Traceability Records
The food business operator must retain traceability records and may comply with this requirement by retaining the following documents as records of goods used in business:
- Supplier invoices.
- Goods received notes.
- Sales notes for fish and shellfish.
Goods received notes ideally should have following information:
- Quantity or volume of foodstuff.
- Batch number.
- Identification mark.
- Temperature when received if applicable
- Detailed description of the product (e.g. pre-packed or bulk, variety of fruit/vegetables, raw or processed product(s)).