Pork traceability refers to the traceability and management of the entire process of pork from breeding, slaughtering, processing, transportation to sales through specific systems and technical means. This process ensures that the pork's quality, production process and quality can be traced and verified, thus protecting consumer rights and food safety.
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Specifically, the pork traceability system usually includes the following links:
Breeding links: Record information such as pig feeding environment, feed use, vaccinations and drug use to ensure the transparency and compliance of the breeding process.
Slaughtering link: Record the slaughter date, slaughtering manufacturer, slaughtering process and other information of the pig to ensure that the slaughtering process meets the health and safety standards.
Processing: Record the processing method, processing time, processing personnel and other information of pork to ensure the quality and safety of pork.
TransportationRecord the transportation path, transportation time, transportation temperature and other information of pork to ensure the quality and safety of pork during transportation.
Sales: Record the date of sale, the place of sale, the sales personnel and other information of the pork to ensure that the pork sales process is compliant and traceable.
By integrating the information of these links, the pork traceability system can provide consumers with comprehensive information about the pork ** and production process, so that consumers can understand the authenticity and safety of pork. At the same time, the traceability system can also help enterprises and departments to strengthen quality management and food safety supervision, and improve the transparency and traceability of the pork industry.
In practical applications, the pork traceability system usually uses RFID technology, Internet of Things technology, blockchain technology and other means to realize the collection, transmission and traceability of information. Consumers can query the traceability information of pork by scanning *** or entering the traceability code, so as to make more informed purchase decisions.