Food safety: from fragmented data to proactive food safety
A Listeria positive in a Zone 1 swab or a supplier spec change raises the same questions about lots and batches. In many plants the answers sit in ERP, LIMS, QMS, monitoring tools and spreadsheets, and each system writes the lot number in its own way.
Uncountable’s quality management software puts supplier lots, batch records, release tests and environmental monitoring on one data model. Each batch record keeps the ingredient lot of every line, release tests are checked against the spec of each batch, and sampling points sit on each area's site map, classified by food hygiene zone, 1 to 4. When a result fails, your team starts from the batch record, with its ingredient lots and its spec, instead of a search across systems, so the HACCP team, QA and the lab work from the same record.
This solution brief is for food and beverage quality, food safety and R&D leaders who want faster, better-documented investigations.
Inside this solution brief:
- Ingredient lots on every batch line, with configurable lot attributes
- Spec checks, phase approvals and certificates of analysis from the spec and the batch
- Environmental monitoring by hygiene zone, and control charts that flag drift
- Deviations recorded at the point of work and released with an e-signature
- CAPA, incident records and audit evidence
- A worked example: a batch that fails its release spec
Start every investigation from the record, not from a search. For more depth, read the guide Beyond QC: what a QMS actually does, from CAPA to change control.
FAQs
How Uncountable keeps supplier lots, batch records, release tests and environmental monitoring on one platform for food and beverage manufacturers, from lot traceability and spec checks to environmental monitoring, deviations, CAPA and audit evidence.
Each batch line records the ingredient lot it used, and lot attributes such as the supplier lot number can be configured. When a result fails, the team starts from the batch record, which already shows the lot of every ingredient.
Sampling points are placed on the site map of each area, and each area can be classified by food hygiene zone, 1 to 4. Control charts apply Standard SQC and ASTM D6299 run rules, such as 6-Point Trend, to flag drift in results, not only limit breaches.
Yes. A built-in CoA template fills Measurement, Requirement and Results from the spec and the batch.
Signatures need the signer's PIN, and each field change keeps the old and new value, the user and the time, and the reason when one is given. CAPA and incident records run on phase workflows with reviews, and a fishbone diagram field holds the root cause analysis.
