Implementing a Recordkeeping Traceability System

Traceability systems are implemented in most cases as part of the food safety and quality management system. Traceability is in fact a major requirement for such a system. HACCP (Hazard Analysis Critical Control Point system) principles are often used as the basis for designing and implementing a quality management system. Even if the HACCP system itself is not used as such, the same basic principles should be applied. At previous levels, we discussed the principles of HACCP in detail. As a reminder, they are:

• Hazard analysis
• Identification of critical control points
• Establishing critical limits
• Monitoring critical control points
• Establishing procedures for corrective action
• Recordkeeping
• Verification

HACCP provides for the risk, or hazard, the assessment that has to be done prior to implementation of a quality control system, and for the ongoing management of identified risks.

ISO 22000 is a commercial food safety management standard that makes use of the HACCP principles and methodology to develop a HACCP plan. A HACCP plan is a document that describes how an organisation plans to manage and control its food safety hazards, and contains at least the following information:

• Identified critical control points (CCP’s)
• Hazards that must be controlled at each CCP
• Control measures for each CCP
• Critical limits to be applied at each CCP
• Procedures for monitoring CCP’s
• Procedures for remedial action when limits are exceeded

ISO 22000 provides for combining the HACCP plan with prerequisite programs (PRP’s) and operational prerequisite programs (OPRP’s) into a single integrated food safety management strategy.

Prerequisite programs (PRPs) are the conditions that must be established throughout the food chain and the activities and practices required to establish and maintain a hygienic environment. PRPs must be suitable and capable of providing food that is safe for human consumption. PRPs are also referred to as good hygienic practices, good agricultural practices, good production practices, good manufacturing practices, good distribution practices, and good trading practices.

Operational prerequisite programs (OPRPs) are prerequisite programs (PRPs) that are essential. They are essential because a hazard analysis has shown that they are necessary in order to control specific food safety hazards. OPRPs are used to reduce the likelihood that products will be exposed to hazards, that they will be contaminated, and that hazards will proliferate. OPRPs are also used to reduce the likelihood that the processing environment will be exposed to hazards.

Click here to view a video that explains traceability in action.