You manufacture olive oil. You want to track the expiration date for the bottles of oil that you produce. What is the best way to enable this?

Question

Options

• AUse production bill of materials
• BUse serial numbers
• CUse batch numbers
• DUse receiving bin locations

• A
  8% (2)
• B
  4% (1)
• C
  85% (22)
• D
  4% (1)

Explanation

Batch numbers (C) are the correct tool because they group products manufactured together under the same conditions and date, making it straightforward to assign and track a shared expiration date across all bottles in a production run - exactly what food manufacturers need for compliance and recalls.

• A (Bill of Materials) defines what goes into a product (ingredients, quantities), not when finished goods expire; it's a recipe, not a tracking mechanism.
• B (Serial numbers) track individual, unique items (useful for high-value goods like electronics), but assigning a unique serial number to every olive oil bottle is impractical and overkill for expiration tracking.
• D (Receiving bin locations) describes where inventory is stored in a warehouse, not when it expires.

Memory tip: Think "batch = bakery" - a baker labels a whole tray of muffins with the same bake date. Batches track groups made together, which is exactly how expiration dates work in food production.

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