The Institute of Food Technologists (IFT) today delivered to the U.S. Food and Drug Administration (FDA) a new technical study that recommends guidelines to establish a comprehensive product tracing system to track the movement of food products effectively from farm to point of sale or service.
FOR IMMEDIATE RELEASE
Washington, DC – The Institute of Food Technologists (IFT) today delivered to the U.S. Food and Drug Administration (FDA) a new technical study that recommends guidelines to establish a comprehensive product tracing system to track the movement of food products effectively from farm to point of sale or service.
The FDA’s Center for Food Safety and Applied Nutrition commissioned IFT, a nonprofit scientific society focusing on the science of food, to conduct a study on traceability in the food system. The study authors, including experts from academia, industry, and government, collected information from 58 food companies involved in produce, packaged consumer goods, processed ingredients, distribution, foodservice, retail, and animal feed. The analysis included a review of diverse product tracing methods, practices in non-food industries, and standards and regulations pertaining to traceability worldwide. In addition, IFT experts proposed changes in current systems and practices to help track the movement of food products from farm to table to ultimately protect public health.
Traceability of products is critical at all levels of the food system to protect public health by isolating products early to help contain a food incident. Additionally, product tracing can help contribute to the safety of the food system by identifying the cause of a problem, so that preventive controls can be put in place.
The recommendations from IFT and the expert panel include:
- Creation of a standard list of key data or information to be collected
- Standardization of formats for expressing the information,
- Identification of the points along the supply chain, internally and between partners, where information needs to be captured
- Comprehensive record keeping that allows the linking of information both internally and with partners
- Use of electronic systems for data transfer
- Inclusion of traceability as a requirement within audits
- Required training and education on what compliance entails
The report concludes that setting clear objectives for those in the food supply chain is the most appropriate approach to effective product tracing. Principally the system should be simple, user friendly and globally accepted, as well as have the ability to leverage existing industry systems.
“The safety of the food supply requires a comprehensive and coordinated effort among all stakeholders throughout the system from farm to fork including growers, farm workers, packers, shippers, transporters, importers, wholesalers, retailers, government agencies, as well as consumers,” according the panel’s findings. Through a concerted effort, product tracing can help protect the public health, boost consumer confidence, and manage costs faced by affected industries in the supply chain following a food safety incident.
To view the report in its entirety please visit http://www.ift.org/traceability/.
NOTE: This report will be available in the January 2010 issue of Comprehensive Reviews in Food Science and Food Safety, Vol. 9, Issue 1.
The Institute of Food Technologists (IFT) exists to advance the science of food. Our long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT is a nonprofit scientific society with 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through knowledge sharing, education, and advocacy, encouraging the exchange of information, providing both formal and informal educational opportunities, and furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C. For additional information, please visit ift.org.
© 2009 Institute of Food Technologists
FOR MORE INFORMATION:
Jeannie Houchins, MA, RD