Traceability & Recall

Batch and lot records in Germany

Use Warenannahme records to identify the supplier, delivered goods and relevant lot evidence. Record acceptance or refusal alongside the observation that explains it.

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RückverfolgungRückruf-Prüfung

Charge „FD-2214“Lieferant · Charge · Zeitraum

LieferungFresh Direct · Mo., 29. Juni

ChargeHähnchenbrust · FD-2214

Verwendet inHühnerfrikassee · Di.–Mi.

Von der Lieferung bis zum betroffenen Gericht — mit einer einzigen Suche.

In the product

Putting this into practice in Germany

Bring your establishment's Eigenkontrollen together with its HACCP-based procedures. German food supervision is carried out by the competent authorities of the Länder and local districts. Keep hygiene, temperature, traceability and corrective-action evidence organised for the authority responsible for your premises.

EU food hygiene regulation: HACCP, hygiene and training

Retain ingredient and batch references needed by the site's traceability method. Include business recipients or other premises when prepared food is dispatched beyond the site.
Check that a withdrawal can identify affected stock and prepared food. Keep the quantities, disposition and supplier or authority correspondence with the response.

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.