§1.345 - What information must nontransporters establish and maintain to identify the nontransporter and transporter immediate subsequent recipients of food?
subpart_subject: "Establishment, Maintenance, and Availability of Records"
section_number: "1.345"
section_subject: "What information must nontransporters establish and maintain to identify the nontransporter and transporter immediate subsequent recipients of food?"
cfr_reference: "21 CFR 1.345"
title_name: "Title 21"
title_subject: "Food and Drugs"
parts_covered: "Parts 1 to 99"
revised_date: "Revised as of April 1, 2019"
publication_date: "As of April 1, 2019"
contains_description: "Containing a codification of documents of general applicability and future effect"
publication_info: "Published by the Office of the Federal Register National Archives and Records Administration as a Special Edition of the Federal Register"
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(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.