5.3 Accountability for ingredients in production-full traceability 5.3.1 It is recommended that all ingredients used in production should have a raw material batch code, to identify them in storage and processing, and accompanying documentation. (This also includes packaging) Auditors Recommendations. Look At: Look For. Product Identification and ldentification codes to all product with records for traceability Traceability 5.3.2 Ingredients should be transported within the factory premises in such a way that their identities are not Auditors Recommendations Look At: Look For. Product fication and ldentification codes to all product with records for traceability Tracert 5.3.3 There should be a formalised procedure for the issue of food ingredients from stores indicating the amount issued batch code and date of issue Auditors Recommendations Look At Look For. Product ldentification and ldentification codes to all product with records for traceability Traceability Records of issue to production 5.3.4 Where the addition of batch quantities of ingredients to a batch is carried out manually by an operator the addition of each ingredient to the batch should be recorded at the time of manufacturing to minimise the risk of accidental omission and to ensure traceability of ingredients Auditors Recommendations Look At Look For. Product Identification and ldentification codes to all product with records for traceability Traceability Manufacturing Production records 5.3.5 Where the process involves a"resting"stage or delay with work in progress/part processed materials they must be given a reference code Auditors Recommendations Look At: Look For Product Identification and ldentification of all products whether raw, in-production or finished product Traceability5.3 Accountability for ingredients in production - full traceability 5.3.1 It is recommended that all ingredients used in production should have a raw material batch code, to identify them in storage and processing, and accompanying documentation. (This also includes packaging). Auditor’s Recommendations: Look At: Look For: Product Identification and Traceability Identification codes to all product with records for traceability 5.3.2 Ingredients should be transported within the factory premises in such a way that their identities are not lost. Auditor’s Recommendations: Look At: Look For: Product Identification and Traceability Identification codes to all product with records for traceability 5.3.3 There should be a formalised procedure for the issue of food ingredients from stores indicating the amount issued, batch code and date of issue. Auditor’s Recommendations: Look At: Look For: Product Identification and Traceability Identification codes to all product with records for traceability Records of issue to production 5.3.4 Where the addition of batch quantities of ingredients to a batch is carried out manually by an operator, the addition of each ingredient to the batch should be recorded at the time of manufacturing, to minimise the risk of accidental omission and to ensure traceability of ingredients. Auditor’s Recommendations: Look At: Look For: Product Identification and Traceability Identification codes to all product with records for traceability Manufacturing / Production records 5.3.5 Where the process involves a “resting” stage or delay with work in progress/part processed materials, they must be given a reference code. Auditor’s Recommendations: Look At: Look For: Product Identification and Traceability Identification of all products whether raw, in-production or finished product