Food manufacturing
Food producers: production runs, lot tracing and recall, with HACCP and the cold chain.
What it runs today
- Production runs with their yields and the materials they use
- Recipes as a bill of materials
- Lot traceability and recall events
- HACCP control points, corrective actions and temperature logs
- Nutrition labels per portion, with the allergen declaration
Not in it yet
- Its own business type: today these screens belong to the café profile