Traceability is a process that enables a production and processing company to trace the history, use or location of each of its products. Traceability systems are mainly used to enable a company to rapidly and efficiently take products off the market when necessary. Traceability is part of the FSEP/HACCP program and is mandatory for all federally registered establishments through the Meat Inspection Regulations enacted in 1990.

With measures in place that prevent food representing a health risk to be put on stores shelves, this mandatory program protects consumers. But should this happen, companies can withdraw their products before they put consumers' health at risk.