TRACEABILITY OF SELECTED FISH PRODUCTS
 
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Pol. J. Food Nutr. Sci. 2009;59(3):199–204
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ABSTRACT
The paper presents identification methods of foodstuffs, according to the requirements of the traceability system given in the respective standard PN-EN ISO 22005:2007, based on the traceability of "Herring fillets in tomato sauce" as the final product and peas as a raw material used in fish processing. Identification consisted in following the processing history of a selected product and raw material and their distribution. Based on information collected from individual departments of the plant and available documentation, the history of the analysed products in the production chain was recreated. Results indicate that it is possible to trace the selected product and raw material used in the analysed plant; however, certain flaws were discovered in the course of the study. These include errors and gaps in records kept at individual departments of the plant, discrepancies found between records coming from different departments and data in the computer system, infrequent updates of information stored in the computer system and problems with a review of records which are kept at different locations at the plant.
ISSN:1230-0322