Storage and Stock Management

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Storage and Stock Management
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Stock management

• Important especially for perishable items
• Need to present consistent high quality products
  to consumer
• Priority among the stored products is determined
  based on time- or quality-based systems

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• Time-based distribution systems
• Length of time that an item has been in storage
• Assume constant deterioration rate for all items
  in stock, no temperature history
• FIFO First in first out
• LIFO Last in first out

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• Quality-based distribution system
• Account for different deterioration rates for
  items, temperature history
• Need to monitor quality during distribution and
  storage
• LSFO Least shelf life first out
• SRSL Shortest remaining shelf life

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• Monitoring of quality and shelf life
• time, temperature
• TTI
• Monitoring temperature, time
• RFID
• definition, location, production date, shelf
  life, temperature, time

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Storage

• Temperature control
• Air temperature measurement
• Food surface measurement
• infrared
• Cold chain

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• Maintenance of cold chain is important for
• Perishable foods
• fresh dairy, meat , fish, fruits and vegetables
• Frozen foods

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• Flour, sugar, cereals, powdered foods
• Room storage
• insect growth at warm temperatures
• Cold storage if RH is 50-60
• caking if RH is too high

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Storage requirements (Turkish Food Codex)

• Temperature and humidity control during
  distribution and storage
• Isolated rooms for storage
• FIFO system
• Stands
• at a certain height, moisture proof

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• Frozen foods
• maintenance of cold chain
• continuous temperature control
• ,- -0.5 accuracy, measurement -30 30C
• record keeping daily during transportation,
  calibrated recorders
• records are kept for minimum one year or more

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Storage requirements (FDA)

• Isolated clean dry place
• Min 15 cm height
• Temperature control
• min 5C
• Shelled eggs min 7C
• Shell fish 7C, if processed 5C
• FIFO system