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Food traceability software shows, in a single query, which raw material batch went into which product and which customer received it, and keeps temperature and HACCP records in the same system. Digital Bridge gives food and beverage manufacturers batch traceability from raw material to dispatch, automatic sensor-based temperature logging and digital HACCP records, connected to your existing production and accounting software.
Food manufacturers are legally required to keep records; the trouble is where those records live. With temperature charts on paper, cleaning logs in a notebook and batch data in spreadsheets, audit preparation takes days. When a complaint or recall comes in, nobody can quickly say which batch went where, so the recall cannot be narrowed and more product is pulled than necessary. With the system in place, the quality team stops re-keying data and simply pulls reports. If you also need a record of who enters hygiene zones, our SmartPass access control system can be added to the same project.
Which raw material batch went into which product, and which customer received it: forward and backward tracing in a single query, built on our barcode traceability platform.
Sensors log warehouse, production and vehicle temperatures continuously. Manual charts disappear, and the person responsible is alerted the moment a limit is breached.
Critical control point readings, cleaning and hygiene checks move to digital forms. Reports for ISO 22000 and BRC audits come straight from the system, not from a stack of folders.
Dispatch order is set automatically by expiry date, with alerts for stock nearing its best-before date and a record of every return. Less product expires in the warehouse.
In-vehicle temperature and door-opening events are logged throughout each shipment, so the cold chain record is ready when a customer or auditor asks.
Run recall simulations before a real incident; the list of affected batches, customers and quantities is produced in minutes.
We review your HACCP plan, critical control points and how records are kept today, on site.
We choose temperature measurement points and design batch coding and label standards around your line and warehouse flow.
Sensors are installed, the software is built and connected to your existing production and accounting systems.
We run a mock audit and a recall drill; the system goes live only after both.
Hand-filled temperature charts are among the documents auditors question most. Tamper-evident automatic records from sensors make the audit easier and catch a genuine deviation before the product ships.
Food traceability software shows, in a single query, which raw material batch went into which product and which customer received it, with forward and backward tracing from the same record. Digital Bridge builds it on barcode-based traceability and keeps temperature and HACCP records in the same system, so affected batches can be found quickly when a complaint or recall arrives.
Yes. Critical control point measurements and cleaning and hygiene checks move to digital forms, and temperatures are logged automatically by sensors. Reports for ISO 22000 and BRC audits come out without digging through folders. Tamper-proof sensor records raise fewer questions in an audit than hand-filled charts and catch a real deviation before the product ships.
With batch traceability in place, a recall drill produces the list of affected batches, customers and quantities within minutes. That means the recall can be narrowed and no more product is pulled than necessary. Before go-live we run a sample audit scenario and a recall drill, so you see the records working before a real crisis.
Yes. Warehouse, production area and vehicle temperatures are logged continuously by sensors, replacing hand-filled charts. When a limit is exceeded, the person responsible is alerted straight away. In-vehicle temperature and door-opening records are kept throughout each shipment, so the full cold chain history is ready whenever a customer or auditor asks for it.
Dispatch order is set automatically by expiry date, so the product closest to expiry ships first. Items nearing their best-before date raise alerts, and returns are recorded. Because the system connects to your existing production and accounting software, the warehouse team does not re-enter data, and less product expires on the shelf.
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