Part 4 in our blog series on Food Traceability is from Tejas Bhatt, one of our guest speakers at our Food Traceability Summit that is taking place right here in Brighton, Michigan on August 19th. The original source is from “A Guidance Document on The Best Practices in Food Traceability, Comprehensive Reviews in Food Science and Food Safety, Vol. 13, pp. 1074-1103 by Jianrong Zhang and Tejas Bhatt”. We are breaking down the document into different blogs leading up to the event. This section talks about the dairy supply chain. If you missed part three on bakery supply chain, you can find the link here.
Specialized CTE–KDE framework
The following are examples of simple manufacturing processes common in the dairy industry. In each example, we identify the places in the process where a new KDE–Lot Identifying Mark will have to be recorded, and list typical bulks/ingredients/materials that would need to be added to the process. In most cases, there are relatively few places in the process where Lot Identifying Marks need to be recorded.
References to BOL or Load Info or Farm Tickets intend to include the information required by the U.S. Bioterrorism Act as follows:
Identify the immediate previous sources, whether foreign or domestic, of all foods received, including the name of the firm; address; telephone number; fax number and e-mail address, if available; type of food, including brand name and specific variety (for example, Brand X Cheddar Cheese, rather than simply cheese; date received; quantity and type of packaging (for example, 12-ounce bottles); and identify the immediate transporter previous sources including the name, address, telephone number and, if available, fax number and e-mail address. Persons who manufacture, process, or pack food also must include lot or code number or other identifier if the information exists.
Identify the immediate nontransporter subsequent recipients of all foods released, including the name of the firm; address; telephone number; fax number and e-mail address, if available; type of food, including brand name and specific variety; date released; quantity and type of packaging; and identify the immediate transporter subsequent recipients, including the name, address, telephone number and, if available, fax number and e-mail address. Persons who manufacture, process, or pack food also must include lot or code number or other identifier if the information exists. The records must include information that is reasonably available to identify the specific source of each ingredient that was used to make every lot of finished product.
Typical KDEs and CTEs, by process area. Most dairy food processes, including cheese, milk and whey powders, ice cream, novelties, cultured products, butter, fluid milk, yogurt, and other dairy beverages and products, typically include the following traceability recordkeeping needs:
Figure 2: Typical fluid milk CTEs and KDEs from farm to consumer. Note: The green boxes contain the KDEs or points at which outside ingredients or materials are integrated into the process.
Receipt of bulk milk
Farm number
Carrier/Hauler identification
Driver Identification
List of Farm Identification in Load
Time Load was Received
Quantity
Receiver/Tester
Silo Destination for Load
Dry warehouse
Event Owner (firm submitting information)
Date and Time
Event Location (address of facility)
Trading Partner Item (the good)
Lot ID
Quantity
Unit of Measure
Process areas
KDEs—When ingredients are added to the process
Typical KDEs and CTEs, by process area. Most dairy food processes, including cheese, milk and whey powders, ice cream, novelties, cultured products, butter, fluid milk, yogurt, and other dairy beverages and products, typically include the following traceability recordkeeping needs:


- Event Owner (firm submitting information)
- Date and Time
- Event Location (address of facility)
- Trading Partner
- Item (the good)
- Lot ID
- Quantity
- Unit of Measure
- Start time
- End time
- Source unit
- Destination unit
- Records kept
- Event Owner (firm submitting information)
- Date and Time
- Event Location (address of facility)
- Trading Partner
- Item (the good)
- Lot ID
- Quantity
- Unit of Measure
- Records kept
- Event Owner (firm submitting information)
- Date and Time
- Event Location (address of facility)
- Trading Partner
- Item (the good)
- Lot ID
- Quantity
- Unit of Measure