A Guide To Traceability – Do Your Systems Comply?
The last few years have seen an increased public interest into food traceability and according to many professionals it is the ‘buzz word’ of the decade. In January this year the EU Traceability Law came into effect making it compulsory for you to be involved in traceability.
Background Information
So, what is traceability? Traceability can be defined as the ability to trace and follow a food through all stages of production, processing and distribution. According to Jenny Morris, Policy Officer, Chartered Institute of Environmental Health, this simply means that catering businesses must be able to identify their product suppliers.
So, why has it become a legal requirement? The legislation was produced in response to recent food scares where products were found to be unsafe for human consumption i.e. Sudan 1 and BSE. The legislation follows food from farm to fork.
What are the benefits to your catering business?
- Food traceability is essential to ensure that the food you sell is safe.
- In the event of a food safety or quality issue a traceability system is essential.
- By having a system in place it is possible to track and trace any foodstuff rapidly.
- Through tracing unsafe food quickly and easily the health of the consumer is protected.
- Financially your business is protected as a traceability system ensures that only incriminated foods are recalled and withdrawn.
| Traceability Requirements: |
Action Required: |
Comments: |
| Supplier Traceability |
Keep a list of all your suppliers and what you purchase from them.
Record Use by and Best before dates to your delivery inspection records. |
Change of suppliers must be recorded.
This information must be available to competent authorities upon demand (Environmental Health, Trading Standards, Food Standards Agency). |
| Labelling |
Any food that is sold must be adequately labelled or easily identified to facilitate its traceability throughout the food chain. |
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What do I need to record?
 This information must be kept:
• Name and address of supplier, nature of products supplied
• Date of delivery
The recording of the following information is not compulsory, but it is advisable:
• Amount of food delivered
• Batch number (if any)
• Description of the product (e.g. bulk or pre-packed, variety of vegetables/fruit).
If the above information is recorded on the product delivery docket why not use this for your records instead.
The Chartered Institute of Environmental Health advises caterers to check that suppliers provide sufficient details about batches of products so that in the event of a problem being identified only affected foods are withdrawn.
The law does not require caterers to establish a link between products coming in your kitchen and products leaving it. However, it is beneficial if you do. This is because if there is ever a recall only contaminated food will be withdrawn and not all your stock.
How long do I need to keep records for?
Traceability information for the following foods needs to be for a period of five years.
1. Non-perishable foods with a ‘best before’ date less that 5 years
2. Non-perishable foods without a specified shelf life (e.g. wine)
3. Perishable foods with a ‘use-by’ date greater that 3 months
Exceptions:
1. Non-perishable products with a specified shelf life greater than 5 years – Records must be retained for the period of the shelf life plus 6 months.
2. a) Perishable products, which have a ‘use by’ date less than the 3 months destined directly for the final consumer.
b) Perishable products without a specified ‘use by’ date (e.g. fruit and vegetables) destined directly for the final consumer.
Retain records for a period of 6 months after date of production or delivery.
Traceability is a straightforward system of removing contaminated food from the supply chain. It guarantees that only unfit food is excluded and the problem is contained quickly without losing credibility.
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