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Starting OutIs This a Business Yet?Getting Legal to SellWhere You'll Make ItYour Label and Your Liability
Getting CertifiedThe Food Safety Vocabulary, DecodedBuild a HACCP Plan from ScratchPreventive Controls and the PCQIChoose a Certification and Pass Your First Audit
Running ProductionTraceability for RealThe Mock RecallLots, Expiry, and QA HoldsBatch Records and the Floor
Scaling UpThe Outgrowing-Spreadsheets MomentChoosing and Rolling Out a SystemPurchasing and Multi-Site Discipline
Knowing Your NumbersTrue COGSPricing and MarginsCash Flow and Getting Into Stores
The LibraryGlossaryTemplatesState Licensing IndexAudit-Prep Checklists
Browse Kitchen to Plant
Starting OutIs This a Business Yet?Getting Legal to SellWhere You'll Make ItYour Label and Your Liability
Getting CertifiedThe Food Safety Vocabulary, DecodedBuild a HACCP Plan from ScratchPreventive Controls and the PCQIChoose a Certification and Pass Your First Audit
Running ProductionTraceability for RealThe Mock RecallLots, Expiry, and QA HoldsBatch Records and the Floor
Scaling UpThe Outgrowing-Spreadsheets MomentChoosing and Rolling Out a SystemPurchasing and Multi-Site Discipline
Knowing Your NumbersTrue COGSPricing and MarginsCash Flow and Getting Into Stores
The LibraryGlossaryTemplatesState Licensing IndexAudit-Prep Checklists
Kitchen to Plant›Running Production›Lots, Expiry, and QA Holds

Lots, Expiry, and QA Holds

FEFO not just FIFO, QA hold and release, receiving QC, and defensible expiry.

  • 1. Lot codes and date codes done rightDesign a lot-coding scheme that ties every unit you make back to exactly one lot — and learn why the code that traces your product is a different thing from the date you print for the shopper.
  • 2. FEFO, not just FIFOHow to pick and rotate perishable stock by which lot expires soonest instead of which one arrived first — and why a system that only records the lot isn't enough.
  • 3. Put a batch on hold, then release it on evidenceHow to give a batch a status that keeps it from shipping or being used until an authorized person releases it on real evidence — and why that block is the piece a lot-tracking field cannot do on its own.
  • 4. Catch a bad input at the dock, before it reaches a batchHow to inspect and record what arrives at receiving — condition, temperature, COA, allergen, and the supplier lot — so a bad input is caught and held before it can be used in production.
  • 5. Set an expiry date you can defendHow to back an expiry date with evidence, tell a quality date from a safety control, label it with the phrase that matches what it means, and run a routine that moves near-expiry stock before it becomes waste.
Bettr Manager

The operations platform for food manufacturers.

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