Facing a number of global food-related accidents, the concept and system for food traceability have been designed and introduced in many countries to manage the food-safety risks. To connect and harmonize the various food traceability-information in food traceability system according to the food supply chain, the coding system of identification-number for food-traceability has to be standardized. The GTIN (Global Trade Item Number) barcode system which has been globally standardized and implemented, is reviewed with the mandatory food-labeling regulation in expiration date of processed foods. The integration of GTIN-13 bar-code system for food-traceability is a crucial factor to expand its function in the food-related industrial areas. In this literature, the standard coding system of identification-number for food-traceability is proposed with 20 digit coding number which is combined with GTIN- 13 bar-code (13 digit), expiration date (6 digit), and additional classification code (1 digit). This proposed standard coding system for identification-number has a several advantages in application for prohibiting the sale of hazard goods, food-recall, and inquiring food traceability-information. And also, this proposed coding system could enhance the food traceability system by communicating and harmonizing the information with the national network such as UNI-PASS and electronic Tax-invoice system. For the global application, the identification-number for food-traceability needs to be cooperated with the upcoming global standards such as GTIN-128 bar-code and GS1 DataBar.

ABSTRACT
 서 론
 조사내용 및 방법
  우리나라 식품 및 농·축·수산물에 대한 이력추적을 위한 식별번호 부여체계
  제외국의 이력추적을 위한 식별번호 부여체계
  우리나라 가공식품에 대한 이력추적관리번호의 현황
 결과 및 고찰
  현재 상용화된 이력추적을 위한 국제적인 식별(Identification)체계
  국제적인 식별(Identification)체계와 식품이력추적관리번호 부여체계와의 연계방안
  표준화된 식품이력추적관리번호(Identification-number)의 활용방안
  이력추적을 위한 식품이력추적관리번호의 발전방향
 요 약
 감사의 글
 참고문헌

• 최준호(원광대학교 생명자원과학대학 식품생명공학과, 원광식품산업연구원, Department of Food Science and Biotechnology, College of Life Science and Natural Resources,Wonkwang Research Institute for Food Industry, Wonkwang University) | Joon Ho Choi Correspondence to