Food business operators must ensure that the food they place on the market is traceable. Traceability concerns the entire supply chain from production and processing to sale.
Food must therefore be labeled throughout its entire life cycle, be it with a batch number or another identification feature that enables it to be traced. This is crucial in order to be able to quickly identify the affected batch in the event of an incident, e.g. contamination.
For companies that supply to other business customers (B2B – business-to-business), the customer must also be known in addition to the supplier. According to the principle of “one step back, one step forward”, both the source and the buyer of a product must be traceable.
It is also important to ensure traceability in the catering/gastronomy and bakery sectors (B2C – business-to-consumer). If a customer returns a product (e.g. a pre-packed sandwich or frozen product) due to a quality defect, the traceability checklist enables the affected batch to be identified quickly and other products from the same batch to be removed from sale immediately. This ensures customer safety and minimizes potential risks.
Records relevant to food safety should be kept for a sufficient period of time, at least three to five years, to meet legal requirements.
In the event of a recall or withdrawal, the company must immediately inform the competent authorities and take all necessary measures to withdraw the affected products from circulation.
These principles are designed to ensure food safety and to be able to react quickly and effectively in the event of an incident. Traceability is regulated under Swiss food law in the Foodstuffs and Utility Articles Ordinance (LGV, SR 817.02).
Tips on the subject of traceability:
They not only help to meet legal requirements, but also help to increase customer confidence in the safety and quality of the food served.
- Sorgfältige Dokumentation:
- Keep accurate records of goods received, including supplier, batch number, delivery date and expiry date.
- Batch and expiry date labeling:
- Ensure that all food and ingredients in storage, as well as products and dishes in refrigeration facilities, are labeled clearly and legibly with the batch number and expiry date.
- Rotate the stock in the warehouse regularly according to the “First In, First Out” (FIFO) principle to ensure that older products are used first.
- Supplier selection and evaluation:
- Only work with trustworthy suppliers who can guarantee transparent and reliable traceability of their products.
- Conduct regular supplier visits and/or audits and supplier assessments to ensure traceability standards are being met.
- Separation and storage:
- Store different batches of food separately to avoid confusion or label them accordingly.
- Use clearly labeled shelves or zones for different product categories or batches, especially for allergens.
- Traceability protocols and plans:
- Develop a clear traceability plan that defines how to proceed in the event of a food or product recall or a problem with a food product.
- Train your team regularly in these processes so that every employee knows how to respond to possible traceability requests.
- Regular storage of retention samples:
- Take samples of every food produced, especially perishable or critical foods such as meat, fish, dairy products and processed dishes.
- Clearly label the sample with the production date, time, batch number, etc. and use clearly legible labels. Remember to store the retained samples correctly and for the correct storage period. The samples can make a significant contribution to traceability.
- Regular inspections and audits:
- Conduct regular internal audits to review traceability procedures and ensure that all processes are being followed correctly.
- Update your traceability protocols based on the results of these audits.
- Coordination with suppliers and authorities:
- Maintain regular contact with your suppliers to ensure that they comply with traceability requirements.
Be prepared to cooperate with authorities and provide information quickly if an investigation is required.
Traceability can be documented with the Alcomo HACCP app.