Food For Thought: Everything You've Ever Wanted To Know About Traceability But Were Afraid To Ask (Part Three Of Three)

By Sam Lewis, editor, Food Online; Jennifer McEntire, Ph.D., VP of food safety & technology, United Fresh Produce Association; and Kristen Spotz, senior manager of food safety & quality assurance, the Grocery Manufacturers Association

Be sure to view the entire web chat or read part one and part two of this series

The Grocery Manufacturers Association (GMA), along with United Fresh Produce Association, partnered with Food Online for a live web chat, Food For Thought: Everything You've Ever Wanted To Know About Traceability But Were Afraid To Ask. In this 45-minute live Q&A, Jennifer McEntire, Ph.D., VP of food safety & technology at United Fresh Produce Association; and Kristen Spotz, senior manager of food safety & quality assurance at the Grocery Manufacturers Association answered questions on food and beverage industry traceability from the web chat’s live audience.

Sam: How do GS1 and other barcodes and standards generally assist with traceability? Jennifer, I think this is more up your alley if you want to give us a few thoughts on that.

Jennifer: Sure. There are many different types of barcodes that are available. Consumers are most accustomed to seeing the little UPC, several lines, a dozen or so numbers down on the bottom. That communicates your basic information about the product, about the manufacturer, and the specific item and pack size of this product. That's what enables you at the grocery store to do your checkout and to know what the price is and what you bought.