Methods for storing goods in a warehouse
The storage method is chosen depending on the shape of the product, its weight and objectives. At the moment, there are two most common ways to organize warehouses: rack and stack.
- The racking method involves placing goods on pallets and pallets and their further placement on racks. This method is suitable for storing goods in any form - with or without packaging.
- The stacking method is more often used to place large goods or goods in large quantities. Goods are placed on racks or pallets and then stacked. At the same time, the stacks must be stable and optimal in height.
In addition to the storage method, the conditions created in the storage area play an important role - they must be optimal for each product. It is fundamentally important to maintain the required air temperature and relative humidity, which must comply with standards and sanitary norms. These indicators can be monitored using special instruments: temperature with a thermometer, and relative humidity with a psychrometer.
The suitable temperature for storing non-food and non-perishable food products is 12-18 ° C, and humidity is 60-70%.
It is more difficult with perishable food products - you need to create conditions that can slow down the chemical processes inside such products and prevent them from spoiling. Therefore, such goods are stored in refrigerators at low temperatures. Cold allows you to preserve the necessary properties of products and their presentation.
The level of lighting in the storage room is equally important. You should also regularly carry out cleaning, disinfection (removal of germs), disinfestation (removal of insects) and removal of odors. Compliance with the necessary storage conditions will help minimize losses: fewer goods will deteriorate, break and/or break. This will also reduce product weathering, spillage, leakage and shrinkage.
Storage of goods
Category: Fundamentals of merchandising
Storage is a stage of circulation of goods, which must take place under conditions that ensure minimal changes in its quantity and quality.
Creating stocks of consumer goods is not advisable, but the forced presence of finished products in the sphere of circulation. This phenomenon is due to the need for continuity of the production process, constant provision of the population with all consumer goods required for life and the formation of reserves. The volume and assortment structure of inventory are determined, on the one hand, by the volume and structure of production of goods, and on the other, by the volume and structure of consumer demand. Proper planning and rationing of inventory ensures uninterrupted supply to consumers, prevents the formation of excess, excess stocks, and also helps accelerate their turnover.
Inventories may be located in factory warehouses of industrial enterprises or in areas where agricultural products are procured; at wholesale trade bases and warehouses; in retail trade organizations and enterprises; on my way.
At the very beginning of the process of transition to market relations, trading enterprises created maximum inventories of goods, as a result of which the deadlines for their sale were often violated, and their turnover sharply decreased. Currently, storage issues are becoming of utmost economic importance, especially for food products. According to official data, losses of agricultural products during harvesting, transportation and storage range from 40 to 50%.
Depending on their shelf life, all food products are divided into two groups:
perishable - they have a high water content, their long-term storage is possible only with the use of some kind of canning methods. In accordance with sanitary rules, especially perishable products include products that cannot be stored without refrigeration; Perishable goods include meat, fish, milk, egg products, many types of fruits (berries, salad and spinach vegetables, stone fruits, etc.);
goods suitable for long-term storage are those that contain a small amount of water or have been canned: flour, cereals, pasta, sugar, dried vegetables and fruits, wines and liquors, canned food, late varieties of some fruits, etc.
During storage, food products undergo various changes. Depending on the nature of these changes, the processes occurring during storage are divided into physical, chemical, biochemical, biological and mixed or combined.
Physical processes include processes that cause changes in the physical properties of the product - temperature, density, color, shape, consistency, thermal conductivity, radioactivity, etc.
Chemical are processes that cause the transformation of individual chemical substances included in food products (caramelization of sugars, acid hydrolysis of substances), or processes that occur between individual chemically active substances located in the product or in the surrounding atmosphere (formation of melanoidins, acetals , rancidity of fats, etc.). These processes occur without the participation of product enzymes and microorganisms.
Some products (dried fruits, vegetables) may undergo non-enzymatic darkening (browning) - melanoid formation resulting from a reaction between amino acids and reducing sugars. This process leads to a change in not only the color, but also the taste and smell of the product, which negatively affects its nutritional value. Melanoidins play a positive role in baking bread, frying meat and fish, contributing to the formation of a specific taste, aroma and color.
