The logistical processes and their control in food warehouses

Abstract

Foods are perishable products, so their properties vary by time. For that reason, entities that commercialize food require a careful attention over them. In many occasions they should be stored for a long period of time, with the objective of satisfying the market demand. In many occasions the facilities dedicated to their storage do not fulfill the standards and regulations established. This work offers a procedure that allows the control of the logistical processes present in foods warehouses of commercialization entities. It is based on control premises of the administration, the analysis for process, the metric of the logistical processes, the continuous improvement and the execution of all the standards and effective resolutions associated to the activity. Different methods are also used to stand it out, such as the ideas storm, interviews, diagnosis, SWOT method, specialists' approaches, systemic method, Methods of Specialist, Methods of Lineal programming (DEA), among others. The application allowed to control the behavior of the processes associated to the logistical administration of warehouses through the metric indicators associated to each of the processes and present activities and to take corrective actions if it will be necessary.