Hi Ray,
Thanks for yr query and Welcome to the Forum ! 
Coding for continuous production tends to be tricky. There are several baking threads scattered about this forum re-coding/traceability.
I'm not quite clear what you are currently doing for coding so I have given various generic samples below unspecific to continuous/non-continuous processes. And one (last) attachment specific to continuous.
IMO, in general, the choice of lot/batch usage issue is semantics, ie arbitrary. Mostly the l/b terms seem to be interchangeable from a coding POV. But not quite always, eg see example (ii) below. This interpretation also looks similar to that in the attachment lob3 below.
As far as FDA/recall is concerned, I haven’t looked up their specific requirements but the first 2 recall-related attachments below seem to use interchangeability. I followed the CFR ref.given in 2nd one which yielded –
Coding. Each container or product shall be marked with an identifying code permanently visible to the naked eye. If the container does not permit the code to be embossed or inked, the label may be legibly perforated or otherwise marked, as long as the label is securely affixed to the product container. The required identification shall specify in code the establishment where the product was packed, the product contained therein, and the year, day, and period during which it was packed. The packing period code shall be changed often enough to enable ready identification of lots during their sale and distribution. Codes may be changed periodically on one of the following bases: intervals of 4 to 5 hours; personnel shift changes; or batches, as long as the containers constituting the batch do not represent those processed during more than one personnel shift.
Not myself familiar with continuous process but there are several baking related threads here which are. IIRC, most people are using a mixture of product specific / time periods for coding. One week seems extremely long to me for any coding scenario but it maybe depends on yr product/process.
lob1 - food recall manual.pdf 951.48KB
111 downloads
lob2 - Recall plan MODEL strategy.doc 109.5KB
103 downloads
lob3 - batch, lot, FDA, continuous production.pdf 241.22KB
157 downloads
(i) (m) Lot or batch means one or more components or finished devices that consist of a single type, model, class, size, composition, or software version that are manufactured under essentially the same conditions and that are intended to have uniform characteristics and quality within specified limits.
http://www.accessdat...ch.cfm?fr=820.3
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(ii) (2) Batch means a specific quantity of a drug or other material that is intended to have uniform character and quality, within specified limits, and is produced according to a single manufacturing order during the same cycle of manufacture.
10) Lot means a batch, or a specific identified portion of a batch, having uniform character and quality within specified limits; or, in the case of a drug product produced by continuous process, it is a specific identified amount produced in a unit of time or quantity in a manner that assures its having uniform character and quality within specified limits.
http://www.accessdat...ch.cfm?fr=210.3
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(iiii) (1) A production lot is a set of food production consumer units that are from one production shift. Alternatively, a collection of consumer units of the same size, type, and style produced under conditions as nearly uniform as possible, designated by a common container code or marking, constitutes a production lot.
https://www.law.corn.../text/9/317.309
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(iv) © "Batch or Lot" means a specific quantity of a finished product or other material that is intended to have uniform character and quality, within specified limits, and is produced according to a single manufacturing order during the same cycle of manufacture.
(Dietary Expert Group)
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(v) “Lot” means a definitive quantity of a commodity produced essentially under the same conditions.
(Codex)
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(vi) For purposes of this guidance, a production lot or batch is defined as sprouts from a single lot of seed that were started at the same time in a single growing unit (i.e., a single drum or rack of trays).
http://www.fda.gov/F...s/ucm120246.htm
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Not sure if above helps for yr query or not. 
Other posters here in baking area may have more specific comments.
PS - deleted, misread, not FSMA
