Rational placement of goods in the warehouse: rules and methods

Warehouse is the main element of the logistics system of the enterprise. It is intended not only to store material values, but also to provide warehouse services, being a key link in all deliveries and shipments. On how the organization of his work is formed, the activity of the enterprise as a whole depends.

Warehouse functions

The totality of the works performed at all warehouses is approximately the same and includes the following actions:

• Temporary storage and placement of inventories;
• Conversion of various flows;
• Formation of the correct logistic service in the service sector.

The system of placing goods in a warehouse provides for at least three types of flows:

• Internal (moving products within the organization).
• Weekend (sending cargo to consumers in the presence of transport for export).
• Input (acceptance of goods from suppliers, requiring verification of the correctness of loading and unloading operations and quality of receipt).

There is also a function of carrying out temporary storage of stocks, namely: work on placing the cargo with the necessary conditions for the further preservation of the quality of the goods.

Warehouses of finished products carry out sub-sorting and additional processing of products before it is directly sent or marked. Here it is prepared for loading works.

It is necessary to constantly improve the placement of goods in the warehouse for the effective use of available space. In addition to storage areas, it is necessary to allocate premises where they are engaged in receiving, unloading, sorting and preparing products for consumption. The fulfillment of such a number of tasks is impossible without a rational approach.

Trade warehouses are often located in the areas where production is concentrated, where large quantities of goods are received from supplier enterprises, and the largest shipments directly to supermarkets and large stores are formed and completed.

Methods of storage

The organization of placing goods in the warehouse is a significant stage in the trade. But the safety of their quality and aesthetic appearance is also important. Methods of storage are as follows:

1. Sortovoy. Different types of products are laid out separately from each other.
2. The partion. Each party that comes is decomposed separately, while in the same block can be a variety of goods.
3. Partion-varietal. Each delivery is stored separately, and the products in it are sorted by types and types and is also located in different places.
4. By name. Goods with different purposes are stored separately.

Principles of placing goods in warehouses

For a convenient and fast assembly of products, special schemes are developed that provide for permanent storage space. This provides an opportunity for surveillance of safety, as well as care. At the time of the development of the schemes, the volume, the frequency of receipt and shipment of goods, and the methods of packing are taken into account.

There is a very popular principle: more demand - closer to travel. Products that are needed every day are located in close proximity to the point of issue or shipment.

Also in practice, the method of long-term and short-term storage is used. In some areas there are more necessary products, and on others - less.
Placement of goods in a large warehouse provides for the formation of cells that allow them to decompose the batch of products together with the box or tray in which it is located. Moreover, the passages must be wide so that forklifts with lateral forks can pass through.

In warehouses of wholesale and small retail trade, the goods are most often displayed in size. In the storage areas there are sections for small and large products. Specially designed large, medium and small cells with different shapes and depths.

Firms engaged in the manufacture of warehouse equipment have already developed standard models and shelving schemes for goods of different types. Sometimes it is cheaper to purchase ready-made collapsible shelves with adjustable height of cells than to manufacture them yourself.

Address storage system

The rational placement of goods in the warehouse is a very important stage in the trade, regardless of whether it is a large room or a small one. Many experts recommend using the address system to do this in order to protect themselves from inevitable losses, re-sorting and losses. This technique helps to increase the turnover, eliminate all possible errors and quickly find products even for new employees after a brief briefing.

The system consists in assigning a code (address), which stands for the number of the vertical section, rack and shelf. This name can combine 4.5 or more characters. Using the program, automatic assignment of addresses in checks, labels, statements and other necessary documents is provided.

For example, consider the following encoding for the cell number A1739:

• A, B, B - a zone of products - a warm, cold or a certain part of the warehouse;
• 17 - rack number;
• 3 - number of the vertical section;
• 9 - shelf number.

From this diagram it can be concluded that this code is suitable for a zone of 99 shelves, and each of them can contain no more than 10 vertical sections and 10 horizontal shelves. If more components are used, letter indexes of zones are applied.

The rational placement and stowage of goods in the warehouse using this technique provides for the existence of plans and schemes on which all the rooms are located. Information is also entered in the computer database.

