I thought my issue was an inventory management one but i believe its a food safety/document issue. All of our products need to be cooled then decorated, or set overnight then cut and decorated. The problem is our products are being hand-cut so sometimes the batch will make 190 boxes, but other times the batch will make 187 products because we throw away the ones not up to quality. But the administrator enters the production sheet into the system as 190 boxes as that is what the sheet says. So we always have an inaccurate stock count.
This also makes it very difficult to control traceability with the production sheets. The current process for releasing products is :
- Production sheet is allocated to staff with the batch codes
- After production is finished, a batch sticker is attached to the trolley with each product batch and moved to the cool room to set
- Once it is set, the products are cut and packed.
- Product boxes are then labelled with an identification sticker and batch code and packed to store in freezer room.
By the time the products are cut and packed away the administrator has already filed away the production sheet so the staff forget the batch code! I have to sift through files to figure out where it came from. We have HACCP only so we only have to test products once every 3 months, not by the batch.
Is there an easier way to do this?
Edited by Jacob Timperley, 17 November 2020 - 03:31 PM.