<![CDATA[Processing various fishery commodities within a single production system increases the complexity of product information management and the risk of record-keeping discrepancies, which can affect the effectiveness of the traceability system and compliance with export market requirements. This study aims to analyze the implementation of a traceability system in the processing of frozen fishery products at PT Beejay Seafood. The study was conducted from September to November 2025 using a descriptive method, with data collected through field observations, interviews, and documentation. Data analysis mapped the production process flow, identified internal and external traceability recording points, and determined their relationship to Critical Control Points (CCPs) based on the results of observations, interviews, and documentation. The results showed that the internal traceability system was implemented through name tags, recording forms, production codes, and interconnected barcodes from raw material receipt through distribution of the final product. Process variations were found in the raw material receipt and primary processing stages based on commodity characteristics, while the cooling and freezing stages showed relatively similar handling patterns. CCPs are applied during the raw material reception stage and metal detector inspections as part of quality control and food safety measures. External traceability is conducted by recording supplier identities and tracking product distribution using production codes and barcodes. However, the traceback system currently in place remains reactive, triggered by customer complaints and is not yet digitally integrated with external parties. This study indicates that the implementation of traceability systems in the seafood processing industry is influenced by commodity characteristics, process risks, and quality control mechanisms at each stage of production.]]>
