According to DIN EN ISO 8402, 1995-08, traceability is the extent to which it can be determined where, when and by whom a product or goods were produced, manufactured, processed, stored, transported, consumed or disposed of. Examples of traceability in facility management are the monitoring and documentation of food temperature during production and service (HACCP) or documentation of  hazardous material disposal. In production, traceability facilitates the identification of the source of a fault and aids the planning of product recall.