When storing canned food, chemical bombing may occur as a result of the interaction of the acids of the canned food with the metal of the can. In some cases, the transfer of container metal into products is observed, which has an adverse effect on the human body when consuming these products. During long-term storage of food products, as a result of chemical transformations, the content of biologically active substances (vitamins, organic acids, etc.) in their composition is significantly reduced.
Biochemical processes include processes that cause transformations of the chemical components of products under the influence of biological catalysts contained in them - enzymes or enzyme preparations introduced from outside. Biochemical processes are respiration, autolysis, glycolysis, etc. During these processes, complex organic substances undergo decay, and the energy contained in them is released.
Respiration is accompanied by loss of product mass, release of moisture and heat, and changes in the composition of the surrounding atmosphere. Respiration occurs in fruits, vegetables, grains, cereals, and flour. During intense respiration, foods lose a lot of sugars, acids and other nutrients. In this case, moistening and self-heating of the product (grain, vegetables, etc.) occur.
Autolysis is an enzymatic process of self-dissolution that occurs in the tissues of meat and fish. As a result, its glycogen is converted into lactic acid. Autolysis improves the taste, smell, tenderness and juiciness of meat. However, with deep autolysis, proteins decompose with the appearance of an unpleasant sour taste.
Under the action of hydrolase enzymes, hydrolytic processes occur in food products. In most cases, they lead to a deterioration in the taste and smell of products and cause significant losses.
Microbiological processes are a type of biochemical processes in food products, since a change in the quality of the product occurs due to the activity of enzymes found in microorganisms that enter the product accidentally (fermentation, rotting, mold) or are introduced artificially (the use of microorganisms in the production of lactic acid products, wines, etc. ).
Fermentation is the breakdown of nitrogen-free organic substances (carbohydrates, alcohol, lactic acid) under the action of enzymes secreted by microorganisms. During the storage of food products, alcoholic, lactic acid, acetic acid, butyric acid fermentation, etc. may occur.
Rotting is a deep process of protein breakdown under the influence of roteolytic enzymes secreted by putrefactive microorganisms. The end products of decomposition are hydrogen sulfide, carbon dioxide, ammonia, methane, indole and other substances that give the products an extremely unpleasant odor and can cause poisoning. Most often, protein-rich foods rot - meat, fish, eggs, etc.
Mold is caused by mold fungi that secrete various enzymes that break down carbohydrates, proteins and fats. When molding occurs, products become covered with deposits of various colors and acquire an unpleasant taste and smell. Mold causes spoilage of fruits, vegetables, bread, meat, butter, eggs, etc.
Biological processes include processes caused by biological objects - rodents and food pests. These changes also have a great impact on the quality and shelf life.
During the transportation and storage of products, all of the above processes do not occur in isolation from each other - they are interconnected and interdependent, so some changes often entail others. In this sense, we can talk about combined processes occurring during the processing of raw materials, transportation and storage of food products.
An analysis of the processes occurring in food products leads to the conclusion that some of them are caused by the internal characteristics of the food products themselves, while others are caused by the influence of the external environment. Food products differ in their chemical composition, nature and intensity of these processes.
Based on the characteristics most characteristic of storage, all food products can be divided into three main groups.
The first group is fresh food products of animal and plant origin (whole organisms, or their organs, or individual parts), in which biochemical, physical and chemical processes occur (for example, grains, vegetables, fruits, meat, fish, etc.). Biochemical processes occur especially actively in them.
The second group is products obtained from animal or plant materials. Chemical and physical processes occur most actively in them, and biochemical processes occur very weakly. These are bakery goods, sugar and confectionery, dried fruits and vegetables, salted, smoked and boiled products.
The third group is canned products, in which, thanks to special processing and hermetically sealed packaging, biochemical processes are practically suspended, and physical and chemical processes are completely suppressed.
