Batch Tracking System
“You don’t need a silver fork to eat good food”, but you do need a sound batch tracking system to ensure the purchased food products meet the required safety and quality standards.
According to the Centers for Disease Control and Prevention (CDC), a staggering 48 million people contract foodborne illnesses, 128,000 are hospitalized, and 3,000 ultimately die from foodborne illnesses each year in the United States.
The numbers are harrowing, especially since virtually all food products are liable to contamination, spoilage, or decomposition beyond their expiry dates. However, there is a reassuring solution to this significant public health threat. Food manufacturers, wholesalers, and supermarkets can help alleviate the burden by implementing a batch tracking system that could potentially save lives as well as optimize work efficiency and productivity.
Batch Tracking System Advantages:
A “batch” defines an aggregate of goods that were simultaneously produced using the same raw materials. Batch tracking permits checking the original source of the goods, following their movement, shipment, or sales, and displaying their expiry dates.
Batch tracking systems offer insight into the quality of each supplier’s raw materials, for food companies and manufacturers, and perishable goods such as fresh produce, for food wholesalers and supermarket, by tracking the products each supplier is providing. The companies and wholesalers are then empowered to choose the supplier that delivers the highest quality products.
Storage conditions, disinfected surfaces, and strict hygienic handling practices by staff at every point along the chain are fundamental to avoid the contamination and spoilage of food products, especially perishable products. In case a particular batch is confirmed to be contaminated or spoiled thereby compromising consumer safety, all affected products must be swiftly recalled.
Batch tracking is the ultimate facilitator of recalls. Batch numbers allow tracing product locations whenever a recall is issued. Even if the products are already purchased, public health warnings will advise customers whose product clearly carries the concerned batch number on its label to discard the product. An order management system is proactive in preventing potential problems to products when it has an integrated batch tracking abilities. Therefore, the company can maintain durable and agreeable relationships with its end users.
Ongoing inspections on contaminated or spoiled products and expiration dates are necessary. Manually tracking expiry dates can be painstaking when perishable products are involved, as records for multiple batches with multiple expiry dates for every product will have to be generated. Batch tracking allows scrutinizing expiration dates in advance to remove expired products off the shelves before they fall into the hands of an unfortunate customer or clear stock through discount sales before it is too late.
From a financial perspective, selling discounted items is not profitable to the owner. Inventory tracking software offers the possibility of detecting near expiry dates beforehand. The marketing department then can strategize, start offering smaller discounts and product bundles earlier on and avoid unprofitable drastic discounts on a huge quantity of expiring products.
In addition, proper inventory management can assure expired products won’t pile up. Most notably, the principle of FIFO (first in first out) or FEFO (first expired, first out) should be implemented. For instance, storage shelves can be replenished from the back and removed from the front to assure the oldest products are the most accessible.
Batch tracking is today prevalently and increasingly adopted in many industries. The tracking system enhances inventory management and quality control and allows for quick and efficient product recalls. When it comes to the food industry, batch tracking maximizes profits, restores the consumers’ confidence in a transparent and trustworthy production and selling industry, and averts thousands of deaths from the simple act of eating.