**Abstract**

The chapter deals with an understanding of the safety and traceability systems available for perishable food products in India. It represents various traceability standards for production, post-harvesting, pest control and product traceability. Moreover, global standards like GAP, GMP and HACCP are explained in the Indian context in a detailed way, right from production to post-harvesting of perishable food products. The drivers for the traceability system and the lack of infrastructural facilities that drags behind the proper implementation of traceability system in developing and vast nation like India has also been discussed. Finally, a recommendation has been made to the supply chain players in the food supply chain for the implementation of proper safety standards so that traceability and safety guidelines can be followed to meet the global standards in the Indian context. The conclusion part explores the digital advancements in India that are the driving force of the food traceable ecosystem.

**Keywords:** food safety, traceability, perishable food, distribution chanel, perishable food supply chain, responsiveness

#### **1. Introduction**

An organized system for tracing food production and improving food safety is the need of the hour for a country like India. The focus should be more on the need for the system in the perishable channel, board profile, food security act, management systems and guidelines to the key players. Consumers, governments and agribusiness firms always need a proper system for maintaining food quality. Every consumer expects good quality of food for the single rupee he spends [1]. It has been noticed that perishable food product meets the risk-based performance and process criteria attached to specific hazards, and also it contains hazard at levels that are harmful to human health [2].

In the channel of food distribution, traceability is a well-coordinated and welldocumented movement of product and documented activities associated with the product, that is, from the producer, through a chain of intermediaries and then to the final consumer. As far as proper supply chain management is concerned, food traceability and quality are like its two eyes, as it helps to provide clear and transparent

information in the chain. Food quality can be viewed from the availability of food, access to food and food absorption aspects. Availability of food deals with production and distribution of perishables. Access to food compacts with purchasing power and being able to assimilate the food consumed in order to live a healthy and long life; which is meant as food absorption. If food is not completely absorbed by the body, even if it is readily available and inexpensive, the goal is not served. Thus, the issues in food quality are the deficit or surplus of food production in relation to actual and expected consumption; which is followed by the level of staple food intake and calorie intake at the average level; then comes the effect of urbanization and food deficits on the food intake and finally the role of the public distribution system (PDS) in improving the availability and affordability of food in urban areas, respectively. Vepa et al. (2004) [3].
