Type of inventory to be implemented
in the training project
For the training project, it is necessary to implement
the inventory of raw materials and concerning policies will be presented to it
in point 2.2.
v Inventory of raw materials: unprocessed products
Raw materials inventory policies
1. The receipt of goods will be directly for the winery
of raw material storage facilities, at no time, goods must be entered by the
main façade of the factory, likewise, be held in the morning hours of 8 to 12
am Monday to Friday. For the receipt of the chicken, the merchandise should
come in refrigerated vehicles of 7 tons maximum, type cava; for receipt of
spices, salt and bread crumbs will be done in vehicles 10 to 15 tonnes; for the
receipt of liquid inputs will be done in vehicles of maximum 10 tons, the discharge
of the goods shall be performed by the conveyor company. Prior to the download
surrendered them to transporters, the clothing required to enter the plant, in
the case of chicken should wear headgear, mask, and gloves, used pants shirt
long sleeves and boots; When it is raw material that does not require
refrigeration should use headgear, and of course pants, shirt and boots.
2. The atention to suppliers in terms of payment, will be
made on Friday after 2 pm, negotiations or implementation of proposals by
suppliers, It will be done by appointment to Secretary shopping.
Negotiation policies will be made with previously
selected providers who meet requirements such as quality of its products (ISO)
certification, to comply with all legal regulations which requires the tax and
commercial law, which are of national preference.
The orders for raw material purchases will be made
with 15 days in advance, the supplier undertakes to deliver the goods on the
main floor this according to the policies of the company, downloaded regardless
of the carrier you are using; vehicles which bring goods like chicken should be
refrigerated special vehicles, which maintain the product cold chain; for dry
cargo, must be covered vehicles to protect the product from rain, Sun, dust, in
generated from the environment; orders shall be made by means of a format of
order requesting the supplier, via the internet, or in person; the form of
payment will be 30 days, prior deposit to the bank account the provider
present.
For purchases with advance payment policies, the
company requests a 5% discount on the purchase value (this value is
negotiable), also required in negotiating the proposed dates of delivery of
material compliance, in case that this does not occur just in time the company
establishes a clause of compliance that reads as follows:
v When the reason for non-delivery of goods, obey to reasons of negligence or by not giving prior notice to the company of the problem submitted to the supplier (logistic, economic, sinister), 2% of the total value of the payment will be deducted.
1. 3. The receipt of the goods must be thorough, i.e. review
closed boxes, confirm that the goods come in optimal conditions, verify the
weight of goods requiring it and their respective expiration dates. In
addition, be taken into account the following:
v The breasts and the hams of chicken, prior negotiation with the supplier, must be deboned and packed tightly, within racks, refrigerated at a temperature of 5 degrees loading; the package containing them must submit the following information: batch of production, date of expiry, amount contained, specify whether they are chicken breasts or hams, barcode, registry INVIMA. On the other hand, the packing that come open not will be received, (this by negotiation with the suppliers and safety standards).
v As for salt, received packages of 50 kl sealed and in good condition, packed in polypropylene material, which in turn should bring printed the date of packaging, weight, mark and very important must not be broken. Where some bulk present breaks, it will weigh and according to agreement with the supplier credit shall be the respective to cross it with the purchase invoice.
v The breadcrumbs, according to agreement with the supplier is received in bundles of paper stitched of 25 kl, should bring packing, expiration date, weight, they must be completely dry, not broken, just as if some bulk come broken is weighed and you will be the respective credit note, in agreement with the supplier.
v The spices (cumin, oregano, pepper, garlic powder, onion powder, nutmeg), prior negotiation with suppliers are received in batches of 50 kl, all wrapped in paper with triple-layer bags, sewn, specifying the date of packaging, expiry, weight content, completely dry, and without any break in its form. These products also have the clause that if broken, will weigh and they will be the respective note of discount, in agreement with the supplier.
v The Liquid supplies, may be received at pimpinas of 20 litres, should bring security seal in the position of alimentation of the pimpina, must be specified on the label of the product, the name of the input, the date of packaging, expiry date, the temperature that should be stored, how many liters it contains. If the safety seal is broken, the goods will be returned, since they are conditions that are agreed in negotiations with suppliers.
