Recipe versions

A batch decision starts with knowing which formulation the team intends to use. The recipe version records its name and version alongside the base yield and yield unit. Its linked production work gives Production Planner the intended product and planned quantity to inspect before the operator records ingredient evidence.

Agree a version naming convention that staff can recognize during a shift. A familiar label does not replace the team’s review of its ingredients and yield basis. Use Draft while preparing the formulation, Review when it enters the agreed review route, and Released after the authorized decision. Keep Retired versions distinguishable when staff look back at earlier production.

Production Planner prepares the definition and production link. Production Operator reads that basis while capturing ingredient evidence. Quality Reviewer inspects the version in its production context. Agree the recipe reviewer and rehearse submission during setup so each person understands where preparation ends and a decision begins.

• Version identity. Use the recipe name and version to identify the formulation being discussed, then open that exact record before recording work.
• Yield basis. Keep the base yield and its unit beside the ingredient amounts so the planner can explain the calculation for a planned batch.
• Production context. Follow the linked work order when reviewing the finished product, approved customer demand and intended production quantity.

Agree who maintains the version naming convention and who resolves contradictory ingredient declarations. Decide how the operator submits a version for review and how the reviewer records the outcome. Test the route with ordinary team accounts before using it for operating decisions.

Choose the quantity basis for each product. The planner should be able to explain what the base yield measures and how ingredient units relate to it. If a formulation uses liters while the finished product is planned in kilograms, obtain an agreed conversion basis from the responsible source owner before calculating amounts.

For a rehearsal, use a formulation with a base yield of 100 kg and linked production work planning 250 kg. Production Planner reviews a factor of 2.5 after confirming the product quantity uses the same unit. An ingredient amount of 20 kg for the base implies 50 kg for that plan. Check the calculation with the person who owns the formulation before releasing production work.

Repeat with a changed ingredient and a new version label. Open the original formulation and confirm that staff can still identify its yield basis and linked work. Ask the operator to show which version the new ingredient evidence belongs to. This catches a misleading handoff where the amount is correct but the record points to an earlier recipe.

Include a mixed-unit example in the rehearsal. The planner should flag the unresolved conversion, obtain the source basis and explain the reviewed result. Record the team’s naming and unit choices in the setup decisions so another shift can repeat the same interpretation.

• Recipe Version Register — Inspect the version, yield basis and status beside its intended production work.
• Recipe Review Queue — Review formulations marked Review using the team’s agreed decision route.

Use recipe preparation to rehearse the version basis, then production release to check the work-order decision. Review the data model before importing version history.