Ensuring Safe Food — A HACCP-Based Plan for Ensuring Food Safety in Retail Establishments

Bulletin 901

Appendix 9 — Lot Identification/Coding

Since any system can fail, a recall procedure might be in order, hopefully never to be used but available in the event it is needed. It is best that such a procedure be designed proactively, rather than put together in the event of an emergency.

The required identification shall identify in code:

1. The establishment where the food was prepared and/or processed.
2. The food product.
3. The year prepared and/or processed.
4. The day prepared and/or processed.
5. The period or shift during which the food product was prepared and/or processed.

The period or shift code should be changed with sufficient frequency to enable ready identification of lots during their sale and/or distribution.

• Intervals of four to five hours
• Personnel shift changes
• Batches

Appendix 8 | Appendix 10 | Table of Contents