Diagnostic model for assessing traceability system performance in fish processing plants John Thomas Mgonja a,⇑ , Pieternel Luning b , Jack G.A.J. Van der Vorst c a Sokoine University of Agriculture, P.O. Box 3073, Morogoro, Tanzania b Product Design and Quality Management Group, Agrotechnology and Food Sciences, Wageningen University and Research Centre, Bomenweg 2, NL-6700 EV Wageningen, The Netherlands c Logistics and Operations Research, Logistics, Decision and Information Sciences, Wageningen University and Research Centre, Hollandseweg 1, 6706 KN Wageningen, The Netherlands article info Article history: Received 12 January 2013 Received in revised form 30 March 2013 Accepted 13 April 2013 Available online 22 April 2013 Keywords: Traceability system design Fish processing plants abstract This paper introduces a diagnostic tool that can be used by fish processing companies to evaluate their own traceability systems in a systematic manner. The paper begins with discussions on the rationale of traceability systems in food manufacturing companies, followed by a detailed analysis of the most important indicators in the designing and executing traceability systems. The diagnostic tool is presented in four grids through which fish companies can evaluate their own developed traceability system. The paper argues that if a company operates at a higher level of contextual factors, then design and execution of traceability system needs to be at a higher level as well so as to achieve a higher level of traceability system performance. The paper concludes that companies that are able to systematically assess their own developed traceability systems are able to determine food safety problems well in advance, and thereby take appropriate corrective actions. Ó 2013 Elsevier Ltd. All rights reserved. 1. Introduction Systems that are linked to quality assurance such as traceability systems have recently attained a lot of attention in the food indus- try. Traceability systems may provide real time information regarding the location and history of products in the supply chain (Dabbene and Gay, 2011; Van der Vorst, 2003). Similarly, traceabil- ity systems can reduce business risks above and beyond legal com- pliance. They can facilitate product recall and withdrawal; assist companies to comply with regulatory requirements (e.g., Bioter- rorism Act of 2002, General Food Law EC 178/2002, etc.) as well as help in brand protection and product authentication (Van der Vorst, 2003). Traceability is also regarded as a risk-management tool that allows food business operators or authorities to withdraw or recall products which have been identified as unsafe (Thakur and Donnelly, 2010). Two types of traceability systems can be identified in the liter- ature: internal and external (chain) traceability (Karlsen et al., 2011b; Moe, 1998; Tracefish, 2001). Internal traceability is within one company and relates to data about raw materials and pro- cesses to the final product before delivery. External (chain) trace- ability focuses on the product information from one link in the chain to the next. It describes what and how data are transmitted and received. External traceability also refers to the ability to track a product batch and its history through the entire production chain. Chain traceability works between companies and depends on the presence of internal traceability in each link (Donnelly and Karlsen, 2010; Moe, 1998; Tracefish, 2001). Governments, particularly in developed countries, argue that existing food safety requirements have been ineffective in reducing the growing burden of foodborne illnesses (Kelepouris et al., 2007). As a result, inefficiency of existing food safety systems in combina- tion with the international developments linking food safety with trade, have resulted to new food legislation focused on assuring high levels of food safety (Kvenberg and Schwalm, 2000; Van der Meulen and Van der Velde, 2004). In Europe, the General Food Law EC 178/2002 Article 18 specifically requires each partner in the supply chain to keep track of products during all stages of pro- duction and have access on demand to its upstream and down- stream trading partners. The regulation seeks to ensure that at each stage of food production, processing and movement through the supply chain steps are taken to maintain safety of products in- tended for human consumption, at its highest quality. In the Uni- ted States, the Bioterrorism Act of 2002 requires all companies involved in the food and feed industry to self-register with the Food and Drug Administration (FDA) and maintain records and information for food traceability purposes (FDA, 2001). However, the ability to consistently trace consignments of food, such as fish, through the supply chain is currently inadequate. Traceability 0260-8774/$ - see front matter Ó 2013 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.jfoodeng.2013.04.009 ⇑ Corresponding author. Tel.: +255 713 314904, +1 864 986 2461. E-mail addresses: john.thomasmg@yahoo.com, jmgonja@clemson.edu (J.T. Mgonja), pieternel.luning@wur.nl (P. Luning), Jack.vanderVorst@wur.nl (J.G.A.J. Van der Vorst). Journal of Food Engineering 118 (2013) 188–197 Contents lists available at SciVerse ScienceDirect Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng