Traceability is critical in the global sausage manufacturing marketplace. Retailers expect accurate, less paper based traceability and consumers have matured to expect robust systems for tracking and tracing ingredients throughout the manufacturing and rework process.

1. Meat Traceability Software for Sausage Manufacturers
*Meat Traceability Software article, aimed at highlighting the Sausage Traceability
requirements for a Meat Processing System in a USDA Plant*
Traceability is critical in the global sausage manufacturing marketplace. Retailers expect
accurate, less paper based traceability and consumers have matured to expect robust systems
for tracking and tracing ingredients throughout the manufacturing and rework process. Auditing
bodies such as GFSI, BRC, SQF, USDA and AIB are increasing traceability requirements annually
to meet government food safety controls laid out in the FSMA and Title III of the Bioterrorism
Preparedness Act.
This white paper explains how advancements in technology allow Surgical Traceability for
Sausage Manufacturers to assist in recalls. Recalls that exceeds ‘one up, one down’ traceability
and provide visibility throughout the entire sausage manufacturing process – from the receiving
of raw materials to the shipping of the finished product.
Contents
1 Inventory Management
1a Receiving
1b QA Questions
1c Relocation/Adjustments
2 Production & Scheduling
2a Scheduling
2b Recipe Formulation
2c Batching
2d Collation
2e Rework
3 Finished Product Creation
4 Sales Order Processing & Shipping

2. 5 Tracking & Tracing
The networked traceability solution communicates in real-time to ensure accurate traceability
information is available on demand, without unnecessary delays.
Surgical Traceability for Sausage Manufacturers – The Solution
The SG Systems’ solution is a unique combination of software and hardware designed to bridge
the gap between the management level and the shop floor operations (See SG Systems
modules Receiving, Spice Weighing, Meat Weighing, Collation, Finished Product
Labeling and Sales Order Fulfillment).
1 – Inventory Management
1a Receiving
Effective and complete traceability begins at the Receiving Dock. Each raw material that is
received into the system (pallet or case level) will be identified with a unique internal lot code
using a Desktop or Mobile PC. Receive the inventory by selecting (from a drop down menu) a
Supplier and the Inventory Item (This information can also be imported from your existing
ERP/Accounting Software – see ERP Integration).

3. Enter any variable information such as Supplier Lot Number, expiration date and quantity
received. A printed label will be placed on the received product and the inventory levels will be
updated in real-time.
1b Q/A Questions
Mandatory QA questions can be commodity specific or can be more broadly based. The
responses of the receiving clerk will be captured and provided in a report for future
reference. Questions include information related to Supplier, COA, Allergen, Driver and Vehicle
Inspection.
1c Relocation/Adjustments
Periodically, the need to move stock from one internal location to another will arise. By simply
scanning the lot code, choose the new location and print labels as required. The same is true for
any inventory adjustments that are made. Additionally, by listing a reason why the
move/adjustment was made, the management team can immediately know why the action took
place, as well as who the operator was and when it occurred.
2 Production & Scheduling
2a Scheduling
A powerful scheduling tool allows the user to expeditiously schedule all of the related sub-mix
components of a master recipe – in one single step. The streamlined process will also allow the
user to schedule the number of required batches (of the master recipe) and then systematically
push the various sub-mix recipes to each of the respective production area terminals at which
they’re produced. For example, the seasoning blend recipes are only viewed and batched at the
workstation that is located in the Seasoning Area.
For a more efficient process, you can automatically import the Production Schedule from the
ERP/Accounting Software (see ERP Interface page). Some of the key importing data would consist
of Job Number, Production Location, Number of Batches, Status and also the BOMs with the
respective Target Weights and Tolerances.
2b Recipe Formulation
The meat traceability software system allows management personnel to enter and determine
the exact recipe characteristics, including individual ingredient tolerances and how the products
are added. For instance, recipes may be a mixture of weighed spices and bulky meat based
ingredients – both of which are weighed to tight tolerances (enforced by the system) to produce
a consistent taste and texture to the sausage.
2c Batching
By placing a recipe control system in each of the batching areas, you’re able to ensure that each
recipe is batched up correctly. The system ensures each weighed ingredient has enforced +/-
tolerances, preventing recipe completion until all ingredients are weighed within the specs.

