It is important to quickly identify products suspected to be the source of pathogens or toxicants to limit the spread of foodborne illnesses. Early identification of such foods allows for faster removal from commerce and helps prevent misidentification of foods not involved in an outbreak.
To improve traceability, FDA developed the “Requirements for Additional Traceability Records for Certain Foods.” This proposed food traceability rule introduces new terms, definitions, and requirements that will directly impact all parts of the supply chain.
1 hour with Q&A to follow
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