1.345—What information must nontransporters establish and maintain to identify the nontransporter and transporter immediate subsequent recipients of food?
(a)
If you are a nontransporter, you must establish and maintain the following records for food you release:
(1)
The name of the firm, address, telephone number, and, if available, the fax number and e-mail address of the nontransporter immediate subsequent recipient, whether domestic or foreign;
(2)
An adequate description of the type of food released, to include brand name and specific variety (e.g., brand x cheddar cheese, not just cheese; or romaine lettuce, not just lettuce);
(4)
For persons who manufacture, process, or pack food, the lot or code number or other identifier of the food (to the extent this information exists);
(5)
The quantity and how the food is packaged (e.g., 6 count bunches, 25 lb carton, 12 oz bottle, 100 gal tank);
(6)
The name of the firm, address, telephone number, and, if available, the fax number and e-mail address of the transporter immediate subsequent recipient (the transporter who transported the food from you); and
(b)
Your records must include information reasonably available to you to identify the specific source of each ingredient used to make every lot of finished product.