Traceability & Recall

Batch and lot records in France

Keep the supplier, delivery and lot documents needed to identify the products entering the establishment. Link the acceptance decision to the goods received.

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Recherche de traçabilitéVérification rappel

Lot « FD-2214 »Fournisseur · lot · période

LivraisonFresh Direct · lun. 29 juin

LotBlancs de poulet · FD-2214

Utilisé dansTourte poulet-poireaux · mar.–mer.

De la livraison au plat concerné — en une seule recherche.

In the product

Putting this into practice in France

Organise your French establishment's plan de maîtrise sanitaire (PMS): hygiene practices, HACCP-based procedures, traceability and responses to non-conformities. Keep the working methods in the language your team understands and the evidence available for the DDPP or the competent departmental service.

Service Public: restaurant hygiene requirements

Carry relevant ingredient references into prepared batches and retain dispatch information when food goes to another business or location. Review this flow in the PMS.
Use the lot references to investigate a withdrawal or recall and record the food removed from use. Keep authority and supplier correspondence with the non-conformity record.

What it does

Record lot codes: Capture batch and lot codes against ingredients as they come in or are opened.
Link to what you made: Connect batches to the items you produced, so the trail isn't broken.
Trace both ways: Follow an ingredient forward to the menu items that use it, or a dish back to its ingredients.
Kept and exportable: Each batch record is time-stamped and stays available.

How it works

Capture batches
Record lot codes when stock arrives or is opened.
Link to production
Tie batches to the items you make.
Trace in seconds
Search a batch to see where it went.

Traceability you can show

Batch and lot records are time-stamped and searchable — trace a lot to its delivery and to the menu items that use the ingredient, for your own files or when it matters.