Traceability & Recall

Batch and lot records in Australia

Connect each delivery to its supplier and lot evidence. For prescribed receiving activities, keep the observation that supports the decision to accept the food.

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Trace searchRecall check

Batch “FD-2214”Supplier · batch · date range

DeliveryFresh Direct · Mon 29 Jun

BatchChicken breast · FD-2214

Used inChicken & leek pie · Tue–Wed

From the delivery to the dish it went into — in one search.

In the product

Putting this into practice in Australia

Organise evidence around the activities in your Australian food business. Standard 3.2.2A's evidence tool applies to category one businesses; the relevant work includes receiving, storing, processing, displaying and transporting food, plus cleaning and sanitising. Match the records to your business category and state or territory requirements.

FSANZ: evidence tool and prescribed activities

Include dispatch and transport evidence for catering or food moved between premises. Identify the batch and destination rather than relying on a general daily tick.
If a supplier raises a recall, use the recorded lot references to identify stock and prepared food. Keep the quantities isolated, returned or disposed of with the response record.

What it does

Record lot codes: Capture batch and lot codes against ingredients as they come in or are opened.
Link to what you made: Connect batches to the items you produced, so the trail isn't broken.
Trace both ways: Follow an ingredient forward to the menu items that use it, or a dish back to its ingredients.
Kept and exportable: Each batch record is time-stamped and stays available.

How it works

Capture batches
Record lot codes when stock arrives or is opened.
Link to production
Tie batches to the items you make.
Trace in seconds
Search a batch to see where it went.

Traceability you can show

Batch and lot records are time-stamped and searchable — trace a lot to its delivery and to the menu items that use the ingredient, for your own files or when it matters.