Inventory traceability is the ability to identify where food came from, where it is stored, how it is used and what happened to it throughout a restaurant or food business. It links receiving records, supplier lot codes, storage locations, production batches, sales or service records and product disposal. Good traceability helps businesses investigate complaints, manage recalls and control stock.
At receiving, staff record the supplier, delivery date, product description and lot or batch information where applicable. The product is then linked to a storage location and, when used in production, to the relevant recipe or batch record. Depending on the operation, traceability may also connect the finished product to a menu item, customer order or distribution destination.
If a restaurant makes a batch of mayonnaise using a particular delivery of eggs, its records should allow the manager to identify the egg supplier and lot, the production date and the batch of mayonnaise in which those eggs were used. If a recall affects the egg lot, the restaurant can identify the affected preparation and take the required action.
Stock control manages quantities, purchasing and usage. Inventory traceability links products to their origin, movement and use. A business may know how many eggs it has without being able to identify which supplier lot was used in a particular batch.
Chef’s tip: test traceability by choosing one ingredient lot and seeing whether you can identify every preparation that used it. Keep records simple enough that staff can complete them accurately during normal operations.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
