Why companies should adopt different traceability requirements for fast-flowing products
Firms should develop traceability two or three steps up and down the chain.
As the food industry looks for ways to curb outbreaks, a new study from University of Notre Dame, South Bend, Ind., finds that just being able to trace a product through its supply chain is at once critical and difficult.
The study, “Tracing Bad Products in Supply Chains,” published in the Journal of Business Logistics by Kaitlin Wowak, assistant professor of management at Notre Dame’s Mendoza College of Business, supports the need to manage traceability from a nuanced approach.