Traceability - principles and practice

Traceability is a widely used term; it is a broad concept for which there are many applications. There is no single system of traceability; it depends on many factors, including the objective and nature of the product and production operation. Although regulations and international and private voluntary standards require traceability none is prescriptive in the way it is to be achieved. At its most basic a food or feed business must be able identify from whom and to whom a product has been supplied; the so called external traceability (or one step back and one step forward approach). However, good practice includes the requirement for internal traceability, that is identify what is made from what, how and when. Linked to all traceability systems is efficient record keeping.

This course focuses on the general principles and basic system requirements for traceability with special reference to the development, implementation and maintenance of traceability systems. The course will benefit:

• those responsible for implementation and maintenance of a traceability management system, and assuring conformance with best practice, and
• those wishing to obtain a better understand of traceability in the raw material supply chain.

Duration: One day foundation level or two day intermediate level

Course content

• Background and introduction to traceability
• Basic components of traceability
• Planning stages to enable traceability
• Establishing and implementing traceability
• Traceability analysis
• Verification of the effectiveness of traceability
• Documentation and record keeping
• Making traceability work

"Case studies will be used to illustrate typical food and feed situations and will be tailored to meet delegate's specific interests and product sector. A two day course will have more in depth case studies."

Chris Knight – Event Director

For further information contact the Training Department on +44 (0)1386 842104 or