Batch Records and the Floor

Where recipes, lots, CCP logs, and UOM meet the people doing the work.

1. Turn a recipe into a bill of materialsHow to rewrite a recipe as a structured bill of materials, scale it to any batch, and measure the yield and waste a real run gives you — the numbers your production, inventory, and costing actually run on.
2. Batch records that connect ingredient lots to finished lotsHow to design a batch record that is both the work instruction your floor runs from and the traceability link tying the exact ingredient lots a batch consumed to the finished lot it produced.
3. CCP logs: gating a cook or cool step until it's verifiedHow to capture cook and cool monitoring on the floor as a critical control point log — the limit, the reading, the time, the signature — and set the rule that a batch can't advance until the reading is in-limit.
4. Units of measure that don't break your countsHow to run a product that's bought in one unit, made in another, and sold in a third — holding the truth in one base unit so a returned jar never posts as a quarter of a case and your numbers always tie out.
5. Getting the floor to actually use the systemWhy the operating model you designed lives or dies on adoption, and how to get a floor crew to record work in the system instead of around it — by making the digital capture faster than the paper it replaces, training one task at a time, and checking a week later whether it held.