Chain of Custody

Chain of custody is the documented sequence of possession, handling and transfer of a product or sample from its source to its final destination. In food operations, it helps establish where a product came from, who handled it, when it changed hands and whether the relevant records remained connected to the product.

Why chain of custody matters in foodservice

Chain-of-custody records can support traceability, authenticity checks, supplier accountability, investigations and product recalls. They are particularly useful for products where origin, harvest information, lot identity or handling history is important, such as shellfish, seafood, meat and specialty ingredients.

What the records may include

• Product description, quantity, lot or batch number.
• Supplier, producer, harvester or other source information.
• Dates and times of dispatch, receipt and transfer.
• Names or identifiers of the parties responsible at each handover.
• Relevant tags, invoices, certificates, temperature records or transport documents.
• Any discrepancy, damaged seal, missing record or corrective action.

Chain of custody and traceability

Traceability is the broader ability to follow a product through the supply chain using records and identifiers. Chain of custody focuses on the documented control and transfer of that product or sample between responsible parties. The two concepts work together, but a traceability record does not automatically prove that every handover was controlled or documented.

Example in a restaurant

A restaurant receives live oysters with the required harvest or source identification. Receiving staff check the product and accompanying documentation, retain the relevant records, and ensure the lot identity remains associated with the oysters through storage and service in accordance with applicable requirements.

Good recordkeeping practices

Use consistent lot identification, record handovers promptly, retain original tags or supporting documents when required, and make records retrievable during an inspection or recall. If a product arrives with missing or inconsistent identification, follow the operation’s receiving and rejection procedure rather than guessing its origin.

Chef’s tip: Build traceability checks into receiving. A record is most useful when the product, its lot and its supporting documents can still be matched after the delivery has been put away.

Key distinction: Chain of custody documents who controlled or handled a product or sample at each stage; traceability connects the product to its source, lot and movement through the supply chain.