Note: all raw materials must be certified by INVIMA, or by the relevant public health entity.
1. 4.The Company and its purchasing department demand to
its suppliers that make negotiating purchase of raw materials when the event
that the goods arrive incomplete, or in bad conditions for business, it warned
the Purchasing Department, the products
in bad condition will be returned, and in the case of missing, will be
credit note to the invoice sent by the supplier and be lifted an incidence
report This will be prior negotiation with the provider, as described in the
standard internal if you do not accept this requirement may not be supplier of
the company.
In addition, suppliers are obliged to constantly
educate the staff on correct handling of the raw materials that they have, that
condition will be specific in the contract.
1. 5. The responsible for the receipt of raw materials,
should be responsible for receiving the goods in good condition, and the exact
amounts as it is printed in the document invoice of purchase (order of
compra-pedido) which the provider sends. In the same way the person with this
function to receive the merchandise takes a form of receipt that contains
number of return, date of receipt, provider that delivers, number of purchase
invoice from the supplier, conveyor company, plate of the vehicle, the name of
the driver, item, quantity, description, type of units (if boxes, bags,
bundles, pimpinas, gallon cans) is complete, missing, damaged, Disclaimer,
firm that receives, signing of the delivery.
If there are inconsistencies, you must perform the
respective credit, specifying the missing and received. It should be noted that
the company always keeps a stock for contingencies, when purchase orders do not
arrive on time or incomplete, in the same way, taking into account the times of
delivery of purchase orders, daily production and inventory in warehouse.
2. 6. A form of entry of goods should be what is being
received in the winery, this for purposes of internal control of the company,
the supplier is gives signed the invoice as support of received. (see Appendix
1. Form of receipt of raw materials).
3. 7. All received merchandise should be stored in the
appropriate places, that is say, If they are inputs to nugeets, in the dry
cellar of the warehouse, and the chicken breasts in the cold room in their
respective order of date, arrival time, and amount, is important that Winery's
system, feed for the inventory of raw material per day.
4. 8. Once received the goods will have to put it in the
place assigned for it in the store, taking into account the following:
v For the storage of chicken, this is stored in the cold
room of the company at a temperature of 5 degrees below zero in baskets with
sealed packages marked with date of received and date of expiry, important to
note that the outputs of matter must be handled premium especially chicken as
first in, first out.
v The liquids, shall be in a cold room at a temperature
of 15 degrees.
v The seasonings, salt, and bread crumb must be stacked
is 5 maximum plate loading of 50 packages. They must be at a maximum of 25
degrees higher temperature, have a specific space for each input within the
store.
1. 9. will enter in the system all the goods are received in
the warehouse. Income will be through a systemized program inventory that it
automatically feed database, to perform production system orders. As the
inventory is automatic will give inventories for 15 days, with a reserve of 5
days more, for possible contingencies.
2. 10. Every day take control of the merchandise that is in
Winery, dry and refrigerated, in terms of dates of arrival, maturity and
already damaged products. For this there will be calibrated and verified
measuring devices that enable to detect the State of raw materials inspection
results were recorded on the checklist of inspection of materials.
1. 11. Weekly a selective count of merchandise will be to
verify that everything is in order (monitor the merchandise that is most used).
To make this check-up to be used in all cases the military standard table to make
the respective sampling "is to inspect random of n units taken from
batches samples size N and observe the number of defective samples of
articles", use 2 tags accepted and rejected in the event that the
merchandise is identified with the title of rejected East pass immediately to
the space reserved for the nonconforming product treatment corresponding
elimination.
