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- Food Safety & HACCP
- Process
- Batch preparation
Batch preparation
The team starts with one named parent batch and follows its current revision. Each handoff retains the record that caused it, the person who acted and the effect that actually persisted. A status change is useful only when the underlying preparation, review or external evidence agrees with it.
Step by step
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Read accepted scope Kitchen Lead
Kitchen Lead confirms accepted lines and the current batch revision.
- Confirm accepted lines and the current batch revision.
- Updates Production batches, Batch lines
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Freeze recipe basis Kitchen Lead
Kitchen Lead uses the approved revision effective for the product and yield.
- Use the approved revision effective for the product and yield.
- Updates Controlled recipes, Recipe ingredients
-
Record preparation Kitchen Lead
Kitchen Lead records actual preparation time and ingredient consumption.
- Record actual preparation time and ingredient consumption.
- Updates Batch lines, Lot and expiry movements
-
Submit check Kitchen Lead
Kitchen Lead submits the current hygiene revision with supporting evidence.
- Submit the current hygiene revision with supporting evidence.
- Updates Hygiene checks, Record attachments
Who does what
Roles and permissions- Admin
- Maintains access to the operating records.
Set up Food Safety & HACCP your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.