Template

SOP 3.3.1: Traceability in Production

by Olabisi Lawson, from the Community

10+

Use this SOP to implement production traceability across food operations. It guides teams to record batch and code details, production and best-before dates, quantities, weights, and packaging checks. Steps include verifying labels and seals, monitoring product temperatures, documenting storage locations, and capturing times and temperatures for blast chilling and transfers. The checklist supports organoleptic assessments, contamination controls, and nonconformance reporting with photos. Designed for tracking raw materials and primary packaging from receipt through processing to dispatch, helping maintain records, enable recalls, and meet SALSA and food safety requirements.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
SOP 3.3.1 Traceability - Production
This SOP template supports end to end product traceability in production. It guides teams to track raw materials and primary packaging from supplier receipt through processing, packaging, storage, and distribution. Use it to record batch and lot codes, date coding, quantities, weights, and packaging checks, including sealing and labeling accuracy. It includes quality checks such as organoleptic assessments and verification that products are free from physical, chemical, and microbiological contaminants. Temperature controls for chillers, freezers, and blast chilling are captured to maintain cold chain integrity. The checklist helps build a complete audit trail for recalls, customer requirements, and regulatory compliance.
by Olabisi Lawson, from the Community
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Template
SOP 3.3.1 Traceability in Food Production
Ensure end-to-end traceability of raw materials and primary packaging across production. This SOP guides batch coding, labeling checks, temperature control, contamination checks, and documentation from intake to dispatch. Apply it to strengthen compliance with food safety standards, support recalls, and improve visibility across processing, packing, storage, and distribution.
by Olabisi Lawson, from the Community
Downloads: 10+
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Template
Control of Suppliers and Raw Materials Traceability
This SOP template supports control of suppliers and incoming raw materials for food operations. It guides teams to verify approved suppliers, capture delivery details and batch codes, check chilled and frozen temperatures, review packaging and labeling, assess vehicle hygiene, and document nonconformances. Use it to maintain procurement traceability and compliance with SALSA and food safety requirements, reducing the risk of contamination before production.
by Olabisi Lawson, from the Community
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Template
SOP 1.6: Control of Suppliers and Raw Materials
This SOP 1.6 template supports control of suppliers and traceability of raw materials and packaging at goods-in. It covers verification of approved suppliers, delivery and storage temperature checks for chilled, frozen, and dry products, and vehicle hygiene inspections to prevent contamination. Record batch codes, best-before/use-by dates, quantities, net weights, and confirm correct labelling and sealed packaging with photos. Capture nonconformances, waste generated, and storage locations, with comments and evidence for corrective action. Designed to help food manufacturers and distributors meet SALSA and internal quality requirements.
by Olabisi Lawson, from the Community
Downloads: 0
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SOP 3.3.1: Traceability in Production

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