Which concept refers to tracking a food product through production and distribution to facilitate recalls?

• A. Bio-security
• B. HACCP
• C. Personal Hygiene
• D. Traceability

Answer: (D)

Tracking a food product through production and distribution is about traceability. By assigning lot numbers, batch codes, or other product IDs and recording every step from sourcing ingredients to processing, packaging, storage, and distribution, you can quickly identify exactly where a product came from and where it went. This makes recalls possible to target precisely the affected lots, protecting consumers and reducing waste.

Other concepts address separate safety aspects: bio-security focuses on preventing the introduction and spread of pests or pathogens; HACCP is a system for identifying and controlling hazards at critical points in processing; personal hygiene covers cleanliness and sanitary practices of workers. None of these by themselves provide the end-to-end tracking needed to recall specific lots, so traceability is the best fit.