Food traceability software · Ireland & UK
A supplier calls about a batch. How long?
Where that ingredient went, which products used it, and who you sold them to. On paper it is a day in the office with a box of delivery dockets. In Food Guard it is one search.
No card required · Live the same day · Goods-in to dispatch
What the law asks for
Who supplied you, and who you supplied. Article 18, in both directions.
To trace a batch both ways
One search instead of an afternoon spread across the office floor.
Coded at the point of production
Not reconstructed afterwards from memory and a delivery note.
See it working
No more paperwork. No more ink.
A short walkthrough of Food Guard replacing paper traceability records with batch data captured as you produce.
Food Guard traceability, goods-in through to dispatch
Why traceability is different
Every other record proves you did things right. This one runs when something went wrong.
One step back, one step forward
Regulation 178/2002 requires you to identify who supplied you and who you supplied, and to make that available to the authorities on demand.
Applies at every stage of the chain
Withdrawal starts immediately
Once you know unsafe product left your site, the obligation to withdraw it starts. Every hour spent working out where it went is product still on shelves.
Scope narrows as the records get better
Bad records widen the recall
If you cannot show which production runs used the affected ingredient, you withdraw everything from that window rather than the batches that actually contain it.
Precision here is money
The chain
Captured as it happens,
not reconstructed afterwards.
Goods-in, recorded at the door
Supplier, product, quantity, batch or lot code, use-by and delivery temperature captured on the phone as the pallet comes off the van — with the docket photographed.
- Supplier batch codes stored, not just the invoice
- Delivery temperature and condition checks in the same entry
- Docket photo attached to the record
Batch codes assigned as you produce
Each production run gets its own code, with the ingredients and their supplier batches attached to it. The link between what came in and what went out is made at the moment it is true.
- Trace and batch codes generated per run
- Ingredient batches consumed recorded against the run
- Quantity produced and yield captured
Recipes and ingredients in one place
A central database of products, recipes and the ingredients inside them — so a query about one ingredient immediately becomes a list of every product it appears in.
- Recipe and ingredient records held centrally
- Allergen information carried with each ingredient
- Specification changes versioned, not overwritten
Dispatch, and who received it
Record the batches that left on each order and the customer they went to. That is the forward half of the chain, and it is the half most paper systems lose.
- Batches linked to orders and customers
- Dispatch date and quantity per batch
- Contact list ready when a withdrawal is called
Search either direction, in one step
Start from a supplier batch and see every product and customer downstream. Or start from a customer complaint and work back to the delivery it came from.
- Forward trace: ingredient to customer
- Backward trace: finished product to supplier
- Results in minutes, not an afternoon
A report you can hand over
Export the full chain for a batch — goods-in, production, dispatch and the checks that ran alongside it — for an auditor, a customer or the competent authority.
- Full chain exported for one batch
- Quantities in and out for mass balance
- Ready for a timed traceability test at audit
The trace
One supplier batch.
Everything it touched.
A supplier notifies you about a flour lot. On paper that is delivery dockets, production diaries and dispatch notes on a table, cross-referenced by hand, hoping nothing was missed.
In Food Guard you enter the supplier batch and get the production runs that consumed it, the finished products those runs made, and the customers those products went to.
Narrow, not blanket
Withdraw the two runs that actually contain the lot, rather than a fortnight of production you cannot rule out.
Mass balance on demand
Quantity received against quantity used and dispatched, so the numbers reconcile when an auditor checks.
The call list is already there
Customers who received affected batches come out of the same search, with dates and quantities.
Allergens
The most common reason
food gets recalled.
Undeclared allergens sit behind a large share of food withdrawals in Ireland and the UK, and they are almost always a records problem rather than a hygiene one — a substituted ingredient, a supplier reformulation, a label that was never updated.
Holding allergen information against each ingredient means the question “which of our products contain sesame” has an answer, and a supplier changing their spec is a flag rather than a surprise.
Audits and standards
Traceability tests
are timed, and they are graded.
Scheme auditors do not ask whether you have traceability. They pick a batch and watch the clock.
Sector templates
Traceability software
built for your sector.
What needs coding in a butchery is not what needs coding in a bakery. Start from the right one.
Food Guard revolutionised our food safety processes. It’s user-friendly, efficient, and ensures we meet ISO 22000 standards. The preventive controls and hazard analysis features are game-changers.
Caoilinn Q. — Quality Assurance Manager