Cash register software dedicated to the restaurant and catering industry

Manage best-before dates*
and batch numbers

*Best before date

Expiry dates must be managed in several sectors of activity. The best known are food and pharmaceutical activities, but also all sectors related to personal safety.

Immediate recall

Gérez les DLC et les numéros de lots avec LM Caisse Food

What is the purpose of the SLED and the batch number ?

What is an expiry date ?

In the food industry, the expiry date is called SLED (Shelf life date). Food products are perishable and can be dangerous if consumed after the SLED.

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The foodstuffs that go out of date most quickly are dairy products, meat in trays, fresh charcuterie, ready meals, etc.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?

What’s the difference between a “use-by” date and a “use-by” 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?

A batch is a set of sales units of a foodstuff produced, manufactured or packaged under practically identical circumstances.
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?

There are several reasons for managing batch numbers and the CSD:

First of all, in the food sector, it is a legal obligation.

Secondly, checking the CSD before processing or selling food will ensure that you do not encourage your customers to consume products whose CSD has expired, which would represent a danger for them.

Finally, the SLED management will allow you to optimize your stock management, for example by putting products with a short shelf life on promotion. This way you can sell these products rather than destroying them a few days later.

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

You can also set up preferences for the stock outlets to set up the FIFO mode : First In / First Out.

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.