Food traceability in catering
allergens - Traceability

Food traceability in catering

The rules on food traceability in the catering industry are very strict and are becoming more and more numerous. One of the best known methods is HACCP. The HACCP method makes it possible to analyse the risks for the various products.
It is therefore essential to implement actions in order to respect these rules in the event of a hygiene inspection.

Product traceability

In terms of foodstuff traceability, catering professionals are subject to strict regulations.

They have an obligation to provide food safety and information. And they have to implement a health control plan and a method to guarantee the reliability of the food consumed by customers.

Every catering establishment must be able to trace the route of a food product from production to sale. This makes it possible to quickly withdraw a product from sale in the event of a food safety or hygiene problem.

The information mandatory

A certain amount of information is mandatory in order to ensure food hygiene and safety. They must make it possible to identify and follow a foodstuff through to its distribution or sale.
This food traceability information in the catering industry makes it possible to know :

  • The exact nature of the product, its volume and quantity;
  • The name and address of the supplier ;
  • The batch number of the products;
  • The date of receipt of the product;
  • The description of the products and its packaging.
    Restaurateurs have the responsibility and obligation to keep :
  • The labels of all the food products they use;
  • Delivery notes from suppliers ;
  • The labels and manufacturing sheets of the preparations they make themselves.
    Indeed, in the event of an inspection, the restaurant's traceability method will be checked and tested, as well as the provisions made in the event of a food crisis.

Conservation traceability documents

The retention of traceability documents is also subject to several regulations, first of all the retention period of these documents varies;

  • Food products have a best before date, which is 6 months from the date of manufacture;
  • For foodstuffs without an expiry date, such as fruit, it is 3 months;
  • Foods with a best-before date, such as wine or coffee, have a 5-year shelf life.

The Koust foodtraceability solution for the catering industry

Many restaurant owners choose to keep their food traceability information in paper format.
It is therefore necessary to set up an archiving system within the structure in order to keep the invoices, delivery notes and also the labels of all the foodstuffs used.
But this solution can be time-consuming and very restrictive, particularly in the event of a health inspection.
This is why Koust has developed a traceability tool to enable catering professionals to automatically and digitally store and archive all food traceability information in catering. This saves time and space for restaurant owners who want to optimise and reduce these two precious factors.

  • This new feature allows several possibilities, including :
  • Composition label printing CSD label printing
  • Goods receipt posting
  • Photos, online storage and consultation of traceable labels
  • Enter additional information on any medium (tablet, smartphone, computer)

This solution saves you time and security compared to a paper-based storage and archiving system.

The safety of your foodstuffs is therefore of prime importance in the catering industry, and thanks to methods and solutions such as HACCP you can now guarantee the hygiene of your products.

Discover also our solution to control your sanitary control plan.

Koust

Koust is a management software dedicated to CHR professions.
Koust allows you to optimize the profitability of your establishment.
The idea is simple: better control over quantities and costs by having more control over procurement and production.

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