Traceability & Recall

Batch and lot records in Ireland

Use the delivery record to connect the supplier, arrival check and acceptance decision. Keep the lot reference or supplier document needed to identify the goods later.

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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 Ireland

Build the working day around your Irish food-safety system. FSAI's Safe Catering pack separates delivery, refrigeration, cooking and cooling, hot display, hygiene and staff records. Choose the activities your cafe actually carries out, then keep the observations and decisions together for your environmental health officer.

FSAI: Safe Catering pack

For food prepared in house, retain the ingredient-lot references and preparation details that your traceability procedure calls for. A supplier name alone cannot distinguish two deliveries of the same product.
Practise finding an affected ingredient across stock and prepared food before an incident. Keep the withdrawal decision, quantities and supplier correspondence with the investigation.

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.