How do you keep traceability of bulk flour?

Hello all,

Just need some clarification/ideas regarding traceability of bulk flour .

We are a bakery, have 2 silos for flour . those 2 silos are being used regularity ( connected to the flour hoppers) . Flour is being loaded to the silos everyday . We do not wait for the lot to finish before we load new lot ( our process doesn't allow us to wait until finish). So basically, we always have mixed lots on the Silos.

We do cleaning every 6 months , where we empty out the silos. 

We write lot number on the mixing sheets.

Is that enough to convince the auditor?

I work for a bakery and have 2 Silos containing 2 different flours.  We document that the current lot of flour (per ERP inventory) is used in our batches. What we do in addition of fill the silo with fresh flour on top of the current lot, is to track all lots that have been in the Silo via spreadsheet.  Usage, inventory start date, and all lots are updated on this log/tracker.  If ever we needed to perform an actual recall then we would trace both lots of the flour as documented on the tracker.  We have separate tabs for each silo.  We also review the actual usage against said usage in the ERP to see if there are any consumption errors.  Our QA, Production, and Procurement Teams all reference this log.  

Hope this helps! 

If you have two silos that are regularly filled and connected together, one batch number on the mixing sheet is going to be misleading and counter-productive. 

You need a system that keeps track of all the lots of flour in the silo along with their usage as nwilson suggested.