Warehouse Cleaning And Sanitation Management System: Partitioned Layout, Daily Cleaning

health food warehouse Management is easier said than done.

During actual operation, many friends always feel that there are fuzzy areas in specific aspects such as partition placement, temperature and humidity control, and daily cleaning.

Especially when it comes to products with different batch numbers and raw materials with special temperature and humidity, I feel even more unsure.

Today, we are going to break down those trivial but critical requirements one by one. We will start from the system aspect first, and then implement it to the execution level. In this way, we will help you manage the warehouse in a clear and clear manner.

Partition management, clear identification

In the warehouse, three clear and distinct areas must be divided, namely the area waiting for inspection, the area where products of qualified quality are placed, and the area where products of unqualified quality are stacked.

Each area should have eye-catching signage , people can distinguish them at a glance.

Health foods that have just arrived and have not yet been inspected are specially placed in the waiting area; only health foods that pass the inspection can be moved to the qualified product area and then wait to be shipped out; and those unqualified products must be immediately transferred to the unqualified product area and must be processed as soon as possible to prevent confusion.

These three areas cannot be mixed. The logo needs to be inspected regularly. Once it fades or is damaged, it must be replaced in time.

When the goods are placed, pads must be used to keep a distance between the goods and the ground and between the walls. The distance should not be less than 10 centimeters. In this way, it can not only prevent moisture, but also facilitate cleaning and inspection.

Storage on demand, temperature and humidity are key

As for health food, it is extremely sensitive to the storage environment. It must be placed in a normal temperature warehouse, a cool warehouse, or a refrigerated warehouse according to the characteristics of the product itself and the requirements set forth in the instructions.

For example, under normal circumstances, solid preparations can be placed in a room temperature warehouse. However, some nutrients that are sensitive to temperature need to be placed in a cool warehouse.

The cold storage must be equipped with an external thermometer to facilitate monitoring of temperature at any time.

No matter what kind of warehouse it belongs to, temperature and humidity records are absolutely indispensable. They need to be checked every day and carefully registered.

The warehouse must also be equipped with corresponding anti-rodent and anti-insect equipment, such as rat screens and fly killer lamps.

However, you must remember that poisonous bait that can kill rats must not be placed in the warehouse to prevent contamination of products and raw materials.

First in, first out, no mixing of batch numbers

This is Inventory management core principles.

All health food stocks must be in accordance with shelf life far and near, stored in order.

The closer the shelf life is, the more easily it should be placed so that it can be shipped out first.

Products with different batch numbers must not be stacked together.

Even if the products are exactly the same, as long as their batch numbers are different, they must be stacked separately and clearly distinguished.

Each time the goods are put into storage, the batch number and storage date must be clearly marked on the goods.

When items are shipped out of the warehouse, personnel engaged in storage must strictly abide by the principle of first entering the inventory and taking them out first to select the goods. This is the most effective way to prevent the goods from exceeding the specified period of sale and use, and thus maintain the essence of the goods in their proper state.

For the remaining materials due to changes in the production plan, etc., it is necessary to go through the return procedures in a timely manner, and these materials must be re-warehousing, and at the same time, the information on the cargo location must be updated.

Daily cleaning and disinfection recorded

Warehouse cleaning is not something you do just when you think about it, but something you have to do every day.

Do it every day Anti-fly, anti-rat, anti-cockroach inspection and thorough cleaning.

The floor, doors, windows, glass, walls, shelves, no corner should be spared.

No matter who enters or leaves the warehouse, they must put on shoes specially designed for that warehouse to prevent dirt and pollutants from being brought in from the outside.

In addition to daily cleaning, comprehensive disinfection and sterilization must be performed once a month, and records must be filled in rigorously after each operation. The recorded content covers the time, method, operator, and use of chemicals, etc.

General cleaning must be carried out every month to achieve a division of labor and assign responsibility to everyone, so as to keep the interior and exterior of the warehouse and the factory compound fully clean.

The procedures for entering and exiting the warehouse must be strict.

supplies After arrival, warehouse clerk First check the name and quantity against the list.

Immediately afterwards, I want to notify Quality inspection department Or designate inspectors to inspect the quality of the goods.

Only those that pass the inspection can go through the warehousing procedures.

If there is a problem with the quantity, or the specifications are inconsistent, or the variety is wrong, or the quality is defective, the custodian has the right to refuse to put it into storage and must immediately report it to the supervisor for processing.

All records in and out of the warehouse must be cleared daily and settled monthly. Detailed accounts must be registered in a timely manner, and finally the accounts, items, and cards must be consistent with each other.

No one can take away the items in the warehouse without going through the relevant procedures for picking up the materials. What's more, they can't flip them around on the shelves or in the cargo space at will.

Prohibited matters to remember

There are several things that are clearly prohibited in the warehouse. First, smoking, drinking, and eating are strictly prohibited inside the warehouse. Moreover, personal items that are not related to work are not allowed to be kept.

Secondly, flammable items, explosive items, and toxic items must not be mixed with health food. Special personnel must be designated for management and obvious signs must be set up.

First, and thirdly, the desktop in the office needs to be kept clean. Objects that are not related to the office cannot be placed on the desktop.

In addition, warehouse management personnel need to implement a three-check system before going to work and at the end of each day, that is, checking whether doors and windows are locked, whether the power supply is turned off, checking whether the cargo space is neat and clean, and checking whether flammable and explosive items are stored separately and properly.

Through these daily inspections, safety hazards are minimized.

Having said that, the warehouse management system is not just hanging on the wall and existing only as a decoration, but specific actions that must be implemented every day.

Starting from zoning identification, to temperature and humidity control, from first-in-first-out to daily cleaning, every link is related to the safety and quality of health food.

Transform these seemingly trivial and complicated terms into operating habits like muscle memory. In this way, your warehouse management will naturally become standardized and efficient.