Traceability for Restaurant food service preparation

Hi

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?

Erika

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.