INVENTORIES MANAGEMENT STRATEGIES OF PERISHABLE FOODS
Consumer demand requirement management strategies that promote delivery of perishable product with consistently high quality. Importance management strategies that have been adopted to fulfill this goal include.
- Temperature control
- Modified atmosphere storage
- Granding, packaging, and other quality assurance standards and
- Inventory management and stock rotations.
Inventory management and stock rotations typically rely on time-based criterion such that item within an inventory stockpile scheduled for distribution according to length of time that an item has been storage. As a demand arises for items to be distributed from inventory, the stockpile is issued according to a ranked priority.
Example of such procedures included
- Shipment or disposal of inventoried product had in storage longer than some specified time i.e.(stock rotation of policy)or
- Shipment of inventory items in order of priority beginning with the oldest (or youngest) items in storage (i.e. an inventory issue policy).
The two most common of inventory issue policy issued to established the priority in which a stockpile will be distributed are
- First-In, First-Out (FIFO) policy, and
- Last-In, First-Out (LIFO) policy.
The FIFO policy requires the oldest items within stockpile to be issued first, and the LIFO policy allows the youngest item on hand to take highest priority. Both policies are based on the age of an item (e.g. the time that product is retained and storage) regardless of condition that might render a product otherwise unsuitable for distribution. An alternative management strategy would to be implement a quality based policy with the management objective of issuing consistently high quality of product. For such a consideration, one management suppose that the shelf life of perishable food can be defined in terms some threshold level of quality beyond which a consumer would no longer have a preference based on the perceived quality of product.
2 Comments