Batch and the Batch Record

Inevitably, in biotech, with our manufacturing processes such as cell culture, fermentation, and purification, we ask the question (especially with continuous manufacturing), “Just what is a batch anyway.” Luckily for us, the ISA S88.01 provides a standard, with models and terminology, to give us a structured framework to define, control, and automate batch processes effectively

ISA S88.01 (ANSI/ISA-88) standardizes batch control terminology by providing a consistent set of models and terminology for describing all the aspects of batch processing. This standardization helps improve communication between all parties involved in batch control, including users, vendors, and engineers.

1. Models and Terminology: ISA S88.01 defines a set of models and terminology to describe batch control’s physical and procedural aspects. This includes the physical model, which outlines the hierarchical structure of equipment, and the procedural control model, which details the sequence of operations and phases involved in batch processing.
2. Physical Model: The physical model begins at the enterprise level and includes sites, areas, process cells, units, equipment, and control modules. This hierarchical structure ensures that all physical components involved in batch processing are consistently described.
3. Procedural Control Model: This model consists of recipe procedures, unit procedures, operations, and phases. Each level in this hierarchy represents a different level of detail in the batch process, from high-level procedures to specific actions performed by equipment.
4. Recipe Types and Contents: ISA S88.01 standardizes the types of recipes (general, site, master, and control) and their contents, which include the header, formula, equipment requirements, procedure, and other necessary information. This ensures recipes are consistently structured and understood across different systems and organizations.
5. State Definitions: The standard defines various states that units or phases can transition through during their operation, such as idle, running, held, paused, aborted, and completed. These states provide a standardized framework for interaction between recipe phases and control system equipment.
6. Data Structures and Guidelines: ISA S88.01 provides guidelines for data structures and batch control languages, simplifying programming, configuration tasks, and communication between system components. This helps ensure that data is consistently managed and communicated within the batch control system.

The Batch Record

Batch records are the primary documentation that captures the real-time performance of production records. Batch records are crucial to confirming that all expected and required actions have been completed within parameters to produce a product that meets specifications and complies with quality standards.

The Master Batch Record (MBR) is the version-controlled documentation necessary to trace the complete cycle of manufacture of a batch of product, from the dispensing of materials through all processing, testing, and subsequent packaging to the dispatch for sale or supply of the finished product. This documentation includes quality control, quality assurance, and environmental data relevant to the intended manufacturing.

The MBR may be segmented on intended manufacturing and testing stages, each part controlled separately.

The Production Batch Record (PBR) is issued for manufacturing one (or more) batches from the MBR and is compiled during manufacturing.

The MBR and PBR may be controlled in the document management system, within a manufacturing execution system (MES)/electronic batch record (EBR) platform, or some hybrid. Parts may also be found within the LIMS, data historian, and other electronic systems. A critical part of building the MBR is ensuring the correct connections between it and data in specific electronic platforms.

	Electronic System	Description
Master Production Record	Master Recipe	Contains product name or designation, recipe designation or version, formulas, equipment requirements or classes, sequence of activities, procedures, normalized bill of materials (quantity per unit volume to produce)
	Work Instructions	Additional detailed instructions – may include electronic SOPs or SOP references
	Critical Process Parameters	Required Process Parameters that are to be checked or monitored or are to be downloaded to other systems such as automation
Production Batch Record	Control Recipe	A Master Recipe dispatched or otherwise made available in manufacturing-related areas for Execution. Includes Master Recipe information with the addition of schedule, specific quantity to make, actual target bill of materials quantities, and  other data for the batch and production instance
	Electronic Production Record	A store of data and information created by systems or entered by personnel during execution of Control Recipes   May be located in one or more systems or databases   Data may or may not be stored in human readable format
	Production Report	Data and information in human-readable format, presented either in electronic or paper format for activities such as review, disposition, investigation, audit, and analysis.