What is a lot number?

« Return to all FAQs


Response times may be slow due to the wildfires affecting Santa Cruz County and Covid-19. Organic compliance deadlines and inspections will be delayed for businesses affected by these crises. Read the latest updates on the Northern California wildfires, and visit our Covid-19 webpage to find pandemic-specific information »

Los tiempos de respuesta serán lentos debido a los incendios forestales afectando al condado de Santa Cruz y COVID-19. Los plazos de cumplimiento orgánico y las inspecciones se retrasarán para los negocios afectados por estas crisis.  Lea las últimas actualizaciones sobre los incendios forestales del norte de California y visite nuestra página web de Covid-19 para encontrar información específica a la pandemia »

A lot number is a tracking system that links the organic product back to the farmer or incoming ingredient. The lot numbering system provides critical information regarding the origin of the products being used by processors/handlers, especially in the age of increased food safety requirements.

Both incoming and outgoing products should include lot numbers to allow both recall and ingredient tracking throughout the system. Common outgoing lot numbers include production dates, roasting or best by dates, and sequential numbering systems.

  • Outgoing lot numbers should be linked to production logs or batch sheets.
  • Production logs or batch sheets should link to incoming ingredients through incoming ingredient lot numbers.
  • Incoming ingredient lot numbers may be created by the manufacturer and listed on the package, or you may need to develop your own system.
  • Incoming ingredient lot numbers should link to packing slips, BOL, PO, or other documents associated with incoming ingredients. If lot numbers are not listed on the documentation, you must maintain a record that links lot numbers to the original packing slip, BOL, or PO.