Food Traceability List, FTL

Which foods are subject to FDA’s Food Safety Modernization Act Section 204b?

Here is a list organized by category and product that outlines the foods subject to FSMA section 204b

Deli

• Cheese
  • Cheese (made from pasteurized milk), fresh soft or soft unripened
    • cottage, chevre, cream cheese, mascarpone, ricotta, queso blanco, queso fresco, queso de crema, and queso de puna. Does not include cheeses that are frozen or previously frozen, shelf stable at ambient temperature, or aseptically processed and packaged.
  • Cheese (made from pasteurized milk), soft ripened or semi-soft
    • brie, camembert, feta, mozzarella, taleggio, blue, brick, fontina, monterey jack, and muenster. Does not include cheeses that are frozen or previously frozen, shelf stable at ambient temperature, or aseptically processed and packaged.
  • Cheese (made from unpasteurized milk), other than hard cheese
• Ready to Eat Deli Salads (Refrigerated)
  • Includes all types of refrigerated ready-to-eat deli salads, including ready-to-eat deli salads that are frozen at some point in the supply chain prior to retail. Examples include, but are not limited to, egg salad, potato salad, pasta salad, and seafood salad. Does not include meat salads.

Shell Eggs

Nut Butters

Fresh Produce

• Cucumbers (fresh)
• Herbs (fresh)
• Leafy Greens (fresh)
  • arugula, baby leaf, butter lettuce, chard, chicory, endive, escarole, green leaf, iceberg lettuce, kale, red leaf, pak choi/bok choi, Romaine, sorrel, spinach, and watercress. Does not include whole head cabbages such as green cabbage, red cabbage, or savoy cabbage. Does not include banana leaf, grape leaf, and leaves that are grown on trees. Leafy greens listed in § 112.2(a)(1), such as collards, are exempt from the requirements of the rule under § 1.1305(e).
• Leafy Greens (fresh cut)
• Melons (fresh)
• Peppers (fresh)
• Sprouts (fresh)
• Tomatoes (fresh)
• Tropical Tree Fruits (fresh)
  • mango, papaya, mamey, guava, lychee, jackfruit, and starfruit
• Fruits (fresh cut)
• Vegetables other than leafy greens (fresh cut)

Seafood

• Finfish (fresh and frozen), specifically:
  • Finfish, histamine-producing species
  • Finfish, species potentially contaminated with ciguatoxin
  • Finfish, species not associated with histamine or ciguatoxin
  • Smoked Finfish (refrigerated and frozen)
• Crustaceans (fresh and frozen)
• Molluscan shellfish, bivalves (fresh and frozen)

See Footnotes below¹

For more information about how Share-ify can assist you with managing your efforts around traceability and FSMA 204 compliance, please email us at [email protected].

1. [1] “Hard cheese” includes hard cheeses as defined in 21 CFR 133.150, colby cheese as defined in 21 CFR 133.118 and caciocavallo siciliano as defined in 21 CFR 133.111. Examples of hard cheese include, but are not limited to, cheddar, romano, and parmesan.
   [2] The designation “fresh” does not include previously frozen forms of the food.
   [3] The designation “fresh-cut” does not include previously frozen forms of the food.
   [4] For a more comprehensive list, see Chapter 3 of the Fish and Fishery Products Hazards and Controls Guidance.
   [5] Data for catfish were excluded from the Risk-Ranking Model because Siluriformes fish (such as catfish) are primarily regulated by the U.S. Department of Agriculture.
   [6] “Smoked finfish” refers to a finfish product that meets the definition of a smoked or smoke-flavored fishery product in 21 CFR 123.3(s).
   [7] Under 21 CFR 123.3(h), molluscan shellfish means any edible species of fresh or frozen oysters, clams, mussels, or scallops, or edible portions of such species, except when the product consists entirely of the shucked adductor muscle.¹
   Note: Foods for animals are not included in our current risk-ranking model and are not included on the FTL, and therefore not covered by the final rule. ↩︎