2 replies to this topic

[Jtor1]

I recently started working in a facility that produces all types of sausage. I have extensive work if I plan to make it SQF certified. I am working step by step one department at a time.  Right now the issue is with the spice room, they don't have a user friendly batch tracking system in place.  I want to be able to trace product back in case it ever gets recalled or if a certain spice or ingredient for that matter has been recalled.  I need to figure out how I can create a batch sheet that has the name of the product, product code, spices used and how much of it, lot numbers, raw material used , just anything that will be easy to trace and verify.  

Templates and ideas are much appreciated. Thanks All. 

[Scampi]

Should be very straightforward batch record-----------in a perfect world, the spice blend comes in so a batch takes an entire unit (25lbs) and that makes it easier for traceability.

 

Production Date               Batch No                                   Spice Blend Lot Weight Salt Lot Weight Pork Lot Weight Other Wheat crumb Lot  Weight                                                      

[SQFconsultant]

Our clients have used software for tracking and recipe manufacturing (for exact weights, counts, etc.) from www.focus-works.com  - they do nice stuff.