Batch Records and Process Logs

A batch record should identify the product, lot, date, quantity, responsible operators and the specification or recipe version used. Ingredient and packaging lot references support traceability and prevent the record becoming an isolated process diary.

The record should distinguish approved targets from values actually observed. Preprinted setpoints can guide work, but they are not evidence that temperature, time, pH, water activity, weight loss or another endpoint was achieved.

Key additions, transfers, holds, starts, stops and measurements should be entered when they occur. A sequence that is reconstructed from memory after production loses evidential value and can conceal abnormal exposure.

Corrections should preserve the original entry, identify the person and date, and state the reason where it is not self-evident. Deviations require product control, evaluation and documented corrective action rather than silent alteration of the record.

A reviewer should confirm completeness, critical-limit or specification compliance, instrument status and resolution of deviations before release. Review is a decision step, not merely a signature at the bottom of a form.

A home log may be concise, while a regulated establishment may require detailed HACCP, sanitation and traceability records. In both cases, the record should be legible, retrievable and retained for the period relevant to the product and jurisdiction.