GTP:Chicken Ad hoc standard

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Contents

Foreword

This ad-hoc standard has been created as part of the EU project Trace the origin of food (TRACE). TRACE aims to develop generic and sector-specific traceability systems for use in the food industry. This ad-hoc standard forms part of the work undertaken on chicken and is part of the chicken deliverable. This standard is a specification of the information to be recorded in one link, the chicken processors, in chicken distribution chains to achieve traceability.

The authors are very grateful to all the industry contributions which we received, the work of the Analytic Tools Group (ATG) in TRACE and the support provided by the Traceability System Group (TSG) in TRACE.

Introduction

There are increasing demands for detailed information on the nature and origin of food products. Traceability is becoming a legal and commercial necessity. Transmission of all the required(by law or market forces) information physically with the products would, in many instances, be impracticable and so the use of information technology is preferable.

The International Standardization Organization (ISO) definition of traceability concerns the ability to trace the history, application and location of that which is under consideration, and for products this can include the origin of materials and parts and processing history. Traceability includes not only the principal requirement to be able to physically trace products through the distribution chain, from origin to destination and vice versa, but also to be able to provide information on what they are made of and what has happened to them. These further aspects of traceability are important in relation to food safety, quality and labelling. This document is an information specification for the processing of chicken products i.e. what (with regards to traceability) information should be generated and how it should be held by the chicken processor (ad-hoc standard).

The key to the operation of the scheme is the labelling of each unit of goods traded, for example chickens and the oil used for frying them in, with a unique identification (ID). This is to be done by the business that creates each unit. Businesses that transform units, such as chicken processors, who convert the units of chickens and the oil used for frying them in received into the products dispatched, create new units and must give them new IDs.

Each of the businesses that create or physically trade those units, throughout the distribution chains from the chicken farmer through to retailer or caterer, are to generate and hold the information necessary for traceability. The information is to be held electronic keyed to the unit IDs.

The information can remains in the ownership of the business that generated it but is available when required by law for the purposes of traceability (in the event of a food safety problem) or by commercial agreement between businesses. The means of communicating the information is standardised so that it can be readily accessed from business to business through the distribution chains, when required.

This is a development beyond the EU legal requirement (General Food Law), which came into force January 1st. 2005, for each food business to independently record sources of supplies and destinations of foods, but builds on that basis.

Commercial arrangements for businesses to communicate information through the distribution chains are to be encouraged, particularly for the information desired by the trade to be visible at the various transaction points in the chains, but that is not the subject of this document.

The method of identifying the units of goods traded is based on the Global Solution One (GS1) system that is already in use throughout the world. The information is keyed to unique IDs given to the individual trade units (e.g. boxes of chicken sticks) but the scheme also accommodates trade in logistic units made up of numbers of trade units (e.g. pallets of boxes). Businesses that create logistic units have to label them with a logistic unit ID and also record the IDs of the component trade units.

The scheme does not demand perfect traceability, i.e. that a particular retail product should be traceable back to a batch of origin, or vice versa from origin to destination. Pragmatically it is recognised that mixing of units is likely to occur at a number of stages in the distribution chains, e.g. in the production of chicken sticks or the mixing of spices. Where such mixing occurs, the business is transforming the trade units. The requirement for traceability is that the business records the IDs of the received trade units that may be input to each created trade unit, and vice versa. The particular product is then traceable back to a definite number of batches of spices or batches of skewers.

The information itemised in the specifications for recording by the food businesses includes:

  • the fundamental information necessary to identify and physically trace the products, that shall be recorded;
  • specific information that is required by law in relation to food safety, quality and labelling, together with important elements of commercially desirable information related to those matters, that should be recorded
  • further specific and commercial information considered to be of sufficient relevance to be included in the specifications, that may be recorded

Given the enormous variety of legal requirements of chicken, the information specifications cannot itemise all the information that may possibly be required in every situation. The specifications provide a generic basis for traceability. Flexibility is allowed for businesses to record further information, in their own non-standardised formats, but keyed to the unit IDs.

Although virtually every distribution chain is different, they all appear to be made up of a number of characteristic components or building blocks. The types of business identified in this document which have inputs or out puts from chicken processing are:

Any given chicken product distribution chain may be made up of some or all of these components but not necessarily in the sequence listed. There may also be others which are not included here amends may be made to this document at a later stage in order to include these.