The fundamental differences between the three groups are that the products of the first group can be well preserved only with their constant interaction with the external environment (i.e., by maintaining constant metabolism in their tissues), and the products of the third group - with complete isolation from the external environment environment. Accordingly, the shelf life of products of the first group depends on their physical and chemical characteristics and environmental conditions, and of the third group - on the method of processing and the degree of sealing. The products of the second group occupy an intermediate position. The main processes occurring in food products of this group during storage are determined primarily by their physical structure and chemical composition. These processes cannot be completely avoided, but they can be significantly slowed down, which will prevent significant changes in the quality of the product even during long-term storage. Throughout the entire storage period, it is necessary to maintain the physical, chemical and biochemical processes inherent in food products at a certain level.
Physical and physicochemical processes occur in products under the influence of temperature, humidity, gas composition, light, and mechanical influences. These are the processes of sorption and desorption of water vapor and gases, crystallization of sugars and salts, aging of proteins and colloids, compaction of bulk substances, deformation and violation of the integrity of products.
The sorption process, i.e. absorption of moisture can occur during storage of salt, granulated sugar, flour, cookies, crackers, waffles, etc. In this case, the products soften or lose their flowability and cake. During desorption, the product dries out, resulting in a decrease in its mass and a deterioration in quality. This process is inherent in fresh fruits and vegetables, bread, liver, etc. In some products (confectionery, jam, honey, ice cream), sugar crystallizes during storage, which leads to a deterioration in the appearance, consistency and taste of the product.
The aging of proteins and colloids during food storage explains the worse swelling of cereals, flour, legumes, and the increase in the duration of their preparation.
Mechanical damage causes deformation of confectionery products, bread, pasta, fruits and vegetables, which leads to a decrease in quality or complete unsuitability of the product for consumption.
Some products have a strong odor that can be absorbed by other products. Therefore, products such as smoked meats, herring, cheeses cannot be stored together with confectionery, bread, butter, etc.
The slowing down or acceleration of various processes in goods during storage largely depends on temperature, humidity and air composition, ventilation and lighting of the room, product proximity, packaging and stowage of goods and many other factors.
Air temperature has a great influence on the development of microorganisms and pests, enzyme activity and the rate of chemical reactions. An increase in temperature by 10 °C accelerates enzymatic reactions by 1.3-5 times, and chemical reactions even more strongly. Therefore, most food products are stored at low temperatures, which have a detrimental effect on many microorganisms and pests and minimize enzymatic and chemical processes. For long-term storage products, the temperature in the storage facility should not exceed 1 °C, and for perishable products - no more than 6 °C. For particularly perishable products, the maximum shelf life at a temperature not exceeding 6 °C is from 6 to 72 hours, depending on the type of product. These are meat, dairy, fish, vegetable products, confectionery, etc.
The approved shelf life of especially perishable products is calculated from the moment of completion of the technological process, cooling and includes the product’s stay at the manufacturing plant, transportation and storage in public catering and trade establishments. The manufacturer must label each batch of highly perishable products, indicating the temperature and expiration date on the labels or packaging. The safety of many goods is best ensured by creating a continuous cold chain from producer to consumer.
Air humidity when storing goods is also of paramount importance. Atmospheric air always contains water vapor. Relative humidity is the percentage of the actual amount of water vapor in the air to the amount required to completely saturate it at a given temperature and pressure. The lower the percentage of relative humidity, the less water vapor there is in the air. Air humidity fluctuates depending on temperature.
Fluctuations in relative air humidity cause changes in the moisture content of goods. Each type of product is characterized by a certain humidity, deviation from which can change the direction of chemical and biochemical processes. Therefore, air humidity must be maintained at a level to prevent both the moistening of dry goods and the drying out of goods with a high moisture content. To store goods with a high moisture content (fruits, vegetables, meat) in warehouses, the relative air humidity should be maintained at 80-95%. Products with low humidity (sugar, flour, salt, crackers, etc.), as well as those that can oxidize (fats), should be stored at a relative humidity of 65-75%.
