Traceability – ‘paddock to plate’ beef production

The concept of traceability in the food supply chain becomes more important each time a consumer falls ill or dies as the result of a particular problem in a food production system. This report sets out to define the supply chain in relation to beef production. It is also an investigation into the necessary components that are required for an effective system of traceability that is able to provide a safe eating experience for the consumer, every time. If the consumer does not have confidence in the integrity of how a particular food product has been produced, they will not purchase it. The beef industry must act to circumvent a change in consumer eating habits. If shoppers do not ‘trust’ beef as a product or if they have concerns regarding animal health and quality assurance standards and procedures they could choose another form of protein to satisfy their requirements. When looking at ‘Paddock to Plate’ beef production, there are a number of key areas that need to be addressed. These are food safety, quality assurance, animal welfare, bovine tuberculosis (Tb) and systems of traceability. This report investigates the systems of traceability that are currently in use. It also presents the concept from the relative perspective of each link in the supply chain.