An introduction to traceability for processed foods

Abstract

Traceability systems that are modelled after fresh produce are inadequate for processed foods. It is a common mistake since regulations and current scientific and trade literature on traceability generally do not specify sector-specific methods of implementing traceability. Most processed foods require more complex operations than fresh produce, and implementing traceability along with other quality initiatives will necessarily be more complex. Most processors recognize the increased complexity caused by the use of multiple ingredients for a single product and the manufacture of several products from different combinations of ingredients. As such, most processors believe they have adequate traceability systems in place. However, keeping track of the inputs and outputs are only parts of an effective traceability system. Processors tend to assume that internal traceability is well-known and controlled since yield, costs and certain quality parameters are well-known and controlled. However, traceability systems sometimes require unique information from processors since in-process mixing blurs the straight line that usually exists between inputs and outputs for fresh produce. Three different types of in-process blending can occur: blending that is "purposeful," (ex. the manufacture of olive oil), blending that is "continuous," (ex. a continuous evaporator) and blending that is "idiosyncratic" (ex. that which occurs in an aseptic surge tank). This third type of blending defies analysis for traceability. Each step in a process must be examined to determine if blending takes place, what type of blending it is, and how to accommodate the traceability system to it. © 2011 Springer Science+Business Media B.V.