Industries
Meat and poultry
Processes where the cold chain, the lot and the yield per piece have to be provable.
- 01Live or carcass receivingOrigin, weight and temperature.
- 02Evisceration and deboningYield per piece.
- 03PortioningWeight and shape per portion.
- 04MarinatingInjection and rest time.
- 05ChillingTemperature curve.
- 06PackagingNet weight, label and lot.
In meat and poultry processing, every lot must be traceable from receiving to packaging, and temperature can't break. Autech can bring cold-chain, lot and yield records into one system and alert when something goes out of range.
Where it usually hurts
Typical problems in this industry, at the stage where they appear. Pick one.
Live or carcass receiving
Lots that are hard to trace after a complaint
When a complaint arrives, rebuilding which delivery a pack came from takes hours of searching through sheets. Linking every stage to the lot turns it into a lookup.
How we approach it
Traceability
From raw material to pallet, in one record you can query in minutes.
See the solution →What you need to be able to prove
- Receiving, chilling and storage temperatures
- Origin and lot of every delivery
- Yield per stage
- Cleaning and sanitation per shift
What we'd ask you
- After a complaint, how long does it take today to know which delivery the product came from?
- If chilling goes out of range, who finds out and who decides what to do with the lot?
- Who needs to see yield per stage: production, quality or finance?
Other industries
Let's start with one problem.
Tell us what's costing you most today. We review it with you, show how we'd solve it and estimate its value together.