What is Forward & Backward Traceability?
What if Forward & back ward Trceability? Please help..Our external auitors have asked us to do both backward and forward traces
Hi Nitty,
The exact requirements for "Traceability" might vary slightly depending upon the auditing body. Typically, it is essential that you (the manufacturer) be able to trace any product (raw/intermediate/finished), or ingredient, or packaging material, etc. at least one step backwards (supplier) and one step forward (customer), accounting for any product/material still inventoried or warehoused at your facility. Most auditors will expect you to be able to trace 100% of your product within an established time frame. Traceability tests (or challenges) should be planned exercises and carried out in similar fashion as your mock recall.
Since you referred to your external auditor in the plural sense, I would imagine that you'd want to perform a brief gap audit against all of their requirements and ensure that you are meeting their combined requirements.
Perhaps one, or more, of the members might have input regarding the systems used to employ their traceability procedures.
Thanks,
Chris
What if Forward & back ward Trceability? Please help..Our external auitors have asked us to do both backward and forward traces
Thank you chris
Thank you chris
Chris
I would appreciate if you could you help me with a sample of traceability exercise.
Thank you
Nitty
What if Forward & back ward Trceability? Please help..Our external auitors have asked us to do both backward and forward traces
Hi Nitty,
What your auditor is asking for is:
Forward traceability - this is taking a batch of raw material and tracing through the process, including intermediate products/work in progress to all the finished products that were made with that raw material.
Backward traceability - this is taking a finished product batch and tracing back from customer, back through the process including intermediate products/work in progress to batches of raw materials used. This is specific for the finished product batch.
Regards,
Tony
Does anyone have a copy of the actual process they wrote to support product trace (2.6.2.1) I was thinking maybe I would outline the actual process from receiving in the raw materials to finished product. Is that the correct route to take?
TIA
Loni
:)
Does anyone have a copy of the actual process they wrote to support product trace (2.6.2.1) I was thinking maybe I would outline the actual process from receiving in the raw materials to finished product. Is that the correct route to take?
TIA
Loni
:)
It really depends on your process.
But you are taking the correct route.
I wouldn't take all the ingredients to make the product. You can choose just one. Let's just say the eggs (WIP) in your formula to make the cake (FG) was the culprit for your product being contaminated. Then I would look at the receiving papers and look for when and how many eggs with that one lot code and see if you only received that lot code on one day or multiple days, and look at your batch records and transfer documents to see where the eggs where used until you use up the full quantity you received. After you see the products these eggs went into, you need to make sure you follow this process to the finished product and also see which customers these finished products were sent to with BOL's (Bill of Ladings) and any other shipping docs as evidence. If you still have them in inventory then write that down. You need to account for everything you produced with those "bad eggs".
Does anyone have a copy of the actual process they wrote to support product trace (2.6.2.1) I was thinking maybe I would outline the actual process from receiving in the raw materials to finished product. Is that the correct route to take?
TIA
Loni
:)
Hi Lony,
Process is different for each factory.
But this is what I implemented and is working fine:
- First step is receiving ingredient. Raw material receival form ( must be filled out by trained store man who is receiving the ingredients )
- In production I created the folder which contains ingredient traceability forms. Production team needs to write down information ( BBD, PD, BC, ... ) of ingredient they are taking from warehouse or where ever they are stored to be weighed up and prepared for mixing .
- In this form they need to write the date, time and quantity of ingredient as well.
- Also I have created the Raw material reference booklet with ingredient package picture to show what information they need to write for each ingredient as some ingredients got Batch code, some Production date and some best before, ... etc) This booklet can help them to find the right information )I need .
- Also I have production plan saved on my system which can be helpful for traceability
- In an another hand I have Process control Soft ware that can help me to find everything online such as total mixes , done mixes and more.
- I do full traceability twice a year. And also I get the stock trace report from warehouse and distribution centre as well each time I do it
- Hope it helps.
- Atessa
Dear All,
Purely as a cautionary note, Tony's post is undoubtedly the typical overall expectation of the OP's query.
However the precise operational details may depend on the particular standard involved. This is not mentioned in the OP or any of the previous posts other than #2.
Not that the responses are uninteresting of course, quite the opposite. :thumbup:
Forward and Backward traceability in food safety management refers to as:
1. Forward traceability is to determine the exact source, supplier of a particular raw material purchased. Fish for example, the manufacturer needs to record the following:
a. Binomial name of Raw material
b. FAO zone area
c. Name of Catching area
d. Name of fishing boat
e. Name of boat owner
f. Name and address of a buying station (if any)
g. Name of middleman/supplier (if any)
h. Manufacturer - to establish raw material product code per lot including the date of purchase.
i. on line production - to establish a code for specific process/finished product.
j. packaging of finished product - same code shall be stamped on every master carton
k. Storage - each lot are with bin tags and included in the stowage map.
l. shipment - all pertinent documents including buyer information and destination.
- the same manner is use in the packaging materials used in the production, the ingredients, source of water and ice.
- included in the record is the information about the processors, the packers, and shipper.
2. Backward traceability is the reversed procedure of the latter. Starting from shipment to the catching area. this procedure is commonly use during product recall, audit
Hello Alex C. Suiza,
Thank You for your post and Welcome to the Forum !
As I understand, yr example represents a complete traceability history.
Perhaps yr Standard is different to the ones utilised in previous posts where only 1 step forward/backward is necessary ?.
For example, from my manufacturing POV, for backward traceability, (g) is typically operational. (a-f) are then irrelevant (fortunately).
I usually start with the process flow diagram. I choose a raw material and follow it through to dispatch, this is a forward trace.
For a backwards trace I choose a product in the cold store and trace it back through the process to raw material intake. It's not exactly rocket science.
You need to collate all the records attached to the raw material/ product and then product a mass balance at the end which should balance within a tolerance acceptable to you ( that will be dependent on yields etc...) Gather all the information you can.
Don't make it complicated for yourself.
Thanks! I put something together using the flow chart. Fingers crossed its acceptable! I was doing this for SQF Level 2 Certification. I appreciate all the help everyone has given me! I had to turn all our Desk Audit items in on Friday!