Some businesses may carry out the functions of more than one of the types listed, for example distribution businesses may act as transporters, in which case those businesses must record the relevant information requirements for each of the functions carried out. These specifications will provide a basis for information technology (IT) service providers to develop business solutions (applications) for the trade. The information specifications do not preclude the use of paper systems, although the obvious benefits of business efficiency, including rapid communication, will be lost.

Scope

Chicken meat is the product of young poultry hens (or rather chicks) which are slaughtered at the age of 6 weeks.

This document is applicable to the distribution of chicken meat for human consumption including the processing steps of slaughtering, de-boning and packaging, through to retailing and caterers.

Terms and definitions

For the purposes of this document, the following terms and definitions apply:

Chicken

The main attributes of chicken meat are appearance and texture.

Appearance is judged by color as its major component. For chicken meat products color is important for skin, meat and bone. The color of the skin is an attribute most critical for marketing of the whole chicken or parts of breast, leg or wing. Meat color is important for selection of skinless raw meat as well as final evaluation of the cooked product. Factors that influence the color of chicken meat are haem pigments, pre-slaughter factors and slaughter, chilling and further processing steps.

Texture another critical quality factor. The two major contributors to the tenderness of chicken meat are the maturity of the connective tissue and the contractile state of the myofibillar proteins. The latter is a function of the rate and severity of rigor mortis development (Fletcher, 2002).

Chicken meat contains on average 70% water, 20% protein and 10% fat. For breast meat with skin the water contents remains the same, but the percentage of protein increases to 20 and the fat contents decreases to 6%.

Traceability

The International Standardization Organization (ISO) defines traceability as [NS-EN ISO 9000:2000]:

Ability to trace the history, application or location of that which is under consideration

NOTE when considering products traceability can relate to

  • the origin of materials and parts
  • the processing history

Symbols and abbreviations

AI GS1 system Application Identifier
GLN GS1 system Global Location Number
GMP Good Manufacturing Practice.
GS1 Global Solution 1
GS1 system Unique global identification system
GTIN GS1 system Global Trade Item Number.
GTIN+ GTIN plus a further number to uniquely identify each particular trade unit (e.g. the production batch and serial number or the date and time of production).
ID Identification
ISO The International Organization for Standardization
n2 or n14, etc GS1 identifier numbers consisting of 2 or 14, etc digits
SGTIN SGTIN is a method of identifying unique items at the unit or retail level as well as at the case and carton levels. It is a GTIN combined with a Serial Number
SSCC GS1 system Serial Shipping Container Code

Requirements

Identification of the units traded

Chicken products shall be traded as uniquely identified and labelled units.

Businesses that create trade units shall identify and label each of them with a GTIN+ / SGTIN+.

Businesses that create logistic units, made up of numbers of separately identified trade units, shall identify and label each logistic unit with a SSCC.

Recording of information

Businesses that physically trade in chicken products shall generate and hold the required information, appropriate to the type of business, for each of the units traded.

The table in chicken slaughterers/processors gives a detailed recommendation of data to be recorded at chicken slaughterers/processors. The other tables included here are a skeleton for a recommendation standard for the respective previous links. In order to complete these tables a full sector-wide investigation and subsequent hearing process must take place.

The detailed information requirements are tabulated below as follows:

Businesses that carry out the functions of more than one of the categories listed above shall record the information relevant to each of the functions carried out.

The data elements in the following tables categorised as shall are considered to be fundamental information necessary to identify and physically trace the products. These elements must be recorded.

The data elements in the following tables categorised as should are specific information required by law in relation to food safety, quality and labelling together with important elements of commercially desirable information related to those matters. It is recommended that these elements are recorded.

The data elements in the following tables categorised as may are further specific information required by law and commercially desirable information, considered to be of sufficient relevance to be included in the document. Businesses may choose to record these elements.

In these tabulations there is no repetition of the information originally recorded to describe the units created and their history, although businesses receiving those units later in the distribution chain will often need some of that information. The information is keyed to the unit IDs and can be supplied by commercial agreement between the businesses without having to re-input the data.

Skeleton Generic Traceability Table for producers 1,2,3,4,5, and 7,8,9 and 10

Codes used to identify the individual producers:

Producer/farmer of Three digit code
1. Chicken Farmers CCF
2. Batter Oil producers CBO
3. Frying Oil producers CFO
4. Spice Suppliers CSS
5. Skewer Producers CSP
6. Chicken Slaughterers/processors CCS
7. Plastic Bag producers CPB
8. Card Bard box producers CCB
9. TransporterS CTS
10. Wholesalers/Retailers/Supermarket CRS

The skeleton table shown here is in the same for the producers 1-5 and 7-10. The ‘***’ after in the column named data element should be replace with the appropriate 3 letters from the code table above.

