Meat traceability: batches, use-by date (DLC), origin, and records to keep

In restaurants, meat traceability must make it possible to quickly find where a product came from, which batch it belongs to, and where it was used.

In the event of a health inspection, an alert, or a product recall, the goal isn’t to pile up paperwork: you need to be able to provide reliable, readable information linked to the right product.

Batches, use-by dates (DLC), origin, supplier, and delivery evidence therefore need to be organized consistently in your food safety management plan (PMS). This approach applies to restaurants, caterers, butcher shops, institutional kitchens, and other professionals handling meat.

Key takeaways

Traceability must at minimum identify the supplier, the product, and the batch, then link this information to how it was used in the establishment.
The use-by date (DLC) or best-before date (DDM) helps identify and manage the product, but it does not replace the batch number or other traceability elements.
The origin of meat is a specific consumer information requirement, separate from health traceability as defined by Regulation (EC) No 178/2002.

Meat traceability in restaurants: what you must be able to retrieve

The general principle is set out in Article 18 of Regulation (EC) No 178/2002: traceability must be ensured at all stages of production, processing, and distribution.

For a restaurant or food business, this mainly means being able to identify the supplier of received meat and find the relevant batch. In practice, keep the receiving information that clearly links the product to its supplier: product name, batch, receiving date, use-by date (DLC) or best-before date (DDM) when shown on the product, and any useful information on the label or commercial document.

Internal traceability is not defined by a single procedure imposed on all restaurants. However, it must be robust enough to quickly determine what happened to a batch: stored, processed, served, or discarded.

Batches, use-by dates, and labels: what evidence should you keep?

The batch number is one of the most useful identifiers for quickly isolating a food item during a recall. The use-by date (DLC) or best-before date (DDM) complements this identification, but does not replace the batch.

Best practice is to keep a readable proof of the supplier label or the document associated with the product: a photo, scan, or digital record—provided the information remains accessible and linked to the right product. To structure this, you can refer to our guide on food traceability in establishments.

Avoid copying only the use-by date (DLC) onto an internal label. If the supplier batch disappears from your documentation chain, you lose an essential part of the evidence needed to trace back to the original product.

Meat origin: an obligation separate from health traceability

In France, information on the origin or provenance of meat served in restaurants is subject to specific consumer information rules. These are not the same as the general traceability obligation.

Decree No. 2022-65 extended origin rules beyond beef. Decree No. 2024-171 of March 4, 2024 also governs information on the origin of beef, pork, sheep, and poultry used as ingredients in certain meat preparations and meat-based products.

When animals are born, raised, and slaughtered in the same country, the wording may be “Origin: [country]”. In other cases, the wording differs depending on the species and the stages of rearing or slaughter. The exact rule therefore depends on the product served and the information available to the establishment.

Product recall: how to immediately find the meat concerned

During a recall, your system must allow you to quickly answer four questions: which product, which batch, what quantity, and where is it or where was it used?

Start by isolating the reported batch using the number provided by the supplier or authority. Then check your receiving records, remaining stock, and the preparations in which this meat was used. If part of the batch has already been served, keep a timeline of the actions taken and any useful exchanges with the supplier.

Clear traceability reduces the risk of discarding too many products “as a precaution” due to a lack of precise information. Above all, it helps document the measures taken—which matters as much as reacting quickly.

What information should you keep to be ready for an inspection?

There isn’t one identical documentation list for all establishments, but the elements below provide a solid operational baseline for meat traceability in restaurants.

Information	Purpose	Practical evidence
Supplier	Trace back upstream	Delivery note, invoice, or supplier record
Product name	Precisely identify the meat	Label or commercial document
Batch number	Isolate a product during a recall	Label, photo, or digital record
Use-by date (DLC) or best-before date (DDM)	Manage use and identify the product	Original label or record
Receiving date	Reconstruct the timeline	Delivery note or receiving entry
Origin / provenance	Inform the consumer when the rule applies	Supplier information and appropriate display
Corrective action	Prove your response to a nonconformity	PMS record, email, or report

The medium can be paper or digital. The key criterion is being able to retrieve the information quickly and unambiguously. Photographing labels and linking them to the corresponding receiving record is especially useful to avoid labels that come unstuck, get soiled, or go missing.

During a health inspection: present clear, consistent traceability

An inspector must be able to understand your logic without having to reconstruct the product history themselves. So present a simple chain: receiving → batch identification → storage or processing → use or withdrawal.

Preparing for a hygiene inspection relies in particular on being able to present evidence that is consistent with the establishment’s actual practices.

A digital solution like ePackPro can make this easier by bringing label photos, receiving dates, and traceability information together in one place. The tool doesn’t create compliance for you: it mainly reduces the risk of losing, scattering, or mislinking evidence.

For use-by dates generated after opening, processing, or preparation, always distinguish the internal date from the supplier product’s use-by date (DLC) or best-before date (DDM). Our guide on use-by date labeling explains how to organize this.

Frequently asked questions about meat traceability

Do you need to keep all meat labels in restaurants?

Above all, you need to keep the information required to identify the product and link it to the right supplier and the right batch. A readable photo of the label or a digital record can be more practical than physically keeping a paper label.

Is the use-by date (DLC) enough to ensure meat traceability?

No. The use-by date (DLC) helps manage and identify the food item, but it does not replace the batch number, supplier identification, or the other information needed to trace back to the product’s origin.

What’s the difference between a batch and the origin of the meat?

The batch is used to identify a set of products for traceability and recalls. Origin indicates the country or countries linked to birth, rearing, and slaughter under the applicable rules. They are two different pieces of information.

What should you do when a supplier announces a product recall?

Immediately identify the batch concerned, block any products still on site, check where they were used, and keep a record of the actions taken. The goal is to precisely contain the recall and be able to demonstrate your response.

Can meat traceability be managed using digital records only?

Yes. Regulations mainly require traceability information to be available and reliable. A digital system can work if it lets you quickly retrieve evidence, link it to the right batch, and prevent loss or alteration.