FEATURE an appropriate level of traceability is established. Performing test and review activities (Stage 6) is akin to verification of HACCP systems. The objective is to confirm that the traceability system is working effectively. The aim is to demonstrate conformance with stated procedures and that traceability is established effectively. For traceability systems there are two key questions: • Does traceability work in practice? That is, is there conformance with the traceability system as implemented and is working in practice? Typical examples are audits or other inspections of the systems, and testing the system in some way, e.g. a traceability test and mass balance check • Is the traceability system up to date?
That is, has there been any change that affects traceability, e.g. with the product or process? This will involve a periodic review of the traceability system
Grain storage traceability analysis An example traceability analysis is given in Table 2. This depicts a typical grain storage operation. The example is given for illustrative purposes only and demonstrates a generic approach to traceability in such an operation. The details such as identification read, records taken and identification applied are shown for indication only. However, the traceability analysis concept that is demonstrated can be applied to any product or production operation. External traceability in this example is established by the identification of
Table 2: Traceability in a grain storage operation - Terms of reference Product
Wheat
Process
The storage of harvested grain Start: Intake of grain from farms and merchants (suppliers) Finish: Dispatch of grain to customers
Traceability criteria
Grain is handled in bulk. Grain is identified by the bulk consignment reference (external traceability) or storage unit identity reference (internal traceability)
Traceability analysis (each process step in the grain storage operation) Process step
Identification read
Recorded information
Identification applied
1: Grain intake Receipt of grain from suppliers, including intake checks and tipping of grain at intake point
Supplier’s lot, batch or consignment reference
What was received (lot, batch or consignment reference), the quantity, who supplied it, and date received
Supplier’s lot, batch or consignment reference is retained
2: Temporary holding Temporary storage of grain pre-drying (bin store)
Supplier’s lot, batch or consignment reference
What received grain is loaded into a temporary store is detailed on intake records
Temporary store reference
3: Grain conditioning Cleaning and drying grain by heated-air (batch or continuous process)
Temporary store reference
What was dried, from what (temporary store references), how and when
Drying batch or run reference
4: Long-term storage Storage of conditioned grain in cool and dry conditions (bin or flat store)
Drying batch or run reference
What dried grain is loaded into a long term store is recorded on the drying records
Long term store reference
5: Dispatch Unloading of store, and loading of transport vehicle
Long term store reference
What product was supplied (long term store reference), to whom and when
Each delivery of stored grain supplied is identified by a unique consignment reference
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the materials received into the business (process step 1), which are also the grain supplied by another business (the one step back), and by the identification of the grain supplied to another business (process step 5), which is also the material received by another business (the one step forward). Internal traceability is established by the matching of inputs (step 1 intake) to the outputs (step 5 dispatch) through the steps in the process (temporary holding, drying and storage). In this example it is not possible to directly link the materials received to the materials supplied to the customer. This is because there has been joining or splitting of grain at various steps in the process. Different traceability units are joined and mixed in bulk storage units at steps 2 and 3. There is splitting where grain is drawn from the long-term grain store to make separate deliveries to customers. However, the records taken would clearly identify the identification references of all the components joined or split at the process steps. In this way internal traceability is established at each process step including steps where grain is bulked and split, albeit that direct traceability of individual batches received is lost. Direct traceability might theoretically be achieved if the grain received, depending on source or the type grain, is handled and stored separately. That is where product identification is transferred with the product through one or more steps in the process, and the identification is transferred between the process steps. However, in a typical grain storage operation this may not be a practical option due to the nature of the handling operation and bulk storage. Traceability in this example may be summarised as follows: • Suppliers: Information relating to from whom grain has been supplied is linked to intake records (one step back external traceability) • Process: Information relating to the matching of inputs to outputs is linked to storage and drying records (internal traceability) • Customers: Information relating to whom grain is supplied is linked to dispatch consignment records (one step forward external traceability)
Further reading Traceability in the food and feed chain: General principles and basic system requirements. Campden BRI Guideline No 60 www.campdenbri.co.uk/publications/pubDetails.php?pubsID=2489 More Information: Tel: +44 1386 84201 Fax: +44 1386 842100 Email: chris.knight@campdenbri.co.uk Website: www.campdenbri.co.uk
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