Batch Traceability

Batch traceability is the ability to identify and follow a specific lot or batch of food through receiving, storage, preparation, processing, packaging and distribution. It allows a food business to connect finished products with the ingredients and suppliers used to make them. Traceability supports stock control, quality investigations and targeted product recalls.

How batch traceability works

Each batch is assigned or linked to an identifier, such as a supplier lot code, production date, internal batch number or packaging code. Records connect that identifier to ingredient lots, production details, storage locations and destinations. The system should allow a business to trace one step back to the supplier and one step forward to where the product was used or sent, as required by the operation and applicable regulations.

Example: flour recall

If a supplier notifies a bakery that a particular lot of flour is being recalled, receiving records and batch records can identify which production runs used that flour. The bakery can then locate affected breads, doughs or other products and determine what action is required.

What records support traceability?

• Supplier names, delivery dates, invoices and lot codes.
• Internal batch numbers and production dates.
• Ingredient quantities and recipe or formulation versions.
• Storage locations, transfers and inventory movements.
• Finished product labels, destinations and dispatch records where applicable.

Batch traceability versus batch record

A batch record documents how a specific production run was made. Batch traceability uses that record and related purchasing, inventory and distribution information to follow the product and its ingredients through the supply chain.

Chef’s tip: test traceability by selecting one ingredient lot and attempting to identify every product or preparation that used it. A recall system is only useful if staff can retrieve the information quickly and accurately.