Traceability analysis – Restaurants 1 and 2

Traceability analysis

Restaurants 1 and 2

Process Step Identification read Recorded information Identification applied
3 Serving Serving of fresh oysters to restaurant diners (customers) Not applicable Menu options and date Not applicable
2 Preparation Internal handling and preparation of oysters Not applicable Not applicable Not applicable
1 Intake Purchase and receipt of oysters from suppliers (shellfish merchant)

One step back
The supplier's product lot, batch or consignment reference
  • What the product is
  • The quantity supplied
  • Who supplied it
  • The date it came in
The supplier's consignment reference is retained