Food Traceability Rule: Part 2—Definitions and Acronyms

By Razieh Farzad and Stephanie R. B. Brown

This publication offers a comprehensive list of definitions and acronyms intended as an educational tool for Extension educators and a reference for industry members developing traceability plans. Furthermore, the goal of this document is to make key terms related to traceability requirements clearly understandable, thereby supporting compliance efforts for high-risk foods as mandated by the Food Safety Modernization Act (FSMA). This resource also supports accurate documentation of critical tracking events (CTEs) and key data elements (KDEs) across the food supply chain. These help industry members effectively implement and maintain traceability plans.

Food Traceability Rule: Part 3—What Is a Food Traceability Plan and Who Is Required to Have One?

By Razieh Farzad and Stephanie R. B. Brown

This publication explains traceability plans and clarifies which food businesses need to have them under the FSMA. This fact sheet will also include a discussion of exemptions and expectations for partially exempt entities.

Preventing Foodborne Illness: Bacillus cereus

By Karuna Kharel, Kaitlyn Koviack, Rachael Silverberg, Bruna Bertoldi, and Keith R. Schneider

Bacillus cereus is a Gram-positive, facultative, anaerobic bacterium characterized by large rod-shaped cells and an ability to form heat-resistant endospores. Since this bacterium is commonly widespread in the environment and is often found in soil, it is naturally present in a wide range of food products of both plant and animal origin. This publication explains practices for safe food handling, processing, and storage to prevent foodborne illness from B. Cereus.

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