Stepwise data collection / backward, forward: Export
of trace back / forward is possible in the report section (PDF,
Word or Excel). [CSV import of customers, suppliers, locations
(meaning warehouse, cooling room, production area, receiving
area)]
Spatial resolution: All locations are recorded.
Example data set contains all locations in one Building.
Temporal resolution: No times
Transformations / Processing steps: Stored recipes
describe changes in food composition, food texture and mixing
verbally, but there is no split into sub-foods like raw milk ->
skim milk + cream.
Station characteristics: Company name, address, phone,
email, website, company-specific prefixes for material, product,
recipe, pallet; federal number, license number, province number,
location/premise ID
Product characteristics: Food and packing items:
Special instructions, shelf life; organic, non-GMO, fair trade,
kosher; allergens; supplier, recipes; Std. Cost Products: ID,
description, type, quantity, shelf life, GTIN code; production
area; lot no
Lot characteristics: Lot no, product name, date,
batch
Surrogate information for missing entries: Minimal
information for food: Name, best before date; name can be
anything
No sampling results recorded
No vague information or probabilistic tracing
Catalogues for data elements: Received goods,
inventory, order, items, suppliers, recipes, products, packing
plans, customers, units of measurement, reasons for not using
ingredients
Internal validity checks:
Inspection of received goods: Date, truck door
seal, odor, harmful material?, intact load, refrigeration, trailer
temperature; accepted/rejected Ingredients: Check for shelf life in
product plan
Inventory: Verified that product arrived at
location (e.g. warehouse) Material release, product release,
release history Several amount checks and plausibility checks in
the setup of new product / new batch
Not checked whether string or integer or date column -> all
free text
Helping functions for data input: Catalogues,
drop-down menus
Specific for Critical Traceability Points:
Inventory\Cycle count: Location in the company with container
IDs
Distinction of mandatory, recommended and voluntary
information: Mandatory for new items: Name, shelf life
Central data management
Data ownership: Roles with access and editing rights
are defined.
Spatial resolution: All locations are recorded.
Example data set contains all locations in one Building.
Temporal resolution: No times
Transformations / Processing steps: Stored recipes
describe changes in food composition, food texture and mixing
verbally, but there is no split into sub-foods like raw milk ->
skim milk + cream.
Station characteristics: Company name, address, phone,
email, website, company-specific prefixes for material, product,
recipe, pallet; federal number, license number, province number,
location/premise ID
Product characteristics: Food and packing items:
Special instructions, shelf life; organic, non-GMO, fair trade,
kosher; allergens; supplier, recipes; Std. Cost Products: ID,
description, type, quantity, shelf life, GTIN code; production
area; lot no
Lot characteristics: Lot no, product name, date,
batch
Surrogate information for missing entries: Minimal
information for food: Name, best before date; name can be
anything
No sampling results recorded
No vague information or probabilistic tracing
Catalogues for data elements: Received goods,
inventory, order, items, suppliers, recipes, products, packing
plans, customers, units of measurement, reasons for not using
ingredients
Internal validity checks:
Inspection of received goods: Date, truck door
seal, odor, harmful material?, intact load, refrigeration, trailer
temperature; accepted/rejected Ingredients: Check for shelf life in
product plan
Inventory: Verified that product arrived at
location (e.g. warehouse) Material release, product release,
release history Several amount checks and plausibility checks in
the setup of new product / new batch
Not checked whether string or integer or date column -> all
free text
Helping functions for data input: Catalogues,
drop-down menus
Stepwise data collection / backward, forward: Export
of trace back / forward is possible in the report section (PDF,
Word or Excel). [CSV import of customers, suppliers, locations
(meaning warehouse, cooling room, production area, receiving
area)]
Specific for Critical Traceability Points:
Inventory\Cycle count: Location in the company with container
IDs
Distinction of mandatory, recommended and voluntary
information: Mandatory for new items: Name, shelf life
Central data management
Data ownership: Roles with access and editing rights
are defined.
Analysis method of the connections and complexity (e.g. hot
spots) of the food supply chain: Supplier, ingredients,
product, customer: All can be viewed in a report. If the production
of a product is planned because of a customer's order, ingredients
in stock and BBD are shown.
Possibility for on-time analysis: All available for
tracing back and forward; report possible at any time; contains no
analysis / tracing module
Spatial resolution: All locations are recorded.