These tables contain only the shall information that should be recorded in each of the respective previous links. These tables can serve as a skeleton for a recommendation / ad-hoc standard for the respective previous links, but then a proper sector-wide investigation and subsequent hearing process must take place, and that was beyond the scope of this project.

Data element Description Examples Categorisation
ID Name Shall Should May
PRODUCER
***01 Producer ID Name and address or GLN of drum producer Producer Ltd., Albert Street, Hull, HU1 7AR, England or n3+n13 x
***02 Production establishment ID Name, address and registration number or GLN of production establishment Producer Lts.., Charles Street, Hull, HU1 7AR, England or n3+n13 x
FOR EACH TRADE UNIT CREATED
Identity
***03 Trade unit ID GTIN+ (n2+n14+Al’s) (01) 07012345000001 (10) 0000000125 x
FOR EACH LOGISTIC UNIT CREATED
Identities
***04 Logistic unit ID SSCC n2+n18 x
***05 Trade unit Ids List of GTIN+s of the trade units that make up the logistic unit List of n2+n14+AIs x
FOR EACH UNIT DISPATCHED (either as a logistic unit or a separate trade unit)
Identity
***06 Unit ID SSCC if dispatched as a logistic unit or GTIN+ if dispatched as a trade unit n2+n18 or n2+n14+AI’s x
Destination
***07 Next business ID Name and address or GLN of the business to whom the unit is dispatched (transporter) The Producer Company, 12 George Street, London, NW3 4TU, England or n3+n13 x
***08 Date and time of dispatch Date and time of transfer to next business 2005-06-28T04:00 x

Chicken Slaughterers

The list of codes in the standard that refer to the production history (CCS) are parameters which have been selected for this purpose. These parameters have been forwarded to various slaughter houses and has been accepted as it is. The list is extensive and includes all possible parameters even thought many slaughter houses may only record some of the elements it was thought necessary to include all.

The parameters of the contaminant checks have been grouped for the sake of efficiency. In the method analysis tables the various sub parameters have been mentioned separately (e.g. Carbamates: Aldicarb, Carbaryl, Ethiofencarb, Methomyl, Propoxur).

Data element Description Examples Categorisation
ID Name Shall Should May
CHICKEN SLAUGHTERERS
CCS01 Chicken slaughterer ID Name and address or GLN of Honey processor that operates processing establishment The Honey Co, 13 Honey Street, Manchester, MA14 2LP, England or n3+n13 x
CCS02 Chicken slaughterer establishment ID Name, address and registration number or GLN of processing establishment The Honey Co, 13 Honey Street, Manchester, MA14 2LP, England or n3+n13 x
CCS03 GMP certification Names of quality or food safety GMP schemes by which Honey processor is certified x
CCS04 Laboratory certification Names of laboratory certification x
FOR EACH UNIT OF CHICKEN
Identities
CCS05 Unit ID SSCC if received as a logistic unit or GTIN+ if received as a separate trade unit n2+n18 or n2+n14+AI’s x
CCS06 Trade unit IDs in logistic unit List of GTIN+s of the trade units that make up the logistic unit (if received as a logistic unit) List of n2+n14+AIs x
Source
CCS07 Transporter ID Name and address or GLN of transporter from whom the unit was received The Transporters Company, 12 George Street, London, NW3 4TU, England or n3+n13 x
CCS08 Date and time of reception Date and time of transfer from transporter 2005-06-28T08:30 x
Control checks (related to the logistic or separate trade units, as appropriate)
CCS09 Further quality control checks Records of further quality control checks, each in the form of description of measurement and value, are available in electronic form, on paper or not available Paper X
Transformation information (for each trade unit)
CCS10 Related created trade unit IDs List of the GTIN+s of the created trade units that may incorporate part of the received trade unit List of n2+n14+Ais x
FOR EACH UNIT OF BATTER OIL
Identities
CCS11 Unit ID SSCC if received as a logistic unit or GTIN+ if received as a separate trade unit n2+n18 or n2+n14+AI’s x
CCS12 Trade unit IDs in logistic unit List of GTIN+s of the trade units that make up the logistic unit (if received as a logistic unit) List of n2+n14+AIs x
Source
CCS13 Transporter ID Name and address or GLN of transporter from whom the unit was received The Transporters Company, 12 George Street, London, NW3 4TU, England or n3+n13 x
CCS14 Date and time of reception Date and time of transfer from transporter 2005-06-28T08:30 x
Control checks (related to the logistic or separate trade units, as appropriate)
CCS15 Further quality control checks Records of further quality control checks, each in the form of description of measurement and value, are available in electronic form, on paper or not available Paper X
Transformation information (for each trade unit)
CCS16 Related created trade unit IDs List of the GTIN+s of the created trade units that may incorporate part of the received trade unit List of n2+n14+Ais x
FOR EACH UNIT OF FRYING OIL
Identities
CCS17 Unit ID SSCC if received as a logistic unit or GTIN+ if received as a separate trade unit n2+n18 or n2+n14+AI’s x
CCS18 Trade unit IDs in logistic unit List of GTIN+s of the trade units that make up the logistic unit (if received as a logistic unit) List of n2+n14+AIs x
Source
CCS19 Transporter ID Name and address or GLN of transporter from whom the unit was received The Transporters Company, 12 George Street, London, NW3 4TU, England or n3+n13 x
CCS20 Date and time of reception Date and time of transfer from transporter 2005-06-28T08:30 x
Control checks (related to the logistic or separate trade units, as appropriate)
CCS21 Further quality control checks Records of further quality control checks, each in the form of description of measurement and value, are available in electronic form, on paper or not available Paper x
Transformation information (for each trade unit)
CCS22 Related created trade unit IDs List of the GTIN+s of the created trade units that may incorporate part of the received trade unit List of n2+n14+Ais x
FOR EACH UNIT OF SCEWERS
Identities
CCS17 Unit ID SSCC if received as a logistic unit or GTIN+ if received as a separate trade unit n2+n18 or n2+n14+AI’s x
CCS18 Trade unit IDs in logistic unit List of GTIN+s of the trade units that make up the logistic unit (if received as a logistic unit) List of n2+n14+AIs x
Source
CCS19 Transporter ID Name and address or GLN of transporter from whom the unit was received The Transporters Company, 12 George Street, London, NW3 4TU, England or n3+n13 x
CCS20 Date and time of reception Date and time of transfer from transporter 2005-06-28T08:30 x
Control checks (related to the logistic or separate trade units, as appropriate)
CCS21 Further quality control checks Records of further quality control checks, each in the form of description of measurement and value, are available in electronic form, on paper or not available Paper x
Transformation information (for each trade unit)
CCS22 Related created trade unit IDs List of the GTIN+s of the created trade units that may incorporate part of the received trade unit List of n2+n14+Ais x
FOR EACH UNIT OF PLASTIC BAGS
Identities
CCS23 Unit ID SSCC if received as a logistic unit or GTIN+ if received as a separate trade unit n2+n18 or n2+n14+AI’s x
CCS24 Trade unit IDs in logistic unit List of GTIN+s of the trade units that make up the logistic unit (if received as a logistic unit) List of n2+n14+AIs x
Source
CCS25 Transporter ID Name and address or GLN of transporter from whom the unit was received The Transporters Company, 12 George Street, London, NW3 4TU, England or n3+n13 x
CCS26 Date and time of reception Date and time of transfer from transporter 2005-06-28T08:30 x
Control checks (related to the logistic or separate trade units, as appropriate)
CCS27 Further quality control checks Records of further quality control checks, each in the form of description of measurement and value, are available in electronic form, on paper or not available Paper x
Transformation information (for each trade unit)
