JP6393992B2 - Food management system and medium output device - Google Patents

Description

The present invention relates to a foodstuff management systems及 beauty media output device.

  Conventionally, in a restaurant or a convenience store that processes and sells food, there are cases in which the ingredients sent from the factory are managed manually. In such a case, since it is not possible to sufficiently manage the food, there is a possibility that a lot of food waste loss due to insufficient management of the stock may occur. In order to solve such a problem, a system for managing foodstuffs by accumulating food receipt / exit histories has been proposed (see, for example, Patent Document 1). In the system of Patent Literature 1, in addition to managing whether or not an appropriate raw material is used for processing foods, time limit management is performed for each food.

JP 2004-217344 A

  By the way, the deadline of food is normally determined at each restaurant or convenience store based on the shipping date or harvest date of the food, and the deadline management is performed based on the determined deadline. However, foods that cannot be used up at one time and are stored at refrigeration or at room temperature are deteriorated more quickly than ordinary foods. Therefore, even if it is the same foodstuff, it is necessary to carry out time limit management according to the state of each foodstuff. However, the system as disclosed in Patent Document 1 has a problem that it is not possible to strictly manage the deadline of the food according to the state of the food.

  In view of the above circumstances, an object of the present invention is to provide a technique capable of strictly performing deadline management according to the state of food.

One aspect of the present invention is a setting unit that sets an expiration date for each of a plurality of ingredients used to manufacture a product, and a calculation unit that calculates a usable period of the ingredients based on the set expiration date of the ingredients And an output means for outputting the identification information of the food including the calculated usable period of the food to a medium, and the food management system for managing the deadline for each food, wherein the setting means includes the food A plurality of processing business conditions or storage states of the foodstuffs, set an expiration date for each processing business condition of the food , the output means prints the identification information of the food on the medium as character information, and the identification information of the food When the code information is read and printed on the medium as readable code information, the food material specified by the code information is the absolute term. It is determined whether or not the food is a target food to be managed, and when it is the food to be managed for the absolute time limit, the usable time limit of the food obtained from the code information and the food included in the code information The information for updating the information is printed by printing the identification information of the food containing the expiration date near the date of issue of the medium on the medium in comparison with the expiration date of the newly obtained food based on the expiration date Issuing as a medium, and when the code information is not read, the identification information of the ingredients including the expiration date of the ingredients newly calculated based on the expiration date of the ingredients set by the setting means The food management system is characterized in that it is printed on a medium and issued as a new medium .
Thus, it is possible to set the expiration date of each processing business categories plurality of ingredients used to manufacture the product can be calculated based on the set expiration date for each processing business category. When the code information is read and the food is subject to absolute expiration management, the calculated expiration date is compared with the expiration date obtained from the code information to determine the current date and time. Select the usable period for printing on the label as the usable period close to the date and time. Then, the output unit issues a label based on the print information including the information on the selected usable period. Therefore, it becomes possible to strictly manage the time limit according to the state of the foodstuff.
One aspect of the present invention is the above-described food management system, wherein the setting unit includes a thawing status as a storage state of the food, and sets a use startable time at which the food can be used from the start of thawing It is possible.

A setting means for setting an expiration date for each of a plurality of ingredients used for manufacturing a product, a calculation means for calculating an expiration date for the ingredient based on the set expiration date of the ingredient, and the calculated ingredient Output means for outputting the identification information of the food material including the usable expiration date to the medium, and a medium output device in the food material management system for managing the time limit for each food material, wherein the setting means is a processing business state of the food material Alternatively, a plurality of storage states are set, an expiration date is set for each processing category of the food, and the output means prints the identification information of the food on the medium as character information, and is the same as the identification information of the food When the information is printed on the medium as readable code information and issued, and the code information is read, the ingredients specified by the code information are absolutely It is determined whether or not the food is subject to limited management, and if it is the food subject to absolute time management, the usable time limit of the food obtained from the code information and the code information included in the code information The information for updating the information is printed by printing the identification information of the food including the usable time limit close to the issue date of the medium on the medium by comparing with the usable time limit of the food newly obtained based on the usable time limit of the food If the code information is not read, the identification information of the foodstuff including the usable period of the ingredients newly calculated based on the expiration date of the ingredients set by the setting means Is printed on a medium and issued as a new medium .
Thus, it is possible to set the expiration date of each processing business categories plurality of ingredients used to manufacture the product can be calculated based on the set expiration date for each processing business category. When the code information is read and the food is subject to absolute expiration management, the calculated expiration date is compared with the expiration date obtained from the code information to determine the current date and time. Select the usable period for printing on the label as the usable period close to the date and time. Then, the medium output device issues a label based on the print information including the information on the selected usable period. Therefore, it becomes possible to strictly manage the time limit according to the state of the foodstuff.
One aspect of the present invention is the medium output device described above, wherein the setting unit includes a thawing status as a storage state of the food, and sets a use startable time at which the food can be used from the start of thawing It is possible.

  According to the present invention, it is possible to strictly manage the time limit according to the state of the food material.

It is a block diagram which shows the system configuration | structure of the foodstuff management system 100 of this invention. It is a figure which shows the specific example of a table. It is a figure showing the example of a display of a foodstuff term master registration screen. It is a figure which shows the specific example of a process business condition selection screen and a label. It is a figure which shows the specific example of a performance table. It is the schematic of the management method in the state transition of a foodstuff. It is a figure showing the example of a display of a warehousing material list screen. It is a flowchart which shows the flow of the foodstuff management process at the time of receipt of the foodstuff in this invention. It is a flowchart which shows the flow of the foodstuff management process after the receipt of the foodstuff in this invention. It is a flowchart which shows the flow of the foodstuff management process after the receipt of the foodstuff in this invention. It is a flowchart which shows the flow of the consumption process in the foodstuff management system 100 of this invention. It is a flowchart which shows the flow of the consumption process by the terminal device 50.

Hereinafter, an embodiment of the present invention will be described with reference to the drawings.
FIG. 1 is a block diagram showing a system configuration of a food material management system 100 according to the present invention. The food material management system 100 of the present invention includes a label issuing device 10, a food material information holding server 30, a store controller 40, and a terminal device 50. The label issuing device 10, the store controller 40, and the terminal device 50 are provided for each store (store AAA, store BBB in FIG. 1) such as a restaurant or a convenience store. The food information holding server 30 and the store controller 40 are communicably connected via the network 20. Further, the store controller 40 is communicably connected to the label issuing device 10 and the terminal device 50 via a wired or wireless LAN (Local Area Network). The configuration of the food material management system 100 shown in FIG. 1 is an example. For example, a plurality of terminal devices 50 may be provided for each store, or a plurality of label issuing devices 10 may be provided. Good. Moreover, the foodstuff management system 100 may have three or more stores.

The label issuing device 10 is a device that prints print information including information about food (hereinafter referred to as “food information”) on a label (medium) and issues the printed label in accordance with an operation of an employee. Ingredient information is information, such as an ingredient name and an expiration date for use of an ingredient, for example. The print information (identification information) is information printed on the label, such as food information, label issue number, issue date and time, and barcode.
The network 20 may be a network configured in any way. For example, the network 20 may be configured using a public network such as the Internet.

  The ingredient information holding server 30 is a server that holds ingredient information for each store. The food material information holding server 30 is provided on the cloud, for example, and performs communication by access from the store controller 40 operated by the employee of each store. The food information holding server 30 includes a storage unit, and stores (holds) various tables (a product master, a food term master (data), a performance table, and the like). The merchandise master and the ingredient expiration date master are set and updated by the employee operating the store controller 40 and accessing the ingredient information holding server 30. Details of each table stored in the ingredient information holding server 30 will be described later (FIGS. 2 and 6). The food information holding server 30 further includes a communication unit, and transmits a table in the storage unit or data in the table to the store controller 40 of each store. In addition, the ingredient information holding server 30 stores information on whether or not absolute deadline management is performed (hereinafter referred to as “absolute deadline information”) for each ingredient, and transmits the absolute deadline information to the store controller 40. Absolute deadline management is different from normal deadline management, when the state of an ingredient for which a usable expiration date has been set changes, that is, when the state of the ingredient changes due to processing, before the state of the ingredient changes. It means that the expiration date management of the food is performed in consideration of the usable expiration date.

The store controller 40 receives and stores a product master and a food term expiration master from the outside (for example, the food information holding server 30 or a server installed in the headquarters). Further, the store controller 40 receives the absolute time limit information from the food material information holding server 30. Further, the store controller 40 sets and updates the contents of the ingredient time limit master by accessing the ingredient information holding server 30 according to the operation of the employee. For example, the store controller 40 (setting means) sets the expiration date for each food according to the operation of the employee. More specifically, the store controller 40 (setting means) sets a plurality of food processing conditions or storage states according to the operation of the employee, and sets the expiration date for each food processing condition. The processing business category is a classification of processing methods for processing food materials, and includes, for example, storage, thawing, opening, heating, consumption, and disposal of food materials. Further, the storage state is a storage state of the food material after the processing of the above-described processing business is performed, for example, frozen, refrigerated, normal temperature, boiled, vacuum packed, or the like. Further, the store controller 40 sets and updates the contents of the absolute time limit information by accessing the food material information holding server 30 according to the operation of the employee.
The terminal device 50 is configured using a portable information processing device such as a tablet device or a notebook computer. The terminal device 50 receives and stores the product master and the food term master from the store controller 40. Moreover, the terminal device 50 performs the consumption process of a foodstuff according to an operation of an employee. The consumption process is a process of inputting that the received food is lost due to consumption or disposal.

