Hi all,I wanted to run this by a few people because I came about the (possible?) solution in a very roundabout way.
Currently, we print recipes/CCP checks daily, enter in ingredient lot codes, track when that product was sent out, and then type those written lot codes/ ship dates into an excel database.
My reasoning was that would allow us to quickly do an audit of any ingredient batches we need to when we get our FSMA audit (the first for us, expecting soon). However, I was getting annoyed of how long it takes for us to digitally enter bake dates to each recipe, and began thinking of manual solutions.
We have a very short shelf life product ( we sell to customers as 24 hrs, though we know some hold on for longer), and a deep raw ingredient SKU but a moderate finished product/ parts SKU (around 30 items).
I was thinking that; if all of our "live" recipe sheets are hung somewhere in the space, we could just write bake dates on each recipe as we go through it. That way, any product live on the floor is also live/visible document wise. If we want to conduct an audit, we could go literally look at each affected product to find if it has the audited lot code documented. THEN, and correct me if I'm wrong because it feels like the crazy part; we could move "finished" recipes to a holding file (5 days?) in case a customer really held on to something.... and then we could just manually file for 1 year.
Is that acceptable practice?
Does it need to be digitally filed? It feels crazy to not have a digital record, but if we have such a short shelf life, a visual audit of live recipes may actually be as fast for us as CtrlF through our product workbook. I guess my concern is if the audit is done backwards, suggesting we have an internal issue; but if we have all our CCPs monitored tightly and sanitation documented, then we are at very low risk (bakery); and we could still sort the records but it would take longer.
This is all a bit mad since we were planning to move to an ERP preCovid which would help us w a lot of this, but since we are doing manually instead, wanted to try and write it out to see if it made sense. On the other hand, if you all have any elegant bakery recall systems which don't feature a 20K ERP or software program, I'm all ears!
Edited by Charles.C, 01 February 2021 - 08:03 AM.