What are the key contents of warehouse on-site management? How to do a good job in warehouse on-site management?

Key contents:

1. Organizing: It is to distinguish what is needed and what is not needed in the company. Move unnecessary things away from the workplace, centralize them, classify them, and label them for management, so that only the necessary things are kept at the work site, making the work site neat and beautiful, so that staff can work in a comfortable environment.

2. Organize: It means to quantify, locate and label the things that have been distinguished before and need them at the work site, and store them in a place that can be accessed at any time when they are needed. This can reduce the need for searching. time wasted by items. ?

3. To ensure that the workplace is free of garbage and dirt, and that the equipment is free of dust and oil. This means that things that have been sorted and reorganized should be cleaned frequently and kept ready for use at any time. This is The first purpose. The second purpose is to visually, touch, smell, and hear the root causes of abnormalities during the cleaning process and to improve them. "Cleaning" means to clean the surface and the things inside.

4. Cleaning: It is to maintain the clean state after sorting, rectifying and sweeping. More importantly, it is to find out the root cause and eliminate it.

5. Literacy: All employees participate in the work of sorting, rectifying, sweeping, and cleaning, and maintain a neat and clean working environment. In order to do this job well, relevant standards are formulated for everyone to abide by. Everyone Ability to develop the habit of adhering to standards.

6. Safety: It is to eliminate or prevent the sources of safety accidents in the workplace.

Management principles:

1. Channel-oriented storage.

In order to make it easy for items to enter and exit the warehouse and move within the warehouse, the basic condition is to store the items facing the aisle.

2. Stack them as high as possible to improve storage efficiency.

To effectively utilize the space inside the warehouse, storage equipment should be stacked as high as possible. To prevent damage and ensure safety, storage equipment such as scaffolding should be used as much as possible.

3. Select the location based on the frequency of shipment.

Items with high frequency of shipment and purchase should be placed near the entrance and exit, where they are easy to operate; items with poor mobility should be placed a little further away from the entrance and exit; seasonal items should be selected based on their seasonal characteristics. Place of placement.

4. The same variety should be kept in the same place.

In order to improve operating efficiency and storage efficiency, the same items or similar items should be stored in the same place. The familiarity of employees with the location of items in the warehouse directly affects the time of entry and exit. Put similar items in the same place. Proximity is also an important way to improve efficiency.

5. Arrange the storage location according to the weight of the items.

When arranging storage locations, of course, put heavy items on the bottom and light items on top of the shelves. Large items that require manual handling are based on waist height. This is an important principle for improving efficiency and ensuring safety.

6. Arrange storage methods according to the shape.

It is also important to store items according to their shape. For example, standardized goods should be stored on pallets or shelves.

7. Based on the first-in, first-out principle.

An important aspect of storage is for items that are perishable, easily damaged, and perishable; for items that are easily degraded or aged, the first-in, first-out principle should be followed as much as possible to speed up turnover. Extended information

Notes

1. Inventory products must be positioned and managed. The meaning is similar to the design of the product configuration chart, that is, different product classifications and partition management principles are used to store them. And use shelves to place them. The warehouse must be divided into at least three areas: first, a large-volume storage area, that is, storage in full boxes or pallets; second, a small-volume storage area, that is, dismantled goods are placed on display racks; third, the returns area, Products to be returned or exchanged are placed on special shelves.

2. After the location is determined, a layout diagram should be made and posted at the entrance of the warehouse to facilitate access. The location of small-volume storage areas should be fixed as much as possible, while the full-box storage area can be used flexibly. If the storage space is too small or it is a freezer (storage) warehouse, it can also be used flexibly without a fixed position.

3. Stored goods must not be in direct contact with the ground. The first is to avoid moisture; the second is due to the suction regulations of fresh food equipment; and the third is to stack neatly.

4. Pay attention to the temperature and humidity of the storage area and keep it well ventilated, dry and not humid.

5. The warehouse must be equipped with waterproof, fireproof, anti-theft and other facilities to ensure the safety of goods.

6. Product storage shelves should be equipped with inventory cards, and the principle of first-in, first-out should be followed when entering and exiting goods. Color management methods can also be adopted, such as different color labels every week or month, to clearly identify the date of purchase.

7. Warehouse management personnel should communicate with ordering personnel in a timely manner to facilitate the storage of arriving goods. In addition, early warning notices of insufficient inventory must be issued in a timely manner to prevent shortages.

8. In principle, warehouse storage and pickup should be carried out at any time and taken at any time when needed. However, considering efficiency and safety, it is necessary to formulate operating time regulations.

9. Goods must be registered when entering and exiting the warehouse, so as to clarify the management responsibilities. However, some products (such as frozen and refrigerated products) are time-sensitive, and the store inventory and warehouse inventory are also integrated.

10. Warehouses must pay attention to access control and are not allowed to enter casually.

Baidu Encyclopedia-6S Management

Baidu Encyclopedia-Warehouse Management