SUMMER 2015 NEWS TRACEABILITY Knowing the beast T he horse meat scandal has alerted the public to food chain security In an environment where consumers increasingly want to know the provenance of the food they eat, traceability is paramount to any business involved in the supply of goods through the food chain. European Regulation No 178/2002 lays down the general principles for food and feed law, incorporating matters of food safety, making it a legal requirement for traceability of food from farm to fork. NEWS The law requires that traceability of food, feed, food-producing animals, and any other substance intended to be, or expected to be, incorporated into a food or feed must be established at all stages of production, processing and distribution. It therefore puts a responsibility for food safety on all producers, including farmers, and retailers throughout the supply chain. The purpose of the European-driven legislation is to promote consumer confidence that the food we eat is safe. This is achieved by setting out minimum standards of compliance for businesses. With rising meat prices and an increase in the theft of livestock often for illegal slaughter how can you be satisfied that the meat you buy has come from a legitimate source? All meat sold to the public must have been through official meat hygiene controls and have a health-mark that denotes slaughter took place in an approved establishment and was overseen by official inspectors. If you are a food business operator selling any produce including meat you must ALLERGIC REACTION Traceability helps retailers comply with new food allergen labelling rules Food businesses must be able to trace their food one step back and one step forward, according to Article 18 of the General Food Law. This allows food businesses and food authorities in EU member states to withdraw or recall products that have been identified as unsafe. It must be possible to track any food through all stages of production, processing and distribution. In practice, this means that for each incoming or outgoing supply of food, businesses must be able to provide the name and address of the supplier or customer, together with the date of the transaction and delivery. It can also be helpful to record the batch number or durability indication (where applicable). The legislation affects: primary producers; manufacturers; wholesalers; retailers; transporters; distributors; those dealing in the purchase and sale of bulk be able to identify the person who supplied you with a food or a food-producing animal; as such, it is important that records are maintained to show the source of origin. To this end, all food business operators must have in place systems and procedures that allow this information to be made readily available to inspectors on demand, and youshould be in a position to demonstrate that you obtained the products from a legitimate source. Trading Standards offers the following anti-scam advice to business owners: G Have a limited FIND OUT MORE number of If in any doubt about how European Regulation authorised No 178/2002 on food law applies to your employees business, or if you would like further guidance to approve on traceability, contact your local trading standards service for further advice. purchases of goods and services, and ensure all other employees know that they cant discuss ordering orpayments G Agree to nothing from a phone call. Alegitimate company will be happy to put everything in writing. Sign nothing until youve reviewed the contract and the small print in detail G Ask questions: find out how they got your details; ask for their phone number and address; establish what it is they are asking you to sign up to; and research the goods or service being offered beforepurchase Credit: Steph Young Images: Ryan Ladbrook / Shutterstock commodities; caterers; and food brokers. The final sale of food to the consumer is not covered. This requirement does not mean that businesses necessarily need a dedicated traceability system. It is theneed to produce information that is important, not theformat in which it is kept. Food businesses should have their records sufficiently organised to be made available to food authorities on demand, and to be produced within the short timescale needed to be of use in a withdrawal or recall. These traceability provisions are particularly relevant for food manufacturers, importers and caterers in relation to the December 2014 allergen information requirements, both in ensuring accurate allergen information is provided and that effective recalls can be implemented where food is sold with inaccurate information. Credit: Stuart Powell Images: Stockakia / Shutterstock