MmowW› Food 図書館 › 101-traceability
BEGINNER 101 · 公開 2026-04-28 Updated 2026-04-28

Traceability 101 — A Beginner’s Reference

A beginner-friendly introduction to traceability, with a glossary, quick-reference card, and links to primary authority sources.

要約

A beginner-friendly introduction to traceability, with a glossary, quick-reference card, and links to primary authority sources.

📑 目次
  1. What it is, in one paragraph
  2. The 12 terms you must know
  3. Quick reference card
  4. What to read next
  5. Operator dialogue
    1. 🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue
  6. 🦉ポッポ & 🐣ピヨちゃん & 🐮モーくん — 事業者対話
    1. 無料 MmowW CCP決定樹を試す
  7. Primary sources (national & international authorities)
    1. Related Articles
    2. HACCPを自動化しませんか？

What it is, in one paragraph

Traceability — the ability to follow a unit of food one step backward and one step forward in the supply chain — is mandated by Codex CXG 60-2006[1], EU Regulation 178/2002[2], and FSMA Section 204[3]. In international, the controlling provision is the national food law equivalent[2].

The 12 terms you must know

  1. Hazard — defined in Codex Annex II and operationalised by national authorities.
  2. CCP (Critical Control Point) — defined in Codex Annex II and operationalised by national authorities.
  3. PRP (Prerequisite Programme) — defined in Codex Annex II and operationalised by national authorities.
  4. Critical Limit — defined in Codex Annex II and operationalised by national authorities.
  5. Monitoring — defined in Codex Annex II and operationalised by national authorities.
  6. Corrective Action — defined in Codex Annex II and operationalised by national authorities.
  7. Verification — defined in Codex Annex II and operationalised by national authorities.
  8. Validation — defined in Codex Annex II and operationalised by national authorities.
  9. Cross-contamination — defined in Codex Annex II and operationalised by national authorities.
  10. Cross-contact (allergens) — defined in Codex Annex II and operationalised by national authorities.
  11. Time-temperature abuse — defined in Codex Annex II and operationalised by national authorities.
  12. Codex Decision Tree — defined in Codex Annex II and operationalised by national authorities.

Quick reference card

IndicatorBaselineTargetTimeMeasurement
Programme coverageVariable100%1–3 monthsInternal audit
Record completeness70–80%100%1 monthDaily review
Staff competency score60–70/10090+/1002–6 weeksWritten test
Non-conformance rateUnknown0 critical/month3 monthsCAPA log
Authority engagementReactiveQuarterly proactive6 monthsMeeting log
🛠️ 関連する無料ツール: Plan your cleaning schedule for free 無料で試す →

Operator dialogue

🦉 & 🐣 & 🐮 — A 5-round operator’s dialogue

🐣
Piyo: Poppo-san, where does traceability actually start in a real kitchen?
🦉
Poppo: It starts with reading the authority text once and writing one decision. Codex sets the international baseline; your national regulator binds you to a specific value or method.
🐣
Piyo: What if the staff resist the new rule?
🦉
Poppo: Show them the failure mode it prevents and the time it saves. Authority handbooks (FSA SFBB, MHLW small-business guidance) describe the minimum viable system — you adapt, you don’t reinvent.
🐮
Mou: Strong, kind, beautiful: traceability made blissful for everyone in the kitchen.

🦉ポッポ & 🐣ピヨちゃん & 🐮モーくん — 事業者対話

🐣
ピヨちゃん: ポッポ、トレーサビリティってHACCPと違うんですか？
🦉
ポッポ: 違いますが補完関係。HACCPは『今この瞬間の安全』、トレーサビリティは『過去をたどって原因特定』する仕組みです。
🐣
ピヨちゃん: One-up-one-downって？
🦉
ポッポ: EU 178/2002の基本原則。『誰から仕入れて誰に出荷したか』を1段階ずつ記録すれば、業界全体が双方向追跡可能になります。
🐮
モーくん: うちは魚の仕入れに船名・港・日付を全部記録。お客さまに即答できると信頼されます🐮
🐣
ピヨちゃん: FSMA Rule 204って？
🦉
ポッポ: FDAが2026年から特定の高リスク食品（葉物野菜・チーズ等）にFood Traceability List適用を義務化する規則です。
🐮
モーくん: 強く・優しく・美しく — トレーサビリティは信頼の見える化🐮

無料 MmowW CCP決定樹を試す

メニューのCCPを5分で特定 — Codex CXC 1-1969 Annex IIに準拠、6言語で無料。

無料ツールを開く →

Primary sources (national & international authorities)

  1. Codex Alimentarius — General Principles of Food Hygiene CXC 1-1969 Rev.2020 (HACCP Annex II). https://www.fao.org/fao-who-codexalimentarius/
  2. FAO — HACCP System and Guidelines for its Application. https://www.fao.org/3/y1390e/y1390e0a.htm
  3. WHO — Five Keys to Safer Food Manual (2006). https://www.who.int/publications/i/item/9789241594639
  4. CDC — Food Safety Surveillance & Outbreak Reports. https://www.cdc.gov/foodsafety/
  5. FDA — Managing Food Safety: Voluntary Use of HACCP Principles 2006. https://www.fda.gov/regulatory-information/search-fda-guidance-documents/managing-food-safety-manual-voluntary-use-haccp-principles
  6. Food Standards Agency (UK) — Annual Report 2024 / SFBB / FHRS. https://www.food.gov.uk/business-guidance/safer-food-better-business
  7. MHLW — HACCP Guidance for Small-Scale Food Operators (2020). https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/0000179028_00007.html

Plan your cleaning schedule for free

Plan your cleaning schedule for free →

MmowW F👀D — Food safety, made visible.

Start Free — 14 Days

No credit card required

HACCPを自動化しませんか？

MmowW F👀D SaaSは、温度・清掃・エビデンスを毎日ワンタップで記録。4軸トラストバッジが自動成長します。

14日間無料トライアルを始める →

クレジットカード不要。$29.99/月〜

重要な免責事項： MmowWは食品安全認証機関ではありません。上記の内容は、各国当局の一次ソースから抽出した教育目的のベストプラクティス情報です。Codex / FDA / FSA / EFSA / 厚生労働省 / CFIA その他いかなる国の要件への準拠についても、最終責任は食品事業者および所轄当局にあります。常に一次ソースおよびお住まいの規制当局でご確認ください。情報は公開時点のものであり、その後の規制改定により変更される可能性があります。
🦉
澤井 隆行 — 行政書士

行政書士・MmowW創業者。世界中の食品安全コンプライアンスを極楽にする。

安全で、愛される。