CCS28 Related created trade unit IDs List of the GTIN+s of the created trade units that may incorporate part of the received trade unit List of n2+n14+Ais x
FOR EACH UNIT OF CARDBOARD BOXES
Identities
CCS23 Unit ID SSCC if received as a logistic unit or GTIN+ if received as a separate trade unit n2+n18 or n2+n14+AI’s x
CCS24 Trade unit IDs in logistic unit List of GTIN+s of the trade units that make up the logistic unit (if received as a logistic unit) List of n2+n14+AIs x
Source
CCS25 Transporter ID Name and address or GLN of transporter from whom the unit was received The Transporters Company, 12 George Street, London, NW3 4TU, England or n3+n13 x
CCS26 Date and time of reception Date and time of transfer from transporter 2005-06-28T08:30 x
Control checks (related to the logistic or separate trade units, as appropriate)
CCS27 Further quality control checks Records of further quality control checks, each in the form of description of measurement and value, are available in electronic form, on paper or not available Paper x
Transformation information (for each trade unit)
CCS28 Related created trade unit IDs List of the GTIN+s of the created trade units that may incorporate part of the received trade unit List of n2+n14+Ais x
FOR EACH TRADE UNIT CREATED
Identity
CCS29 Trade unit ID GTIN+ (n2+n14+Al’s) (01) 07012345000001 (10) 0000000125 x
Description
CCS30 Type of unit Description of physical type of unit (number of glass jar/squeezers) Six-pack x
CCS31 grams Grams of product (g) 425g x
CCS32 Name/type of product Descriptive name of product (Honey) Honey x
CCS33 Product specification Records of further details of product specification (quality and size grades, etc) are available in electronic form, on paper or not available Paper X
CCS34 Composition List of names Nutrients, Energy, Protein, Carbohydrates, fat X
CCS35 Date of durability Best before or sell by date, as appropriate Sell by 2008-06-30 x
Production history
CCS36 Water For a product quality check on this data element, use the standardized analytical method number C1 X
CCS37 Protein For a product quality check on this data element, use the standardized analytical method number C2 X
CCS38 Fat For a product quality check on this data element, use the standardized analytical method number C3 X
CCS39 Minerals (Fe) For a product quality check on this data element, use the standardized analytical method number C4 X
CCS40 Texture For a product quality check on this data element, use the standardized analytical method number C5 X
CCS41 Newcastle disease (ND) For a product quality check on this data element, use the standardized analytical method number C6 X
CCS42 Coccidiosis For a product quality check on this data element, use the standardized analytical method number C7 X
CCS43 Broilers Ascites Syndrome For a product quality check on this data element, use the standardized analytical method number C8 X
CCS44 Avian influenza For a product quality check on this data element, use the standardized analytical method number C9 X
CCS45 Total bacterial count For a product quality check on this data element, use the standardized analytical method number C10 X
CCS46 Salmonella For a product quality check on this data element, use the standardized analytical method number C11 X
CCS47 Campylobacter For a product quality check on this data element, use the standardized analytical method number C12 X
CCS48 Antibacterial substances (Sulphonmid) For a product contaminant check on this data element, use the standardized analytical method number C13 X
CCS49 Antibacterial substances For a product contaminant check on this data element, use the standardized analytical method number C14 X
CCS50 Anticoccidials For a product contaminant check on this data element, use the standardized analytical method number C15 X
CCS51 Anticoccidials (Toltrazuril) For a product contaminant check on this data element, use the standardized analytical method number C16 X
CCS52 Carbamates (insectides) For a product contaminant check on this data element, use the standardized analytical method number C17 X
CCS53 Pyrethroids (insecticides) For a product contaminant check on this data element, use the standardized analytical method number C18 X
CCS54 Non steroidal anti- inflammatory drug For a product contaminant check on this data element, use the standardized analytical method number C19 X
CCS55 Feed additives For a product contaminant check on this data element, use the standardized analytical method number C20 X
CCS56 Banned veterinary drugs For a product contaminant check on this data element, use the standardized analytical method number C21 X
CCS57 Chlorinated hydrocarbons For a product contaminant check on this data element, use the standardized analytical method number C22 X
CCS58 Organochlorine compounds For a product contaminant check on this data element, use the standardized analytical method number C23 X
CCS59 PCBs’ For a product contaminant check on this data element, use the standardized analytical method number C24 X
CCS60 Stable isotopes For a product contaminant check on this data element, use the standardized analytical method number C25 X
Transformation information
CCS61 Related received trade unit IDs List of the GTIN+s of the received trade units that may be input to the created trade unit List of n2+n14+AIs x
FOR EACH LOGISTIC UNIT CREATED
Identities
CCS62 Logistic unit ID SSCC n2+n18 x
CCS63 Trade unit IDs in logistic unit List of GTIN+s of the trade units that make up the logistic unit List of n2+n14+AIs x
FOR EACH UNIT DISPATCHED (either as a logistic unit or a separate trade unit)
Identity
CCS64 Unit ID SSCC if dispatched as a logistic unit or GTIN+ if dispatched as a trade unit n2+n18 or n2+n14+AI’s x
Destination
CCS65 Transporter ID Name and address or GLN of the transporter to whom the unit is dispatched The Transporters Company, 12 George Street, London, NW3 4TU, England or n3+n13 x
CCS66 Date and time of dispatch Date and time of transfer to transporter 2005-06-29T16:00 x