Example data set contains all locations in one Building.
Temporal resolution: No times
Transformations / Processing steps: Stored recipes
describe changes in food composition, food texture and mixing
verbally, but there is no split into sub-foods like raw milk ->
skim milk + cream.
Station characteristics: Company name, address, phone,
email, website, company-specific prefixes for material, product,
recipe, pallet; federal number, license number, province number,
location/premise ID
Product characteristics: Food and packing items:
Special instructions, shelf life; organic, non-GMO, fair trade,
kosher; allergens; supplier, recipes; Std. Cost Products: ID,
description, type, quantity, shelf life, GTIN code; production
area; lot no
Lot characteristics: Lot no, product name, date,
batch
Surrogate information for missing entries: Minimal
information for food: Name, best before date; name can be
anything
No sampling results recorded
No vague information or probabilistic tracing
Catalogues for data elements: Received goods,
inventory, order, items, suppliers, recipes, products, packing
plans, customers, units of measurement, reasons for not using
ingredients
Internal validity checks:
Inspection of received goods: Date, truck door
seal, odor, harmful material?, intact load, refrigeration, trailer
temperature; accepted/rejected Ingredients: Check for shelf life in
product plan
Inventory: Verified that product arrived at
location (e.g. warehouse) Material release, product release,
release history Several amount checks and plausibility checks in
the setup of new product / new batch
Not checked whether string or integer or date column -> all
free text
Helping functions for data input: Catalogues,
drop-down menus
Stepwise data collection / backward, forward: Export
of trace back / forward is possible in the report section (PDF,
Word or Excel). [CSV import of customers, suppliers, locations
(meaning warehouse, cooling room, production area, receiving
area)]
Specific for Critical Traceability Points:
Inventory\Cycle count: Location in the company with container
IDs
Distinction of mandatory, recommended and voluntary
information: Mandatory for new items: Name, shelf life
Central data management
Data ownership: Roles with access and editing rights
are defined.
Possibility for on-time analysis: All available for
tracing back and forward; report possible at any time; contains no
analysis / tracing module
Analysis method of the connections and complexity (e.g. hot
spots) of the food supply chain: Supplier, ingredients,
product, customer: All can be viewed in a report. If the production
of a product is planned because of a customer's order, ingredients
in stock and BBD are shown.
Spatial resolution: All locations are recorded.
Example data set contains all locations in one Building.
Temporal resolution: No times
Transformations / Processing steps: Stored recipes
describe changes in food composition, food texture and mixing
verbally, but there is no split into sub-foods like raw milk ->
skim milk + cream.
Station characteristics: Company name, address, phone,
email, website, company-specific prefixes for material, product,
recipe, pallet; federal number, license number, province number,
location/premise ID
Product characteristics: Food and packing items:
Special instructions, shelf life; organic, non-GMO, fair trade,
kosher; allergens; supplier, recipes; Std. Cost Products: ID,
description, type, quantity, shelf life, GTIN code; production
area; lot no
Lot characteristics: Lot no, product name, date,
batch
Surrogate information for missing entries: Minimal
information for food: Name, best before date; name can be
anything
No sampling results recorded
No vague information or probabilistic tracing
Catalogues for data elements: Received goods,
inventory, order, items, suppliers, recipes, products, packing
plans, customers, units of measurement, reasons for not using
ingredients
Internal validity checks:
Inspection of received goods: Date, truck door
seal, odor, harmful material?, intact load, refrigeration, trailer
temperature; accepted/rejected Ingredients: Check for shelf life in
product plan
Inventory: Verified that product arrived at
location (e.g. warehouse) Material release, product release,
release history Several amount checks and plausibility checks in
the setup of new product / new batch
Not checked whether string or integer or date column -> all
free text
Helping functions for data input: Catalogues,
drop-down menus
Stepwise data collection / backward, forward: Export
of trace back / forward is possible in the report section (PDF,
Word or Excel). [CSV import of customers, suppliers, locations
(meaning warehouse, cooling room, production area, receiving
area)]
Specific for Critical Traceability Points:
Inventory\Cycle count: Location in the company with container
IDs
Distinction of mandatory, recommended and voluntary
information: Mandatory for new items: Name, shelf life
No graphs, just tables
Central data management
Data ownership: Roles with access and editing rights
are defined.
