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CIRCUITERIA DEL MODULO TERMINALES AI.AIIBAADO DE CAMPO
for some schools in Alaska that face
The advantages of JIT product movement:
Reduced inventory
Reduced cost
Reduced paper work
An option to JIT is to maintain a larger inventory for a longer period of time at the food preparation site. The amount of storage available and the cash available for inventory investment will affect this decision.
With a JIT order system you don't have costly man hours maintaining an inventory control system. If you
maintain a month or six weeks of inventory, you may need a perpetual inventory record to control product usage. Don't confuse the frequency of food deliveries with the product
movement policy. It is possible to have a weekly food delivery and maintain an inventory in excess of weekly needs.
Plan product movement so that a stable number of cases is ordered each delivery. If you order 100 cases one
week, 200 cases the next week, and 50 cases the third week, the distributor is constantly having to modify truck
School site managers
should expect management
direction on the amount of
inventory that is
acceptable.
Plan product movement so
that a stable number of
cases is ordered each
delivery.
increases the price you pay for product. In 1998 sixty eight percent of
distributors reported a minimum order size. The average minimum order was $250.00. The average size of a street order was $459.00 and for a program order was $1,496.00. A street order is an order taken through a sales person. The order can be taken on the phone, but most often is taken in person during a sales call. The distributor
management has determined the upper and lower limits (may or may not reflect distributor cost) within which the product will be sold, the sales
person makes the decision about pricing for each individual customer. A
program order is based on a contract between the distributor and the customer. Program orders are most often placed over the phone or automatically via computer.
A warehouse operation increases the cost of managing inventory. Each school district must determine the cost of operating a school warehouse before making an informed decision about product movement policy. See Appendix 4 for an approach to costing warehouse operations. The ability of the school district to organize the movement of products with the purchasing process affects school site delivery vs
warehouse operation. A well designed inventory control system is necessary with a warehouse operation.
An additional consideration which accompanies a school run warehouse, central kitchen, large storeroom and the delivery vehicles is the safety of the food. In these settings, a few standard food safety principles apply. It is
important to document these standards to verify that food safety is a priority in your establishment. These standards are cleanliness, FIFO (product rotation), time and temperature and appropriate packaging.
Cleanliness: Storage areas should be cleaned on a regular schedule. This include floors, walls, shelves,
refrigerator/freezer gaskets, trays, carts and other equipment. Cleaning supplies and other chemicals should have their own separate storage away from food storage and food contact areas.
FIFO - First in first out: Properly label and date each product so that the older items are used first and the newer products are placed behind for future use. The age of the product is based on the pack date from the manufacturer, not the receipt date. Train employees to shelve items in this manner and check expiration dates.
Time and temperature: It is essential that food not be held in the temperature danger zone (41- 140 degrees F) for more than four hours (cumulative). This includes the time for receiving, preparing, transporting, cooling, reheating and serving the food. Also check temperature and humidity levels of storage areas, including refrigerators, freezers, and dry storage.
Appropriate packaging: Keep food in clean, original wrap when possible. If packaging becomes dirty, re-wrap in clean, food-grade material, label the contents and the date it was stored. In
Practice
The product movement process of most school districts creates a lot of additional work for food preparation site managers.
Purchasing departments and/or food service administrative offices issue order deadlines giving little thought to the impact on the
site manager. Often a manager who completes a weekly order for food has to go through a thought process that goes something like this:
Step 1 - The menu for the week of 9/15 calls for this product. Step 2 - The inventory of this product is:
Step 3 - This much of this product is on order for delivery tomorrow: Step 4 - This much of this product is on order for delivery next week: Step 5 - This is on the menu 9/3, and we will use XX number of cases.
The site manager has to add, subtract, add, add, and subtract: five mathematical calculations repeated for some 60 items every week. The
excessive lead time imposed on most managers also makes it very difficult to establish standard stock levels for items used on a
repetitive basis. A standard stock level is the number of units of a product that should be kept on hand. Standard stock level is also called build to
levels, or, par stock levels. With two orders in
transition, what you have in inventory compared to the
established stock level is only 50 percent of the equation.
CHOICE
FIRST
THE PRODUCT MOVEMENT PROCESS
high roach problem areas, it may be preferable to remove cardboard box shipping containers as a roach control method.
Sample forms for documenting these storage guidelines are located in
Appendix 22 and 23.