Identification should include explaining the regulatory scope of the Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP) rules, and how they apply to Virginia producers and handlers.
Process/Skill Questions:
- Why is it important for producers to maintain records that link products to their lot or batch code?
- What information should be included in a product’s unique identification code?
- How does documenting Critical Tracking Events (CTEs) help during a food recall?
- When must producers make traceability records available to regulators if requested?
- Where should the producer’s official establishment or plant number appear in identification documentation?
- Why do transportation details play a role in food product identification?
Teacher Resources: FSMA, U.S. FDA