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Home » Authors » Sara Bratager
Sara Bratager

Sara Bratager

Sara Bratager is a Food Traceability and Food Safety Scientist at the Global Food Traceability Center (GFTC) at the Institute of Food Technologists (IFT). She enjoys applying years of traceability and food safety management experience in manufacturing toward GFTC's efforts to engage food system stakeholders in their traceability journey through applied research, capacity building, advocacy, system design, and implementation. Ms. Bratager and the GFTC team continue to support industry actors in their FSMA 204 compliance journey.

Articles

ARTICLES

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Food Safety in Transition: Looking Toward FSMA 204 Compliance

Sara Bratager
Sara Bratager
January 21, 2025

This article discusses the challenges facing the food industry with only one year left until the FSMA 204 compliance deadline.


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cases of fruit in a warehouse

How FDA's Traceability Lot Code Requirements Advance Food Traceability

Sara Bratager
Sara Bratager
April 11, 2023

Of all the key features of FDA's Traceability Final Rule, the Traceability Lot Code (TLC) stands out for its criticality and understated complexity. This crucial code serves as a breadcrumb trail, highlighting every step a product takes through the supply chain. To meet the TLC requirements, industry actors will need to make significant modifications to current lot coding practices. 


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The Need For Greater Traceability and Transparency in the Food Supply Chain

Sara Bratager
Sara Bratager
November 28, 2022

Robust food traceability systems serve several roles in advancing food safety and sustainability. Traceability systems are inherently collaborative and require all members of a product supply chain to collect, store, and share data.


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apples on conveyor belt

Key Food Safety Takeaways from IFT FIRST

Sara Bratager
Sara Bratager
September 12, 2022

The IFT FIRST event offered several key takeaways impacting food safety, from topics and issues surrounding supply chain disruption and innovation to data standards and contaminants.


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How to Prevent Physical Contamination in Food Production and Strengthen Compliance

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