Full traceability starting from the ear tag

Vion Food Group ensures complete traceability of its beef products back to individual ear tags. A tightly integrated data capture system makes this possible. CSB Traceability controls and documents every processing step, ensuring full traceability from the vendor to the customer at all times.

Vion Retail in Groenlo, Netherlands, for example, documents the entire supply chain using CSB Traceability, linking the flow of goods with the flow of information from beginning to end. This system enables the meat processing company to trace its goods completely, from vendor to consumer and back again. Traceability reports can be generated in under one hour.

To ensure full traceability at all times, the data is tracked electronically from one processing step to the next: from receiving to production, packaging, picking and shipping.

EAN-128 in receiving

Every incoming part of meat is entered into the CSB-System, along with its complete history. At the CSB Rack, the operatives manually enter the order number, item number, vendor lot number, as well as data concerning birth, fattening, slaughter, cutting, and processing . Alternatively, these details are supplied via EDI by a delivery notice prior to the arrival of the goods. During acceptance, the products are weighed and assigned unique lot numbers and an EAN-128 code, which is linked with the meat throughout the next processing step.

New lot number for joint products

The meat received is initially stored in a cold warehouse before being moved to production. Here, the EAN-128 code is scanned, and the CSB-System links the raw material and its lot number to the item's production batch. If the product does not contain a blend of raw materials, the lot number of the raw material is copied one-to-one to the new item. In these cases, origin information is simply “inherited.”

For joint products like minced meat, multiple raw materials are processed together. The bill of materials defines the recipe that serves as the basis for these products. The required raw materials are identified by scanning the EAN-128 code, and their lot numbers and origin data are transferred to the new product’s lot. This means the new lot number links the origin data of all raw materials included in the batch. If production requires only part of the raw material initially, the remainder is returned to storage.

Automatic transfer to the weigh labelers

Next, the meat items for self-service counters are packaged. Packaging is also a joint production process, as the finished product is combined with a tray, lidding film, and other packaging elements. The pre-packed item is assigned a new lot number, which is automatically transferred to the weigh labeling lines, along with the price, nutritional values, and other details.

The system also transfers barcode content to consumer information systems and weigh-price labelers. The printers on all 29 lines assign a Serial Shipping Container Code (SSCC) for each crate. Additionally, a label with a main SSCC is generated for the completed pallets.

SSCC for finished pallets

Once the main SSCC for the pallet is created, the product is automatically posted in the finished goods inventory, where picking takes place. Each pallet receives a dispatch label that includes the EAN, sell-by date, and SSCC. This enables Vion Retail to retrieve detailed traceability data, including the item's information, weight, and shelf life data, as well as details of the slaughterhouse and cutting facility.