When you master this and provide this information to your customer, the traceability basics are certain to be in place:
- the name of the food
- an accurate description of the food
- the volume or quantity of the food
- the name and address of the food business operator from which the food has been dispatched
- [the name and address of the consignor, if different from food business operator of dispatch]
- the name and address of the food business operator to whom the food is dispatched
- [the name and address of consignee, if different from the food business operator to whom the food is dispatched]
- a reference identifying the lot, batch or consignment, as appropriate
- the date of dispatch (day. month. year).
Remember these points:
- Carry out a reception control.
- Always keep the references of the food consignments you receive. Keep them in a safe place for easy access.
- Design and create a ready-made reference template for your business. This will also help you to ensure that all the information required is always provided to your customer.
- Always keep copies of the food consignments you dispatch. Keep them in a safe place for easy access.
- If you produce foodstuffs, plan a systematic way to create and manage product-specific recipes.
- Design and ensure seamless connectivity between the recipe and the corresponding product labels.
Traceability is laid down in many different regulations
The above covers food traceability basics and how to make these things work for your own business. In addition, you must also consider product group specific legislation where necessary. You may want to discuss with the food control authority in your municipality what specific legislation may be relevant to your business.
Well begun is half done
In your own check plan, you describe how your company manages food traceability. Describe the stages in your activities one at a time. Think about at which stage you need to keep a record or record in a table, for example, what has been done and when. Regarding the traceability of food, it is essential for you to be able to track the flow of products and return to it, if necessary, by means of records and documents. When describing the traceability management of your company, it is important to give a realistic picture of what happens and how. You make a traceability description for you and for your business to enable you to understand at all stages how these things work in your business. In this way you will be able to present the matter clearly to your food supervisor as well. This will help in the event of a crisis.