Create your free account or sign in to continue your search
By clicking Continue to join or sign in, you agree to LinkedIn’s User Agreement, Privacy Policy, and Cookie Policy.
New to LinkedIn? Join now
or
By clicking Continue to join or sign in, you agree to LinkedIn’s User Agreement, Privacy Policy, and Cookie Policy.
LinkedIn is better on the app
Don’t have the app? Get it in the Microsoft Store.
Open the appMaintaining the right conditions for perishable items can be daunting, but it's essential for reducing waste and saving costs. To manage your inventory storage conditions effectively:
- Monitor temperature and humidity levels regularly to ensure they are within safe ranges for your products.
- Implement a first-in, first-out (FIFO) system to keep older stock moving and reduce the risk of spoilage.
- Invest in reliable storage solutions and equipment that cater to the specific needs of your perishable items.
How have you optimized your inventory storage for perishables? Your strategies could help others!
ð”ðð¢ð¥ð¢ð³ðž ð“ðžð¦ð©ðžð«ðšðð®ð«ðž ð™ð¨ð§ðžð¬: Designate specific storage areas with optimal temperature and humidity controls for each type of perishable item. ð…ð¢ð«ð¬ð-ðˆð§, ð…ð¢ð«ð¬ð-ðŽð®ð (ð…ðˆð…ðŽ) ð’ð²ð¬ððžð¦: Organize stock so older inventory is used before newer items to minimize spoilage. ð‘ðžð ð®ð¥ðšð« ðŒð¨ð§ð¢ðð¨ð«ð¢ð§ð : Conduct frequent checks of storage conditions and inventory to promptly address temperature fluctuations or expiration dates. ð€ð®ðð¨ð¦ðšððžð ð€ð¥ðžð«ðð¬: Implement sensors and software to track storage conditions and send alerts for any deviations. ðð«ð¨ð©ðžð« ð‹ðšð›ðžð¥ð¢ð§ð : Clearly label perishable goods with expiration dates and storage instructions for efficient stock rotation.
ðŸ“ð—§ð—¼ ð—ºð—®ð—»ð—®ð—´ð—² ð—¶ð—»ð˜ƒð—²ð—»ð˜ð—¼ð—¿ð˜† ð˜€ð˜ð—¼ð—¿ð—®ð—´ð—² ð—³ð—¼ð—¿ ð—½ð—²ð—¿ð—¶ð˜€ð—µð—®ð—¯ð—¹ð—²ð˜€: 👇👇 âœ…ï¸ ð—§ð—²ð—ºð—½ð—²ð—¿ð—®ð˜ð˜‚ð—¿ð—² ð—–ð—¼ð—»ð˜ð—¿ð—¼ð—¹ â— Store items like dairy, meat, & fresh produce at temperatures between 0°C and 5°C to slow bacterial growth. â— For long-term storage, freeze products at -18°C or lower, which inhibits bacterial activity. âœ…ï¸ ð—›ð˜‚ð—ºð—¶ð—±ð—¶ð˜ð˜† ð—–ð—¼ð—»ð˜ð—¿ð—¼ð—¹ â— Adjust humidity levels to match the specific requirements of different perishable items. âœ…ï¸ ð—™ð—œð—™ð—¢ ð—¦ð˜†ð˜€ð˜ð—²ð—º â— Implement the FIFO system to ensure older items are used before newer ones, reducing the risk of spoilage. âœ…ï¸ ð—£ð—¿ð—¼ð—½ð—²ð—¿ ð—£ð—®ð—°ð—¸ð—®ð—´ð—¶ð—»ð—´ â— Use appropriate packaging materials to extend shelf life & protect items from environmental factors.
Balancing efficiency in food manufacturing: Are you better off automating tasks or relying on manual labor?
1 contribution
You're navigating the food manufacturing sector. How can you overcome the challenges ahead?
4 contributions
Here's how you can transform your food manufacturing experience into subject matter expertise.