What information must nontransporters establish and maintain to identify the nontransporter and transporter immediate subsequent recipients of food?

§ 1.345 What information must nontransporters establish and maintain to identify the nontransporter and transporter immediate subsequent recipients of food? (a) If you are a nontransporter, you must establish and maintain the following records for food you release: (1) The name of the firm, address, telephone number, and, if available, the fax number and e-mail address of the nontransporter immediate subsequent recipient, whether domestic or foreign; (2) An adequate description of the type of food released, to include brand name and specific variety (e.g., brand x cheddar cheese, not just cheese; or romaine lettuce, not just lettuce); (3) The date you released the food; (4) For persons who manufacture, process, or pack food, the lot or code number or other identifier of the food (to the extent this information exists); (5) The quantity and how the food is packaged (e.g., 6 count bunches, 25 lb carton, 12 oz bottle, 100 gal tank); (6) The name of the firm, address, telephone number, and, if available, the fax number and e-mail address of the transporter immediate subsequent recipient (the transporter who transported the food from you); and (b) Your records must include information reasonably available to you to identify the specific source of each ingredient used to make every lot of finished product. Requirements for Transporters To Establish and Maintain Records