The Produce Traceability Initiative (PTI) aims to explore how technology can enhance traceability solutions in the produce sector with a new working group.
Supply chain is critical to any food safety program. Having full control and traceability of raw materials and end products is no longer an option, but rather a requirement. In the past two years, the pandemic has exposed new weaknesses and made visible the business risks posed by an unstable supply chain.
Improving food traceability is a key objective for the U.S. Food & Drug Administration (FDA) as demonstrated by the initiatives in the New Era of Smarter Food Safety Blueprint to create a safer and more traceable food supply chain.
To curb leafy greens-related outbreaks, pilot studies were undertaken to identify how to improve food safety throughout the supply chain. Here’s what we learned.
The Food Safety Authority of Ireland (FSAI) has identified three areas for research: emerging food safety risks, food chain vulnerability assessments, and fresh produce traceability.
Six industry organizations have released a report outlining 4 months of leafy green traceability pilots in response to a request by the U.S. Food and Drug Administration for improved traceability in the food system.