1 reply to this topic

[irheavyd]

What exactly is needed for the seasonings and spices.  Currently we have lot numbers on the containers that are updated as new bags of ingredients are brought in.  Then the ingredient is listed on the recipe.  We would then, if needed for trace, go by the date of the product production and compare with the list of ingredients and corresponding lot #  in the spice room. 

[kingstudruler1]

Sounds about right for lot tracing.  

 

Record lots or raw materials that are recieved.   Records lots of ingredients that are blended.  record lots of packaged.   record lots that are shipped.   

 

You should be able to trace from an incoming ingredient to product  shipped.   Or what lots of ingredients were in a finshed product.   

 

Dont forget about primary (touches food) packaging.  It too must be trackable.