Possible glass fragments. Undeclared milk. Salmonella. E-Coli. These are some of the reasons behind product recalls by the U.S. Food & Drug Administration.
If you’re the owner of a food and beverage (F&B) business, you are constantly running the risk of contamination for reasons like the ones outlined above. Perishable products like fresh produce are particularly susceptible to spoilage, especially due to improper storage conditions. And in the event of contamination or spoilage, you need to be ready to run a recall for the affected products.
You’ll also need to pay special attention to perishable products. Keep an eye on your products’ expiry dates and ensure that you can sell them before their sell-by date. After all, you can’t run a year end sale to clear stock when your products have already expired.
Batch tracking: helping you with recalls
In November 2015, 19 people across the U.S. suffered from food poisoning caused by E.Coli after eating Costco’s rotisserie chicken salad. The cause was traced back to the vegetables in the salad, and the farm responsible issued a recall of all affected products. Health officials released warnings to Costco’s customers to check any uneaten salads in their fridges. If the salad comes with a label numbered 37719, consumers are advised to throw it away.
Costco’s ability to pin down the contaminated salads to batch number 37719, which was clearly printed on the container, definitely helped the company to take appropriate measures. When combined with sales records, batch numbers offer you a way to track the locations of products in the event of a recall, as you’ll know exactly where all your products are.