Codes for racks, compartments and floors are painted with bright colors so that they are clearly visible. Empty space is also divided into zones. Marking of goods should be carried out on boxes large, so that employees can see them from afar and quickly navigate in the route. Labels are recommended to be placed on shelves, not on boxes, so that there is the same place of layout.

Stacking

There are various methods of placing goods in the warehouse, which help the company to function qualitatively.

In order to save the products, packed in bags, coolies, bales, boxes and barrels, use stacking. Using this option, you can provide the necessary height, stability and free access to the goods. Height is determined by the properties of the product, as well as the version of its packaging, the maximum load and the volume of the warehouse itself. This laying is often formed in three versions:

• Straight. It is often used for barrels and boxes of the same size, each of the subsequent layers is set to the previous one.
• Pyramidal. Used to improve stability. In the top row, one seat is less, and the next one is laid out on the bottom two.
• Cross-reference. In it boxes of the most different sizes are formed.

With stacked storage, the maximum rationalization of the placement of goods in the warehouse is achieved, since if the products are placed on special pallets, then it becomes possible to use different mechanisms, which reduces labor costs.

There is also a shelf storage method. It is characterized by the acquisition of unpacked goods, which fit into special cells. Such storage is very convenient, as the laying takes place on pallets that are placed on shelves that are located at any available height mechanism. Below you can expand the goods, the selection of which is made only manually, and at the top - shipped with the pallet.

rules

The rational placement and stowage of goods in the warehouse are carried out by specially trained personnel, since this completely determines the quality work of both the enterprise and any retail outlet. We list the main requirements:

1. Products are laid out only by marking to the aisle. Goods with one serial number are placed on both sides of a single rack, due to this the shipment path becomes shorter. If one cell is not enough, then the remaining products are placed in the same section, higher or lower, so that only the shelf number has been changed in the address.
2. It is customary to place outer clothing on hangers, bulk products - in bulk, and liquids - in prepared tanks and tanks.
3. On the upper tiers it is convenient to pack long-term storage goods, as well as those that are delivered by whole pallets.
4. Barrels with flammable and combustible substances are laid out only lying down, cork up and in one row. This is necessary for proper storage and fire safety.
5. Packaged products must be kept in podtovarnike and pallets.
6. Placement and storage of goods in the warehouse should be carried out on the basis of uniformity and storage modes. It is necessary to take into account biological and physico-chemical properties, sanitary and hygienic requirements and neighborhood rules.
7. For non-food and food products with a long life, a temperature of 10-18 ° C and a relative humidity of 60-70% are required.
8. Products that actively perceive extraneous odors should be completely isolated from products that have strong flavors.

The rational placement of goods in the warehouse also has certain requirements:

• You need to monitor the humidity and temperature;
• Do not lay out products in the aisles and other inappropriate places;
• It is necessary to monitor the order between the shelves and on the shelves;
• Lifting equipment must be kept in its assigned place;
• Should be cleaned regularly and monitor the sanitary standards of the warehouse;
• It is impossible to form excessively high stacks;
• The topmost cells are required to be left for the backup goods;
• Loose products must be mixed, and things - periodically turn over.

Equipment

In order to achieve high-quality placement and storage of goods in the warehouse, the human factor is sometimes not enough, since often high racks and heavy goods can not be easily accessible. Then special machines come to the rescue, which can perform a large amount of work with minimal effort. For maintenance of warehouses there are various hoisting and transport mechanisms.

All used equipment can be divided into the following groups:

• Loading and unloading machines (overpasses, bridges, ramps, ramps-platforms, cranes and conveyors);
• Intra-warehouse transport for processing goods (collapsible racks for different purposes, floor and hand carts, stackers);
• Equipment for automation of accounting operations;
• Automated management systems.