  Next, the functional configuration of the label issuing device 10 will be described. The label issuing device 10 includes a central processing unit (CPU) 101, a read only memory (ROM) 102, a random access memory (RAM) 103, a display unit 104, a communication unit 105, an operation unit 106, and label printing. Unit 107, label discharge port 108, scanner unit 109, and clock unit 110. The functional units of the label issuing device 10 are connected to each other via the bus 1.

The CPU 101 is a central processing unit and reads a program stored in the ROM 102 and develops it in the RAM 103. The CPU 101 controls the overall operation of the label issuing device 10 by executing each step of the developed program.
The CPU 101 (calculation means) calculates the usable period of the food based on the usage period of the food set in the food period master. In addition, the CPU 101 (calculation means) calculates a new usable time limit in consideration of the use time limit for each processing state or storage state of the foodstuff.
The ROM 102 is a read-only memory and stores a program for operating the label issuing device 10 in advance.

The RAM 103 is a temporary storage area that stores information used by the CPU 101 and information received by the communication unit 105. For example, the RAM 103 temporarily stores each table (for example, a product master and a food term master) and absolute term information transmitted from the store controller 40.
The display unit 104 is an image display device such as a CRT display, a liquid crystal display, or an organic EL display. The display unit 104 receives and displays operations such as mode switching, setting, and registration. The display surface of the display unit 104 includes a touch panel provided with touch keys (soft keys) that are transparent contact switches, and displays function information that can be operated by employees. The function information is information such as the processing business format assigned to each function key number and the expiration date of the food.

The communication unit 105 communicates with the store controller 40 through a LAN connection. For example, the communication unit 105 receives a product master and a food term expiration master from the store controller 40.
The operation unit 106 is configured using an existing input device such as a keyboard, buttons, and a touch panel. The operation unit 106 includes operation means for operating the label issuing device 10. The operation means is an operation key such as a function key or a numeric key. The operation means of the operation unit 106 may be disposed on the label issuing device 10 as a button such as a mechanical key (hard key), or may be disposed on a touch panel provided on the display surface of the display unit 104.

The label printing unit 107 (output unit) prints print information (food material information, label issue number, issue date / time, and barcode) on a label (medium) in a predetermined format under the control of the CPU 101. Further, the label printing unit 107 (output unit) further prints (outputs) information indicating the processing business state or the storage state on the label (medium) in addition to the print information.
The label discharge port 108 discharges (issues) the label printed by the label printing unit 107.
The scanner unit 109 optically reads a barcode attached to a product (foodstuff).
The clock unit 110 notifies the CPU 101 of the month, day, hour, minute, and day of the week on a regular basis (for example, 1 second, 10 seconds, etc.).

FIG. 2 is a diagram illustrating a specific example of a table.
FIG. 2A is a diagram illustrating a specific example of a product master. The product master has a plurality of records representing information related to products. A record has each value of a foodstuff name and a price for every product number. The product number represents identification information for uniquely identifying a product. The ingredient name represents the name of the ingredient. The price represents the price of the food.

  In the example shown in FIG. 2A, there are three product numbers in the product master. In FIG. 2A, the record registered in the top row of the product master has the product number value “0001”, the food name value “spinach”, and the price value “100”. That is, it is indicated that the foodstuff identified by the product number “0001” is “spinach” and the price of spinach is “100 yen”.

  FIG. 2B is a diagram illustrating a specific example of the food term master. The ingredient deadline master shown in FIG. 2 (B) has a plurality of records representing information relating to the deadline of ingredients. The record has each value of a function key, operation, state, expiration date, expiration date category, and transition method for each product number. The product number represents identification information for uniquely identifying a product. The function key represents a function key number. In the following description, a case where there are six function key numbers (for example, “F1” to “F6”) will be described as an example. Each function key number is assigned the contents of the processing business category performed by the employee. For example, as a specific example of the contents of the processing business format assigned to the function keys, the receipt of food is “F0”, the thawing is “F1”, the heating is “F2”, the consumption is “F5”, and the disposal is “F6”. It should be noted that the contents of the processing business types assigned to the function key numbers “F0” to “F6” may be arbitrarily changed according to the operation of the employee. Normally, there is no need to change the number of function keys assigned to each food item for warehousing, consumption, and disposal. Therefore, the function keys may be fixed (cannot be changed) for all the ingredients for the above three processing business categories (warehousing, consumption, disposal).

  The operation represents the contents of the processing business category that the employee performs when issuing the label. The state represents the current state of the food material printed on the label. The expiration date represents a period during which the food can be used. The term category indicates a category of the length of the expiration date. For example, as a specific example of the time limit category, two values of “day” and “time” are registered in the food time limit master. The transition method represents a food material management method. For example, as a specific example of the transition method, three values of “-”, “collective”, and “part” are registered in the food term master. A value of “−” indicates that the management method is not set. The value of “batch” represents that the state transition of the ingredients is managed in a batch. The value of “part” indicates that the state transition of the food is managed in several times. It should be noted that the value indicating the state, the expiration date, the expiration date category, and the transition method is not registered in the record indicating consumption or disposal.

  In the example shown in FIG. 2B, there are seven product numbers in the food term master. In FIG. 2 (B), the record registered at the top of the ingredient expiration date master has a product number value of “0001”, a function key value of “F0”, an operation value of “goods receipt”, and a status value of “Frozen”, the expiration date value is “45”, the expiration date value is “days”, and the transition method value is “−”. In other words, the food item identified by the product number “0001” is assigned “Receiving” as the processing type to the function key “F0”, and the state of the food after receiving is “frozen”. In this case, it is shown that the usable period of the food material is “45 days”.

  In addition, the record registered in the second row of the ingredient expiration date master has a product number value of “0001”, a function key value of “F1”, an operation value of “defrost”, and a state value of “refrigerated” The expiration date value is “5”, the expiration date value is “day”, and the transition method value is “batch”. That is, “defrost” is assigned to the function key “F1” as the processing type for the food identified by the product number “0001”, and the state of the food after being thawed is “refrigerated”. In this case, the usable period of the ingredients is “5 days”, which indicates that the ingredients are collectively managed.

  In addition, the record registered in the fourth row of the ingredient expiration date master has a product number value of “0001”, a function key value of “F3”, an operation value of “heating”, and a state value of “boiled”, The expiration date value is “3”, the expiration date value is “time”, and the transition method value is “part”. In other words, the food identified by the product number “0001” is assigned “heating” as the processing type for the function key “F3”, and the state of the food is “boiled”. The usable time limit is “3 hours”, indicating that the food is partially managed.

As shown in FIG. 2 (B), the contents of the processing business category (corresponding to “operation” in FIG. 2 (B)) and the food storage state (“state” in FIG. 2 (B)) are shown for each food. Are set in association with function keys. Hereinafter, the change (state transition) of the preservation | save state of a foodstuff is demonstrated using the "spinach" identified with product number "0001" as an example.
First, when the ingredient “spinach” is received, the employee operates the label issuing device 10 to press the function key number “F0” corresponding to “receipt” to issue a label. The employee then stores the received food in a freezer. That is, the content of the processing business format performed at this time is “warehousing”, and the storage state of “spinach” is “frozen”.
Next, when using the food “spinach” in the “frozen” state, the employee operates the label issuing device 10 to press the function key number “F1” corresponding to “thaw” to issue a label. . The employee then stores the ingredients in the refrigerator for thawing. In other words, the content of the processing industry performed at this time is “thawing”, and the preservation state of the current ingredient “spinach” is “refrigerated”.

When cooking the “spinach” food in the “refrigerated” state, the employee operates the label issuing device 10 to press the function key number “F2” corresponding to “open” to issue a label. The employee then opens the food and stores it at room temperature to prepare the food. In other words, the content of the processing business performed at this time is “opened”, and the storage state of the current food material “spinach” is “room temperature”.
When cooking the “spinach” food in the “normal temperature” state, the employee operates the label issuing device 10 to press the function key number “F3” corresponding to “heating” to issue a label. The employee then cooks the food stored at room temperature (eg, boiled). In other words, the content of the processing business format performed at this time is “heating”, and the preservation state of the current ingredient “spinach” is “boiled”.
As described above, the storage state of the ingredients is variously changed even for one ingredient depending on the contents of the processing business condition performed by the employee. Therefore, strict deadline management becomes possible by performing deadline management for each storage state.
Above, description about the change (state transition) of the preservation | save state of a foodstuff is complete | finished.

FIG. 3 is a diagram illustrating a display example of a food term master registration screen.
The ingredient deadline master registration screen is a screen used when an employee registers an expiration date for each ingredient in accordance with the processing business category in the ingredient deadline master. The ingredient deadline master registration screen is displayed on the screen of the store controller 40 when the employee operates the store controller 40 to access the ingredient information holding server 30. A product number input area 60, a read button 61, a food name display area 62, a time limit setting area 63, and a registration button 64 are displayed on the ingredient deadline master registration screen.

The product number input area 60 is an area for inputting the product number of a food that is registered for expiration date (hereinafter referred to as “food to be registered”). In the case of FIG. 3, “0001” is displayed in the product number input area 60 as the product number of the registration target food.
The read button 61 is a button that is used to read the registration name currently registered in the ingredient name and the ingredient expiration date master corresponding to the article number of the registration target ingredient input in the article number input area 60. When the read button 61 is pressed by the employee, the ingredient information holding server 30 acquires the ingredient name corresponding to the article number of the registration target ingredient inputted in the article number input area 60 from the product master and displays it in the ingredient name display area 62. To do. Further, the food material information holding server 30 acquires the registered content of the food material corresponding to the product number of the food material to be registered from the food material time master, and displays it in the time limit setting area 63. In addition, when there is no registered content of the foodstuff corresponding to the product number of the registration target food in the food deadline master, a default value is displayed for each item in the time limit setting area 63.

