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Traceability for Restaurant food service preparation

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Posted 17 April 2017 - 03:26 PM


i would like to have more ideas or recommendations for restaurant service food preparation, we make soups, salad and meatloaf for restaurant service, what or how Traceability would be conducted. any information that you may want to share?





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Posted 17 April 2017 - 04:41 PM

Identify what traceable units you want to capture, like a day/week/or batch of the materials, keep records of what shipments or expiration dates of ingredients you used.


Traceability is ultimately an increase in paperwork proportional to how small of a unit you want to trace. In your situation, what's the advantage of tracing ingredients unless you sell go-home items you might recall? The usefulness goes down when everyone has already eaten the implicated materials.

Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.

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