be give an education and training
for their knowledge to conduct this system.

11. 2. Privacy issue in sharing information
• issue about sharing information to public.
• Data information about the product is important
to supplier, producer, and most importantly for
consumer
• General information like who the producer,
where it is packaging, who the supplier , date of
expiry and where it made are information that
can be share.
• Certain info cannot be reveal to public because
each product has their own recipe and must be
keep as a privacy.

12. DISCUSSION
• Traceability in Malaysia
– This technology was existing in Malaysia but not
widely enough ,only for selected product
– Recently,9/9/2014, MIMOS – National R&D Center
in ICT, Malaysia together with MOA launched new
traceability system.
– Called Mi-Trace
– Adopts GS1 standard
and tracks and traces
registered product items using information
gathered from multiple parties.

13. – product is frozen Durian (D24 and Musang King)
– Exported to Naning and Guang Zhou, China
– Durian is primarly product and very highly demand in
China.
– Involved QR barcodes and one-dimensional barcodes
with unique number for each product.
– Importances of this system
• Prevent fake product- each
packaging has different unique number.
• Ensure the quality and safety.
• Track and trace – consumer can check
about the product
• Product reliability and trust
– Others product will coming out by this system are
Burung Walit, Pineapple, Banana, and Papaya.

14. Conclusion
• Traceability is one way to secure food safety,
quality, information and as protection of product.
• It should widely enough to coverage all
commodities and each product that available in
our market.
• This system bring many benefits to all level in
food chain; producer, supplier, buyer and
consumer.
• It is important to get some trust from consumer
thus they will not hesitate to buy and use the
product.

15. The end
&
Thank you