Food Product Traceability by Using Automated Identification Technologies

Part 7: Perceptional SystemsInternational audienceFood product traceability from harvesting, through food processing to the final food product and through the retailer to the end consumer is a significant process that has to ensure food quality and safety. The traceability enables the end consumer to get information from all previous stages of the food product, leading back to the food origin. In this way, the consumer can get more information on the specific product, and thus make a decision on buying the product that suits his needs best. In each stage of the food product transformation, important data are generated for the subsequent chain participants. Every participant should have access to certain data of interest to them. This can be achieved by using automated identification technologies, like RFID (Radio Frequency IDentification) and two-dimensional barcode, which allow faster data acquisition, recording and reading processes than the traditional means, and provide up-to-date information in each product stage. Furthermore, these technologies allow the possibility to record large amounts of data for each specific product, and interconnect all the data in a database. This paper discusses the process of providing traceability of food products, recording, transmitting and reading of significant data in specific stages of food product chain, with the application of automated identification technologies, including the possibility of obtaining additional data from a database, according to appropriate access level of each participant in the chain. Advantages and disadvantages of automated identification technologies are discussed, with the proposition for using specific technologies in certain food product stages