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Industry Solution

Food / Chemicals · GMP/HACCP Batch Traceability

MES for the process-manufacturing industry: recipe-driven production, batch traceability down to raw material, end-to-end temperature & humidity collection, and digitized line-clearing — meeting compliance requirements such as GMP / HACCP / FSSC 22000 / FDA.

GMP

/ HACCP Compliance

Batch-Traceability Response

FEFO

Shelf-Life Management

Industry Pain Points vs. MES Solutions

6 Typical Challenges of Food / Chemical Factories

Process manufacturing's compliance demands are several times those of discrete manufacturing

📓 Pain Point 1: Recipe Version Management

Many versions of customer-customized recipes, where a wrong version is a serious incident → versioned recipes + ECN approval + batch-bound recipe

🔍 Pain Point 2: Slow Batch Traceability

Food-poisoning incidents must trace to the batch within 4 hours → dual SN + batch binding, traceable in seconds

🌡 Pain Point 3: Temperature/Humidity Records

Critical operations need end-to-end T/H records, easily missed by manual reading → sensors collect automatically with exceedance alerts

🧴 Pain Point 4: Line-Clearing Verification

Incomplete clearing between recipes risks cross-contamination → digitized line-clearing workflow + verification sign-off + video evidence

📅 Pain Point 5: Shelf-Life Management

Raw materials / semi-finished / finished goods all have shelf lives, with frequent expiry incidents → FEFO picking + near-expiry warnings + forced removal

📚 Pain Point 6: Compliance Documentation

GMP / HACCP / FSSC audits demand documents → MES auto-generates BPR batch production records + deviation reports

mes.shangbangke.com/food/recipeRecipe ver.

Recipe Versions — Sauce X

CompareSet active

VersionChange summaryEffectiveStatus

v3.2Sugar -8% · approved05-20Active

v3.1Preservative swap04-01History

v3.3Spice adjust · ECN06-01Pending

v3.0Initial recipe01-15History

Recipe Version Management: Every Batch Always on the Correct Version

A "recipe" in food / chemicals is the equivalent of a "BOM" in discrete manufacturing, but far more sensitive — a wrong recipe version may trigger customer complaints or safety incidents. SBK MES versions recipes and strictly binds each production batch to a recipe version, never confused.

Multiple recipe versions coexist, switching by effective date
Recipe changes go through ECN approval + customer acceptance
Each batch is strictly bound to the recipe version used
The recipe version is archived together during traceability

mes.shangbangke.com/food/traceBatch trace

Batch Trace — Material RM-2605-12

DetailExport

2.8sQuery time

14FG batches

36Outbound

12Distributors

Batch-chain trace progress

Dosing op

Located

Semi-fin

Located

Customers

Compiling 76%

Batch Traceability: Locate the Impact Scope Within 4 Hours

Once a food-safety incident occurs, regulators require tracing to the raw-material batch + listing affected finished-goods batches + shipped customers within 4 hours. SBK MES makes batch traceability a second-level query — 4 hours is more than enough.

Raw-material batch → dosing operation → semi-finished batch → finished batch
Batches bound to recipe / process parameters / equipment / operator
Finished batch → outbound order → customer / distributor
Traceability report auto-generated, including recipe / parameters / inspection

mes.shangbangke.com/food/haccpHACCP

HACCP Critical Control Points

DeviationCAPA

CCPParam / limitsLiveStatus

CCP-1Sterilize 121±2℃121.4In control

CCP-2Storage ≤4℃5.2Exceed

CCP-3pH 3.8~4.24.0In control

CCP-4Metal detect sensit.PassIn control

HACCP Critical Control Points Monitored End to End

The core of the HACCP system is identifying CCPs (critical control points, such as sterilization temperature, storage temperature, pH) and monitoring parameters so they never exceed limits. SBK MES connects CCP monitoring points to sensors, with automatic alerts + deviation logging + a CAPA workflow triggered on exceedance.

CCP monitoring point definition: parameter + upper/lower limit + frequency
Sensor data collected in real time, once per minute
Exceedance triggers an alert + deviation log
Deviations go through the CAPA workflow, with investigation + correction + prevention

Use Cases

In Action Across Food / Chemical Sub-Sectors

Dairy GMP

Raw milk batches traced back to the farm, sterilization-temperature CCP monitored, finished goods shipped by FEFO

Seasoning Recipe-Driven

Multiple SKUs with different recipes, with recipe versions bound to batches to prevent mismatches

Bakery Line

Dough / fermentation / baking / packaging across operations, with key process parameters recorded throughout

Fine-Chemicals Reactor

Reactor temperature / pressure / pH monitored in real time, with dosing by process step

Related Features

Core Modules Behind the Food / Chemicals Solution

These MES modules together form the process-manufacturing solution