The importance of control BAD STOCK in the food and beverage distribution company

Usually something that is named with the word "BAD" has the meaning that is not good. "Bad Stock" too, meaning that less is more is not better goods (damaged).

In general, the definition of Bad Stock are "good things are due to improper handling of the company's potential loss. " Bad stock can occur everywhere, ranging from raw materials to goods ready for consumption and the start of the factory until the goods have been presented on supermarket shelves. In general, there are two tracks where the bad stock can be reduced, even avoided to prevent losses for the company.

Bad stock that occurred in Store or Supermarket

1. Bad stock that occurred in Store or Supermarket

Filling the shelves that do not follow the FIFO (First In Firs Out) at the time of new goods into the shop so the potential goods become obsolete and eventually returned goods (return) to cut bills. This sometimes makes a loss for the distribution companies, especially food and beverage distribution company. One way to prevent losses resulting from bad product stock is when we're shopping in a store or a supermarket we should be keen to see the condition of the expiration date contained in the products that we will buy, if there are products that are approaching expiration we have the courage to express party store

2. Bad stock that occurs during the production process

- Production Division
Finding the source of raw materials that have high standards and guaranteed quality will provide a guarantee for the quality of goods produced. Maintaining this quality is not only the responsibility of the Quality Control (QC), but also the responsibility of partners

 

- Sales Division

Develop a sales target that has high accuracy, will greatly assist in preparing for the production of raw material and machine capacity in accordance with the targets of each type of merchandise. This condition will greatly influence the optimal inventory levels and clearly reduced the potential for slow-moving items, meaning there may be a bad stock.

- Warehouse Division  

Storage and preparation of items which according to the FIFO of the production will provide a guarantee freshness of the goods stored in warehouses. Likewise, the handling of goods in accordance with the SOP (Standard Operating Procedure) receipt of goods, storage, preparation and packaging will provide quality goods that are not damaged and intact.

- Transportation Division

 Shipments that do not have a clear rule would provide a high chance of damage to goods. Potentially damaged goods, it will have a chance of a bad stock. Therefore, the selection of trucks, drivers, vehicle speed and process of preparation in the right car will give positive results to reduce the occurrence of bad stock in its delivery.