The composition of the gas environment of the storage facility has a significant impact on the safety of products. In a storage room for many goods, the air composition should be as follows: 78% nitrogen, 21% oxygen and 0.03% carbon dioxide. Since many products come into contact with air, it is necessary to take into account the influence of individual components of air on them, primarily oxygen. Thus, packaged meat, fish and other goods are better preserved in an atmosphere with a low oxygen content and a high carbon dioxide content.
Air ventilation has a positive effect on the safety of many goods. It helps lower the temperature in the storage, remove excess moisture vapor from it, reduce the concentration of carbon dioxide, and also activates the protective functions of goods - grain, fresh fruits, vegetables, etc. Depending on the method of air supply, natural, forced and active ventilation are distinguished.
When storing most products, light plays a negative role: it accelerates the processes of respiration, oxidation and destruction of many vitamins. Under the influence of light, discoloration and clouding of wine, beer, juices, greening and sprouting of potatoes and vegetables, oxidation of fats, rancidity of cereals and flour can occur. Therefore, many goods are stored in darkened rooms.
Containers and packaging materials also affect the safety of food products. Packaging protects the product from external influences, high or low temperature, air humidity, light, foreign odors, microorganisms, etc.
Storing of goods in warehouses is carried out separately according to their names, types, types, grades and batches. Each product has its own styling features.
Refrigeration processing is not only the most universal and very effective way to preserve the quality of food products, but also a necessary condition for obtaining high quality products using various methods of preservation (production of ham, fermented milk products, lightly salted fish, etc.). Storing many food products in fresh (meat, fruits, vegetables, etc.) or frozen (meat, fish, etc.) is based on the use of cold. Refrigerated products are stored from 10-30 days (meat, fish) to several months (fruits, vegetables, eggs), frozen - up to a year or more. Cold suppresses, but does not completely stop, the processes that cause product spoilage; cooling and freezing are accompanied by suppression of the vital activity of microorganisms and their death, but do not ensure the sterility of products.
Cooling is a process in which the temperature of a product is reduced to cryoscopic (freezing point) or 1-2 °C below it. The cooling method is chosen depending on the type and condition of the product, the required speed of the process, and further processing technology. Cooling is used in air, liquids, melting ice or under vacuum. A universal method is air cooling. The air cools meat and meat products, poultry, eggs, fruits and vegetables, butter, dairy and other products. Fish, poultry, some vegetables, and bottled drinks are cooled in liquids (cold water, brine). Vacuum cooling is used for fruits and vegetables.
Freezing is the process of partially or completely converting the water contained in a product into ice. Freezing is used to ensure product stability during long-term storage (meat, fish, etc.) or to impart special taste properties to products (ice cream, etc.). Various mineral and organic substances are dissolved in the water contained in food products, so the freezing point, or cryoscopic point, of most natural foods is close to O ° C (for meat juice from -0.6 to -1.2 ° C ; for egg yolk -0.1 °C; for milk -0.94 °C, etc.). Damage to tissue structure during freezing is less, the lower the temperature and the more intense the process. When storing frozen foods, temperature fluctuations above 1 °C are undesirable. They enhance the process of moisture recrystallization (increase in the size of larger ice crystals at the expense of small ones), deteriorate the structure of the fabric and increase the shrinkage of the product.
When storing refrigerated products, the role of relative air humidity is especially important. For various refrigerated products, the relative air humidity should be 75-95%; in frozen food storage rooms - close to 100%.
Food products can be protected from microbiological spoilage using chemicals. Currently, more than 100 such substances are known. However, most of them can negatively affect human health or significantly worsen the natural properties of the product. In Russia, chemicals such as sulfur dioxide and sodium benzoate are used to protect food from spoilage.