Possibility for on-time analysis: All available for
tracing back and forward; report possible at any time; contains no
analysis / tracing module
Analysis method of the connections and complexity (e.g.
hot spots) of the food supply chain: Supplier,
ingredients, product, customer: All can be viewed in a report. If
the production of a product is planned because of a customer's
order, ingredients in stock and BBD are shown.
Spatial resolution: All locations are recorded.
Example data set contains all locations in one Building.
Temporal resolution: No times
Transformations / Processing steps: Stored recipes
describe changes in food composition, food texture and mixing
verbally, but there is no split into sub-foods like raw milk ->
skim milk + cream.
Station characteristics: Company name, address, phone,
email, website, company-specific prefixes for material, product,
recipe, pallet; federal number, license number, province number,
location/premise ID
Product characteristics: "Food and packing items:
Special instructions, shelf life; organic, non-GMO, fair trade,
kosher; allergens; supplier, recipes; Std. Cost Products: ID,
description, type, quantity, shelf life, GTIN code; production
area; lot no"
Lot characteristics: Lot no, product name, date,
batch
Surrogate information for missing entries: Minimal
information for food: Name, best before date; name can be
anything
No sampling results recorded
No vague information or probabilistic tracing
Catalogues for data elements: Received goods,
inventory, order, items, suppliers, recipes, products, packing
plans, customers, units of measurement, reasons for not using
ingredients
Internal validity checks:
Inspection of received goods: Date, truck door
seal, odor, harmful material?, intact load, refrigeration, trailer
temperature; accepted/rejected Ingredients: Check for shelf life in
product plan
Inventory: Verified that product arrived at
location (e.g. warehouse) Material release, product release,
release history Several amount checks and plausibility checks in
the setup of new product / new batch
Not checked whether string or integer or date column -> all
free text
Helping functions for data input: Catalogues,
drop-down menus
Stepwise data collection / backward, forward: Export
of trace back / forward is possible in the report section (PDF,
Word or Excel). [CSV import of customers, suppliers, locations
(meaning warehouse, cooling room, production area, receiving
area)]
Specific for Critical Traceability Points:
Inventory\Cycle count: Location in the company with container
IDs
Distinction of mandatory, recommended and voluntary
information: Mandatory for new items: Name, shelf life
No graphs, just tables
Central data management
Data ownership: Roles with access and editing rights
are defined.
Possibility for on-time analysis: All available for
tracing back and forward; report possible at any time; contains no
analysis / tracing module
Spatial resolution: All locations are recorded.
Example data set contains all locations in one Building.
Temporal resolution: No times
Transformations / Processing steps: Stored recipes
describe changes in food composition, food texture and mixing
verbally, but there is no split into sub-foods like raw milk ->
skim milk + cream.
Station characteristics: Company name, address, phone,
email, website, company-specific prefixes for material, product,
recipe, pallet; federal number, license number, province number,
location/premise ID
Product characteristics: "Food and packing items:
Special instructions, shelf life; organic, non-GMO, fair trade,
kosher; allergens; supplier, recipes; Std. Cost Products: ID,
description, type, quantity, shelf life, GTIN code; production
area; lot no"
Lot characteristics: Lot no, product name, date,
batch
Surrogate information for missing entries: Minimal
information for food: Name, best before date; name can be
anything
No sampling results recorded
No vague information or probabilistic tracing
Catalogues for data elements: Received goods,
inventory, order, items, suppliers, recipes, products, packing
plans, customers, units of measurement, reasons for not using
ingredients
Internal validity checks:
Inspection of received goods: Date, truck door
seal, odor, harmful material?, intact load, refrigeration, trailer
temperature; accepted/rejected Ingredients: Check for shelf life in
product plan
Inventory: Verified that product arrived at
location (e.g. warehouse) Material release, product release,
release history Several amount checks and plausibility checks in
the setup of new product / new batch
Not checked whether string or integer or date column -> all
free text
Helping functions for data input: Catalogues,
drop-down menus
Stepwise data collection / backward, forward: Export
of trace back / forward is possible in the report section (PDF,
Word or Excel). [CSV import of customers, suppliers, locations
(meaning warehouse, cooling room, production area, receiving
area)]
Specific for Critical Traceability Points:
Inventory\Cycle count: Location in the company with container
IDs
Distinction of mandatory, recommended and voluntary
information: Mandatory for new items: Name, shelf life
