Traceability System in the Food Chain: Design and Implementation with Special Focus on Food Safety This food safety training will outline the principles and system requirements for the design and implementation of a traceability system. It will discuss examples of traceability plans to help you in setting up and implementing traceability. Why Should You Attend: Tracing food consistently and efficiently from the point of origin to the point of consumption ( from farm to fork) is critical in ensuting food safety and quality. In addition, regulations, international standards and commercial standards require traceability systems but none is prescriptive in the way traceability is achieved. This is because many options are available. These issues highlight the practical difficulties in designing a traceability system. This 90-minute webinar will discuss how traceability systems should be underpinned by adherence to appropriate legislation and accepted good practice. Attendees will learn the principles and basic system requirements for the design and implementation of a traceability system. The training will show how to use traceability as a management tool and how it enables necessary action to be taken if food is found to be potentially non-conforming. This session will show several examples of traceability plans. We will discuss how to keep associated records and being able to make traceability information available to the competent authorities on demand in a timely manner. On completion of the training the participants will be able to identify the key points where traceability is read and applied or transferred with the product, with the records taken. Areas Covered in the Webinar: Traceability explained Traceability and international standards Key attributes of traceability Setting up and conducting traceability study Planning stages to enable traceability Establishing and implementing traceability Examples of traceability plans
Who will benefit: Food processors and manufacturers Wholesalers and retailers Transporters and distributors Owner/Partners Food safety management team members VPs of operation and quality in food companies Catering Managers / Chefs who supervise food handlers Produce managers Food Safety auditors Local authority personnel (EHO)
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