Supply Chain

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Product tracing is the ability to trace potentially contaminated product, the consumption of which may cause an adverse health impact, through the supply chain.

If the food safety standards and audit checklists are harmonized across the different audit groups, that should make it easier for customers to compare, and accept, audit results.  

The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.

Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.

The two sanitization methods commonly used in retail/foodservice establishments are heat and chemicals.

The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.

Retail and foodservice companies are taking greater care in selecting business partners that will be proactive partners in food safety.

Video surveillance is an invaluable tool for maintaining food safety in grocery stores, supermarkets, quick-service restaurants, deli/cafes and other retail food service outlets.

Customers should be aware of the food safety differences between distributors, especially in a down economy when many are making choices based on price.

The Produce Traceability Initiative action plan outlines seven key elements and milestones for implementing the whole-chain traceability process.