How to choose high -quality food warehouse online?

With the increasing increase in customer needs and quality of life, the types of e -commerce products will also become more, and SKU will also rise. In this case, some e -commerce merchants will choose e -commerce warehousing outsourcing. When choosing, how to choose is important, so how to choose a high -quality food e -commerce warehousing? Let’s take an example and start with food e -commerce storage, because food is closely related to us. Here, the Wenet logistics believes that when choosing a high -quality e -commerce storage, you should first look at the basic management in the warehouse, and again is the management of food in -depth library management, and the return and exchange of food. Satisfaction, you choose most of the warehouse.

Basic management of food e -commerce storage

In addition to the processing management, there is a problem of the placement of the goods. You need to follow the large non -pressure, the weight is not light, the fragile parts are placed separately, and it is separated according to the category. If the product is the same, you need to put it together, and you cannot mix and make mistakes.

Food and e -commerce storage food warehouses need to keep the warehouse tidy and air circulation, so that food stays in a comfortable environment, so that consumers also feel at ease and rest assured.
In the warehouse, it is necessary to check whether the food packaging is damaged, whether the shelf life is qualified, and whether the food is mildew and flatulence. Register and record.

As a food warehouse for food, other debris (scrap steel, waste colored metals, waste plastic, waste rubber, waste paper, waste glass, etc.) are allowed to be placed in Toxic and harmful items such as pesticides also need to be equipped with fire protection facilities in the warehouse, where the fire channels need to be opened to prevent smooth fire channels in case.

Food’s entry and exit management

This is mainly from the number of storage to the number of counters. It has been talked about the basic warehousing management. In fact, it is necessary to pay attention to check whether the food packaging is damaged, whether the shelf life is qualified, and whether the food has mildew and degeneration. , Bloating and other conditions, you also need to check whether the food is qualified? At the same time, you also need to archive the information of the sanitary inspection data. When entering the warehouse, you can use the “ABC Management Law” to manage it. The expiration and deterioration of food is also convenient for food to enter and exit the flexibility of food when leaving the warehouse.

Food return and exchange treatment

Of course, there will be after -sales treatment for delivery. Consumers are not satisfied with the goods. It is normal. So what links should we pay attention to in food e -commerce warehousing and return? First of all, when the goods enter our warehouse, you need to register first, and then the staff of the warehouse needs to judge the cause of the food refund and distinguish it. Then , We do not allow the mixing of goods with quality problems and relatively good goods, and when we need to refund the goods to the warehouse, we cannot throw it at will. Same.

What should the storage environment of the food warehouse be like?

The formulation of warehouse cargo visit standards
According to the characteristics of the product, the standards for setting standards, such as a few bottoms, a few packages; and how many packages are held; as well as the height of the palletizes, such as the height of several cards, this advantage is that on the one hand On the other hand, avoiding pressure damage caused by uneven gravity of goods;

The warehouse has management measures for heat insulation
Most foods are afraid of sun, tide, high temperature and high humidity. Foods are prone to deterioration. Management occupies an important part of the management of food warehouses. For this, when choosing a warehouse, you can choose the mud structure as much as possible, or the floor structure, which has a great effect on the insulation. Secondly , Prevent direct sunlight, warehouse heating up.

The warehouse is equipped with a professional deportation of mice and insects
The rats and insect disaster are the least worried aspects of food warehouse management. Food products themselves are prone to provoke rats and insects. Therefore, professional food warehouses need to be equipped with ratpieces, mice, sticky stickers, mouse cages, mosquito extinguishing mosquitoes, mosquito extinguishing mosquitoes, mosquito extinguishing mosquito extinguishing Lights, etc. If possible, you can install the automatic lifting door. This has a very good effect on the rat prevention, and you need to formulate a corresponding inspection mechanism for inspection of mouse and insect control.

