Traceability in food safety and quality management refers to the ability to track and trace food, feed, food-producing animals, and ingredients through all stages of production, processing, and distribution. It enables the identification of the origin of raw materials and the movement of products forward through the supply chain to the final consumer. Traceability is an essential component of modern food safety systems because it supports transparency, accountability, and rapid response in case of food safety incidents. It is closely aligned with preventive systems such as Hazard Analysis and Critical Control Points (HACCP) and is emphasized in international standards such as those developed by the International Organization for Standardization, particularly ISO 22005 on traceability in feed and food chains. Traceability operates on two main principles: backward traceability (one step back) and forward traceability (one step forward). Backward traceability identifies the source of raw materials, ingredients, packaging materials, and suppliers. Forward traceability identifies the distribution path of finished products, including wholesalers, retailers, and customers. Together, these ensure that if a hazard is detected, affected batches can be quickly isolated and recalled, minimizing risks to public health and economic losses. The recommended steps for application of traceability begin with establishing a clear traceability