Each processed lot gets its own traceability lot code. That new code stays linked to the source lots it came from. When a buyer or regulator asks where a case of fillets came from, you can trace it back through every step to the original purchase.
What BlueTrace records on every processing event:
- Processing type: what was done (Fish Cutting, Bag or Lot Breaking, Commingle, Wet Store, Freeze, Shucking, Renaming)
- Source lots: the items and quantities used
- Processed lots: the new items, quantities and lot codes produced
- Date, time and employee: who did the work and when
- Location: where the new lot is kept, such as Tank B or Freezer B
- Cost: carried from the source lots onto the processed lots
Which processing type should I use?
|
If you are… |
Use |
|---|---|
|
Cutting whole fish into fillets, loins or portions |
Fish Cutting |
|
Grading or culling one lot into several sizes or grades |
Bag or Lot Breaking |
|
Combining several lots of the same product into one |
Commingle |
|
Moving shellfish into a holding tank |
Wet Store |
|
Freezing product or moving it to frozen storage |
Freeze |
|
Shucking shellfish into meats |
Shucking |
|
Changing a lot's item name or label without changing the product |
Renaming |
