Food traceability software

From supplier lot to customer dispatch: practical food traceability

Useful traceability answers two questions quickly: where did this material come from, and where did every affected product go?

Backward and forward traceability

Backward tracing links a finished product to its production batch, ingredients, supplier lots, equipment, checks and operators. Forward tracing identifies affected stock locations, dispatches and customers from a suspect raw-material or production lot.

Records a controlled system should connect

• Supplier, ingredient, lot and intake checks
• Production batch and ingredient usage
• HACCP and foreign-body control checks
• Warehouse locations, FEFO allocation and stock status
• Finished-product codes and customer dispatch
• Quarantine, withdrawal, recall and mass-balance evidence

Make recall testing measurable

Record the trace start time, affected quantities, customers identified, stock isolated, reconciliation percentage and authorisation decision. That evidence is more useful than a claim that traceability is “in place”.