I was wondering if anyone might be able to direct me to information or share insight on best practices for designing an automated warehouse, specifically guidances for the WMS that would be directing flow of food traffic on a common conveyance system (cases would be conveyed on trays, but the trays have holes so the machine can direct them where to go...). When I say common conveyances the warehouse would store the full range of raw to RTE SKUs
-how are conveyances and systems cleaned (if spills)?
-are Raw and RTE be transited on the same trays (if yes, does a cleaning step happen in between)
-any experience with in-line tray-washing systems vs manual washing of trays?
-what kind of product segregation is typical for storage slots (pallet-ready or case-ready slots) i.e.: I would expect poultry to be on the bottom (same guidance as given to retailers)
-I think the WMS should be programmed to ensure conveyances never transit RAW poultry, meat or fish over RTE items or produce. Agree?
-Any reco for optimal storage temps based on experience for Meat/Poultry/Dairy i.e.: .5-2C vs just <4C etc..also for humidity?
-What would be the ideal dust control/air filtration?
-Cleaning frequency for the racks/deep reserve slots?
-and so on
Any thoughts or info is appreciated; hoping to get a sense of best practices while brainstorming considerations to inform a food safe design. Seems there may not be a lot of automated facilities with both raw meats and produce out there...