Good Morning All,
I work in a small bakery that does cheesecakes, breads, muffins, cakes, danish. We just had our SQF Level 1 desk audit and it all went good with only 4 minors. I am trying to get ready for the facility audit, but i know we are going to struggle there.
product identification 220.127.116.11:
The methods and responsibility for identifying products during all stages of production and storage shall be documented and implemented. The product identification system shall be implemented to ensure raw materials, work in progress and finished product are clearly identified during all stages of receipt, production, storage and dispatch, finished product is labeled to the customer specification and/or regulatory requirements.
We follow a procedure but our main problem is that we do not have identification on our racks during processing from when it is mixed, to when it is packaged. We had a meeting to figure our what methods we can use to identify products, but we did not come out with a solution. I had suggested using tags throughout the process but our operations manager shut that idea down. Now, i am out of options.
What are other methods bakeries are using to comply with the product identification part? any help/ suggestions will be appreciated.