First Expired, First Out
Started by Zeeshan, Jan 29 2011 05:59 AM
Perishable shrink costs retailers a tremendous amount of money. Vulnerable items such as meat, dairy, fruit, vegetables, and flowers can expire prematurely due to incorrect temperature handling in the supply chain. Transportation and interim storage at the distribution center all affect the final quality of the saleable product. Consumers are quick to judge based on appearance
and remember when a product does not meet their expectations. There are technology solutions available to overcoming the high cost of perishable shrink and they must prioritize inventory and shipments based on FEFO: First Expired, First Out.†The FEFO concept is based on the following core ideas:
1) Temperature control must be monitored.
2) Temperature varies greatly inside a storage room, container or truck.
3) Even slight temperature variation affects the remaining shelf life of produce and temperature exposure has a cumulative effect.
4) Identifying the temperature exposure of individual pallets or cases of produce allows prioritization on the basis of remaining shelf life, instead of simple transit and storage times.
To determine how different temperatures cumulatively affect the remaining life of the product, one must measure the exact temperature accumulations in small granularity within each area of the truck or storage facility in conjunction with shelf-life modeling. Solutions must automatically calculate expiration dates of perishables when received at the dock as well as document trip-level temperature data at item, carton or pallet for a more successful conflict and dispute resolution.
Assuring freshness for the entire refrigerated food supply chain requires much more than just a cold chain and cold storage solution. A complete end-to-end temperature traceability is needed for all temperature-sensitive products as well as predicting
the remaining shelf-life when products arrive. Traceability programs must be converted from a cost-center to a profit center by using appropriate data collection devices to tie logistical information with temperature data collected at regular
intervals throughout transportation and storage on the item, carton or pallet level across any part of the supply chain.
(Ref: http://express-press...le%20Shrink.php)
and remember when a product does not meet their expectations. There are technology solutions available to overcoming the high cost of perishable shrink and they must prioritize inventory and shipments based on FEFO: First Expired, First Out.†The FEFO concept is based on the following core ideas:
1) Temperature control must be monitored.
2) Temperature varies greatly inside a storage room, container or truck.
3) Even slight temperature variation affects the remaining shelf life of produce and temperature exposure has a cumulative effect.
4) Identifying the temperature exposure of individual pallets or cases of produce allows prioritization on the basis of remaining shelf life, instead of simple transit and storage times.
To determine how different temperatures cumulatively affect the remaining life of the product, one must measure the exact temperature accumulations in small granularity within each area of the truck or storage facility in conjunction with shelf-life modeling. Solutions must automatically calculate expiration dates of perishables when received at the dock as well as document trip-level temperature data at item, carton or pallet for a more successful conflict and dispute resolution.
Assuring freshness for the entire refrigerated food supply chain requires much more than just a cold chain and cold storage solution. A complete end-to-end temperature traceability is needed for all temperature-sensitive products as well as predicting
the remaining shelf-life when products arrive. Traceability programs must be converted from a cost-center to a profit center by using appropriate data collection devices to tie logistical information with temperature data collected at regular
intervals throughout transportation and storage on the item, carton or pallet level across any part of the supply chain.
(Ref: http://express-press...le%20Shrink.php)
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Dear Zeeshan,
Interesting.
Rgds / Charles.C
Interesting.
Rgds / Charles.C
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Is it ok to give expired frozen food to staff?
SOP for Handling of Expired Raw Materials
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