Identification and Traceability - Labeling spaces in warehouse

[tomvehoski]

If each bag is already labeled with contents, I would say you don't have to label the pallet or the shelf. As long as you have a method to tell what is what, you are OK. From what I have seen on most food products, they are clearly labeled with lot/date codes. If you have more than one type of flour the type should also be identified.

Ask yourself if lack of labeling shelves will cause problems - is there a chance someone will pull sugar instead of flour, and the wrong ingredient will be used?

Hope this helps,

Tom

 

[Mike S.]

IMO, if those labels are adequate for your needs, no re-labeling is needed. But, if you have several types/grades of flour that are used in different areas the label should specify which type/grade it is. Also, do you need to have traceability by batch/lot number, etc. of the flour? If so, the traceability data should be there as well.

 

[tomvehoski]

One more thought...

You may want to find a system to track which location has the oldest product to make sure things get rotated properly. Many times I have seen warehouse personnel pick the most convienient location over the oldest. Computers are quite helpful here, but that is assuming you already have a computerized inventory system.