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 you with an understanding of the importance and practicality of an effective food traceability program.
The individuals involved in the development and promotion of this course do not receive any compensation or financial benefits outside of their regular employment for their work on this course.
- 16 minutes
- Format: Online Interactive
- Tier: 2
- Course ID: 12030
English, French Canadian, Korean, Russian, Thai, Vietnamese, Chinese (Simplified), German, Hindi, Polish, Brazilian Portuguese, Spanish (Spain)
Course Outline
- The Importance of Traceability
- The Methods of Traceability
Regulations
- 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.