I'm relatively new to the food safety world and would like some suggestions on how to streamline our batch sheets.
Our products include Ready-To-Eat items and sauces. Everything is frozen or refrigerated with short shelf-life.
The problem is our batch sizes are very small because our equipment isn't large enough to support larger batch sizes.
Certain products we make 20 batches per day on one production line (yields ~130 cases).
We lot code everything with Best By / Julian dates using a label gun.
All of our ingredients are purchased in bulk, so at most there will be 2 different lot numbers on one production day.
If there's a recall, the entire day's production would be recalled.
Our current batch sheets include: Lot numbers for finished product, packaging, and ingredients, sanitation, cooler temperature, total cases produced, and pack size. My question is would it be inappropriate to write how many batches was produced instead of filling out 20 batch sheets with the same lot codes for each production line?
Please advise. I'm open to other suggestions. Thanks for reading!