Use-by Date (DLC) Management Table: The Data-Driven Method for Zero Food Safety Risk
Hygiene & Compliance · June 24, 2025 · By Alex Dondelinger · 4 min read
Rigorous management of use-by dates (DLC, dates limites de consommation) is not only a legal obligation but above all a guarantee for your customers' food safety and your restaurants' financial performance. An accurate, effective DLC tracking table lets you avoid serious health risks while significantly reducing food waste.
DLC, DDM, Secondary DLC: A Quick, Practical Memo
- *DLC (use-by date, Date Limite de Consommation)*: a strict limit that must be respected for perishable products (fresh meat, fresh dairy products).
- *DDM (best-before date, Date de Durabilité Minimale)*: an indicative date after which the product remains edible but may lose taste or nutritional quality.
- Secondary DLC: a new date set after opening a product or a house-made preparation, often shorter than the original DLC.
| Type of date | Mandatory? | Health risk | Examples |
| DLC | ✅ Yes | High (bacteria, toxins) | Fresh meat, fresh fish |
| DDM | ❌ No (quality) | Low | Rice, dry pasta, canned goods |
| Secondary DLC | ✅ Yes | High after opening | House-made sauces, cut meats |
Regulatory Stakes and Business Impact
Rigorous DLC management is not just good practice, it is a legal obligation precisely framed by the French order of December 21, 2009 on health rules (arrêté du 21 décembre 2009) and the European standard EC 852/2004 on food hygiene. Neglecting these obligations can have serious consequences: health inspections can lead to fines of up to €1,500 per expired product, or even temporary or permanent closure of the establishment in the event of repeated violations. Beyond the regulatory aspects, sloppy DLC tracking directly affects your business. Food waste resulting from poor management of use-by dates significantly hurts your gross margin and tarnishes your image with customers, which often translates into negative online reviews and a lasting loss of trust. Conversely, good control of DLCs guarantees a kitchen that is more profitable, more responsible and more respectful of the trust your customers place in you every day.
Building Your DLC Table in 4 Steps
Step 1: List your products and preparations precisely
- Identify the raw materials and preparations you use regularly.
- Include as much information as possible: supplier, original DLC, storage conditions.
Step 2: Define standard shelf lives after opening
- Use a clear reference (e.g. fresh ground beef patty = 24h max after opening).
- Adjust based on the actual practices in your kitchen.
Step 3: Choose your DLC management tools
- A classic paper table, visual labels, or better still: connected digital tools.
Step 4: Set up a daily process
- Daily visual check, strict FIFO rotation (First In, First Out).
- Rigorous archiving to ensure HACCP traceability.
Simplified Secondary DLC Table (Visual Template)
| Product | Opening date | Secondary DLC | Person in charge | Notes |
| Crème fraîche 1L | 22/06/2025 | 25/06/2025 | Julien | Temperature OK |
| Fresh salmon 2kg | 21/06/2025 | 22/06/2025 | Clara | Airtight packaging |
| House-made tomato sauce | 20/06/2025 | 23/06/2025 | Karim | Clear label |
Why Switch to Digital DLC Management?
While the paper table is still common, it quickly shows its limits when you need to track DLCs precisely in a food service operation, especially if you manage several establishments. Frequent human errors when entering dates or doing daily checks create a real health risk and significant economic losses from waste. In addition, paper or handwritten labels make it hard to read essential information quickly and reliably.
Choosing a digital solution such as Fullsoon removes these limits for good:
- Maximum reliability thanks to automatic reading (OCR) of supplier labels, delivery notes and invoices.
⏰ Considerable time savings with real-time automatic alerts before secondary DLCs expire.
🌍 Centralized, multi-site view to standardize DLC management and avoid needless losses.
📊 Complete stock optimization by cross-referencing actual DLCs with smart forecasts based on your historical sales, local events and weather data.
With Fullsoon, DLC management becomes intuitive, precise and secure, turning this regulatory obligation into a genuine lever for your establishment's financial performance.
Frequently Asked Questions About DLC Management
Frequently Asked Questions
How often should you check DLCs in food service?
A daily check is strongly recommended for sensitive fresh products (meat, fish, house-made dishes). For products with a longer DLC, a weekly check is generally enough.
Can you extend a product's DLC by freezing it?
Yes, but only if freezing is done before the original DLC. It is essential to note the new date after thawing, generally 24 to 48 hours depending on the product.
How do you manage DLCs for house-made preparations effectively?
Clearly define an internal secondary DLC (often 1 to 3 days at most) based on good hygiene practice and actual storage conditions. Use labels or a table that is precise and visible to the whole team.
Are color-coded labels mandatory for managing secondary DLCs?
No, color-coded labels are not legally required, but they are strongly recommended. They make quick reading easier, limit human error and improve the overall food safety of your establishment.