The U.S. Food & Drug Administration recently published the Food Traceability Rule as part of the Food Safety Modernization Act (FSMA) which requires additional recordkeeping for entities that manufacture, process, pack, or hold foods that are part of FDA’s Food Traceability List. There is a need among retail food establishments, many who have not yet been subject to FSMA, for a rapid solution to learn about the requirements for this traceability rule and the best way to implement practices to adhere to the newly applicable legislation.
The Ohio State University, in partnership with NC State University, North Carolina A&T State University, and High Point University have developed a curriculum on the Traceability Rule for Retail Food Establishments, with a particular focus on small operators. Course participants will learn about the details of the Food Traceability Rule, such as what foods are subject, required data collection, key components of the traceability plan, and requirements for providing data to the FDA. Aside from the knowledge gained, operators will develop valuable skills to apply information to their establishment and work with their supplier for mutual compliance.
Participants will have approximately 45 minutes of pre-course work on Moodle (Enroll here). This portion is self-paced. Course information will be sent about a month before the scheduled live session. The second part of the course will be the live session, held virtually or in person (see the location and details for more information). Upon successful completion of the course, participants will receive a certificate.
For more information contact Nicole Arnold, Assistant Professor and Food Safety Field Specialist Ohio State University Extension