Professional operation team and operation equipment to prevent damage and pollution
Damage pollution is a scene that is easy to occur in food logistics operations, because a team with rich operation experience is needed to serve you, including the equipment used for the use of tail gas pollution. ,and many more;

Professional treatment of damaged goods
There are more or less damage from the call, but some of the warehouses may have a damaged area for damage. The practice should be a corresponding treatment of damaged goods first, such as covering with a film bag and using a stretch film to prevent the secondary pollution of the goods. The logo is convenient for inventory and statistics.

Seven points of food warehouse

Advanced Principles
The best way to use the efficient use of dry storage storage storage is to ensure advanced first.
Foods that have been stored in the warehouse are definitely not better than when they first entered the library, and the quality may continue to decline. Therefore, the first batch of food must be first out of the first batch. This requires us to have more imagination and creativity when storing food to better meet the principles of advanced and premium.

food warehouse online

Maintain low temperature, dryness and ventilation of the repository. For normal temperature pre-packaged foods, try to control the temperature at 10-21 ° C. and the lower the temperature at this range, the better it is to the product.

For most foods, the temperature will be reduced by half at 10 ° C. This statement may be that there is a certain temperature range restriction, but for products with normal temperatures to frozen, the temperature range considers as a product shelf period is reasonable.

Low -temperature storage can reduce the formation of food breathing activities, enzyme decomposition, water flow, and corruption. The sufficient ventilation also helps maintain the ideal temperature of the repository. It must be noted that there must be equipment facilities that cannot generate heat and water in the repository, such as steam pipes, water pipes, electric heaters, transformers, refrigerators, etc.

The most ideal humidity requirement for the repository is not more than 15%. Unless the repository is located in the desert, when the most humidity is the highest every year, you should consider using an air conditioner or dehumidifier. Of course, the product can also choose to use moisture -proof packaging.
Maintain the original packaging of the product as much as possible, because the requirements of most food packaging design are that in the case of poor temperature and humidity, it can still be maintained in a good state during the shelf life. For example, using a cardboard box to prevent canned or glass -loading products. If the original packaging is not applicable, it is recommended to place the product in a closed container. On the one hand, this can effectively prevent mouse pollution or other pollution, and higher levels can reduce the risk of quality decline in foods and reduces quality.

The food that is stored should be directly illuminated by the sun. Sunshine will promote the reduction of food oxidation and subsequent nutritional components and quality. Losal soluble vitamins, such as vitamin A, D, E, and K, are particularly sensitive to sunlight, and it is easy to decompose. Therefore, artificial lighting should be used when the repository is used.

Reduce product storage risk
The storage of food has certain requirements for the departure wall. Generally, it is advisable to achieve no less than 15cm away from the ground, and no less than 45cm away from the wall. This can avoid the formation of condensate due to the temperature difference between the container and the contact surface, and it is also convenient for the cleaning of the facilities and the control of the mouse harm. Due to the lack of goods pallets such as rapid turnover, you can consider placing the product on the ground or cushion at least 10cm of off -ground (of course the ideal distance is 15cm). This seemingly simple program can effectively prevent the hiding of pests in pests, especially rodents.

Food storage areas cannot place medicines, clean facilities and other non -food items without physical barriers.

Similar condiments or other foods, such as sugar and salt, are placed in the warehouse to avoid cross -confusion.

Insect pest
In order to prevent insect pests, mice and birds enter the storage room, doors and windows are kept as close as possible. Any external gap or damage should be sealed or repaired immediately. The bait box in the storage room should be monitored regularly, and the damaged bait box should be removed in time. The bait leaked should be cleaned immediately. There is no environmental environment and other safety hazards in the building where the storage room is located.

Finally, we talk about the size of the food storage room. With the rapid development of society, in order to meet the expectations and needs of consumers, all kinds of disposable consumer goods have grown in geometric models. Here include pre -packaged food, tableware, paper products, gloves, garbage bags, etc. Great changes, in this case, greatly improved the space requirements for the repository. According to a foreign statistics 30 years ago, the standard volume of each meal of each meal was about 0.01 CU.FT (1 CU.FT = 0.0283M3). With the increasing number of food, the volume of each meal is 0.025-0.05 CU. .fT, even higher.

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