The ability to trace food one step back to its supplier and one step forward to its customer.
It means being able to identify who supplied your food and, where relevant, who you supplied it to, so affected product can be traced in both directions.
Standard 3.2.2 requires food businesses to be able to identify the supplier of the food they receive. Businesses supplying other businesses should also trace forward.
Invoices, delivery dockets, supplier details, batch or lot codes, and sales or delivery records.
It allows unsafe food to be located and removed quickly during a recall or illness investigation, limiting harm and waste.
Yes. At a minimum it should keep supplier invoices and dockets so it can identify where its ingredients came from.