Sulfur dioxide is used primarily for the preparation of fruit and berry raw materials, in order to extend the processing season (sulfitation), as well as to preserve grapes fresh. Sulfur dioxide evaporates quite quickly from the tissues of berries (which is important for preserving the nutritional properties of grapes), so the treatment is periodically repeated by introducing sulfur dioxide into storage from cylinders or burning sulfur (5 g of sulfur per 1 m2 of room). In addition, sulfur dioxide is used by placing sodium bisulfite in boxes of grapes (or other berries). Slowly decomposing during storage and reacting with water released by grapes, sodium bisulfite forms a small amount of sulfur dioxide, which is quite sufficient to prevent spoilage of the berries.
Sodium benzoate can only be used for food preservation.
Sorbic acid has recently become widespread in the preservation and preservation of foods (for fruit and berry juices, canned fruit and vegetables and semi-finished products). The use of this chemical preparation is promising for protecting condensed milk, cheese, sausages, fish, dry and semi-dry wines, soft drinks and other products from spoilage. Sorbic acid most strongly inhibits the development of yeast and mold fungi. However, it has little effect on the development of many bacteria, including lactic acid bacteria. Therefore, it can be used to prevent spoilage of sauerkraut from mold and yeast (without suppressing the activity of lactic acid bacteria).
Biomycin (chlortetracycline) is an effective antibiotic. The use of ice to which biomycin is added (5 g per 1 ton of ice) extends the shelf life of fresh fish by almost 2 times. The biomycin content in the product should not exceed 0.25 mg/kg.
Ionizing radiation is widely used for food preservation, primarily β-rays and X-rays. The most common is radurization (from radiare - to emit, durare - to prolong) - radiation treatment of food products at doses that suppress the vital activity of microorganisms without deteriorating the appearance, taste, smell, nutritional properties of products, as a result of which their shelf life increases. This term was proposed by a special commission
International Atomic Energy Agency (IAEA) instead of the widely used term “radiopasteurization” in order to avoid erroneous analogies with heat pasteurization.
Microorganisms that cause food spoilage vary significantly in their resistance to ionizing radiation. Botulinus spores are especially resistant; when they develop, they produce a toxin that can cause severe poisoning. They die only at doses of about 5 krad. Mold spores are much less stable, many of which lose their vital activity at doses of 200-500 krad. The viability of various yeasts decreases 10 times at doses of 25-250 krad.
They react differently to radiation and food. Threshold doses have been established, above which the color and taste of the product change: for fresh fruits and vegetables from 40 (leaf lettuce) to 900 krad (cherry); for fruits and vegetables from 70 (lemon juice) to 500 krad (dried prunes); for fresh fish from 500 (fresh carp) to 1800 krad (pike perch); for meat from 300 (lamb) to 2100 krad (bacon); for dairy products (milk, cheese) about 70 krad.
Radurization can significantly extend the shelf life of many food products and, in some cases, replace refrigerated storage. Experimental transportation from Australia and New Zealand to England of lamb half-carcasses and beef quarters irradiated at a dose of 0.4 krad showed that they can be transported no worse than frozen meat. According to the Institute of Biochemistry named after. A.N. Bach, short-term irradiation of potatoes and vegetables completely eliminates their germination, so they can be stored in ordinary storage facilities at relatively high temperatures. The results of studies conducted in the USA, Canada, France, Russia and other countries indicate that all tested products, irradiated at recommended doses, did not contain harmful substances. In the United States, it is legal to eat irradiated grains and grain products, potatoes, oranges, bacon, fish fillets from cod, flounder, and sea bass.
The Ministry of Health of the Russian Federation allows the use of radurization of short-lived fruits and vegetables, the shelf life of which is determined by weeks, days and largely depends on the degree of contamination with microorganisms. Here, extending shelf life even by a few days can be important. For example, strawberries can be stored for 4-5 days when refrigerated, and 10-12 days with additional irradiation. You can double the shelf life of irradiated cherries, red tomatoes, etc.
The controlled gas environment method is increasingly used for long-term and high-quality storage of fresh fruits and vegetables. This method is based on maintaining a certain gas composition of air (oxygen, carbon dioxide and nitrogen) depending on the characteristics of the product. Carbon dioxide and oxygen have different effects on the quality of products and the pathogens that cause them to spoil. Thus, storing meat, fish and other products in a controlled gas environment is based on the use of the antiseptic properties of carbon dioxide. To do this, the carbon dioxide content in the environment must exceed 20%.
