PREVRA Ingredient Traceability Log: Know Exactly Which Ingredients Are in Every Dish
A structured log for tracking individual ingredients from delivery batch to final use. Essential for allergen control, Natasha's Law compliance, and targeted product recalls.
Why ingredient-level traceability is essential for allergen safety
Natasha's Law requires every food business selling prepacked for direct sale (PPDS) to list every ingredient on the label — but that list is only as accurate as your ingredient traceability. If a supplier changes the formulation of a compound ingredient without notifying you, and your traceability log cannot identify which batches of which products used it, you are serving undeclared allergens to customers who trust your labelling.
Counter-intuitive fact: the most common traceability failure is not missing records — it is records that exist but cannot be connected. You may know you received Worcestershire sauce batch 891, but if you cannot identify which specific dishes used it and on which dates, the traceability is broken. Connectivity matters as much as completeness.
Using this ingredient traceability log for complete ingredient visibility
For each ingredient, record the supplier, product name, batch or lot number, delivery date, quantity received, use-by or best-before date, and — crucially — a cross-reference to every production batch or menu item in which that specific ingredient batch was used. Update the log in real time as ingredients are consumed; retrospective reconstruction is unreliable.
For compound ingredients (sauces, marinades, pre-made mixes), record the sub-ingredients and their batch codes too. Digital SFBB ingredient traceability links supplier deliveries directly to production sheets, so when a supplier issues an allergen alert, the system identifies every affected dish across every site in seconds.
Ingredient traceability failures that create allergen risks
Ignoring minor ingredients. Garnishes, cooking oils, seasoning blends — these are ingredients too. An undeclared sesame seed garnish on a burger bun is just as dangerous to an allergic customer as an undeclared egg in the patty. Every ingredient goes in the log.
No change control for supplier formulations. Suppliers change recipes. If your traceability log assumes the allergen profile of an ingredient is static, you will miss the day it changes. Request and file specification sheets from every supplier and review them at least annually. See our Food Traceability Log and Allergen Matrix for the full allergen control system.
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