Iso 22005

Traceability in the feed and food chain —

General principles and basic

requirements for system design and

implementation

Traçabilité de la chaîne alimentaire — Principes généraux et exigences

fondamentales s'appliquant à la conception du système et à sa mise en

oeuvre.

Introduction

A traceability system is a useful tool to assist an organization operating within a feed and food chain to

achieve defined objectives in a management system.

The choice of a traceability system is influenced by regulations, product characteristics and customer

expectations.

The complexity of the traceability system can vary depending on the features of the product and the objectives

to be achieved.

The implementation by an organization of a traceability system depends on

⎯technical limits inherent to the organization and products (i.e. nature of the raw materials, size of the lots,

collection and transport procedures, processing and packaging methods), and

⎯the cost benefits of applying such a system.

A traceability system on its own is insufficient to achieve food safety.

Traceability in the feed and food chain — General principles

and basic requirements for system design and implementation

1 Scope

This International Standard gives the principles and specifies basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain.

It is intended to be flexible enough to allow feed organizations and food organizations to achieve identified objectives.

The traceability system is a technical tool to assist an organization to conform with its defined objectives and is applicable when necessary to determine the history, or location of a product or its relevant components.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

ISO 22000:2005, Food safety management systems — Requirements for any organization in the food chain

3 Terms and definitions

For the purposes of this document, the terms and definitions given in ISO 22000 and the following apply.

3.1 product

result of a process

[ISO 9000:2005, definition 3.4.2]

NOTE Product may include packaging material.

3.2 process

set of interrelated or interacting activities which transforms inputs into outputs

NOTE 1 Inputs to a process are generally outputs of other processes.

NOTE 2 Processes in an organization (3.10) are generally planned and carried out under controlled conditions to add value.

NOTE 3 A process where the conformity of other resulting product (3.1) cannot be readily or economically verified is frequently referred to as a “special process”.

[ISO 9000:2005, definition 3.4.1]

3.3 lot

set of units of a product which have been produced and/or processed or packaged under similar circumstances

NOTE 1 The lot is determined by parameters established beforehand by the organization.

NOTE 2 A set of units may be reduced to a single unit of product.

3.4 lot identification

process of assigning a unique code to a lot

3.5 location

place of production, processing, distribution, storage and handling from primary production to consumption

3.6 traceability

ability to follow the movement of a feed or food through specified stage(s) of production, processing and distribution

NOTE 1 Adapted from Reference [3].

NOTE 2 Movement can relate to the origin of the materials, processing history or distribution of the feed or food.

NOTE 3 Terms such as “document traceability”, “computer traceability” or “commercial traceability” should be avoided.

3.7 feed and food chain

sequence of the stages and operations involved in the production, processing, distribution and handling of feed and food, from primary production to consumption

NOTE Primary production includes the production of feed for food-producing animals and for animals intended for food production.

3.8 flow of materials

movement of any materials at any point in the feed and food chain

3.9 materials

feed and food, feed and food ingredients and packaging materials

3.10 organization

group of people and facilities with an arrangement

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