Hi, not sure if this is the correct place to post this but here goes. We are a small food manufacutring plant and we have just started to supply customers with prep veg, orange segments, peeled potaoes etc. The problem is I have no way of tracing them back to follow correct traceability. We were currently not tracing them when they were used in products as they were cooked but now I feel this is incorrect especially for items that are not cooked after receiving like the orange segments. There are no batch numbers, use by dates or anything else on the packaging. Does anyone have any ideas or information on how we can make the fresh vegetables traceable or any other information. Any help would be greatly appreciated as the FSA are coming next month with the EHO's and I would like to be clued up on this and make sure my procedures are correct.
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