Production Records and Batch Documentation

A batch record should identify product, date, quantity, formula version, ingredient lots, operators, equipment and the intended process. The identity must continue into packaging and distribution.

Record actual weights, additions, rework, yields, start and finish times and critical process settings. A master formula describes intention; the batch record shows what occurred.

Temperature, pH, water activity, weight loss, cooking, cooling, alarms and calibration status should be tied to time and location. Unexplained gaps require evaluation.

Document holds, investigations, corrective actions and the authorised decision for affected product. Editing a value to match the limit destroys the evidence needed for control.

Entries should be attributable, legible, contemporaneous, original or controlled copies, and accurate. Electronic systems require access, audit trail, backup and version control.

Retention should reflect law, shelf life, claims and recall needs. Records must be retrievable quickly enough to identify affected ingredients, lots and customers.