Lot Number
Definition
A unique identifier assigned to a specific batch or lot of food products, enabling traceability from production through to distribution and retail.
Key Takeaways
- •A lot number (or batch code) is required on most packaged foods under FSANZ Standard 1.2.2 to enable traceability in a recall
- •The format is not prescribed — manufacturers can use date codes, production line codes, or sequential batch numbers
- •The lot number must be legible and durable on the finished product packaging throughout the shelf life of the food
- •Foods sold in bulk to other businesses must also carry lot identification so the supply chain can trace the product
- •In a recall, the lot number defines the affected scope — an unreadable or missing lot number forces a broader recall
Regulatory Source
- Standard 1.2.2— Food identification — lot identification links the finished product to its production batch to support recalls
- Standard 3.2.2— Food safety practices — traceability records must enable identification of the lot or batch for recall purposes
Last verified against current standards: April 2026
Regulatory authority: Food Standards Australia New Zealand
What is a Lot Number?
A lot number (also called a batch code, batch number, or code mark) is a unique identifier assigned to a specific production batch or consignment of a food product. Under FSANZ Standard 1.2.2, foods must carry some form of lot identification to enable a recall to be carried out. Standard 3.2.2 reinforces this by requiring food businesses to be able to identify the lot or batch for every product they produce, as the foundation of their traceability system.
The lot number is the critical link between a consumer's individual pack and the production data that created it — batch records, ingredient lots used, production date, equipment used, and regulatory batch testing.
Lot Number Format Under FSANZ
Standard 1.2.2 does not prescribe a specific lot number format — manufacturers can use any system that uniquely identifies the production batch. Common formats include:
- Date-based: YYMMDD-HHmm-LINE (e.g. 240815-0930-A = 15 Aug 2024, 09:30, Line A)
- Sequential: L001, L002, L003 (sequential batch identifier)
- Combined: BB-20240815-001 (business initials, date, sequence)
The key requirement: the lot number must be legible, consistent, and enable you to retrieve all batch records associated with that lot if a recall occurs.
Lot Numbers in Practice for Australian Food Manufacturers
Who uses lot numbers? All food manufacturers. Some retailers assign their own lot codes to private-label products they range, but the manufacturer's lot number must be traceable back to production records.
Common mistakes:
Using the same lot number for multiple production runs. The entire purpose of lot identification is to uniquely link each pack to one specific batch. If you use "Batch 001" for every production day, you lose that link.
Lot number not visible to consumers. A lot code printed in the same colour as the background or in a tiny font is technically compliant but defeats the purpose. Lot codes should be legible — manufacturers often print them as a barcode or use high-contrast colours.
No system to record which consumer packs correspond to which lot number. If a recall happens and you need to notify customers, you must be able to identify which retail customers received which lot numbers. This requires dispatch records linked to lot numbers.
Worked example: A Melbourne snack manufacturer uses a lot code format: YYMMDDnnn (e.g. 240815001 = 15 Aug 2024, production run 001). When batch 240815001 is produced, all packs carry this code. In their dispatch system, they record that customer Woolworths Melbourne received cases of lot 240815001. If the lot is recalled, they can notify Woolworths with the specific lot and customer order number for quick removal from shelves.
How Batchbase Manages Lot Numbers
When you record a production batch in Batchbase, the system assigns or prompts you to enter a unique lot number. This number is then linked to all packs produced in that batch. When packs are dispatched to customers, the lot number is recorded alongside the customer order. In a recall scenario, you query the system for "all packs bearing lot 240815001" and Batchbase returns the customer dispatch records, enabling rapid notification.
Related Standards and References
- FSANZ Standard 1.2.2 — Food identification (lot marking requirement)
- FSANZ Standard 3.2.2 — Food safety practices (traceability and lot identification)
- FSANZ food standards code
Related Terms
Batch Record
A documented record of a production batch including ingredient lots, quantities, production parameters, quality checks, and operator information.
Batch Tracking
The process of recording and managing production batches in food manufacturing, enabling forward and backward traceability from raw materials to finished products.
Food Traceability
The ability to track and trace food products forward through the supply chain to consumers and backward to their source ingredients and suppliers.