4. The system will ensure that your inventory is rotated correctly by applying FEFO/FIFO rules, as
well as provide real-time inventory usage and eliminate costly manual traceability paperwork.
2d Collation
A collation terminal and barcode scanner is positioned at the mixer and is used to combine the
seasoning blend (batch #123) with the 90% pork & 10% beef meat recipe (batch #456). It will
validate that the correct sub-mix recipes are being used, as well as ensure that they have not
expired. Prior to the collated meat/seasoning mixture being stuffed into the casings, the user
will select the respective lot number of the casings for traceability purposes. At this point, a new
batch number is created (batch #789) and the inventory has been updated in real-time within
the meat traceability software. Thereafter, the stuffed casings can be placed on the racks and
then moved to the smoker.

5. 2e Rework
The process of adding rework can be conveniently managed at the production floor terminal by
simply receiving the rework into the meat processing system. Once the rework has been received
and labeled, it can be consumed AND tracked with reference back to the original batch that was
used to create the rework, using the meat traceability software.
3 Finished Product
Once the final product has been cooked and packaged, the finished boxed product is weighed to
ensure weight tolerances are adhered to (if required) and then labeled. The system can capture
both fixed and catch weight-based products and ultimately allow for the finished product
inventory to be updated and provide real-time visibility of exactly how many finished products
have been produced. The inventory of the corresponding packaging items is also updated within
the Management Database.

6. The meat processing system label format is specific to the needs of your customers. The label
can include Company Logos, Certifications Logos (USDA, Go Texan, etc.), Product Name &
Description and Dates (Production and Expiration). The label also contains a barcode which is
compliant with Global Standards (GS1) and is formatted to include the GS128 barcode.

7. The barcode contains GTIN (Global Trade Identification Number), Lot and Batch Number, SKU
(Finished Product Code), Weight Data plus other data which the client may require.
4 Sales Order Processing & Shipping
Sales Orders can be manually entered into the centralized Meat Traceability Software
Database. Thereafter, by using a mobile handheld computer, operators can easily select the sales
order, allocate the finished product by scanning the Finished Product case label that includes the
GS128 barcode, and complete the order. The process allows the orders to be processed faster
and the traceability to be verified.

8. If you would prefer a more efficient process, the meat traceability software can import the Sales
Orders via our Integration Services Software. The imported Meat Processing System Sales Order
information can consist of the Sales Order Number, Customer, Products Ordered with Quantity
and any Delivery Notes. The sales order details will then be sent back to the ERP/Accounting
Software – where the invoice will be generated (see ERP Interface page).
A 4×6 Hybrid Pallet Tag can also be provided to clients that have palletized shipments. The SSCC
Label (Serial Shipping Container Code) provides an accurate and simple method for producers to
ship merchandise and relate the product type (GTIN), quantities and lot numbers to the receiver,
via a single GS1 Bar-code.
5 Tracking and Tracing
All of the aforementioned processes communicate with a central server which validates and
stores traceability information relating to production, inventory, operators, locations,
formulations and sales orders. The Meat Processing system for Sausage Manufacturers server
has a reporting tool to allow supplier lot number led recalls to be tracked through to the finished
product and to the respective customer, inclusive of rework and batching stages.

9. Can SG Systems help you?
Yes, we have some great data and experience to determine if you should invest in Meat
Traceability Software now, or if you should wait to see how the market develops first. We have
the equipment (hardware and software) to enable you to meet item, case and pallet traceability
needs, but perhaps you should talk to us first to see which traceability option is practical and
prudent for your business.
For more information regarding Surgical Traceability for Sausage Manufacturers or Meat
Traceability Software in general, visit www.sgsystemsusa.com or contact our corporate office on
(214) 819-9570