Traceability and Sustainability in the Supply Chain

A implementation guide for applying traceability standards in the U.S. seafood supply chain has been developed by NFI and GS1 US

The Guide was developed in collaboration between NFI, GS1 US, and U.S. seafood industry stakeholders to provide consistent, practical seafood-traceability voluntary guidance for industry-wide use. It defines minimum requirements and best-practice recommendations for tracking seafood as they move through the supply chain from farms to processors, suppliers, distributors, retailers, and foodservice operators. 

Organizations that contributed to the Traceability For Seafood U.S. Implementation Guide include: American Seafood, Bumble Bee Foods, Darden Restaurants, Glacier Fish, Gorton’s, GS1 US, Handy International, Icelandic Seafoods, Inland Seafoods, North Carolina State University, Pacific Seafoods, Red Chamber, Trace Register and NFI. 

The guidelines are based on global standards, and apply to all types of seafood products for human consumption. The guide also applies to all levels of product hierarchy, which may include shipping logistics unit information, lots, pallets, cases, consumer items with data elements, etc.; and is relevant to all U.S. distribution channel participants, including farms, vessels, processors, suppliers, exporters, distributors, retailers, and foodservice operators.

The guide is free and available for download.(U.S. Seafood Traceability Implementation Guide)

Download the Seafood Traceability Proof of Concept Project Overview to find key insights about Identify, Capture, Share capabilities that could be optimized by implementing processes that leverage existing investments in GS1 Standards.

Download the December 6, 2012 Seafood Webinar on “Product Traceability in the Seafood Supply Chain: Information Session” with speakers Barbara Blakistone, NFI, Steve Mavity, Bumble Bee, and Mike Potochar, GS 1 US.

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INDUSTRY SCOOP

  • NFI's East Coast Sensory Workshop
    NFI in cooperation with the Food and Drug Administration and NOAA-SIP invites you to participate in an introductory level course for anyone wishing to polish their sensory skills at Quirch Foods, Miami, FL on March 3 and 4, 2015.
  • NFI’s 27th Annual Chowder Party
    NFI’s 27th Annual Chowder Party registration is now open. Join us on Saturday, March 14th at 6:00pm – 7:30pm, at the beautiful Westin Boston Waterfront. For more information, please contact Suzanne at sarteaga@nfi.org or 703-752-8898.