Changes to food safety and traceability regulations — are retailers ready?
As mandatory compliance with the Produce Traceability Initiative and the Food Safety Modernization Act 204 Final Rule looms, retailers and others across the fresh produce supply chain are readying for the Jan. 20, 2026, implementation deadline.
The Food and Drug Administration has designated critical tracking events and key data elements, or CTEs and KDEs, as essential benchmarks for compliance. CTEs serve as pivotal moments within the supply chain, requiring thorough traceability measures for food safety.
Under FSMA 204, manufacturers will need to create traceability lots, each with its own lot code assigned at distinct points in the supply chain and must link that code to other KDEs.
According to the final rule, these KDEs and several other data points must be kept and maintained for two years, with information able to be provided to the FDA within 24 hours or within a reasonable time to which the FDA has agreed.
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The final rule establishes traceability record-keeping requirements for persons who manufacture, process, pack or hold foods included on the FDA’s Food Traceability List or foods that contain those listed foods as ingredients.
These new requirements identified in the final rule assume faster identification and rapid removal of potentially contaminated food from the market, resulting in fewer foodborne illnesses.
FMI, The Food Industry Association, says it has been collaborating with the FDA, as well as food and beverage trade associations and member companies, to pinpoint concerns and advocate for adjustments to make the rule more feasible for industry implementation and compliance. FMI shares information, resources and works with members to facilitate implementation and compliance with the rule.
Additionally, FMI has created a question portal to answer member traceability questions about the rule, has on-demand digital seminars and provides a FSMA resource center.
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“Having a plentiful and safe supply of fresh produce is paramount not only for the health and well-being of customers, but also for the success of the store,” said Hilary Thesmar, chief science officer and senior vice president of food safety for FMI.
But retailers can’t do it alone.
“It’s a collective responsibility across the entire supply chain,” Thesmar said. “The produce department represents the final link in this chain, with significant interaction with consumers. We aim to ensure that every entity in the supply chain takes responsibility for food safety while the product is under their control, actively working to prevent contamination.”
Source: https://www.thepacker.com
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