Inventory management within a food factory

An efficient management of inventories means proper planning and usage of one of more control methods as Just in Time(JIT), Material requirements planning(MRP), Vendor Management Inventory(VMI) or Distribution resource planning(DRP). The stock coverage before production capacity is influenced by many aspects, activities or factors, as: delivery time, payment term, payment methods, risk assuming in terms of delivery terms agreed and accepted, transport administration, minimum quantity delivered, stock buffer, planned quantities to be supplied according to the production and sales plan, monthly average consumption, product category ("jumper" or not), availability of one article on market. Each food stock needs Bulletin analysis and Declaration of conformity , migration tests for packaging that come into direct contact with the product. The management methods used will pay attention to storage capacity, ambient or temperature controlled spaces, mandatory and optional documents, the frequency of inventory management, humidity records, Quality standards followed, internal and external audit, physical and qualitative reception, issuance and tracking complaints, labelling, items identifying, samples management, expired items administration ,losses recording, key performance indicators and many other aspects.