Explain the importance of batch and lot traceability in a kitchen and how you implement it.

• A. It is optional and rarely used in kitchens.
• B. Enables recall, root cause analysis, audit trails; implement by recording lot numbers on every batch, linking to supplier invoices, and documenting production steps.
• C. It adds unnecessary paperwork without benefits.
• D. It is only required for seafood.

Answer: (B)