Industry best practice
British Retail Consortium
The BRC Global Standard Food Safety (Version 7) states that a site shall be able to trace all raw material product lots form its suppliers through all stages of processing and dispatch to its customers and visa versa. The requirements focus on identification of raw materials, testing traceability, evaluating suppliers’ traceability systems, and product rework.
The BRC Best Practice Guideline: Traceability sets out traceability best practice principles and subsequent steps of design and implementation. Case studies are included. The guidance provides a practical framework to:
- Understand the requirements for traceability.
- Understanding the principles for implementing an effective system.
- Understanding how to undertake a traceability test.
- Identify ways to improve the traceability system.
Topics covered in the Guideline include:
- The importance of traceability.
- Designing a traceability system.
- Verifying completion of product safety and quality attribute checks.
- Traceability testing.
The Campden BRI Guideline no. 60 Traceability in the food and feed chain outlines the general principles and basic system requirements for the design and implementation of a traceability system, with special reference to food safety, legal and commercial requirements.
Although Regulations, International Standards and Private Voluntary Standards require traceability none is prescriptive in the way they are to be achieved. It depends on many factors including the nature of the product and production operation.
Topics covered in the Guidance include:
- What is traceability
- How to set up and conduct a traceability study
- Planning stages to enable traceability
- Establishing and implementing traceability including traceability analysis, performing test and review activities, and documentation and record keeping
- Examples of traceability plans.