2. 12. It will be a weekly physical inventory of store
comparing it with which you have in the system. This inventory will be
rigorously since take shipped orders, raw material uploaded, the raw material
in process and will be held one traceability from beginning to end is from the
provider the office and raw entered the store until the customer received the
merchandise, for this (referrals to take evidence objective (, invoices,
orders) and will take place the respective physical count is compared to the
system, to ensure will be asked to the supplier and the customer be certified
as delivered in the case of the supplier and received in the case of the
customer.
3. 13. Will be reviewed daily expiration dates of products
giving priority and exit to the nearest expiration. In the winery, they were
armed with marking of shelves for accommodation according to the expiration
dates, according to the inspection of products Winery staff will accommodate on
the shelves the raw material to be used in production or if product is finished
ready for be shipped to the customer.
4. 14. will be made daily count of goods more expensive to
keep track of this (or products children). products and raw materials in the
warehouse in three types is classified:
Type A: most important type of material and products
Type B: materials and products that follow
Type C: materials and products that follow
This policy will vary according to the behavior of the
market and impacted variables
ü By value of inventory
ü By use
ü By sale of the product
ü Any other deemed by the organization.
1. 15. The outputs of the warehouse to the production
department must perform using the appropriate format and be signed by the store
manager and the person making the request for goods. Records must save and
protect deterioration also as support will be digitized.
2. 16. All merchandise coming out towards other departments
must be registered in the system, this is to give removal from storage and
entry in the Department that the transfer has been made.
3. 17. It is important that at the time of an inventory
count, specified weights, units, should be handled values decimal, in the
weights by ej.25, 534 kg of chicken breast. In any case majeáramos 3 decimal
places this in order to minimize losses in the long term.
4. 18. Be counted in the presence a "counter" and
an "auditor" to check that the spot is right. This auditor and
counter must not belong to the area of inventory or warehouse, the auditor or
accountant may be internal staff trained in inventory and traceability or
external contracted to perform inventory.
1. 19. Will be divided (shelves) store by number for better
distribution and rapid detection of errors.
2. 20. The accountant and the auditor will not count the
merchandise from the same place but that one will begin on the first shelf and
the auditor for the latter.
3. 21. Will be a list of goods in which the products found on
the shelf from left to right, top down and back towards the front, shall be
taken to make counting easier.
4. 22. Be lowered the merchandise that you have doubt in
their count and will be returned to its place counted once.
5. 23. All boxes will open to verify that the correct
quantities of product within them are.
6. 24. If a product that is not listed in the list is be
given a sequence number intermediate depending on the location of the product
and score at the end of the blade.
7. 25. The sequence of the listed goods numbers will be 10 on
10 and shelf, that is say. in the rack 1 open the sequence 10, 20, 30, etc. And
up to the number that is needed according to the amount of goods that have, and
2 shelf will be the same starting at number 10 and continuing from 10 in 10.
8. 26. At the end of the countdown counter sheets are checked
and auditor (listings) to verify that there are no errors, if there is will be
necessary to verify and correct them, once all is well checked and without any
anomaly will be entering the count system.
27. Print the captured in system and check that there is no missing physical
goods, in case it will tell you the missing goods and will be searched in all
the possible places that it may be before taking it as missing real.
Simulation
forecast of demand for the products or services to execute through inventories.
For this simulation we will take into account the
forecast of demand for the product chicken nuggets that the shields company has
been selling since January of this year, therefore the demand for that product
is telling for the following months taking into account that each number
corresponds to each month of the year.
On the other hand, considering the estimated demand,
shall calculate the amount of raw materials needed to meet production and
finally we will determine the amount of chicken breast that will be stored in
the warehouse.
Source, the authors.
As you can see the estimate is rather ambitious
possibly because sufficient data for the sale of the product, are not however,
will be present for the purposes of the exercise.
As a breast kg required for every four packets of
nuggets, we have the following:
Table 2. kg of
breast, necessary for the production of nuggets in the company year 2015
Source, the authors.
In accordance with information thrown in the table no.
2 in which applied the percentile, predicted that the storage cellar will have
throughout the year's 1427 kg of chicken breast, therefore this value for the
same design should be considered.
Source: the autors
Source: Wikipedia
