Boning Hall OCM
As a final stage within the boning hall, our OCM software and scales (Outer Case Markers) capture the weight of the box of primals and label it against the same production batch to which it was issued.
When the primals reach the end of the production line:
- They are put into a primal bag
- Each bag is labelled with batch number identification
- Bags are put into a box with 3-4 other primals and weighed on an OCM scale
- The OCM weighs against the exact batch in production, and this information will match the details from the original carcass.
This ensures that the boning hall has recorded both the weight in and weight out. Trim and fat will also be boxed up and separately weighed on the OCM and booked out.
For some of our meat processing customers, we’ve also set up the software to label the bagged primal before it goes into the box and provided identification for what it comprises. Then, when it arrives at the destination, the operator simply scans the label and selects the product, which eliminates the need for the operator to identify the product.
Batch code traceability
The batch code must meet legal requirements for traceability. The carcass going in must match the boxed product coming out.
To find out more about SI’s boning hall OCM, complementary meat processing software and food ERP:
Finally, SI Boning hall OCM