Presentation deals with the traceability followed within industry especially the content is based on tracing goods inside the food industry.

1. TRACEABILITY
.

2. DEFINITION
• According to ISO,
• According to Codex,
The ability to trace the history, application or
location of an entity by means of recorded
identification.
The ability to follow the movement of a food
through specified stage(s) of production,
processing and distribution.

3. Traceability ensures to:
• Trace the flow of materials.
• Identify necessary documentation and tracking for each
stage of production.
• Ensure adequate coordination.
• Improve communication among the involved parties.
• Improve the appropriate use and reliability of
information, effectiveness and productivity of the
organization.
CHARACTERISTICS

4. TYPES OF TRACEABILITY
Traceability
Activity
Internal
traceability
External
traceability
Direction
Forward
traceability
Backward
traceability

5. 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.

6. • 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.

7. Physical flow Information flow

8. According to 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. IMPORTANCE OF TRACEABILITY
• Preparedness: When planning for an emergency situation,
traceability provides greater visibility into a supply chain,
thereby helping be better prepared if something goes
wrong.
• Response: In case something goes wrong, traceability
improves the agility of the response by all stakeholders.
• Recovery: During the recovery phase, traceability allows
the industry and regulators to maintain or rebuild trust with
consumers into the safety and resiliency of the food
system.
Contd.

11. • Prevention: Traceability allows for the determination of
causality of the problem through root cause analysis,
thereby preventing future issues.
• Implementation of traceability enables us to manage risks
and allows for quick response to emergencies and recalls.
• Traceability can reduce out of date product losses, quicken
the identification of process and supplier difficulties and
ensure effective distribution

12. TRACEABILITY PROCESS

13. SOURCING
OF RM & PM
QUALITY
CHECKING
STORAGE OF
RAW
MATERIALS
ISSUING
PROCESSING
PACKING
STORAGE OF
FINISHED GOODS
DISPATCH
WAREHOUSE
DISTRIBUTOR
STORES
CUSTOMER

14. TRACEABILTY PROCESS DONE IN
VARIOUS COMPANIES
Customer
complaint
Store
Customer helpline
/corporate office
Quality team
RCA is done to find the
cause

15. • Source of raw material or packaging material
(Vendor/Farm)
Specifications are given to vendors for raw material. Vendor
approval is necessary.
• Quality checks of the incoming raw material is done. Invoice,
weight, certificate of analysis (COA), gate pass, purchase order
is issued. Then checking of product before or after unloading is
done. Material is unloaded after approval. GRN (Goods
received number) helps in tracking. Ideally, one product should
have one GRN

16. • Storage of raw material
Bin card (Yellow coloured card) consists of all the
details of raw materials like GRN, date of
manufacture, batch number is written and quality
approved stickers are put on the product. QA status
should be mentioned.
• Issuing
Issue requisition can be for single or many
products (consists of quantity of raw material
issued, GRN).
Bill of the material is important for this and no
deviation should be there. FIFO and FEFO (First
expiry first out) is practised by the store and is
understood by GRN. It is an important document
to maintain traceability verified by the production
and store person.
The production person after consuming the raw
material gives back the raw material to store and
gives a return slip to the store for the left over
material.

17. • Processing- Primary, secondary, tertiary
Batch number is important in this
a) Weighing the ingredients batch wise
b) Following the recipe step wise
c) SOP is followed for each stage of processing
d) Equipment number should be there
e) Temperature, time etc., is noted for each batch
and each method.
• Packing
Coding (Batch no., date of packing/manufacturing, MRP, use
by date is mentioned)

18. • Storage of finished goods
Every product needs to follow First in first out (FIFO)
• Dispatch
Purchase order, pick list, bill, COA are the documents required
during dispatch. FIFO is done. Pick list consists of what is
there in purchase order (quantity of product). Store, security,
receiving person verifies this.
• From here product goes to warehouse, distributor, store,
consumer

19. CONSIDERATIONS FOR
EFFECTIVE TRACEABILITY
• Trading partners (farm input suppliers, farms, harvest locations or
vessels, suppliers, internal transactions within a company, customers,
and third-party carriers).
• Product and processing locations (any physical location such as a
hatchery, cultivation site or pond, farm, vessel, dock, buying station,
warehouse, packing line, storage facility, receiving dock, or a store).
• The products that a company uses or creates.
• The logistic units that a company receives or ships.
• Inbound and outbound shipments.
• Date and time metrics as appropriate.

20. Goods Received Note (GRN) is raised by a store manager of the
customer (buyer) on receiving goods from supplier. This
document is for internal usage. Goods received note are also
prepared in three or more copies where one is retained by the
store department and another is sent to accounts department.
GOODS RECEIVED NOTE (GRN)

21. IMPORTANCE OF GRN
• It helps to trace back the raw materials that were used
during production and helps in RCA

22. THANK YOU