Course description
Identify and distinguish between the set of measures, actions and procedures that make it possible to record and identify each product from its origin to its final destination, increasing safety across the different processes and reducing the number of incidents detected.
Why enrol on this course?
Who can take this course?
Employed, self-employed or unemployed people who want to improve their skills.
Free course
Subsidised training, at no cost to the student.
Online course
Study from home with a flexible format.
Certified course
When you finish you will be able to certify the training you have completed.
Course content
1. GENERAL ASPECTS OF TRACEABILITY AND FOOD SAFETY
1.1 Importance and responsibilities of the traceability system. Economic and social aspects.
1.2 The concept of traceability and its types
1.3 Objectives and value of traceability, importance, requirements and relationship with the HACCP system.
1.4 Importance and responsibilities of traceability.
1.5 Economic and social aspects of a traceability system.
2. TRACEABILITY AND FOOD SAFETY. Legislation and regulations.
2.1 EU regulations
2.2 Complementary regulations in various countries.
2.3 Voluntary standards (certifiable systems).
2.4 Mandatory nature, benefits and requirements of traceability.
3. THE SLAUGHTERHOUSE TRACEABILITY SYSTEM
3.1. Backward traceability. Origin: the farm (feed and veterinary treatments). Receiving animals. Records, identification and intake register.
3.2. Process (internal) traceability.
3.2.1. Traceability during slaughter.
3.2.2. Batch identification of carcasses, viscera and offal. Types of identification. Records.
3.2.3. Traceability during cutting. Identification of products and by-products. Types of identification. Records.
3.2.4. Packing and labelling. Labelling regulations and their importance.
3.2.5. Traceability during storage. Types of storage. Control of storage conditions.
3.2.6. Identifying incidents and applying corrective measures.
3.3. Forward traceability.
3.3.1. Loading and transport.
3.3.2. Identifying the load and destination.
3.3.3. Controlling transport conditions.
3.3.4. Dispatch register.
3.4. Special export and foreign trade situations.
3.5. Traceability in waste control.
4. TRACEABILITY APPLIED TO THE PRODUCTION PROCESS.
4.1 Backward traceability. Suppliers.
4.2 Process traceability. Processing companies. Grouping production into batches. Benefits of process traceability. Factors affecting process traceability.
4.3 Forward traceability. Customers.
4.4 Stages in implementing a traceability system.
4.4.1. Studying your own filing systems.
4.4.2. Consulting suppliers and customers.
4.4.3. Defining the scope.
4.4.4. Defining criteria for grouping products for traceability.
4.4.5. Establishing the necessary records and documentation.
4.4.6. Establishing validation/verification mechanisms within the company.
4.4.7. Establishing communication mechanisms between companies.
4.4.8. Establishing a procedure for locating and/or withholding and, where applicable, recalling products.
4.5 Documented traceability procedure.
4.6 Quality control.
4.7 The cost of traceability.
5. TRACEABILITY APPLIED TO DISTRIBUTION.
5.1 Traceability systems in distribution: requirements.
5.2 Automatic electronic coding.
5.2.1. Basic concepts of automatic identification.
5.2.2. Identification codes.
5.2.3. Product identification.
5.2.4. Identification of groupings (cases and pallets).
5.2.5. Coding variable-weight products and groupings.
5.2.6. Electronic product code (EPC) / radio frequency identification systems (RFID).
5.3 Traceability processes between production and processing companies and distribution companies.
5.3.1. Information exchange between production and processing companies and distribution companies.
5.3.2. Processes and information flows between production and processing companies and distribution companies. Traceability.
5.3.3. Traceability at distribution companies' goods-in.
6. TRACEABILITY AS AN EARLY WARNING SYSTEM IN CRISES.
6.1 Food and health alerts: protocols of the competent authorities. European and Spanish food alert networks. Information and action in the event of alerts.