The ingredient name display area 62 is an area in which the name of the ingredient corresponding to the article number of the registration target ingredient input in the article number input area 60 is displayed. In the case of FIG. 3, “spinach” is displayed as the name of the food material corresponding to the product number of the food material to be registered.
The time limit setting area 63 is an area used for setting a use time limit for each processing business category. In the time limit setting area 63, there is a record for inputting or selecting registered contents for each item of setting, function key, operation, state, expiration date, and operation unit. The process of setting the expiration date for each processing business category using the expiration date setting area 63 will be described later.
The registration button 64 is a button used when registering the contents for each processing business category set in the time limit setting area 63.

Hereinafter, the process of setting the expiration date for each processing business category using the expiration date setting area 63 will be specifically described.
In the time limit setting area 63, there are a plurality of records for inputting or selecting registration contents for each item (setting, function key, operation, state, expiration date, operation unit). The setting indicates whether or not it is possible to set the processing business format assigned to the function key and the expiration date. A record whose setting value is ON indicates that it is possible to set the processing business condition and the expiration date in association with the function key number. A record whose setting value is OFF represents that it is impossible to set the processing business condition and the expiration date in association with the function key number. In this case, the store controller 40 displays such that the items of the record whose setting value is OFF cannot be input or selected. For example, each item may be grayed out (see the record of the function key “F4”), or the input or selection area of each item may not be displayed. May be. Except for records that have a processing category of warehousing, consumption, or disposal (in the case of FIG. 3, function keys “F1” to “F4”), the setting is switched ON / OFF according to the operation of the employee. Is possible. On the other hand, the presence or absence of the setting cannot be changed for a record in which the processing category of warehousing, consumption, and disposal is set (in the case of FIG. 3, function keys “F0”, “F5”, “F6”).

The employee operates the store controller 40 to input a processing business state in a predetermined area provided in the operation and state items. Further, the employee inputs a time limit to be set as the expiration date in the area 65 provided in the expiration date field, and selects a selection item (for example, a pull-down display by pressing the “▽” button in the area 66). , “Day” or “Time”), the category of the term length set as the expiration date is selected. In addition, the employee selects a management method from the selection items (for example, “collective” or “part”) displayed by pull-down by pressing the “▽” button in the area 67 provided for the operation unit item. select.
By performing the operation as described above, the expiration date is set for each processing category of a certain food (in the case of FIG. 3, spinach). When the registration button 64 is pressed by the employee, the contents set in the ingredient expiration date master are updated by being overwritten with the newly set contents. The store controller 40 performs the above process according to the operation of the employee, thereby setting and updating the expiration date for each processing business category for each food material.

FIG. 4 is a diagram illustrating a specific example of the processing business condition selection screen and the label.
FIG. 4A is a diagram illustrating a specific example of the processing business category selection screen. 4A, when the scanner unit 109 reads a barcode attached to food or when a product number is input by an employee, the CPU 101 of the label issuing device 10 It is displayed on the display unit 104. The processing category selection screen is a screen on which an employee selects a processing category of ingredients when issuing a label. On the processing business type selection screen, for example, the product number, the name of the food material identified by the product number, and operable function information (function key number, processing business type, and expiration date of the food material) are displayed. In the example shown in FIG. 4A, the product category “0001”, the ingredient name “spinach”, the function information “F0 warehousing 45 days”, “F1 thawing 5 days”, “F2 heating 6 hours” are shown in the example shown in FIG. “F2 opening 12 hours” and “F3 heating 3 hours” are displayed. These pieces of information displayed on the processing business type selection screen are determined based on the product master and the food term master.
Hereinafter, the display method of the processing business mode selection screen will be described in detail with reference to FIGS. 2 (A), 2 (B) and 4 (A).

  When the scanner unit 109 reads a barcode attached to food (for example, spinach) or when a product number (for example, “0001”) is input by an employee, the CPU 101 of the label issuing device 10 stores it in the RAM 103. The merchandise master and the food term master that are stored are read out. The CPU 101 selects a record corresponding to the product number “0001” among the records of the read product master. For example, when the RAM 103 stores the product master shown in FIG. 2A, the CPU 101 selects a record with the product number “0001”, the ingredient name “spinach”, and the price “100”. Thereafter, the CPU 101 acquires the value “spinach” recorded in the ingredient name item of the selected record.

Next, the CPU 101 selects a record corresponding to the product number “0001” from the records of the read food term master. For example, when the RAM 103 stores the ingredient expiration date master shown in FIG. 2B, the CPU 101 selects a record corresponding to the product number “0001” (in the case of FIG. 2B, for example, four records). The CPU 101 records the values “F0 warehousing 45 days”, “F1 thawing 5 days”, “F2 opening 12 hours”, “F3” respectively recorded in the function key, operation, expiration date and expiration date category items of the selected record. Acquire 3 hours of heating. Thereafter, the CPU 101 causes the display unit 104 to display the acquired values according to a predetermined format. Note that the display in FIG. 4A is an example, and the display form is not necessarily limited to the display form in FIG.
This is the end of the description of the processing business type selection screen display method.

After that, when the function key number corresponding to the processing business state executed by the employee is pressed among the processing business types displayed on the processing business type selection screen, the label issuing device 10 is based on the pressed function key number. Print and issue labels. Hereinafter, label issuance will be described in detail, taking as an example the state where the display of FIG.
Among the processing business types (for example, warehousing, thawing, opening, and heating) displayed on the processing business type selection screen, the function key number (for example, F0) corresponding to the processing business mode (for example, warehousing) executed by the employee is displayed. When pressed by the employee, the CPU 101 selects a record corresponding to the product number “0001” and the pressed function key number “F0” from among the records of the ingredient expiration date master. At this time, the CPU 101 acquires time information (for example, 2013/04/01 08:15) at the time when the function key is pressed by the employee from the clock unit 110 as the issue date information. The CPU 101 acquires each value “Frozen, 45 days, −” recorded in the items of the selected record state, expiration date, expiration date category, and transition method.

Next, the CPU 101 calculates the usable period of the food based on the acquired expiration date, period classification, and issue date information. Specifically, the CPU 101 calculates, as the usable date and time, the date and time in consideration of the period obtained based on the expiration date and the expiration date category on the issue date and time. That is, the CPU 101 sets the date and time “2013/05/16 08:15” in consideration of the period “45 days” obtained based on the expiration date and the time limit category on the issue date and time “2013/04/01 08:15”. Calculate as the expiration date.
After that, the CPU 101 causes the label printing unit 107 to print a label based on each acquired value (for example, food name, state, issue date and time) and the calculated expiration date. The label printing unit 107 prints a label according to the control of the CPU 101 and discharges (issues) the printed label from the label discharge port 108.

In addition, the label issuing device 10 may issue a label for a food that is subject to absolute time limit management separately from the above-described processing. In this case, the method for calculating the usable period is different from the above-described processing. Hereinafter, the case where the label of the foodstuff which is the object of absolute term management is issued is demonstrated in detail.
First, when the scanner unit 109 reads a barcode attached to a food material, the CPU 101 acquires information (part number, issue number, operation number, usable time limit) of the barcode read by the scanner unit 109. For example, it is assumed that the barcode information acquired by the CPU 101 is the product number “0001”, the issue number “100001”, the operation number “F0”, and the usable period “2013/05/16 08:15”.

  The CPU 101 causes the display unit 104 to display a processing category selection screen (for example, the screen in FIG. 4A). Among the processing business formats (for example, warehousing, thawing, opening, and heating) displayed on the processing business format selection screen, the function key number (for example, F1) corresponding to the processing business format (for example, thawing) executed by the employee is displayed. When pressed by the employee, the CPU 101 selects a record corresponding to the item number “0001” acquired from the barcode and the number “F1” of the pressed function key from among the records of the food term master. At this time, the CPU 101 obtains time information (for example, 2013/05/13 12:30) at the time when the function key is pressed by the employee from the clock unit 110 as issue date information. The CPU 101 acquires each value “refrigerated 5 days in a lump” recorded in the items of the selected record status, expiration date, expiration date category, and transition method.

  Next, the CPU 101 calculates the usable period of the food based on the acquired expiration date, period classification, and issue date information. Specifically, the CPU 101 calculates, as the usable date and time, the date and time in consideration of the period obtained based on the expiration date and the expiration date category on the issue date and time. In other words, the CPU 101 sets the date and time “2013/05/18 12:30” in consideration of the period “5 days” obtained based on the expiration date and time limit on the issue date and time “2013/05/13 12:30”. Calculate as the expiration date.

  Thereafter, the CPU 101 (selection means) calculates the value of the usable expiration date (“2013/05/18 12:30”) and the value of the usable expiration date acquired from the barcode (“2013/05/16 08:15”). ”) And the date and time close to the issue date (for example, 2013/05/13 12:30) are selected as candidates for the usable period. That is, the CPU 101 (selection unit) uses the value of the usable period (“2013/05/16 08:15”) that is the date and time close to the issue date (for example, 2013/05/13 12:30) as the usable period. Select as a candidate.

Then, the CPU 101 causes the label printing unit 107 to print a label based on each acquired value (for example, the ingredient name, state, issue date and time) and a usable expiration date candidate. The label printing unit 107 prints a label according to the control of the CPU 101 and discharges (issues) the printed label from the label discharge port 108.
As described above, when absolute deadline management is performed, a date close to the issue date is selected. Therefore, it is possible to reduce the risk of exceeding the usable period of food.
This is the end of the description of label issuance. A specific example of a label issued by the label issuing device 10 is shown in FIG.

