I have a question for you regarding how food manufacturers batch product. We are going to a digital traceability system in the new year and our consultant is helping us streamline our processes to make the transition as seamless as possible.
We work on one work order at a time for product that may take anywhere from one to three days to complete (8 hour shifts with machinery hold-overs for cleaning). Currently, each one of the days represents one batch and can be recalled separately. Our consultant wondered why we bothered to do that given that we make custom product (proprietary flavors for one customer) and if one day was recalled, chances are all of them would be. His suggestion was to assign batch number and expiry based on the very first day of production. I felt he had a point because while our production of rolled product may take one day to produce, it may take several days to handle and the way we batch doesn't capture that kind of info either.
Other than a basic definition of batch: : “A batch process is one in which a finite quantity of product is made during the period of a few hours or days. The batch process most often consists of introducing measured amounts of starting materials into a vessel followed by a series of unit operations taking place at discrete scheduled interval. This is then followed by the removal and storage of the products, by-products and waste streams. The equipment is then cleaned and made ready for the next process.”
…I haven’t been able to find any more definitive information or any specific regulation. We have not changed anything yet, nor will we without the proper research, but I’m having trouble finding what I need! Can you help?