Fresh fruits and vegetables cannot withstand such high concentrations of carbon dioxide. Serious metabolic disorders occur in their tissues, and the quality of fruit and vegetable products quickly deteriorates. Therefore, the storage of fruits and vegetables in a controlled environment is not based on suppressing the vital activity of phytopathogenic microorganisms, but on maintaining the metabolism of substances in the tissues of fruits and vegetables at a level that ensures their slower ripening and better preservation of their inherent resistance to functional and infectious diseases.
Fruits are mainly stored in a gas environment. The combination of low temperature with a certain gas composition eliminates the disadvantages inherent in storing fruits in conventional refrigerators. Depending on the type and variety of fruit, different gas compositions are used: nitrogen 79-97%, oxygen 2-16%, carbon dioxide 0-10%. The unequal response of individual fruits to the gas regime is explained by the different permeability of gases into the fruit, depending on the thickness and chemical composition of the skin, the internal volume of gases, and the chemical composition of cell sap.
The gas environment for storing fruits is of two types: o normal gas mixtures, in which the total content of oxygen and carbon dioxide is the same as in the air, i.e. 21%; O subnormal gas mixtures in which the total concentration of oxygen and carbon dioxide is below 21% (CO2; 02; N2 - 5; 2; 93 or 0; 3; 97 - subnormal mixtures; 10; 10; 80 or 5-10; 11 - 16; 74-79 - normal mixtures).
The use of a controlled gas environment makes it possible to increase the storage temperature of many varieties of fruits and vegetables by 1-2 °C and extend the shelf life by 1-3 and even 4 months.
Storage facilities with a controlled gas environment are refrigerators with sealed chambers with a capacity of 50 to 200 tons of fruit. To automatically maintain the level of gas composition and register it, electronic gas analyzers are installed in storage facilities, as well as a system of temperature control devices, etc.
Natural decline
- commodity losses caused by natural processes that cause a decrease in the quantity of goods.
Storage method
— a set of technological operations that ensure the preservation of goods by creating and maintaining specified climatic and sanitary conditions, as well as methods of their placement and processing.
Natural loss rates
- the maximum amount of commodity losses established by a regulatory document for a specific type of product.
Commodity neighborhood rule
- requirement for the joint content of goods with the same storage regime, as well as with sorption properties acceptable to each other; based on the principle of compatibility of different products that do not have mutual harmful effects.
Storage mode
— a set of climatic and sanitary-hygienic requirements that ensure the preservation of goods.
Tara
— packaging, which is a product for placement and spatial movement of products. Containers can be consumer, industrial and transport.
Consumer packaging
— containers supplied to the consumer with products and not performing the function of transport containers.
Transport packaging
- a container that forms an independent transport unit.
Package
- a means or set of means that protect products from damage and loss, and the environment from pollution.
Storage conditions
— a set of external environmental influences determined by the storage regime and placement of goods in warehouses.
Storage
- a stage of the technological cycle of product distribution from the release of finished products to consumption or disposal, the purpose of which is to ensure the preservation of the original properties or their change with minimal losses.
How to choose conditions for storing goods?
The first and most important thing to consider when choosing a warehouse for storage is the type of product. Depending on the purpose of the stored goods, the following types of warehouses are distinguished:
- for food products;
- for non-food products;
- for pharmaceuticals;
- for special purpose goods.
Storage conditions, temperature conditions and the availability of special equipment depend on the type of product.
When choosing a storage room, you should pay attention to the following series of characteristics.
Room area
The amount of goods that can be placed in the warehouse depends on the area. Accordingly, the higher the number of units of goods requiring storage, the larger the warehouse area should be. When storing large goods, the size of the gate is also important - goods should fit through them without difficulty.
Premises security
The warehouse must be protected from unauthorized persons entering its territory. Otherwise, there is a risk of losses in the form of theft of goods or damage to them.
