Regulations on food traceability [Latest update]

Food traceability plays an important role in ensuring food quality and safety for consumers. This regulation helps control the entire supply chain, from production and processing to distribution, to prevent poor quality food of unknown origin. Complying with the latest regulations not only helps businesses meet legal standards but also enhances brand reputation and creates trust with customers.

General requirements for food traceability

According to regulations in Article 4 Circular 17/2021/TT-BNNPTNT December 20, 2021, food production and business establishments must meet general requirements for food traceability. Specifically:

1. Establishments must establish a food traceability system based on the principle of one-step-first – one-step-later traceability to ensure the ability to identify and trace a product unit at specified stages of the food production and trading process.
2. When there is a request to trace the origin of food, the facility must provide stored information about the facility providing the received shipment and the facility receiving the delivered shipment during the facility’s production and business process.
3. Food after each stage must be coded and identified by an appropriate method to serve traceability.
4. Establishments subject to issuance of Certificates of establishments meeting food safety conditions; Establishments that have been granted one of the following Certificates: Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), ISO 22000 Food Safety Management System, International Food Standards (IFS), Global Standards for Food Safety (BRC), Food Safety System Certification (FSSC 22000) or equivalent in effect must establish and maintain a food traceability system and store traceability information as prescribed.
5. Establishments not subject to the provisions of section 4 are not required to establish a traceability system but must store minimum information for retrieval purposes according to regulations.

Complying with general requirements on food traceability not only helps businesses meet legal regulations but also improves product quality, protects consumer health and builds brand reputation.

Establish a food traceability system

Establishing a food traceability system plays an important role in ensuring food safety, quality control and meeting legal requirements. An effective traceability system not only helps businesses improve brand reputation but also creates trust for consumers, while also supporting management agencies to quickly identify the cause and trace products in the event of a food safety incident.

According to regulations in Article 5 Circular 17/2021/TT-BNNPTNT, food traceability system must include the following important contents:

1. Scope of application of the system.
2. Procedures for coding and identifying raw materials, semi-finished products, and finished products throughout the entire production and business process. Coding procedures must ensure retrieval of necessary information from previous production stages.
3. Procedures regulate the recording, data entry, data and record keeping during the production process.
4. Procedures for periodically verifying and updating, amending and supplementing the system.
5. Traceability procedures (implementer, content, method, time of implementation).
6. Assign responsibility for implementation.

Store traceability information

Storage food traceability information is an important requirement to ensure transparency, control and product traceability throughout the supply chain. The storage of traceability information is clearly specified in Article 6 Circular 17/2021/TT-BNNPTNT. Specifically:

1. Minimum information that must be stored for traceability purposes at each facility for each batch of goods produced and traded domestically:

• For received shipments: Name, address and code (if any) of the facility providing the received shipment; time and place of delivery; information about the shipment (name/type, volume, identification code);
• For production batches: Information about production batches at each stage (production time, name/type, volume, batch/lot identification code);
• For delivery shipments: Name, address and code (if any) of the facility receiving the shipment; time and place of delivery; information about the shipment (name/type, weight, identification code).

2. Minimum information that must be stored for traceability purposes at each food import facility for each imported food shipment, includes the above information and information about the production facility and exporting country.
3. The data management system and encoding of traceability information must be stored using appropriate means to ensure convenience for lookup and the minimum storage period from the date of production for food products that do not require mandatory expiry date marking is specified as follows:

• 06 (six) months for fresh agricultural, forestry and aquatic foods;
• 02 (two) years for frozen and processed agricultural, forestry and aquatic products.

4. In case agricultural, forestry and fishery foods have an expiration date on the product, the facility must store traceability information for a minimum period of 12 months from the expiration date of the product lot.
5. Direct retail businesses to consumers are not required to retain information about purchasing customers.

In general, storing traceability information is not only a legal obligation but also a tool to help businesses optimize quality control processes and enhance reputation in the market.

Food traceability process

Food traceability process plays an important role in determining, monitoring and controlling product quality throughout the supply chain. Article 7 Circular 17/2021/TT-BNNPTNT Regulations on origin traceability are as follows:

The basis for conducting traceability in cases of unsafe food specified in Clause 1, Article 54 of the Law on Food Safety is as follows:

1. Identify production batches and delivery batches that need to be retrieved through archived records.
2. Synthesize and compile information about food types and quantities of food batches produced, imported, sold and in stock; List of names and addresses of customers and food distribution agents (if any).
3. Identify production stages related to production batches and delivered batches that must be traceable.
4. Prepare a report on traceability results after completing the process of tracing production batches and delivered batches; results of recall and handling of unsafe food according to regulations and report on investigation of causes of unsafe food, results of application of appropriate corrective measures.

Correct implementation of food traceability not only helps businesses ensure product quality but also creates a solid foundation for sustainable production and business activities.

Consulting on regulations on food traceability at Long Phan Consulting Company

In Long Phan Consulting Company, we provide comprehensive consulting services on food traceability regulations, support businesses in meeting legal requirements and improving supply chain management capabilities. Our services include:

• Consulting and guiding businesses to comply with the latest regulations on food traceability according to Vietnamese law and international standards.
• Support the development and implementation of processes for identifying, recording, storing data and reporting as required.
• Inspect, evaluate and recommend adjustments to traceability systems to optimize processes and ensure compliance.

With a team of experienced experts, Long Phan Consulting Company is committed to providing suitable solutions, helping businesses optimize operations, protect brands and enhance reputation in the market.

Frequently asked questions about food traceability

Below are some frequently asked questions that we have compiled during the consultation process, please refer to:

What is food traceability?

Food traceability is the ability to track a food through all stages of production, processing and distribution.

Why is food traceability important?

It helps identify the origin of food, enables the recall of contaminated products, and protects public health.

Which foods need to be traceable?

All foods, especially those with a high risk of causing poisoning or allergies.

Who is responsible for establishing a food traceability system?

Food production and business establishments.

What information should a food traceability system contain?

Information about the origin of raw materials, production, distribution and sales processes.

How long to store traceability information?

Depending on the type of food, from 6 months to 2 years or longer if there is an expiration date.

Conclude

Food traceability is not only a legal requirement but also an important solution to help businesses improve reputation, control quality and ensure food safety. Compliance with the latest regulations reduces risk, increases consumer confidence and expands business opportunities. For detailed advice and effective implementation support, please contact us immediately via the hotline 0906735386!