Keeping invoices without product detail
A record that shows only a general category may not identify the product or lot. Retain delivery documents and label details that link a product to its supplier and date.
Keep enough product and supplier detail to identify what arrived and where it went.
Traceability records help a business identify the supplier, product and delivery connected to stock on site. FSANZ guidance describes food traceability and recall arrangements for relevant businesses, including wholesale suppliers.
The details required depend on the business and the food. Keep supplier documents, product labels and delivery records together so the team can respond quickly if a product needs to be identified or isolated.
A record that shows only a general category may not identify the product or lot. Retain delivery documents and label details that link a product to its supplier and date.
Keep batch or lot information available after stock is moved into storage. If the original label is removed, transfer the necessary identification to the remaining stock or record.
If stock moves between storage areas or sites, retain enough information to identify its destination. Follow the business's procedures for any transport between premises.
Use a known location and a consistent naming method. During a follow-up, staff should be able to search by supplier, product, date or lot without relying on one person's memory.
Connect purchasing, receiving and stock records using the same product identity.
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Keep records that identify the supplier, product, delivery date, quantity and any lot or batch details available on the label or delivery paperwork. Check the requirements for your type of business.
Retention requirements can depend on the record and business. Follow applicable standards, local regulator advice and the venue's recall procedure.