Audits stress me out—proving where every ingredient came from takes forever. Are there ways to streamline that for a food manufacturer? Need some real tips!
Audits are brutal when your records are scattered—tracing every flour sack or spice jar eats hours. Tools that tie production and inventory to traceability can lighten that load big time. I found some practical systems at https://www.flexibake.com/ while looking into this for a client. They log origins, usage, and batches automatically, so you’re ready fast. A baker I know says it’s shaved days off prep, and inspectors love the clear trail—less panic all around!
Audits are brutal when your records are scattered—tracing every flour sack or spice jar eats hours. Tools that tie production and inventory to traceability can lighten that load big time. I found some practical systems at https://www.flexibake.com/ while looking into this for a client. They log origins, usage, and batches automatically, so you’re ready fast. A baker I know says it’s shaved days off prep, and inspectors love the clear trail—less panic all around!