PRODUCT LIFE MANAGEMENT.
SPECIFICATIONS: Are key to providing good operational control in a food and beverage manufacturing environment. It is the ability to define all aspects of food production via a clear definition of the product’s categorisation, control requirements, inventory management and planning features.
RECIPES: The recipe should support a number of functions including, mix weigh-up directly to the shop floor weigh-stations, materials requirements planning, inventory control, nutritional tables, labels, and product specifications etc.
LABELS: Accurate and consistently generated labels are key to the delivery of high quality products to the customer. All information that appears on the label should be stored at a single point within the system and drawn on to provide batch related information inline in real time as part of normal production processes.
To effectively manage all operations, systems should cover a wide range of functions, including the financials and compliance areas. For example, financial analysis should extend out into real time operations and compliance (e.g. Food Safety, Health & Safety, Risk Managment etc) should be “in line” to gain the most benefit. If this can be acheived, the operators have really useful tools for effective decision making to grow the business.