Inventory systems are only useful for food manufacturers if they support multiple ways of identifying at risk inventory. First Expiry First Out (FEFO) is a picking methodology assuring that the usage shelf life of your inventory is optimized. To use FEFO in eFood-ERP you’ll configure your warehouse locations to specify all inventory movements and picks will use FEFO. Simply check “Pick according to FEFO” in the Bin Policies.
To make the FEFO picking active you need to make sure a few more things are set up correctly.
- Configure the location to require picks
- Only items with a serial number or lot number qualify for FEFO inventory control
- SN Warehouse Tracking or Lot Warehouse Tracking must be turned on for each item where you want to use FEFO inventory control
- Don’t forget to include the expiration date when you post/receive the items!
Now you’re ready to use FEFO for your inventory control. You can override the FEFO picking by using serial number-specific or lot-specific tracking first. If there are serial number or lot number specific tracked items on the inventory pick or movement, then those will override the expiration date.
To read more articles about eFood-ERP, Microsoft Dynamics NAV or our expertise, like “A Fresh Approach to Inventory with eFood-ERP” read our articles on ERP Software Blog or our corporate website.
Hope to see you at the United Fresh 2013 Show in San Diego this week.
Stop by Booth 546 to see what’s new with eFood-ERP.
Could your company’s bottom line use a boost? Check out our New White Paper: 3 New Year’s Resolutions for Better Inventory Control. In it you will find out how by making simple adjustments to the way you manage inventory your entire team can help add to the bottom line. In the white paper, industry expert, Jon Schreibfeder, gives three simple tips to help your team achieve effective inventory management. According to Jon S, “Effective Inventory Management (is when you)… meet or exceed customers’ expectations of product availability while maximizing your organization’s net profits.” Now that is a New Year’s Resolution worthy of your team’s focus!
By changing the way your team evaluates whether to stock new products, making adjustments to how they handle slow moving products, measuring the important things, and most importantly getting the right team involved in the process you can Continue reading
The Organic Food Debate: Is Organic Produce Sustainable?
After chatting with the food growers and processors at the United Fresh Expo I wrote about the Top 3 Trends including whether organic food is safer and healthier for us. That article got lots of great feedback. It also raised another important question in the organic food debate:
Is organic produce sustainable, or just a load of poop?
Thanks to Gary Ash from National Frozen Foods Corporation of Moses Lake, Washington for his insightful response to my first post Organic food debate: Chemical or Elephants?
“I concur with your general perception regarding organic foods. There is no verifiable or quantifiable health benefit to eating organic food, over conventional food. We (NFF) produce frozen vegetables from 40,000 acres and about 10% of our total production is “organic”. We Continue reading