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Food Standards Australia New Zealand Logo

Food traceability

Being able to track food through all stages of production, processing and distribution will make it easier and quicker for you to recall it if something goes wrong.

What are the requirements?

Traceability requirements are listed under the following standards:

  • Standard 1.2.2 - Food Identification Requirements, for labelling food
  • Standard 3.2.2 - Food Safety Practices and General Requirements, for food receipt and food recall
  • Primary production and processing Standards 4.2.1 to 4.2.6.

What does it mean for me?

  • You should know the details about the food on your premises including where it came from and where it goes.
  • When receiving food only accept it if you can identify it and the supplier’s name and address in Australia - keep these details.
  • If you manufacture, supply wholesale, or import food you must have a food recall system in place so if there is a food safety problem, you know exactly what product should be recalled, how much and from where.
  • If you label food products you need to include the food’s name, lot identification and supplier name and address in Australia or New Zealand.
  • If you’re a primary producer or processor you must meet the specific requirements of your commodity under the relevant standard in the Code.

Getting it right

You should be able to trace all the inputs you use (including all ingredients, packaging, etc.) and the customers that receive your product. Have a strong traceability system that includes:

  • procedures for identifying producers, suppilers, customers and products
  • contact details of your suppliers and a list of what they supply
  • contact details of your customers and a list of what you supply them
  • dates of transactions and deliveries
  • batch numbers or lot identifiers
  • quantities of products supplied or received
  • any other records relating to production that are relevant to your business.

Need more information?

Safe Food Australia is a guide to the food safety standards in Chapter 3 of the Food Standards Code.

Copies of the guide are available at on our website or by emailing​​


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