· Scope
The use of lot numbers is a key aspect of traceability. A lot number allows any product deemed a hazard to health or which is unfit for consumption to be identified and subsequently withdrawn from the market, in accordance with General food law.
· Definition
A lot is a batch of sales units of a foodstuff produced, manufactured or packaged under practically the same conditions.
· Format
Determined by the producer, manufacturer, packer or first seller in the Community, the clearly visible lot number must be placed on all pre-packaged produce. Cartons, from which unpackaged produce is sold, must also bare a lot number on it or in the accompanying documents. This number should commence with the letter ‘L’ but no the exact form of the number is stated.
· Exceptions
Produce exempt is that which is sold by the producer for temporary storage, preparation or packaging to producer organisations or to be used immediately for processing. Small packages, where the largest side of the package has an area of 10 cm2 or less, do not require a lot number.
As an alternative to a lot number, a date of minimum durability of ‘use by date’, with the format of date and month can be used.
· Scope
The use of lot numbers is a key aspect of traceability. A lot number allows any product deemed a hazard to health or which is unfit for consumption to be identified and subsequently withdrawn from the market, in accordance with General food law.
· Definition
A lot is a batch of sales units of a foodstuff produced, manufactured or packaged under practically the same conditions.
· Format
Determined by the producer, manufacturer, packer or first seller in the Community, the clearly visible lot number must be placed on all pre-packaged produce. Cartons, from which unpackaged produce is sold, must also bare a lot number on it or in the accompanying documents. This number should commence with the letter ‘L’ but no the exact form of the number is stated.
· Exceptions
Produce exempt is that which is sold by the producer for temporary storage, preparation or packaging to producer organisations or to be used immediately for processing. Small packages, where the largest side of the package has an area of 10 cm2 or less, do not require a lot number.
As an alternative to a lot number, a date of minimum durability of ‘use by date’, with the format of date and month can be used.
· Scope
The use of lot numbers is a key aspect of traceability. A lot number allows any product deemed a hazard to health or which is unfit for consumption to be identified and subsequently withdrawn from the market, in accordance with General food law.
· Definition
A lot is a batch of sales units of a foodstuff produced, manufactured or packaged under practically the same conditions.
· Format
Determined by the producer, manufacturer, packer or first seller in the Community, the clearly visible lot number must be placed on all pre-packaged produce. Cartons, from which unpackaged produce is sold, must also bare a lot number on it or in the accompanying documents. This number should commence with the letter ‘L’ but no the exact form of the number is stated.
· Exceptions
Produce exempt is that which is sold by the producer for temporary storage, preparation or packaging to producer organisations or to be used immediately for processing. Small packages, where the largest side of the package has an area of 10 cm2 or less, do not require a lot number.
As an alternative to a lot number, a date of minimum durability of ‘use by date’, with the format of date and month can be used.
