We produce a fried product in a continuous frying system. We have a tremendous amount of oil pick up in our product and are continuously adding oil to the fryer bath. We purchase oil in totes and each tote has a different lot number. We constantly circulate the oil in an oil screening system. This presents a problem for traceability and recall because technically there could be oil from multiple lots from months and months of adding oil. We dump the oil once a year and start fresh oil about once a year.
So do we have to add every single lot code of oil to mock recalls and traceability or just the last known oil lot that was put into the cooker?
Thank you