FOOD & BEVERAGE
Where a recall is measured in hours
Food and beverage manufacturing runs under a regulatory expectation that you can identify, isolate and account for affected product quickly and completely. Batch and lot traceability is not a reporting nicety — it determines the scope and cost of a withdrawal. At the same time, changeovers are frequent, shelf-life constrains scheduling, and hygiene requirements shape what equipment can do and when.
What these plants are up against
One-step-forward, one-step-back and beyond
Regulatory minimums are just that. Precise internal genealogy is what turns a broad recall into a narrow one.
Batch integrity across changeovers
Frequent product changes mean more boundaries where records can blur. Those boundaries have to be captured automatically.
Process conditions as evidence
Temperatures, times and critical control points need to be recorded against the batch, not noted on a form to be filed later.
Downtime from changeover and cleaning
Much of the lost time is planned but poorly measured, which makes it hard to improve and easy to underestimate.
HACCP and audit readiness
The MES records critical parameters against each batch as it is produced, so the evidence an inspection or customer audit expects is captured continuously rather than transcribed. Records are queryable immediately and exportable in the formats auditors and customers ask for.
How we help
MES for Manufacturing
Live production tracking, OEE, downtime, quality and traceability - read directly from your machines.
LEARN MORETraceability & Genealogy
Every unit tracked with its parameters and history, so an audit is answered from the system in seconds.
LEARN MOREIndustrial AI
Predictive maintenance, visual inspection and process optimisation, grounded in the physics of the process.
LEARN MOREHOW FAST COULD YOU TRACE A BATCH?
Tell us about your process and your systems. We will tell you how we would approach it.