Deep dive
Lot/batch tracking and HACCP compliance
HACCP requires every product receipt to be traceable to a specific lot. For invoice processing this means: lot data must be extracted from invoice lines and linked to the goods receipt.
HACCP (Hazard Analysis and Critical Control Points) is the food-safety standard for any business handling food. One pillar is traceability: for every received batch you must be able to trace which supplier, which lot, which production date, and which expiration. In a recall — say a listeria contamination in a specific cheese batch — you must be able to demonstrate within hours which customers received products from that lot and recall the entire batch.
In practice, lot and batch numbers appear on the invoice line, not only on the packing slip. A wholesaler receives 50 boxes of cheese; on the invoice line, alongside quantity and price, sits the batch number (e.g. "BATCH 2026-W14-NL3421") and expiration date. Glimps extracts these fields semantically — not via templates, since every supplier uses their own invoice format — and links them directly to the corresponding line in the goods receipt in Exact Online Trade. On mismatch (invoice claims batch X, receipt shows batch Y) Glimps blocks the booking for manual check.
For shelf life (MHD), wholesalers and processors often set a minimum remaining shelf life required per category — e.g. "minimum 60% of original shelf life at receipt." Comparing invoice MHD, goods receipt, and that threshold is a check typically run by purchasing or the warehouse before the invoice is posted.
For recall scenarios this linkage delivers enormous operational value. If a lot is blocked by a supplier or by food authorities, the batch-number linkage in Glimps and Exact Online lets you reconstruct all invoices, receipts, stock batches, and customer shipments instantly. What used to be a day of emergency work happens in minutes.