Product storage conditions

In order to keep the placed goods in the warehouse always fresh, it is necessary to follow certain requirements:

1. To complete the gastronomy use refrigerated cabinets or cameras. And sausages and smoked products are stored only in a suspended state.
2. Diet eggs should be at a temperature of 0 to +20 ° C for 7 days, and dining rooms (from 0 to +2 ° C) - 25 days.
3. Dry baby porridges are stored in trade firms no higher than at +10 ° C and relative humidity of not more than 75%.
4. Ice cream will deteriorate if the room is more than -12 ° C.
5. Mayonnaise should be in shaded places at a temperature of +3 to +18 ° C in accordance with its shelf life.
6. The cooled fish is kept in the container which has arrived on a warehouse. Contained at -2 ° C for no more than 2 days.
7. Bulk products should be stored in clean, dry and well-ventilated rooms with a relative humidity of not more than 75%.
8. Live fish must be in the aquarium in clean water no more than 48 hours.
9. Rules for placing goods in the warehouse say that the salt should be isolated from other products, as it absorbs water and odors well.
10. Meat and products from it are stored in chambers and cabinets at -6 ° C.
11. Fruits and vegetables are spread in containers and put in well ventilated pantries without natural light.
12. The minimum shelf life is for cakes and rolls, as they are particularly perishable products. The optimum temperature is from +2 to +6 ° C.

Storage of non-food products

Ways of placing goods in the warehouse are different, it all depends on the things that unfold. We list the main requirements:

• Dresses must be placed on the shoulders.
• Linen is stacked on the shelves of the shelves.
• Piece of textiles and fabrics are in boxes.
• Knitwear is sorted by size, type, height and other characteristics.
• Shoes are laid out in rows in boxes no more than eight in height. Cardboard is laid between them.
• Headgears are rammed into boxes or boxes and placed on wooden decks by stacks.
• Fur is recommended to store in weakly illuminated and well ventilated rooms at temperatures from 0 to +8 ° C. Place the goods in the warehouse only on hangers and in polyethylene bags.
• Non-combustible cabinets will be needed for storing jewelry.
• Ceramic and glass products are unpacked and laid out on the shelves of the shelves.
• Carpets are stacked on podtovarniki.

Storage and placement of goods in the warehouse of the store can be organized by groups (shoes, things) or by narrow consumption properties (for men, for home, for cottages). The relative humidity and temperature are monitored with a thermometer.

Delivery time

The time of acceptance of products for quality is often provided for by the contract or technical standards established earlier. In all other cases, the acceptance of the goods in completeness and quality is carried out in the following terms:

• In case of non-resident deliveries - no later than 20 days. A perishable product - within 24 hours after entering the warehouse.
• For one-time delivery - no later than 10 days. The requirements for perishable products are the same.

Acceptance is considered correct and timely, if quality inspection and placement of goods in the warehouse were performed within the established time.

Preparation for sale

This stage consists in sorting, unpacking, packing, cleaning, ironing, packing and marking of products. The number of all preparatory stages depends on the degree of initial readiness of the goods at the time of their receipt, complexity, list and other factors.

During unpacking, the products are released from the protective packaging, sorted and grouped according to assortment characteristics, cleared of dust, corrosion-resistant lubricants and contaminants. If necessary, small defects are eliminated. All of the above operations should be carried out in specialized premises with the necessary equipment.

Sewing products, which are already prepared for sale, are sorted by their height and size. They are stroked and cleaned. For ironing, there must be a separate room, in which there are ironing boards. Silk and woolen fabrics before measuring in the trading hall are measured, and then rolled on special plaques, on the ends of which are placed information about the article, the price and the grade of the goods.

Small metal haberdashery is pre-packaged in packages of 10, 15 and 20 pieces. Laces and ribbons are twisted on special cardboard or plywood tablets.

In order to prepare for the sale of perfumes, you need to carefully check the packaging, so that it is not defective. Before you submit to the trading room cinema, photo and projection devices, you need to check them for efficiency. Musical goods must be set up. Motorcycles and bicycles are cleaned of grease, completed, assembled and checked for performance.

Most of the food products come in bulk, and full preparation is already in the store. This applies to confectionery and groceries, as well as vegetables and fruits. Stores them packed using simple installations or on desktop dials in specialized rooms. This zone should be close to the storage of products. The workplace of the packer is equipped with packing material and appropriate equipment.

Before delivering the goods to the hall, they are marked and placed in baskets, trays, drawers of a cart or in another suitable container.