  FIG. 4B is a diagram illustrating a specific example of a label issued by the label issuing device 10. On the label, each value of issue No., food name, issue date / time, state, expiration date, and barcode is printed. In the example shown in FIG. 4B, the label has an issue number “100001”, an ingredient name “spinach”, an issue date “April 01, 2013 08:15”, a state “frozen”, and an expiration date “ 2013-05-16 08:15) ", each value of the barcode is printed. The barcode includes, for example, a product number, a printed expiration date (May 16, 2013 08:15 in FIG. 4B), an issue number (100001 in FIG. 4B), an operation number (for example, If it is a warehousing, information such as “F0”) is included.

FIG. 5 is a diagram illustrating a specific example of the result table.
The performance table has a plurality of records. The record has each value of device ID, product number, issue No., previous issue No., issue date / time, operation key, and print deadline date / time for each store. The store represents a store that is the transmission source of the record data. The result data is the result data of label issuance, such as the device ID of the label issuing device 10, the label number, the identification information of the product (foodstuff), the expiration date printed on the label, the processing condition of the foodstuff, etc. Contains information. The device ID represents identification information for uniquely identifying the label issuing device 10 that is the transmission source of the record data. The product number represents identification information for uniquely identifying a product.

  The issue number represents an identification number for uniquely identifying the issued label. The last issue No. represents an issue No. for uniquely identifying the record data (hereinafter referred to as “related record data”) related to the record data (hereinafter referred to as “current record data”) transmitted this time. That is, the performance data having the issue No. value that matches the previous issue No. value of the current performance data is the related performance data. If there is no related record data, “-” is recorded in the item of previous issue No. The issue date represents the date when an instruction to issue a label is input. The operation key represents the number of the function key pressed by the employee when issuing the label. The print deadline date and time represents the usable deadline of the food printed on the label.

  In the example shown in FIG. 5, information on one store (for example, store AAA) exists in the result table. In FIG. 5, the record registered in the top row of the result table has a store value “AAA”, a device ID value “XXX”, a product number value “0001”, and an issue number value “100001”. The previous issue No. value is “-”, the issue date / time value is “2013/04/01 08:15”, the operation key value is “F0”, and the print expiration date / time value is “2013/05/16 08: 15 ″. That is, the label of the foodstuff identified by the product number “0001” is issued by the label issuing device 10 identified by the device ID “XXX” of the store “AAA”, and the number of the issued label is “100001”. There is no actual data, the issue date and time of the label issued this time is “2013/04/01 08:15”, the function key pressed by the employee is “F0”, and the food printed on the label can be used It is shown that the time limit is “2013/05/16 08:15”.

  In FIG. 5, the record registered in the second row of the performance table has a store value “AAA”, a device ID value “XXX”, a product number value “0001”, and an issue No. value. “100002”, last issue No. value is “100001”, issuance date / time value is “2013/05/13 08:15”, operation key value is “F1”, and print expiry date / time value is “2013/05 / 16 08:15 ". That is, the label of the foodstuff identified by the product number “0001” is issued by the label issuing device 10 identified by the device ID “XXX” of the store “AAA”, and the number of the issued label is “100002”. The result data is the result data of issue No. “100001”, the issue date and time of the label issued this time is “2013/05/13 08:15”, and the function key pressed by the employee is “F1”. It is shown that the usable period of the food printed on the label is “2013/05/16 08:15”.

FIG. 6 is a schematic diagram of a management method in the state transition of food.
As shown in FIG. 6 (A) and FIG. 6 (B), there are two patterns in the food management method. Hereinafter, each pattern will be specifically described.
FIG. 6A is a schematic diagram of a method for collectively managing the state transition of ingredients (collective management). In FIG. 6A, transition examples of the state transition of the food are represented in four stages from the first stage to the fourth stage.
First, in the uppermost diagram of FIG. 6A, which is the first stage, the label issuing device 10 issues a label relating to “receipt” according to the operation of the employee, and the “state” item of the issued label is displayed. Indicates that the value “Frozen” is printed and “100001” is printed as the issue number. Thereafter, the label issuing device 10 generates result data and transmits it to the generated food material information holding server 30. The food material information holding server 30 receives the record data and records the received record data. Thereafter, when the employee causes the scanner unit 109 to read the barcode attached to the label issued in the first stage, the process proceeds to the second stage.

  The second stage of FIG. 6A, which is the second stage, shows that the state of the food with the label issued in the first stage has transitioned from “frozen” to “thaw”. More specifically, the label issuing device 10 issues a label relating to “decompression” in accordance with the operation of the employee, and the value of “decompression” is printed in the “status” item of the issued label as the issue number. “100002” is printed. Furthermore, it is indicated that the issue number (previous issue No) of the label issued last time assigned to the food for which the label was issued is “100001”. Thereafter, the label issuing device 10 generates result data and transmits it to the generated food material information holding server 30. The food material information holding server 30 receives the record data and records the received record data. If the record data includes the label issuance number issued last time and includes information to be collectively managed, the ingredient information holding server 30 issues the label issuance number (previous time) The performance data corresponding to the “issue No.” is erased (refer to the left figure in the second stage of FIG. 6A). After that, when the employee causes the scanner unit 109 to read the barcode attached to the label issued in the second stage, the process proceeds to the third stage.

  The third stage of FIG. 6A, which is the third stage, shows that the state of the food with the label issued in the second stage has transitioned from “thawing” to “heating”. More specifically, the label issuing device 10 issues a label relating to “heating” according to the operation of the employee, and the value of “heating” is printed in the “status” item of the issued label as the issue number. This indicates that “100003” is printed. Furthermore, it is indicated that the issue number (previous issue No) of the label issued last time assigned to the food for which the label was issued is “100002”. Thereafter, the label issuing device 10 generates result data and transmits it to the generated food material information holding server 30. The food material information holding server 30 receives the record data and records the received record data. If the record data includes the label issuance number issued last time and includes information to be collectively managed, the ingredient information holding server 30 issues the label issuance number (previous time) The actual data corresponding to the “issue No.” is erased (see the middle figure in the third row in FIG. 6A). After that, when the employee causes the scanner unit 109 to read the barcode attached to the label issued in the third stage, the process proceeds to the fourth stage.

The lowermost diagram in FIG. 6A, which is the fourth stage, shows that the state of the food with the label issued in the third stage has transitioned from “heating” to “consumption”. More specifically, the label issuing device 10 issues a label relating to “consumption” in response to the operation of the employee, prints the value of “consumption” in the “status” item of the issued label, It is shown that “100004” is printed. Furthermore, it is indicated that the issue number (previous issue No) of the label issued last time attached to the food for which the label is issued this time is “100003”. Thereafter, the label issuing device 10 generates result data and transmits it to the generated food material information holding server 30. The food material information holding server 30 receives the record data and records the received record data. If the record data includes the label issuance number issued last time and includes information to be collectively managed, the ingredient information holding server 30 issues the label issuance number (previous time) The actual data corresponding to the issue No) is erased.
As described above, when the setting for batch management is made in the ingredient deadline master, the ingredient information holding server 30 can automatically erase the record data related to the received record data. Thereby, management of foodstuffs can be performed strictly.

FIG. 6B is a schematic diagram of a method for managing state transitions of foods in parts (partial management). In FIG. 6B, transition examples of the state transition of the food are shown in five stages from the first stage to the fifth stage.
First, in the uppermost diagram of FIG. 6B, which is the first stage, the label issuing device 10 issues a label relating to “receipt” in accordance with the operation of the employee, and the “label” item of the issued label is displayed. Indicates that the value “Frozen” is printed and “100001” is printed as the issue number. Thereafter, the label issuing device 10 generates result data and transmits it to the generated food material information holding server 30. The food material information holding server 30 receives the record data and records the received record data. Thereafter, when the employee causes the scanner unit 109 to read the barcode attached to the label issued in the first stage, the process proceeds to the second stage.

  The second stage of FIG. 6B, which is the second stage, shows that the state of the food with the label issued in the first stage has changed from “frozen” to “thawed”. More specifically, the label issuing device 10 issues a label relating to “thawing” in accordance with the operation of the employee, prints the value of “refrigerated” in the “status” item of the issued label, It is shown that “100002” is printed. Furthermore, it is indicated that the issue number (previous issue No) of the label issued last time attached to the food for which the label is issued this time is “100001”. Thereafter, the label issuing device 10 generates result data and transmits it to the generated food material information holding server 30. The food material information holding server 30 receives the record data and records the received record data. If the record data includes the label issuance number issued last time and includes information to be collectively managed, the ingredient information holding server 30 issues the label issuance number (previous time) The actual data corresponding to the “issue No.” is erased (refer to the left diagram in the second stage of FIG. 6B). After that, when the employee causes the scanner unit 109 to read the barcode attached to the label issued in the second stage, the process proceeds to the third stage.

  The third stage of FIG. 6B, which is the third stage, shows that the state of the food with the label issued in the second stage has transitioned from “refrigerated” to “boiled”. More specifically, the label issuing device 10 issues a label relating to “heating” in accordance with the operation of the employee, prints the value “boiled” in the “status” item of the issued label, This indicates that “100003” is printed. Furthermore, it is indicated that the issue number (previous issue No) of the label issued last time attached to the food for which the label is issued this time is “100002”. Thereafter, the label issuing device 10 generates result data and transmits it to the generated food material information holding server 30. The food material information holding server 30 receives the record data and records the received record data. If the record data includes the label issuance number issued last time and includes information to be collectively managed, the ingredient information holding server 30 issues the label issuance number (previous time) The actual data corresponding to the issue No) is erased. However, as shown in the third figure in FIG. 6B, when only a part of the food is used for management (partial transition), the food information holding server 30 issues the label issued last time. The performance data corresponding to (previous issue No) cannot be erased. After that, when the employee causes the scanner unit 109 to read the barcode attached to the label issued in the second stage, the process proceeds to the fourth stage.

