The certification of food traceability management system is based on GB/T 37029-2018 "Food Traceability - Information Recording Requirements", which specifies the requirements for traceability information recording of pre packaged and saleable food in the production, logistics, and sales processes of industrial production.

The basic requirements include: institutional requirements, formal requirements, filling requirements, and retention period;
1. Institutional requirement: Traceability participants should establish an information recording system to record detailed information about each link in the food supply chain, ensuring effective traceability of all links from raw material procurement to sales of food. Information records should be managed by dedicated personnel.
Traceability participants should establish a management system for information record files, effectively manage the files, and ensure that the files used in all relevant locations are of valid versions. The parties involved in tracing should regularly update the information record files.
2. Formal requirements: Information records can be in electronic or paper form and can be presented when necessary. Tracing participants can use one-dimensional codes, two-dimensional codes, RFID, etc. as carriers for information recording.
3. Requirements for filling in: When filling in the information record, the content should be complete, the abbreviation or abbreviation of the unit name should be unified, and a corresponding table with the full name of the unit should be provided. Other content should not be abbreviated or abbreviated. When filling in any data and text, including signatures, they should be clear and easy to read, and not easily erased. When modifications are required, a signature or seal should be affixed at the modification location.
4. Retention period: The retention period of information records and related vouchers shall not be less than 6 months after the expiration of the product's shelf life; If the product does not have a clear shelf life, the shelf life shall not be less than 2 years. Except as otherwise provided by laws and regulations.

Information recording elements include: food production process, food logistics process, and food sales process (non online food sales, online food sales)