![]() ![]() ![]() This ensures that the stored perishable products and foods spend as little time as possible in the warehouse and arrive at the points of sale on the appropriate date. The FIFO method ensures that the first unit load to be deposited in the storage system will be the first one to be unloaded and shipped to its final destination. The FIFO inventory management method is the most efficient way to ensure stock rotation in the warehouse’s industrial racking system. For this, excellent logistics management of stock and inventories is required to ensure that the products with the shortest expiration date are the first to be shipped. The correct rotation of perishable products must be clearly observed. Perishable products considered “fresh” may not stay that way if they spend more time than indicated in adverse conditions. The unit loads of perishable products must spend as little time as possible in adverse environmental conditions due to their characteristics, so the reception and storage process, and the unloading and shipping process, must be fast and safe.įor this the warehouse must have the appropriate machinery and a sufficiently qualified human team. It is very important to adapt these environmental conditions to the type of perishable product as there is a notable difference between them. This often means that perishable products are stored on pallet racking systems inside cold stores or freezing chambers. Most of the perishable products and foods require specific temperature and humidity conditions to keep their original characteristics unaltered. Hygienic measures must be applied to all warehouse elements, the warehouse space itself (floor, walls and ventilation), all industrial equipment in contact with the product (racking, forklifts, pallets and other accessories) and the operators that handle the unit loads. Safety and hygieneĪs these are consumer products, with perishable goods it is vitally important to avoid contamination and dirt in the warehouse, and so prevent the creation of microorganisms that could spoil the final product. When choosing the ideal storage system for perishable products the specific logistics needs of each customer must be considered, but there are several common key aspects to take into account. Key aspects to consider when storing perishable products and foods This is where the choice and suitability of an appropriate storage system for the warehouse or distribution centre, where perishable products will be stored industrially, comes into play. Key throughout this whole process is the joint work of the manufacturer, distributors, logistics and transport operators and industrial supply providers. The supply chain of a perishable product ranges from its initial production and processing phase, its subsequent transportation, distribution and storage, through to its acquisition by the end consumer at a point of sale or at their home. These perishable products consist of degradable natural compounds that come from living beings, and therefore from a composition based on water, proteins, carbohydrates and minerals that must be kept unaltered throughout the logistics and industrial storage process. Hence the importance of preventing a spoilage of the product, which can lead to economic losses, damage to health and user confidence. Susceptibility to spoilage is the main characteristic of perishable products and foods and will be defined by its logistics process.īoth foods and many of the perishable chemical or pharmaceutical products are produced for final use or consumption by people. ![]() Logistical characteristics of perishable products In addition, some chemical materials, medical and pharmaceutical products and natural resins are also perishable products. Outside of food, fresh flowers and plants are also considered perishable products.Īnother range of foods that only require good air and humidity quality are considered semi-perishable products these include nuts, tubers and some vegetables. Many foods are perishable products such as dairy products, oils, all types of meat and sausages, fish and shellfish, fruit, vegetables, juices, and prepared foods. These characteristics make it a complex type of product in terms of logistics management.įirstly, perishable products are those which because of their characteristics and physical composition are likely to expire or spoil quickly and lose their original properties due to external factors such as humidity, temperature, or atmospheric pressure. The industrial storage and logistics process of perishable products and food must comply with very strict specific characteristics to ensure their correct preservation throughout the supply chain. ![]()
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