(食品安全监督相关管理课件)2FS StandardsTraceLabelRecallMarketAccessCertificat.ppt

Key Steps Involved in Establishing a Traceability System (FAO/WHO) (1) Define scope of traceability system Decide on size of the optimal production unit for tracing purposes (e.g. lot, batch, consignment etc) tip: select larger such production unit ? simplify tracing activities, ? but more food would have to be recalled if a food incident occurs Key Steps Involved in Establishing a Traceability System (FAO/WHO) (2) Identify traceability information needed, e.g. food ingredients, internal process and food products Establish a system of record keeping and retrieval Establish procedures for review and testing of the traceability system Document the traceability system Current traceability System in China Just initiated, still under development cross country E.g. in Fujian province, 713 demonstration points / 228 provincial points in distribution step at 2014 Challenges in China Data gained thru traceability system development: questionable – true, reliable Monitoring/Surveillance/Alert net: need further improvement New media technology application not addressed Food Labeling System Definition (1) Label -- any tag, brand, mark, pictorial or other descriptive matter, written, printed, stenciled (模版), marked, embossed or impressed on, or attached to, a container of food Labeling -- any written, printed or graphic matter that is present on the label, accompanies the food, or is displayed near the food, including that for the purpose of promoting its sale or disposal. Definition (2) Claim -- any representation which states, suggests or implies that a food has particular qualities, relating to its origin, nutritional properties, nature, processing, composition or any other quality Date Marking of prepackaged food -- Date of Manufacture -- Date of Packaging -- Sell-by-Date -- Date of Minimum Durability” (“best before”) -- Use-by Date” (Recommended Last Consumption Date, Expiration Date) Shanghai Fushi meat with expired shelf-