  The fourth stage of FIG. 6B, which is the fourth stage, shows that the state of the food with the label issued in the second stage transitioned from “refrigerated” to “boiled”. That is, the same processing as that in the third stage is performed. Even in such a case, as in the third stage, the food material information holding server 30 cannot erase the record data corresponding to the label issue number (previous issue No) issued last time. In such a case where the partial transition is set, the food information holding server 30 cannot erase the record data related to the label issued in the second stage. Or it is necessary to operate the terminal device 50 and to extinguish the food which is the object of consumption or disposal. When the employee operates the store controller 40 or the terminal device 50 to erase the food to be consumed or discarded, the process proceeds to the fifth stage.

The bottom diagram of FIG. 6B, which is the fifth stage, shows that the performance data corresponding to the label issued in the second stage has been erased.
As described above, when the setting for partial management is made in the ingredient time limit master, the ingredient information holding server 30 cannot automatically erase the record data related to the received record data. Therefore, a clearing process by the operation of the employee is required as compared with the case of collective management. However, a label is issued every time when one ingredient is used in a plurality of times. Therefore, even if one food is used in a plurality of times, time limit management can be performed for each processing business category.
Above, description about the management method of foodstuffs is complete | finished.

FIG. 7 is a diagram illustrating a display example of an incoming food list screen.
The incoming food list screen is a screen for managing incoming foods (including foods that have already been received). The incoming food list screen is displayed on the screen of the store controller 40 when the employee operates the store controller 40. In addition, the ingredient information displayed on the warehousing ingredient list screen is determined based on the result data acquired by the store controller 40 accessing the ingredient information holding server 30 according to the operation of the employee. On the incoming food list screen, a search condition button 80, a food material management area 81, and an application button 82 are displayed.
The search condition button 80 is a button used to search for information on a specific food material from the food materials displayed in the food material management area 81. When the search condition button 80 is pressed by the employee, the store controller 40 switches from the currently displayed incoming food list screen to a search condition screen (not shown). The search condition screen is a screen for inputting predetermined conditions related to the ingredients that the employee wants to search. Predetermined conditions are, for example, for specifying a food to be searched using any one of information such as label issuance number, food name, operation content, status content, label issuance date and time, expiration date, etc. It is a condition. The predetermined condition is not necessarily limited to the above-described condition, and any condition may be used as long as it is a condition that can specify a search target food. The store controller 40 searches for information on the ingredients based on a predetermined condition regarding the ingredients to be searched that are input on the search condition screen in accordance with the operation of the employee, and displays the information on the searched ingredients on the incoming food list screen. .

  Ingredient management area 81 is an area in which received ingredient information is displayed. In the food material management area 81, an issue number, a food material name, an operation, a state, a usable time limit, an issue date and time, and a consumption operation are displayed for each food material. As shown in FIG. 7, a list of ingredients is displayed in the ingredient management area 81 in the order of label issuance (in order of issue No). Note that the record (a) (issuance No. “100020” and “100021”) is information on ingredients related to the ingredients identified by the issuance No. “100002”, and is normal at the time when the incoming food list screen is displayed. It is not displayed on the receipt food list screen. However, when the employee presses the button 83 displayed on the receipt food list screen, the employee is related to the food displayed with the button 83 (in the case of FIG. 7, the food identified with the issue number “100002”). Information on the ingredients (in the case of FIG. 7, the ingredients identified by the issue numbers “100020” and “100021” of the record (a)) is displayed in a pull-down manner. In such a case, the food data identified by the issue number “100002” is the parent data, and the data of the record (a) is the child data.

In addition, a consumption button 84 and a discard button 85 are displayed in the item of the consumption operation in the food material management area 81. The consumption button 84 is a button used when performing consumption when the food is consumed. The discard button 85 is a button used when performing consumption when the food is discarded. The employee selects either the consumption button 84 or the disposal button 85 according to his / her own processing (consumption or disposal). Note that both consumption and disposal cannot be selected.
When the employee selects either the consumption button 84 or the discard button 85 corresponding to the consumption target food and presses the consumption button 82, the store controller 40 stores the data (record) related to the consumption target food. Perform clearing. At this time, when the parent data is erased, the store controller 40 executes the child data as well as the parent data. However, when the child data is deleted, the store controller 40 executes only the child data, and does not delete the parent data. After that, the store controller 40 inputs a value of “consumed” in the item of the data manipulation operation for which the data has been erased (refer to the record of issue No “100006”).
In addition, the store controller 40 may display a record related to the food that has expired so that the employee can see at a glance. For example, the store controller 40 may display a record related to the food that has expired in the usable period with a highlight, or may display an audio notification or a pop-up image to the employee that has expired in the usable period. You may inform the record.

FIG. 8 is a flowchart showing the flow of the food management process when the food is received in the present invention.
Step S10: The label issuing device 10 executes an opening process in response to an operation of an employee (for example, turning on the power). Thereafter, the process proceeds to step S12.
Step S <b> 12: The communication unit 105 of the label issuing apparatus 10 requests the product master and food term master data from the food information holding server 30 via the store controller 40. Thereafter, the process proceeds to step S14.
Step S14: The food material information holding server 30 transmits the data of the product master and the food material term master in response to the request from the label issuing device 10. Thereafter, the process proceeds to step S16.

Step S <b> 16: The communication unit 105 receives the product master data and the food term master data from the food information holding server 30 via the store controller 40, and records the received product master and food term master data in the RAM 103. Thereafter, the process proceeds to step S18.
Step S18: The operation unit 106 receives input of the product number of the received food and the function key number. Thereafter, the process proceeds to step S20.

Step S20: The CPU 101 determines whether or not the product number and the function key number have been input by the employee. When the product number and the function key number are input, the process proceeds to step S22. In this case, the CPU 101 acquires the time information at the time when the function key number is pressed from the clock unit 110 as the issue date information. On the other hand, when the product number and the function key number are not input, the process of step S20 is repeatedly executed.

Step S22: The CPU 101 acquires information corresponding to the product number and the function key number. Specifically, the CPU 101 reads out a product master and a food term master stored in the RAM 103. Next, the CPU 101 refers to the read product master, and acquires the name of the food corresponding to the input product number. Further, the CPU 101 refers to the food material expiration master, and acquires each value recorded in the items of the state, expiration date, expiration date category, and transition method corresponding to the input product number and function key number. Thereafter, the process proceeds to step S24.

Step S24: The CPU 101 calculates the usable period of the food based on the information on the issue date and time acquired in the process of step S20 and the information on the expiration date and the period classification. Then, the CPU 101 controls the label printing of the label printing unit 107 based on the printing information. Thereafter, the process proceeds to step S26.
Step S26: The label printing unit 107 prints the printing information on the label according to the control of the CPU 101, and discharges (issues) it from the label discharge port 108. Thereafter, the process proceeds to step S28.
Step S <b> 28: The communication unit 105 transmits the result data to the food material information holding server 30. Thereafter, the process proceeds to step S30.
Step S30: The food material information holding server 30 receives the result data (current result data) and adds the received result data to the result table and records it.

9 and 10 are flowcharts showing the flow of the food material management process after the food material is received in the present invention.
Step S40: The CPU 101 determines whether or not a barcode has been read. If the barcode has been read, the process proceeds to step S42. In this case, the CPU 101 acquires time information at the time when the barcode is read from the clock unit 110 as issue date information. On the other hand, if the barcode has not been read, the process proceeds to step S64.
Step S42: The CPU 101 displays a processing category selection screen on the display unit 104, and accepts a selection of a processing category using function keys from the employee. In addition, the CPU 101 acquires barcode information read by the scanner unit 109 (for example, a product number, a printed expiration date, an issue number, and an operation number). Thereafter, the process proceeds to step S44.

Step S44: The CPU 101 calculates the usable period of the food based on the barcode information and the function key number input from the employee. Specifically, the CPU 101 reads the food material expiration master stored in the RAM 103. Next, the CPU 101 refers to the read food deadline master, and from the record corresponding to the product number included in the acquired barcode information and the function key number input by the employee, the state, expiration date, usage category, and transition Get each value of the method. Then, the CPU 101 calculates the usable period of the food based on the acquired expiration date and usage classification value and the printed usable period value included in the barcode information. Thereafter, the process proceeds to step S46.

Step S <b> 46: The CPU 101 determines whether or not the food for which the usable time limit has been calculated in the process of step S <b> 44 is the food for which the barcode is read by the scanner unit 109. If the bar code is the read food, the process proceeds to step S48. On the other hand, when the bar code is not read, the process proceeds to step S70.
Step S48: The CPU 101 determines whether or not the food for which the usable time limit has been calculated in the process of step S44 is a food subject to absolute time limit management. Specifically, the CPU 101 determines whether or not the food for which the usable time limit is calculated in the process of step S <b> 44 is included in the absolute time limit information stored in the RAM 103. If the food is subject to absolute term management, the process proceeds to step S50. On the other hand, if the food is not subject to absolute deadline management, the process proceeds to step S76.

Step S50: The CPU 101 compares the printed expiration date acquired from the barcode with the expiration date calculated in the process of Step S44, and prints the expiration date on the date and time closer to the issue date on the label. Select as deadline. Then, the CPU 101 controls the label printing of the label printing unit 107 based on the printing information including the selected usable period. Thereafter, the process proceeds to step S52.
Step S52: The label printing unit 107 prints the printing information on the label according to the control of the CPU 101, and discharges (issues) it from the label discharge port 108. Thereafter, the process proceeds to step S54.

