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An Introduction to Food Traceability

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Food Traceability in Jordan

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

Abstract

This chapter concerns the evolution of food traceability matters in the current market of traditional foods and beverages. At present, traceability is only one of the many requirements food industries are forced to comply with. These challenges are: microbiological failures affecting food safety; chemical and physical contaminants into food products; other product-related (intrinsic) menaces against food safety, in terms of consumers’ health; the demonstrable evidence of risk assessment in terms of clear and reliable documentation concerning safety, integrity, and legal designation of food and beverage products; and the evidence of continuous improvement by means of clear standard operative procedures, good manufacturing practices, and the execution of corrective/preventive actions against unavoidable food-related failures. The intrinsic connection between ‘evidence’ or ‘demonstration’ on the one side and the existence of documentations able to trace the production of foods and beverages on the other side should be established. This topic can be discussed by different viewpoints: the regulatory angle; technological perspectives; mathematical theories (networks, hubs, and nodes); and the opinion of food consumers. In addition, traceable food products may be also an interesting legacy for many geographical and ethnic cultures.

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Abbreviations

AD/N:

Average degree for node

GSFA:

Codex General Standard of Food Additives

Comp:

Complexity

EU:

European Union

FAO:

Food Agriculture Organization of the United Nations

FBO:

Food Business Operator

F&B:

Food and beverage

FMRIC:

Food Marketing Research and Information Center

FPO:

Food Packaging Operator

IFT:

Institute of Food Technologists

In:

Interconnection

MD/N:

Maximum degree per node

N:

Node

OL:

Off-Line

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Authors and Affiliations

  1. Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan

    Moawiya A. Haddad & Salvatore Parisi

  2. Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, Jordan

    Mohammed I. Yamani

  3. Department of Chemistry, Al-Balqa Applied University, Al-Salt, Jordan

    Da’san M. M. Jaradat

  4. Department of Biomedical Analysis, Faculty of Science, Al-Balqa Applied University, Al-Salt, Jordan

    Maher Obeidat

  5. Department of Agricultural Biotechnology, Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan

    Saeid M. Abu-Romman

Authors
  1. Moawiya A. Haddad
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  2. Mohammed I. Yamani
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  3. Da’san M. M. Jaradat
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  4. Maher Obeidat
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  5. Saeid M. Abu-Romman
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  6. Salvatore Parisi
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Correspondence to Moawiya A. Haddad .

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Haddad, M.A., Yamani, M.I., Jaradat, D.M.M., Obeidat, M., Abu-Romman, S.M., Parisi, S. (2021). An Introduction to Food Traceability. In: Food Traceability in Jordan. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-030-66820-4_1

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