6.1.1. AESAN food alert protocol.
6.1.2. European and Spanish food alert networks. Information and action in the event of alerts.
6.1.3. Spain's national epidemiological surveillance network.
6.1.4. Food alert response plans in other countries.
6.2 Legislation on product recalls and food alerts.
6.2.1. Mandatory food safety regulations on product recalls.
6.2.2. Voluntary food safety standards on product recalls.
6.3 Product recalls: companies' internal protocols, media communication and response times.
6.3.1. Companies' internal product recall or crisis protocols.
6.3.2. Communicating product recalls in the media: requirements.
6.3.3. Response times and information that companies must make available to the competent authorities.
1.1 Importance and responsibilities of the traceability system. Economic and social aspects.
1.2 The concept of traceability and its types
1.3 Objectives and value of traceability, importance, requirements and relationship with the HACCP system.
1.4 Importance and responsibilities of traceability.
1.5 Economic and social aspects of a traceability system.
2. TRACEABILITY AND FOOD SAFETY. Legislation and regulations.
2.1 EU regulations
2.2 Complementary regulations in various countries.
2.3 Voluntary standards (certifiable systems).
2.4 Mandatory nature, benefits and requirements of traceability.
3. THE SLAUGHTERHOUSE TRACEABILITY SYSTEM
3.1. Backward traceability. Origin: the farm (feed and veterinary treatments). Receiving animals. Records, identification and intake register.
3.2. Process (internal) traceability.
3.2.1. Traceability during slaughter.
3.2.2. Batch identification of carcasses, viscera and offal. Types of identification. Records.
3.2.3. Traceability during cutting. Identification of products and by-products. Types of identification. Records.
3.2.4. Packing and labelling. Labelling regulations and their importance.
3.2.5. Traceability during storage. Types of storage. Control of storage conditions.
3.2.6. Identifying incidents and applying corrective measures.
3.3. Forward traceability.
3.3.1. Loading and transport.
3.3.2. Identifying the load and destination.
3.3.3. Controlling transport conditions.
3.3.4. Dispatch register.
3.4. Special export and foreign trade situations.
3.5. Traceability in waste control.
4. TRACEABILITY APPLIED TO THE PRODUCTION PROCESS.
4.1 Backward traceability. Suppliers.
4.2 Process traceability. Processing companies. Grouping production into batches. Benefits of process traceability. Factors affecting process traceability.
4.3 Forward traceability. Customers.
4.4 Stages in implementing a traceability system.
4.4.1. Studying your own filing systems.
4.4.2. Consulting suppliers and customers.
4.4.3. Defining the scope.
4.4.4. Defining criteria for grouping products for traceability.
4.4.5. Establishing the necessary records and documentation.
4.4.6. Establishing validation/verification mechanisms within the company.
4.4.7. Establishing communication mechanisms between companies.
4.4.8. Establishing a procedure for locating and/or withholding and, where applicable, recalling products.
4.5 Documented traceability procedure.
4.6 Quality control.
4.7 The cost of traceability.
5. TRACEABILITY APPLIED TO DISTRIBUTION.
5.1 Traceability systems in distribution: requirements.
5.2 Automatic electronic coding.
5.2.1. Basic concepts of automatic identification.
5.2.2. Identification codes.
5.2.3. Product identification.
5.2.4. Identification of groupings (cases and pallets).
5.2.5. Coding variable-weight products and groupings.
5.2.6. Electronic product code (EPC) / radio frequency identification systems (RFID).
5.3 Traceability processes between production and processing companies and distribution companies.
5.3.1. Information exchange between production and processing companies and distribution companies.
5.3.2. Processes and information flows between production and processing companies and distribution companies. Traceability.
5.3.3. Traceability at distribution companies' goods-in.
6. TRACEABILITY AS AN EARLY WARNING SYSTEM IN CRISES.
6.1 Food and health alerts: protocols of the competent authorities. European and Spanish food alert networks. Information and action in the event of alerts.
6.1.1. AESAN food alert protocol.
6.1.2. European and Spanish food alert networks. Information and action in the event of alerts.
6.1.3. Spain's national epidemiological surveillance network.
6.1.4. Food alert response plans in other countries.
6.2 Legislation on product recalls and food alerts.
6.2.1. Mandatory food safety regulations on product recalls.
6.2.2. Voluntary food safety standards on product recalls.
6.3 Product recalls: companies' internal protocols, media communication and response times.
6.3.1. Companies' internal product recall or crisis protocols.
6.3.2. Communicating product recalls in the media: requirements.
6.3.3. Response times and information that companies must make available to the competent authorities.