Prioritizing drivers to creating traceability in the food supply chain

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Consistently rising issues through food supply chain like food safety, security along with point of origin, traceability is becoming the most demanding characteristic. Numerous incidents like food adulteration, misinterpreting food characteristics and recently Covid-19 disease spread incidents in the FSC have shaken the consumer’s trust and supported the need of creating traceability in the FSC. Food recalls creates huge losses. However financial losses can be catered but regaining consumer trust and recovering a bad reputation associated with product is often considered as a challenging task by the responsible authorities.A sound traceability system tends to minimize unsafe and low quality goods during production, processing and distribution phases. For implementing tracking and tracing, one should understand what drives, inhibits, and enables the tracking and tracing feature through the food supply chain. In continuation, the research is an effort to create a robust set of the drivers and prioritise them to create traceability in food supply chain. Sixteen drivers have been identified by means of literature review supported by expert’s opinion. For getting priority among drivers, authors have implemented fuzzy AHP to determine the robust set of drivers along with their priorities. The results can directly contribute to the effective decision making while creating traceability in FSC.