Transporters and Storers

These tables contain the shall information that should be recorded in each of the respective previous links. These tables can serve as a skeleton for a recommendation / ad-hoc standard for the respective previous links, but then a proper sector-wide investigation and subsequent hearing process must take place, and that was beyond the scope of this project.

For the purposes of this document, transporters and storage holders are considered to be businesses that provide the service of transporting or storing goods. They may operate at various stages in distribution chains, transporting or storing raw materials or products. Transport may be by land, sea or air.

Transporters and storage holders do not break down or create trade units but may break down or create logistic units.

Data element Description Examples Categorisation
ID Name Shall Should May
TRANSPORTER OR STORER
CTS01 transporter business ID Name and address or GLN of food business that operates transport vehicle or storage establishment The Transporters Company, 12 George Street, London, NW3 4TU, England or n3+n13 x
CTS02 Transport vehicle or storage establishment ID Nationality, name (if applicable) and registration number of vehicle or name, address and registration number of establishment, or GLN The Transporters Company, 12 George Street, London, NW3 4TU, England or n3+n13 x
FOR EACH UNIT RECEIVED
Identities
CTS03 Unit ID SSCC if collected or received as a logistic unit or GTIN+ if received as a separate trade unit n2+n18 or n2+n14+AI’s x
CTS04 Trade unit IDs in logistic unit List of GTIN+s of the trade units that make up the logistic unit (required only if received as a logistic unit and it is to be broken down or transformed by the transporter or storer) List of n2+n14+AIs x
Source
CTS05 Previous food business ID Name and address or GLN of food business from whom the unit was received (pre-form producers, cap producers, processors, etc.) The Honey Co, 13 Honey Street, Manchester, MA14 2LP, England or n3+n13 x
CTS06 Date and time of reception Date and time of transfer from previous food business 2005-07-29T16:00 x
CTS07 Place of collection Name and address or GLN (this is required only for transporters) The Honey Co, 13 Honey Street, Manchester, MA14 2LP, England or n3+n13 x
FOR EACH NEW LOGISTIC UNIT PRODUCED BY TRANSPORTER OR STORER
Identities
CTS08 Logistic unit ID SSCC n2+n18 x
CTS09 Trade unit IDs in logistic unit List of GTIN+s of the trade units that make up the logistic unit List of n2+n14+AIs x
FOR EACH UNIT DISPATCHED (either as a logistic unit or a separate trade unit)
Identity
CTS10 Unit ID SSCC if dispatched as a logistic unit or GTIN+ if dispatched as a trade unit n2+n18 or n2+n14+AI’s x
Destination
CTS11 Next food business ID Name and address or GLN of the food business to whom the unit is dispatched (transporter or processor, etc.) F. Monger and Sons Ltd, High Street, Sheffield, SH1 5GF, England or n3+n13 x
CTS12 Date and time of dispatch Date and time of transfer to next food business 2005-07-29T20:00 x
CTS13 Place of delivery Name and address or GLN (this is required only for transporters) F. Monger and Sons Ltd, High Street, Sheffield, SH1 5GF, England or n3+n13 x
INCOMPLETE

Wholesalers / Retailers / Supermarkets

These tables contain the shall information that should be recorded in each of the respective previous links. These tables can serve as a skeleton for a recommendation / ad-hoc standard for the respective previous links, but then a proper sector-wide investigation and subsequent hearing process must take place, and that was beyond the scope of this project.

For the purposes of this document, retailers and caterers are considered to be suppliers to the public, not to other businesses. Retailers and caterers are encouraged to record information on their sales but the scope of this document does not extend to sale to the public.

Data element Description Examples Categorisation
ID Name Shall Should May
RETAILER OR CATERER
CRC01 Food business ID Name and address or GLN of food business that operates retail or catering establishment G Grocer and Sons Ltd, High Street, Sheffield, SH1 5GF, England or n3+n13 x
CRC02 Retail or caterer establishment ID Name, address and registration number or GLN of retail or catering establishment F. Monger and Sons Ltd, High Street, Sheffield, SH1 5GF, England or n3+n13 x
FOR EACH UNIT RECEIVED
Identities
CRC03 Unit ID SSCC if received as a logistic unit or GTIN+ if received as a separate trade unit n2+n18 or n2+n14+AI’s x
CRC04 Trade unit IDs in logistic unit List of GTIN+s of the trade units that make up the logistic unit List of n2+n14+AIs x
Source
CRC05 Previous food business ID Name and address or GLN of food business from whom the unit was received (Processor, transporter, etc.) The Transporters Company, 12 George Street, London, NW3 4TU, England or n3+n13 x
CRC06 Date and time of reception Date and time of transfer from previous food business 2005-07-30T07:00 x
INCOMPLETE
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