When a restaurant receives an ingredient recall notice, the person in charge uploads supplier invoices, photographs inventory labels, and imports that day’s prep records. The system first uses the supplier, lot code, delivery date, and pack size to identify potentially affected ingredients, avoiding the needless disposal of all similarly named stock. Once the lot is confirmed, the page traces it from the ingredient batch through sauces, semi-finished items, service dates, and potentially related orders. The kitchen tablet shows prioritized tasks: which bags to isolate first, which semi-finished items to hold, and which shifts to check for use of the affected goods. As staff complete each task, they can take photos and record the quantity, time, and person responsible. The manager can then generate two separate lists: an inventory disposition sheet for the back of house, and a contact list for store managers or customer service staff. If the recall expands to additional lot codes, the original trace-back is updated to flag newly affected items. The initial version covers traceability across purchasing, inventory, and prep records only. It does not determine whether a restaurant has a foodborne illness incident or automatically notify customers. It starts with the most urgent question: where has this batch already gone, and what disposition record can be provided to an inspector?