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When a food is adulterated or misbranded in the US, it needs to be recalled by the producing firm. If an outbreak of foodborne illness occurs, regulators seek to determine the associated food so that it can be recalled. Both outbreaks and recalls rely on records of production and distribution, and food traceability is term used to describe the system that documents the history of a product, from its raw materials through to the final product. This course?covers the principles, regulations, and practices involved in tracing outbreaks of foodborne illness and executing recalls, with a focus on the role that traceability plays. Students will be equipped with the awareness, knowledge and skills necessary to evaluate and use traceability systems in order to protect public health during outbreak and recalls.