The FDA’s new Food Traceability Rule is taking aim at sources of contamination to reduce the number of foodborne illnesses and deaths in the U.S. It means that food businesses from farm to table will be responsible for adhering to a standardized record-keeping process that assigns codes to potentially risky foods. Items such as eggs, leafy greens, soft cheeses and other items will carry these codes in an effort to more quickly trace these items and remove them from the supply chain in the event of contamination. On March 16th, the National Restaurant Association held a webinar about the new rule, as well as various exceptions to it and strategies to comply.
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