Traceability

Traceability is the ability to identify and follow a food product through relevant stages of production, processing, storage, distribution and sale. In foodservice, traceability allows a restaurant to identify where an ingredient came from, which lot it belongs to, where it was stored and which preparations may have used it. It is essential for effective recall management and supplier accountability.

Information used for traceability

• Supplier: approved supplier name and contact details.
• Product identity: ingredient name, species or variety where relevant, and product form.
• Lot or batch code: information linking the delivery to the producer’s production batch.
• Dates and quantities: delivery date, use-by or best-before information and amount received.
• Internal use: records linking ingredients to storage, prep batches or finished products when required.

Traceability in a restaurant

Receiving records, invoices, labels, prep sheets and batch records can be linked to create a traceability trail. If a product is recalled, the restaurant can identify whether it is still in storage, has been used in a preparation or has been distributed to another location.

Example: a restaurant records the lot number of a shellfish delivery and links it to the date received and the storage container, allowing staff to identify affected product if a recall is announced.

Traceability versus recall

Traceability provides the information needed to track a product. A recall is an action to remove or control a product that may pose a health risk or otherwise fail requirements. Traceability helps the business respond quickly and accurately.

Chef’s tip: retain supplier invoices and lot information, label opened packages appropriately and conduct periodic mock recalls to confirm that the system works.