Step S54: When a label is issued, the CPU 101 generates record data and controls the communication unit 105 to transmit the generated record data. CPU101 stores the value of issue No acquired from the information of barcode in the item of last issue No of performance data, when producing the record data of the food in which the barcode was read. On the other hand, the CPU 101 stores nothing in the item of the last issue No. of the result data when generating the result data of the food for which the barcode is not read.
The communication unit 105 transmits the result data to the ingredient information holding server 30 according to the control of the CPU 101. In addition, the communication part 105 gives the identification data which can identify a shop, and the value of the transition method to performance data, when transmitting performance data. The communication unit 105 then proceeds to the process of step S56.

Step S56: The food material information holding server 30 receives the result data from the label issuing device 10 and records it in the result table. Thereafter, the process proceeds to step S58.
Step S58: The food material information holding server 30 determines whether or not the actual data received from the label issuing device 10 is the actual data of the food material read by the barcode. Specifically, the food material information holding server 30 determines whether or not the value of the issue No is included in the item of the previous issue No of the result data. When the value of issue No is included in the item of previous issue No of the result data, the food material information holding server 30 determines that the result data received from the label issuing device 10 is the result data of the food material read by the barcode. In this case, the process proceeds to step S60. On the other hand, when the value of the issue No is not included in the item of the previous issue No of the actual data, the food material information holding server 30 does not indicate that the actual data received from the label issuing device 10 is the actual data of the food material read by the barcode. judge. In this case, the process ends.

Step S60: The ingredient information holding server 30 determines whether or not the value of the transition method given to the result data is information indicating “part”. If the value of the transition method assigned to the record data is information indicating “part”, the process ends. On the other hand, if the value of the transition method assigned to the record data is not information indicating “part”, the process proceeds to step S62.
Step S62: The ingredient information holding server 30 executes the clearing of the record data identified by the previous issue No of the record data. That is, the food material information holding server 30 executes the application of the record data in which the value recorded in the previous issue No item of the record data is recorded in the issue No item. Thereafter, the process ends.

Step S64: The operation unit 106 accepts input of a product number and a function key number. Thereafter, the process proceeds to step S66.
Step S66: When the product number and the function key number are input by the employee, the CPU 101 acquires the time information at the time when the function key is pressed from the clock unit 110 as the issue date information. Then, the CPU 101 refers to the product master and the food term master, and acquires each value of the state, the expiration date, the usage category, and the transition method corresponding to the input product number and the function key number. Thereafter, the process proceeds to step S68.

Step S68: The CPU 101 calculates the usable period of the food based on the acquired expiration date and value of the usage category and the information on the issue date. Thereafter, the process proceeds to step S46.
Step S70: The CPU 101 controls the label printing of the label printing unit 107 based on the printing information including the usable period calculated in the process of step S68. Thereafter, the process proceeds to step S72.

Step S72: The label printing unit 107 prints the printing information on the label according to the control of the CPU 101, and discharges (issues) it from the label discharge port 108. Thereafter, the process proceeds to step S74.
Step S74: When a label is issued, the CPU 101 generates actual data and controls the communication unit 105 to transmit the generated actual data. The communication unit 105 transmits the result data to the ingredient information holding server 30 according to the control of the CPU 101. Thereafter, the process proceeds to step S56.
Step S76: The CPU 101 controls the label printing of the label printing unit 107 based on the printing information including the usable period calculated in the process of step S44. Thereafter, the process proceeds to step S52.

FIG. 11 is a flowchart showing the flow of the consumption process in the food material management system 100 of the present invention.
Step S80: The CPU 101 determines whether or not a barcode has been read. If the barcode has been read, the process proceeds to step S82. On the other hand, if the barcode is not read, the label issuing apparatus 10 cannot execute the erase process, and the process ends.
Step S82: The CPU 101 displays a processing business type selection screen on the display unit 104, and accepts selection of a processing business type (function number “F5” or “F6”) related to consumption or disposal by a function key from an employee. Thereafter, the process proceeds to step S84.
Step S84: When a function key number corresponding to a processing business state related to consumption or disposal is input from an employee, the CPU 101 generates actual data regarding consumption or disposal, and sets the communication unit 105 to transmit the generated actual data. Control. The actual data regarding consumption or disposal includes each information of product number, issue No., previous issue No., issue date and time, and operation. The communication unit 105 transmits the result data to the ingredient information holding server 30 according to the control of the CPU 101. In addition, the communication part 105 provides the identification data which can identify a shop to performance data, when transmitting performance data. The communication unit 105 then proceeds to the process of step S86.

Step S86: The ingredient information holding server 30 receives the result data from the label issuing device 10 and records it in the result table. Thereafter, the process proceeds to step S88.
Step S88: The food material information holding server 30 executes the application of the record data recorded in the record table and the related record data.

As shown in the flowchart of FIG. 11, when the barcode is not read, the label issuing apparatus 10 cannot execute the erase process. In this case, the employee executes the consumption process by operating the terminal device 50 and the store controller 40. Hereinafter, a specific example of the consumption process performed by the terminal device 50 will be described with reference to FIG.
FIG. 12 is a flowchart showing the flow of the consumption process by the terminal device 50.
Step S90: The terminal device 50 logs into the food material information holding server 30 according to the operation of the employee. Thereafter, the process proceeds to step S92.
Step S92: When the login is completed, the terminal device 50 displays the incoming food list screen on the screen. Thereafter, the process proceeds to step S94.
Step S94: The terminal device 50 determines whether or not the search condition button has been pressed. If the search condition button is pressed, the process proceeds to step S96. On the other hand, if the search condition button has not been pressed, the process proceeds to step S102.

Step S96: The terminal device 50 switches the display screen from the incoming food list screen to the search condition screen (not shown). And the terminal device 50 receives the input of search conditions from the employee. Thereafter, the process proceeds to step S98.
Step S98: When the search condition is input from the employee, the terminal device 50 executes a search for the target food based on the input content. Thereafter, the process proceeds to step S100.
Step S100: The terminal device 50 displays the information on the ingredients that satisfy the search condition input in the process of step S96 on the incoming food list screen. Thereafter, the process returns to step S94.

Step S102: The terminal device 50 receives an input of consumption or disposal from the employee. Thereafter, the process proceeds to step S104.
Step S104: When consumption or disposal is input from the employee, that is, when consumption or disposal is selected by the employee and the consumption button 82 is pressed, the terminal device 50 executes the consumption of the target food. . Thereafter, the process proceeds to step S106.
Step S <b> 106: The terminal device 50 generates actual data related to consumption or disposal, and transmits the generated actual data to the food material information holding server 30. Thereafter, the process ends.

According to the food material management system 100 configured as described above, it is possible to perform management for each food processing category for each food material. Specifically, the employee operates the store controller 40 to register in advance the expiration date for each ingredient processing category in the ingredient expiration master for each ingredient. The label issuing device 10 calculates the usable time limit of the food to be printed on the label based on the contents registered in the food time master according to the processing condition of the food selected by the employee. At this time, the label issuing device 10 compares the calculated usable expiration date with the usable expiration date obtained from the barcode when the barcode is read and the food is subject to absolute expiration management. Then, the usable time limit close to the current date is selected as the usable time limit to be printed on the label. Then, the label issuing device 10 issues a label based on the print information including information on the selected usable time limit. Therefore, it becomes possible to strictly manage the time limit according to the state of the foodstuff.
Furthermore, the current state of the food is printed on the issued label. Therefore, the employee can easily grasp the current state of the food by looking at the issued label.

<Modification>
The food information holding server 30 may be a server installed at the headquarters. That is, the food material information holding server 30 may not be provided on the cloud. When configured in this way, the ingredient information holding server 30 sets and updates the absolute term information, the product master, and the ingredient term master in accordance with the operation of the manager of the headquarters. Then, the food material information holding server 30 transmits the absolute time limit information, the product master, and the food time limit master to the store controller 40 of each store according to the operation of the manager of the headquarters.
In the present embodiment, a configuration is shown in which when the search condition button 80 on the warehousing material list screen is pressed, the currently displayed warehousing material list screen is switched to the search condition screen (not shown). However, the present invention is limited to this. There is no need. For example, when the search condition button 80 on the incoming food list screen is pressed, the store controller 40 may display a search condition screen (not shown) as a pop-up image on the currently displayed incoming food list screen.
Setting and updating of the merchandise master and the food term master may be performed via the terminal device 50.

  The label printing unit 107 (output unit) may be configured to print (output) information indicating that the processing business state or the storage state has been changed under the control of the CPU 101 on a label (medium). For example, when the processing business state or the storage state is changed, that is, when a barcode is read in the process of step S40 in FIG. 9, the CPU 101 stores information (changes) of the storage state set in the processing business state selected by the employee. After that, control is performed so as to distinguish (print) (output) the label (medium) from the current storage state information (before change) of the food with the barcode read. The label printing unit 107 (output unit) then labels information (information on the storage state before the change and information on the storage state after the change) indicating that the processing business state or the storage state has been changed according to the control of the CPU 101 (medium ) Is printed (output). Thereafter, the label printing unit 107 (output unit) discharges (issues) the printed label from the label discharge port 108.

  Further, the label printing unit 107 (output means) prints (outputs) information indicating a change in usable period due to a change in the processing business state or the storage state on the label (medium) according to the control of the CPU 101, and the printed label is removed from the label. It may be configured to discharge (issue) from the outlet 108. In other words, the label printing unit 107 (output unit) prints (outputs) the history of the processing business condition or storage state so that the employee can grasp the current processing business condition or storage state of the food at a glance according to the control of the CPU 101. The printed label may be discharged (issued) from the label discharge port 108. For example, when the processing business state or the storage state is changed, that is, when the barcode is read in the process of step S40 in FIG. 9, the CPU 101 determines that the previous usable period (usable period included in the barcode) ( Control is performed so that the label (medium) is printed (output) by distinguishing between the expiration date (before change) and the usable expiration date (after change) calculated in the process of step S44 of FIG. Then, the label printing unit 107 (output unit) displays information indicating the change in the usable period due to the change of the processing business state or the storage state under the control of the CPU 101 (information on the usable period before the change and information on the usable period after the change) ) Is printed (output) on a label (medium). At this time, the label printing unit 107 (output unit) prints the information on the usable expiration date before the change in bold so that the information on the usable expiration date before the change is printed in accordance with the control of the CPU 101. May be. Thereafter, the label printing unit 107 (output unit) discharges (issues) the printed label from the label discharge port 108.

