Forward-Back Traceability

Forward-backward traceability; means that products can be tracked and controlled throughout all processes such as production, storage and distribution in food businesses. This is a method used to record, store, make accessible and prevent potentially harmful situations from all stages of products from production to consumer. Thanks to Forward-backward traceability, purposes such as continuous monitoring of product quality, determination of food safety risks and finding solutions, collection and reporting of necessary information for fast and effective response can be achieved. Forward-backward traceability also helps customers identify the origin, date and other important information of products.

For foods such as shrimp (meat and shellfish), back-and-forth traceability is likewise recording and tracking every step in the production, storage and distribution processes of the products. Forward-backward traceability It enables to control whether all processes from the raw material of foods such as shrimp (meat and shellfish) to the delivery of the product to the customer are carried out correctly. In the event of a food recall, it enables quick and effective identification of which products are affected and where they go.

Forward-backward traceability test can be performed for shrimp (meat and shell), from raw material to final product and from final product to raw material, including the stages of semi-finished product processing and glazing. From these stages;

"Semi-product processing" is the stage of preparation and processing of raw materials in food production. This stage includes operations such as cleaning, cutting, shrinking, cooking or freezing raw materials.

Glazing in seafood; It is a protective layer of water added to the surface of frozen seafood. Packaging with a protective layer of ice minimizes the risk of contact with air and extends the durability of the product. When the oxidation rate is reduced, deterioration due to contact with air is minimized. Glase provides protection against minor temperature fluctuations and frost burn during transportation and storage. This stage enables long-term storage of the product and improves product appearance and quality. At the same time, the glazing step also improves the hygienic conditions of the products and prevents the products from spoiling.

The "Forward-backward traceability" system provides many benefits to food businesses. Some of those:

Product quality and safety: Back-and-forth traceability collects the data necessary to measure and continually improve the quality and safety of products.

Risk management: Back-and-forth traceability helps to detect and prevent potentially harmful situations first.

Customer safety: Back-and-forth traceability informs customers about the origin, history and other important information of products and increases customer safety.

Management of product recalls: Back-and-forth traceability allows product recalls to be managed quickly and effectively.

Operational efficiency: Back-and-forth traceability improves operational efficiency with efficiently managed and controlled processes.

Operational security: Back-and-forth traceability increases the security of enterprises, especially preventing the introduction of poor quality and unsafe products.

You can access the Forward-backward traceability Test Form-Frozen Shrimp document by clicking the link below:

https://suswise.com/discover/documents/forward-backward-traceability-test-formu-dondurulmus-karides-747311