1 Year Food Supply

The mission at TraceGains ( www.TraceGains.com ) is to protect the brand of food and beverage clients by eliminating problems before the product is shipped to the customer.

Recently, legislators Georgia and other states to follow laid down, take a reactionary and draconian legislation. After Georgia peanut products manufactured have been identified as the culprit in an outbreak of Salmonella at the national, state legislators have responded quickly on a bill to make Georgia the first state to require manufacturers Food quickly alert state inspectors if their internal tests show their products are contaminated. The proposed regulation requires food safety food processing to communicate the results within 24 hours. Never mind the false positive test data poor, the protection of trademarks damaged by erroneous media reports, and other adverse outcomes. Federal officials, food scientists, legal experts and industry groups can not point to another state with similar requirements, and will cause many food manufacturers to leave the State, which leads to loss of 'major job at a time when such a result can not be granted at least.

The most sensible approach includes three steps:

1. Label all of the food supply chain as a starting point. All raw food products leaving the farm, all intermediate food ingredients sent from a processing plant ingredients, and any final food product shipped from the manufacturer or livestock, imported or domestic, must have bar codes representing:

(A) a unique identification number for each sender

(B) identification of the owner

(C) the product number identifying the contents of the package

(D) the production lot number or other identifying production

Initially, the labeling may be in any particular case or cases of master level (whichever is appropriate), but the labeling should quickly move to the next five years to individual items within the case appropriate. We do not think every apple, for example, must have this information, but if the box contains wrapped, boxed or otherwise packaged food, wrapped ready to eat food item should be labeled. The label containing the above information a bar code must also be human readable and interoperable across the supply chain of growers and producers of first mile all the way to the loading dock of the retailer that provides the finished product to the consumer. Retailers, however, would not be necessary to link the sale specific to a particular customer.

This labeling approach is to combine the UPC with the lot number using the Global Standard 1 (GS1-128) labeling standard. There are several standards for labeling, however, and we are not predisposed to a specific standard.

1. Preserving the identity of the entire food supply chain as the Foundation for Security and prompt action when problems arise. All labeled products of the farm, through processing of ingredients intermediates, to final production should be scanned upon receipt, and each incoming material should be followed to a final product. In this way, every product from each production segment (if a consumer is an end product or intermediate) may be attached to all lots for all ingredients. Identity is preserved through the mixture, repackage, re-work and re-combination. In addition, all packaging materials in direct contact with the food product is also monitored in the context of the recording. The result would be a bill of compliance for each production lot for each transaction. Since t.