Cash register software dedicated to the restaurant and catering industry
Manage best-before dates*
and batch numbers
*Best before date
What is the purpose of the SLED and the batch number ?
What is an expiry date ?
The SLED is set by the producer, but it can also be set by the government.
It is compulsory to mark the use-by date on each food product.
In addition to the use-by date, the usual precautions, hygiene and compliance with storage temperatures are essential.
The foodstuffs that go out of date most quickly are dairy products, meat in trays, fresh charcuterie, ready meals, etc.
What is an expiry date?
In addition to the use-by date, there is also a “best before” date, which is often indicated on the packaging as “Best before”. The product can be safely consumed after the best before date, but its quality (taste, texture and smell) may be altered.
What is a batch number?
Normally, the batch number is mandatory on all foodstuffs marketed, but certain exceptions exist, in particular, when the foodstuffs are not pre-packaged, are packaged for immediate sale or are only packaged at the request of the purchaser at the point of sale to the final consumer.
Thus, restaurateurs, bakers and caterers do not need to present a batch number for products manufactured and sold on the spot, but must ensure the traceability of products purchased for processing or for direct sale.
Why manage batch numbers and shelf life?
Manage the traceability of products
With LM Hospitality, you can choose to activate different traceability management options:
- Serial number management
- Batch management
- Management of the use-by date and the expiration date
This is a method of stock management whose purpose is to remove goods and raw materials in the order in which they are received into stock. Companies that use perishable goods in their production use the first in first out method.