Food Safety & Compliance
ProKitchen preparation labels in the United States
Set internal identification and date-marking routines for the food handled at the establishment. Review the locally adopted rules rather than applying one shelf life to every recipe.
ProCafe Pro: $59/month + $30 per extra location, including all Core features. The free trial includes Pro features where Pro is available; a paid Pro plan is required afterwards.
Tuna & sweetcorn mayo
Initials: SRThis label will read
PREPARED Fri, Jul 11 · USE BY end of Sun, Jul 13
Contains: fish, eggs
Shortened to the lot's use-byPutting this into practice in the United States
Set up records for the authority that regulates your US establishment. The FDA Food Code is a model used by state and local jurisdictions, with different editions and amendments in force. Choose the site's state, review the local requirements, and connect person-in-charge reviews to the actual food processes.
FDA: Food Code and jurisdiction adoption- Keep preparation dates, ingredient changes and storage history connected. A printer records the selected dates; it cannot validate the safety of a food process.
- Assess packaged-food information and any specialist labelling requirements separately from kitchen preparation labels. Retain the source recipe and allergen review behind the information you print.
What it does
- Owner-confirmed shelf lives
- Each product’s prepared, opened and defrosted shelf life is set by you — ProCafe never invents an expiry. The discard date is computed from the moment your team prints.
- Four label types
- Prepared, opened, defrosted and discard-by labels — each carrying the product name, dates, storage instructions and the staff initials of whoever printed it.
- Allergens and lots on the label
- Labels carry the product’s allergen summary and can reference the delivery lot — and if a linked lot’s use-by is earlier, the label’s discard date shortens to match, flagged as it happens.
- Immutable print history
- Every print is a frozen record. Reprints reproduce the original exactly, expired labels are refused, and nothing can be silently altered.
- Kitchen labels, not retail labelling
- These are operational labels for your own kitchen. They are not customer-facing retail labels — retail and prepacked food labelling has its own legal requirements that this feature does not claim to meet.
How it works
Set up your products
Add each product once with its shelf lives and allergens — owner-confirmed, never guessed.
Print on shift
Staff pick the product and label type; the label reads exactly what the preview shows, discard date computed.
PDFs for your printer
Download PDFs sized for compatible A4 label sheets (including 21-up L7160) and common thermal label sizes — no proprietary hardware required.
A print history you can stand behind
Every label ever printed is kept as a frozen, unchangeable record — who printed it, when, and exactly what it said. Reprints come from that record, and expired labels are never reprinted.
- Owner-confirmed shelf lives, computed discard dates
- A4 sheet + thermal label PDFs
- Immutable, reprint-safe history
Related features
One place to run food safety and operations.
ProCafe Pro: $59/month + $30 per extra location, including all Core features. The free trial includes Pro features where Pro is available; a paid Pro plan is required afterwards.