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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 comes from a single query.
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.
A customer reports a problem with product from a particular batch. The quality manager enters the batch number from the label; the raw material lots that went into that batch, the temperature and critical control point records from production and the customers who received the product are listed on one screen. If the issue traces back to a single raw material lot, the recall is limited to the batches that used it, rather than pulling the whole production run. The report for the auditor and the customer comes from the same records.
"We have no consistent batch coding or labelling on the line." Batch coding and the labelling standard are part of the installation plan; we design them with you around your line and warehouse flow.
"What happens to our existing production and accounting software?" It stays. Traceability and quality records connect to it through integration, so the same data is never keyed twice.
"Will staff adapt to digital forms?" The forms are derived from the checks already in your HACCP plan, so staff do not learn a new job; they tick the same check on screen instead of on paper. Training is part of go-live.
"Can we track corrective actions too?" Yes. For non-conformity and corrective action tracking, a quality management system can be added on the same platform. Technical support for the live system is available 24/7.
On a hand-filled chart, a blank hour or a value written in after the fact raises questions at audit. Time-stamped automatic records from sensors make the audit easier, and the alert sent when a limit is exceeded helps you catch a genuine deviation before the product ships.
If you want to read before starting a project: food traceability and digital HACCP guide, cold chain monitoring and automatic temperature logging and how to set up batch traceability in production. More articles are on the digital transformation guides page.
Why Digital Bridge: since 2013 we have built software and sensor hardware in the same team. Every project starts with an on-site review of your HACCP plan and how records are kept today, and scope and cost are set out in a written proposal. The system does not go live until it has passed an audit rehearsal and a recall drill.
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. Time-stamped automatic 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 from a single query. 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.
Yes. Your production, warehouse and accounting software stays in place; traceability and HACCP records connect to it through integration. Order, stock and dispatch data is entered once and transferred automatically between the systems. Which data flows in which direction is agreed during discovery and defined in the written proposal.
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