The label issuing device 10 may be configured to determine that the food has expired and to prohibit label issuance if the food has expired. When configured in this way, the label issuing device 10 may be configured to include a CPU 101 (determination means) and a notification unit. The CPU 101 (determination unit) determines whether or not the time limit of the food has expired. When it is determined that the food has expired, the notification unit notifies that fact. The notification method may be, for example, a warning sound (for example, a beep sound), a POP display, a display screen color change, or a display screen blinking. Alternatively, a label on which the expiration date has been printed may be issued, or another method may be used.
Hereinafter, the process of the label issuing device 10 having the above configuration (configuration that prohibits label issuance) will be described in detail.

First, when the barcode attached to the food is read by the scanner unit 109 (identification information reading means), the CPU 101 reads the barcode information read by the scanner unit 109 (product number, issue No., operation No., expiration date). get. Next, the CPU 101 acquires current time information (for example, date and time) from the clock unit 110. Then, the CPU 101 determines that the food has expired based on the acquired barcode information and current time information. For example, the CPU 101 determines that the food has expired when the date and time indicated by the time information acquired from the clock unit 110 exceeds the date and time indicated by the usable time limit. In this case, the CPU 101 causes the display unit 104 to display that the food has expired and causes the notification unit to notify the fact. The contents to be displayed on the display unit 104 include, for example, the name of the expired ingredient (the ingredient name) and character string information such as “XX (product name) has expired the usable period of the ingredient”. .
By being configured in this way, the employee can immediately grasp the ingredients whose usable expiration date has expired. Therefore, there is no risk of accidentally using the food that has expired the usable time limit, and it becomes possible to strictly manage the time limit of the food.

  In the above-described example, the date and time (hereinafter referred to as “current date time”) at the time when the barcode attached to the food is read is indicated by the expiration date included in the barcode. Although the configuration in which the CPU 101 determines that the food has expired when the date and time (hereinafter referred to as “possible date time”) has been exceeded, the CPU 101 indicates that the current date and time attached to the food is the possible date. It may be determined whether or not a time that is a predetermined time (for example, 30 minutes, 1 hour) is exceeded from the time. When comprised in this way, an alerting | reporting part may change alerting | reporting content for every step. For example, when the current date time exceeds the possible date time, the usable period of the food has expired, so the notification unit notifies that the usable period has expired. In addition, when the current date time exceeds a time that is a predetermined time (for example, 30 minutes, 1 hour) from the possible date time, the usable period of the ingredients has not expired, but the usable period of the ingredients Therefore, the notification unit notifies that the food is about to expire. Further, the notification unit may change the notification method for each stage (when the current date and time exceeds the usable time limit and when the current date and time exceeds a time that is a predetermined time before the usable time limit). For example, the notification unit may change the volume level according to the stage, change the interval of the warning sound, or change the display mode of the display screen (POP display in order from the nearest usable period) Or the blinking interval of the display screen may be changed.

The store controller 40 may be configured to preferentially display information related to ingredients whose usable expiration date is expired or ingredients whose usable expiration date has expired (hereinafter referred to as “in-date-limited foodstuff”). Here, the current day is the day when the store controller 40 is activated. Specific processing will be described below.
After starting up, the store controller 40 accesses the food information holding server 30 to acquire the record data of the own store. The store controller 40 confirms whether or not there is a due date foodstuff based on the acquired result data. If there are ingredients for the same day, the store controller 40 displays a pop-up screen indicating that there are ingredients for the same day. In the pop-up screen, for example, in addition to the character string “There are ingredients that are expired or are about to expire. Do you want to move to the confirmation screen?”, A selection button (for selecting whether to move to the confirmation screen) For example, “YES” button and “NO” button) are displayed. The confirmation screen is, for example, an incoming food list screen. The “YES” button is a button used when the employee responds to the content displayed on the pop-up screen. The “NO” button is used when the employee does not respond to the content displayed on the pop-up screen.

When the “YES” button is pressed by the employee, the store controller 40 switches the currently displayed screen to a confirmation screen. On the other hand, when the “NO” button is pressed by the employee, the store controller 40 displays a screen that is displayed after activation.
When the employee presses the “YES” button and switches to the confirmation screen, the store controller 40 displays a record in which the ingredients for the day are displayed among the ingredients displayed on the confirmation screen, and ingredients other than the ingredients for the day are displayed. It is displayed in a mode different from the recorded record. For example, the store controller 40 changes (highlights) the color of the background of the record on which the deadline ingredients are displayed on the day. The store controller 40 sequentially updates the information on the confirmation screen (the incoming food list screen) by accessing the food information holding server 30 at a predetermined timing. The predetermined timing may be, for example, a timing at which a predetermined time (for example, 30 minutes, 1 hour, etc.) has elapsed, or a timing at which a button for updating is pressed by an employee, Other timings may be used. When the information on the same-day due ingredients is newly added after the confirmation screen is updated, the store controller 40 also includes a record in which the other ingredients other than the same-day dead-line ingredients are displayed. Display differently. When the confirmation screen is displayed, the store controller 40 sorts and displays the information on each ingredient (the ingredients other than the same-day ingredients and the ingredients other than the same-day ingredients) based on the usable period of each ingredient. For example, the store controller 40 obtains information about each ingredient in ascending order from information about the ingredient with the earliest usable period (including ingredients with an expired usable period) among the usable periods of the information about ingredients displayed on the confirmation screen. You may display on a confirmation screen. More specifically, the usable date of the ingredient with the earliest useable period is, for example, “January 1, 2014”, and the usable period of the ingredient with the latest usable period is, for example, “January 1, 2015”. ", The store controller 40 sorts and displays the information about each ingredient in order from the information about the ingredient whose usable expiration date is" January 1, 2014 ", and finally (the record of the information on which each ingredient is displayed). In the last record), information on the foodstuff whose usable period is “January 1, 2015” is displayed. In addition, the store controller 40 displays information on each ingredient in descending order from the information about the ingredient with the latest usable period (including the ingredient with the expired usable period) in the usable period of the information about the ingredient displayed on the confirmation screen. You may display on a confirmation screen.

By being configured as described above, the employees of each store can immediately confirm the information on the ingredients that have expired on the same day and the ingredients that have already expired. In addition, since the ingredient information displayed on the confirmation screen is updated at a predetermined timing, a label is issued after activation and the usable date can also correspond to the ingredient on the day.
In the above description, the receipt food list screen has been described as an example of the confirmation screen, but it is not necessary to be limited to this. For example, the confirmation screen may be a screen on which the information on the same day deadline ingredients can be confirmed, and may be a screen on which only the information on the current day deadline ingredients is displayed. In addition, information on the same day deadline ingredients may be displayed on the terminal device 50.

  The store controller 40 (setting unit) may be configured to set a plurality of time limits for each food according to the operation of the employee. As a plurality of time limits, for example, in addition to the use time limit, there are a time when the food can be used and a time limit different from the use time limit. For example, when it is desired to naturally thaw frozen food, the time at which the use of the food can be started is the time at which the food can be used after the natural thawing is completed. The deadline different from the expiration date is a deadline that allows the food to be eaten raw, for example, when the expiration date is a deadline after processing the food such as heating. When configured in this manner, the ingredient expiration date master is provided with a plurality of expiration date items in association with the function keys. Of the plurality of expiration date items, there may be an item for which no expiration date is set.

  Further, when a plurality of expiration date values are set in the ingredient expiration date master, the CPU 101 (calculation means) of the label issuing device 10 performs each stage (each use based on the plurality of expiration dates set in the ingredient expiration date master. Time) is calculated. The method for calculating the time at each stage is the same as the method for calculating the expiration date. Thereafter, the label printing unit 107 prints a label according to the control of the CPU 101 and discharges (issues) the printed label from the label discharge port 108. At this time, in addition to the issuance date / time and the usable time limit of the label, information on the time when the food can be used and the time limit different from the usable time are printed on the issued label.

  The label issuing device 10 (medium output device) may be configured to execute each process in the food material management system 100 by one unit. When configured in this way, the label issuing device 10 further includes setting means (CPU 101) and a hard disk. The CPU 101 (setting means) sets the expiration date for each food according to the operation of the employee. More specifically, the CPU 101 (setting unit) sets and updates the food term master according to the operation of the employee. At this time, the CPU 101 of the label issuing device 10 may set and update the merchandise master and the food deadline master by accessing the food information holding server 30 according to the operation of the employee. When the master is stored in the hard disk of the label issuing device 10 in advance, the CPU 101 may set and update the product master and the food term master stored in the hard disk according to the operation of the employee. Further, the CPU 101 (setting means) sets a plurality of food processing conditions or storage states according to the operation of the employee, and sets an expiration date for each food processing condition. Then, the label issuing device 10 executes the process from step S40 to step S52 in FIG. 9, and then records the result data on the hard disk of its own device. Thereafter, the label issuing device 10 executes the process from step S58 to step S62. By being configured in this way, it becomes possible to strictly manage the deadline of the food with one label issuing device 10. Further, the label issuing device 10 may be configured to output print information to a wireless tag or electronic paper via the communication unit 105.

