1. Food Traceability

2. WHAT IS TRACEABILITY? The traceability is the ability to trace and follow the path of any kind of food from the processing up to the distribution.

3. WHY IS IT USEFULL ? It is necessary to be able to reconstruct the origins of a slice of meat, as part of the beef, to animal identification and proper management of information between different operators in the industry. In case of health problems this process allows us to identify not only the animal and its origin, but also the sites of storage, the distribution of vectors and packaging up to the counter sales to be able to act correctly with precision.

4. WHAT IS A CODE? The code is an element of communication both optional and also voluntary, with which you can check some elements of the life of the animal through the national database of the Institute Zooprofilattico Sperimental of Abruzzo and Molise.

5. EC Regulation 1760/2000 The EC Regulation n.1760/2000 Parliament and European Council of 17 July 2000 establishes the requirement for a specific labelling of beef and beef products, allowing the traceability and clarity of information to consumers. The Rules directly applicable in all Member States of the EU became effective on 14 August 2000, stipulating that the beef used for consumption must be accompanied by a label.

6. Information tracking : basic information …a number or reference code that highlights the link between the meat and the animal of origin.. …name of Member State or country in which the laboratory is located: the term is "Cutting in -the name of Member State- approval number of the cutting.“…

7. …name of Member State or country in which the animal was born… …name of Member State or the country (possibly more than one) in which it was fattened…

8. Information tracking : Optional information Race Sex Slaughter age in months Category and description Conformation Fat cover Sequence number of slaughter Duration of fattening phase Alimentary ration Type of breeding Storage Transport firm

9. …AIA… Italian Breeders Association The labeling system of the AIA uses bar code technology in a process that starts from the introduction of each cow in the company. It includes a series of recordings on the existence of the animal, its slaughter and its commercialization and provides final consumers a label on which the entire "history" of cattle that originated the meat can be read.

10. How can we recognize traceability information? The mechanism for monitoring and surveillance is permitted by the series of relations between central offices and branch operators in the industry, which synchronizes data in their possession through Internet connections. So the availability and traceability of meat is always recognizable and, through a computer question, you can either trace the origin of the cuts (ear tag and cattle farm) or establish the structure that has transformed and marketed meat of any animal.

11. Example: Bovinmarche …Consumers buy the meat at a store which has been authorized by BovinMarche and inserted into the control and labeling system of meat…

12. …After the meat has been weighed, the scale automatically delivers a label containing all the information related to the specific animal or animals from which the meat comes from. …The label records all the commercial information as a normal ticket counter, with the addition of data on the origin of the meat.

13. Protected Designation of Origin It is a label for all the food whose characteristics depend on the place of production. Protected Geographical Indication It is a label of origin given to agricultural products whose characteristics depend on the place of production and changing.

14. Sitography www.wikipedia.it http://etiaia.altavianet.it/PubD ocs/PresentaDisciplinare.htm http://www.politicheagricole.it /SettoriAgroalimentari/Zootecni co/Carni/EtichettaCarniBovine/ default.htm http://www.bovinmarche.it/inf o.php?cat=5 http://www.soalca.it/lavorazio ne-carni/tracciabilita http://www.asprocarne.com/?p age_id=105