Food Manufacturing: Traceability Management

Learning objectives

  • Define traceability as it pertains to the food industry, its benefits, and the consequences of ineffective tracking
  • Recall the basic characteristics of a traceability program, including methods by which products and materials may be traced
  • Recognize who is responsible for the success of a traceability system

Course overview

This lesson will provide workers in the food manufacturing industry with an understanding of the importance and practicality of an effective food traceability program.

  • Training Type: Online Interactive
  • 20 minutes
Course Outline
  • The Importance of Traceability
  • The Methods of Traceability
  • 21 CFR 101 Subpart A Food Labeling - 101.5 Food; name and place of business of manufacturer, packer, or distributor.
  • 21 CFR 117 Subpart G Supply-Chain Program - 117.415 Responsibilities of the receiving facility.
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