  In the present embodiment, a configuration in which steps are taken step by step as a change (state transition) of the storage state of the food (for example, if the content of the processing business category is “frozen”, the content of the next processing business format is “thaw”) However, the present invention is not limited to this. For example, you may be comprised so that a step may be skipped as a change (state transition) of the preservation | save state of a foodstuff. More specifically, when the content of the processing business category is “frozen”, the storage processing state change (state transition) such as “heating” is performed as the content of the next processing business format skipping the stage. Also good. Moreover, the process which goes back a stage may be performed as a change (state transition) of the preservation | save state of a foodstuff. More specifically, when the content of the processing business category is “heating”, a change in the storage state (state transition) of the foodstuff such as “frozen” is performed as the content of the next processing business format that goes back up the stage. Also good. Moreover, it may be configured such that the stage of change (state transition) of the storage state of the ingredients can be set for each ingredient or for each stage, such as skipping or not skipping, going back or not going back.

The embodiment of the present invention has been described in detail with reference to the drawings. However, the specific configuration is not limited to this embodiment, and includes designs and the like that do not depart from the gist of the present invention.
The following additional notes are disclosed regarding the food material management system 100, the label issuing device 10 (medium output device), and the food material information holding server 30 shown in the present embodiment.
(Appendix 1)
Setting means for setting the expiration date for each ingredient, calculation means for calculating the expiration date of the ingredient based on the set expiration date of the ingredient, and identification information of the ingredient including the calculated expiration date of the ingredient Output means for outputting to a medium, and a food material management system for managing a deadline for each food material, wherein the setting means sets a plurality of processing business conditions or storage states of the food material, for each food processing business condition It is a foodstuff management system characterized by setting an expiration date for use.
Thereby, the expiration date for each processing business category can be set for each ingredient, and the expiration date for the ingredient calculated based on the expiration date set for each processing category is the medium (in this embodiment, a label). Is printed. Therefore, deadline management according to the state of the food can be strictly performed.
(Appendix 2)
The output means further outputs information indicating a processing business state or a storage state.
Thereby, the present state of foodstuffs can be grasped easily.
(Appendix 3)
The output means further outputs information indicating that the processing business state or the storage state has been changed.
Thereby, since both the processing change state of a foodstuff or the state change (before a change) of a preservation | save state are printed, the employee can grasp | ascertain easily the change of the state of a foodstuff.
(Appendix 4)
The output means further outputs information indicating a change in the usable period due to a change in a processing business state or a storage state.
Thereby, when the processing business state or preservation | save state of a foodstuff is changed, the change of the date and time of a usable time limit can be confirmed visually.
(Appendix 5)
The calculation means calculates a new usable time limit in consideration of a use time limit for each processing state or storage state of the food.
Thereby, a new usable time limit can be calculated based on the use time limit set for each processing business category.
(Appendix 6)
The usable time limit to be output to the output means based on the usable time period calculated by the calculating means and the usable time limit newly calculated in consideration of the expiry date for each processing state or storage state of the food. It further comprises selection means for selecting, wherein the selection means selects an available expiration date that is a date and time close to the current date and time as an available expiration date for causing the output means to output.
Thereby, even when the preservation | save state of a foodstuff changes, the deadline of a foodstuff can be exact | strict.
(Appendix 7)
The identification information reading means for reading the identification information of the food material, and the time when the identification information of the food material is read by the identification information reading means is the time indicated by the expiration date included in the identification information or the identification information And determining means for determining whether or not a time that is a predetermined time later than the time indicated by the usable expiration date included in is included.
Thereby, it is possible to determine whether there is a food that has expired the usable expiration date or a food that has expired the usable expiration date.
(Appendix 8)
A notification unit for notifying that when it is determined by the determination means that the time indicated by the expiration date or the time indicated by the expiration date exceeds a predetermined time; Features.
Thereby, the employee can be notified of the food that has expired the usable period or the food that has expired the usable period. Therefore, it is possible to reduce the possibility that the employee erroneously uses the food that has expired. In addition, it becomes possible for the employee to grasp the ingredients whose usable period expires.
(Appendix 9)
The setting means further sets a time when the use of the food can be started or a time limit different from the usable time limit for each food material, and the output means is different from the time when the use of the food can be started or the usable time limit. The expiration date information is included in the food identification information and output to the medium.
Thereby, not only the information on the expiration date of the food material but also the information on the time when the food can be used and the other time limit according to the processing business condition are printed on the label. Therefore, the deadline management of foodstuff becomes possible more strictly.
(Appendix 10)
A storage unit that stores data (ingredient expiration date master in the present embodiment) in which information on the expiration date of the food is set for each food, and a transmission unit that transmits the data stored in the storage unit to another device And the storage unit stores data for each food in which a plurality of processing business conditions or storage states are set for one food, and an expiration date for each processing business condition or storage state is set. It is the management apparatus characterized.
Thereby, the data by which the expiration date for every some processing business condition was set for every foodstuff is transmitted to another apparatus (for example, store controller of each store). Therefore, in a store equipped with each device, the deadline management for each food can be strictly performed.
(Appendix 11)
Setting means for setting the expiration date for each ingredient, calculation means for calculating the expiration date of the ingredient based on the set expiration date of the ingredient, and identification information of the ingredient including the calculated expiration date of the ingredient Output means for outputting to a medium, and a medium output device in a food material management system for managing a deadline for each food material, wherein the setting means sets a plurality of processing conditions or storage states of the food material, and the food material It is a medium output device (label issuing device 10 in this embodiment) characterized by setting the expiration date for each processing business type.
This makes it possible to strictly manage the time limit according to the state of the foodstuff only with the medium output device.

  Note that the program for executing each process of the present invention is recorded on a computer-readable recording medium, and the program recorded on the recording medium is read into the computer system and executed, whereby the label issuing device 10 You may perform the various process mentioned above which concerns on each process. Here, the “computer system” may include an OS and hardware such as peripheral devices. Further, the “computer system” includes a homepage providing environment (or display environment) if a WWW system is used. The “computer-readable recording medium” means a flexible disk, a magneto-optical disk, a ROM, a writable nonvolatile memory such as a flash memory, a portable medium such as a CD-ROM, a hard disk built in a computer system, etc. This is a storage device.

  Further, the “computer-readable recording medium” means a volatile memory (for example, DRAM (Dynamic DRAM) in a computer system that becomes a server or a client when a program is transmitted through a network such as the Internet or a communication line such as a telephone line. Random Access Memory)), etc., which hold programs for a certain period of time. The program may be transmitted from a computer system storing the program in a storage device or the like to another computer system via a transmission medium or by a transmission wave in the transmission medium. Here, the “transmission medium” for transmitting the program refers to a medium having a function of transmitting information, such as a network (communication network) such as the Internet or a communication line (communication line) such as a telephone line. The program may be for realizing a part of the functions described above. Furthermore, what can implement | achieve the function mentioned above in combination with the program already recorded on the computer system, what is called a difference file (difference program) may be sufficient.

DESCRIPTION OF SYMBOLS 10 ... Label issuing apparatus, 20 ... Network, 30 ... Food information holding server (management apparatus), 40 ... Store controller, 50 ... Terminal device, 101 ... CPU, 102 ... ROM, 103 ... RAM, 104 ... Display part, 105 ... Communication unit 106 ... Operation unit 107 ... Label printing unit 108 ... Label discharge unit 109 ... Scanner unit 110 ... Clock unit

Claims (4)

A setting means for setting an expiration date for each of a plurality of ingredients used for manufacturing a product, a calculation means for calculating an expiration date for the ingredient based on the set expiration date of the ingredient, and the calculated ingredient Output means for outputting the identification information of the food including the usable expiration date of the medium to the medium, and a food material management system for managing the time limit for each food,
The setting means sets a plurality of processing categories or storage states of the food, sets a use period for each processing category of the ingredients ,
The output means prints the identification information of the ingredients on the medium as character information, and prints and issues the same information as the identification information of the ingredients on the medium as readable code information. Is read, it is determined whether the food specified by the code information is a food subject to absolute term management, and if it is a food subject to absolute time management, the code The date and time near the issue date and time of the medium by comparing the usable date of the food obtained from the information and the usable date of the food newly obtained based on the usable date of the food contained in the code information If the code information is not read when the identification information of the food material including the expiration date is printed on the medium and issued as an information update medium, the setting means Thus foodstuff management system and issues as a medium for the new and printed on the medium identification information of the food, including the use time limit of foodstuffs to be recalculated based on the set expiration date of the food. The foodstuff according to claim 1, wherein the setting means includes a thawing status as a storage state of the foodstuff, and can set a use start possible time at which the food can be used from the start of thawing. Management system. A setting means for setting an expiration date for each of a plurality of ingredients used to manufacture a product ;
A calculating means for calculating a usable period of the food based on the set expiration date of the food;
Output means for outputting the identification information of the food including the calculated usable period of the food to the medium, and a medium output device in the food management system for managing the deadline for each food,
The setting means sets a plurality of processing categories or storage states of the food, sets a use period for each processing category of the ingredients ,
The output means prints the identification information of the ingredients on the medium as character information, and prints and issues the same information as the identification information of the ingredients on the medium as readable code information. Is read, it is determined whether the food specified by the code information is a food subject to absolute term management, and if it is a food subject to absolute time management, the code The date and time near the issue date and time of the medium by comparing the usable date of the food obtained from the information and the usable date of the food newly obtained based on the usable date of the food contained in the code information If the code information is not read when the identification information of the food material including the expiration date is printed on the medium and issued as an information update medium, the setting means Therefore media output devices and issues as a medium for the new and printed on the medium identification information of the food, including the use time limit of foodstuffs to be recalculated based on the set expiration date of the food. The medium according to claim 3, wherein the setting unit includes a thawing status as a storage state of the food, and is capable of setting a use startable time at which the food can be used from the start of thawing. Output device.

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