What Inventory owns
- Item catalog and lot records.
- Lot status, location, quantity, unit, expiry, supplier lot, and internal lot.
- Movement history for receive, consume, produce, ship, adjust, transfer, correct, return, and scrap events.
- Captured cost used by Reports and QuickBooks handoff.
- Scan and search entry points for lot labels, supplier lots, and traceability codes.
Lot statuses
| Status | Meaning | Normal next step |
|---|---|---|
| Available | Can be consumed, reserved, or shipped. | Use in Production or Orders. |
| Hold | Exists but should not be used until released. | Review QA or operations reason. |
| Quarantined | Segregated stock, often after receipt or return. | QA review or disposition. |
| Consumed | Used by production. | Trace through Production. |
| Shipped | Sent to a customer. | Trace through Orders. |
| Expired | Past acceptable use date. | Scrap, hold, or investigate. |
| Scrapped | Removed as unusable. | Report waste or variance. |
| Returned | Returned from customer or supplier flow. | Quarantine or inspect. |
Movement types
- Receive: increases stock from Receiving.
- Consume: decreases input stock during Production.
- Produce: increases output stock during production signoff.
- Ship: decreases finished stock during Orders.
- Adjust: reasoned inventory correction.
- Transfer: location change.
- Correct: metadata correction with an auditable reason.
- Return: returned material movement.
- Scrap: damaged, expired, or unusable inventory removal.
FEFO behavior
Batchlane expects teams to use first-expired, first-out for consumable and shippable lots unless QA documents a reason to choose another lot. FEFO needs accurate expiry, status, and quantity. A lot on hold, quarantined, consumed, shipped, scrapped, or returned should not be treated as available stock.Common inventory issues
- Scan says no lot matched: check internal lot, supplier lot, traceability lot code, and whether the lot belongs to the current workspace.
- Production has shortages: check available quantity, lot status, unit, and recipe component quantities.
- Order cannot reserve enough stock: check finished good type, available quantity, expiry, and existing reservations.
- Valuation looks wrong: check received cost, production output cost, and correction movements.