Location
The warehouse must be located optimally and advantageously from a logistics point of view. The further the storage facility is from major highways, railroads and other communications, the higher the production costs.
Warehouse type
It was already noted above that depending on the type of warehouse, its infrastructure and conditions change. Therefore, it is important to select a warehouse with a suitable temperature regime and the equipment necessary for a specific type of goods.
Warehouse condition
The building and territory of the warehouse must comply with sanitary standards and fire safety rules. If violations are revealed during the inspection, this may suspend work for some time, which entails financial losses.
The premises must be secure, protected from rodents and other pests, and safe in terms of electrical wiring and other systems.
Zoning
Dividing the warehouse into zones is a prerequisite for optimal functioning. Loading and unloading areas must be large enough for the machines to operate efficiently, and the receiving area must be able to accommodate the necessary equipment.
In the immediate storage area, the floor and roof play an important role - they must be in perfect condition. Unevenness on the floor can lead to damage during transportation of goods, as well as rapid wear of tires on warehouse vehicles.
Warehousing and storage of goods: features of placement and proximity
Storing goods in a warehouse is carried out in two ways:
- Shelving. This type of storage of cargo in a warehouse is suitable for both packaged goods and unpackaged items, materials or food products. The basic rule of racking is to arrange cargo in cells vertically using a loader or stacker. Most often, goods of the same type or of the same batch (depending on the internal regulations of the warehouse) are placed on both sides of the aisle at the same height. The upper shelves are left for storing bulky or low-turnover goods, the lower shelves are for goods without packaging that can be folded or handed out manually;
- Stacking. Such warehousing and storage of goods in a warehouse is suitable for bulky goods, as well as large quantities. Before being stacked, most cargo is placed on wooden pallets or pallets. This allows you to make the most efficient use of warehouse space and quickly process cargo using machinery. Stacking is carried out vertically in a straight, cross and reverse manner. For example, identical boxes are placed using the direct method. Cross – elongated packaging of goods, the top of which is placed across the bottom. The reverse method is used to stack loads in bags, for example, sand or any bulk food products.
In order to facilitate and speed up the search for cargo, there are address systems for recording the location of goods in warehouses. To do this, each cell, shelf, rack, zone and section in the warehouse is assigned an alphabetic or numerical designation, which is entered into a single computer program. A complex of such symbols makes up the address of the cargo location in the warehouse.
What equipment is needed to create optimal storage conditions?
The efficiency of a warehouse largely depends on the equipment with which the warehouse is provided. Racks, shelves, carts, pallets and lifts are what will help save space and optimize storage.
Cart
A warehouse cart allows you to manually move goods stored in boxes or bags over short distances. Such a trolley is capable of carrying cargo weighing up to 500-600 kg at a time.
The carts have a fairly simple design: a metal platform with a handle on wheels. There are also trolleys with a hydraulic lifting mechanism. With the help of such models you can move cargo located on pallets.
In addition, there are self-propelled electric carts that can be used to transport heavy loads without effort.
Stacker
A stacker is an automated warehouse equipment with a high vertical mast and lifting forks that move up and down. The stacker allows you to remove and lift pallets with cargo onto the upper tiers of racks, as well as transport them over longer distances than a trolley.
Stackers can be manual or automated. If you need to constantly move cargo throughout the day in a warehouse, then an electric stacker is the best option.
Order picker
In warehouses where a variety of products are stored, it is often necessary to assemble various items throughout the premises. To optimize this process, an order picker is perfect.
A pick-up is a special mechanism consisting of a support on wheels, a lifting mechanism and a cabin. The principle of operation of this equipment is as follows: an employee enters the cabin, presses a button and rises to the required level to get the goods.
Working in such a cabin is safe, as it is protected by guards. The height of such a pick-up is 3-4 meters, and the load capacity reaches several hundred kilograms.
Roller systems
A warehouse cart and stacker work well with small-sized goods, but they are not suitable for transporting large-sized products. Roller systems are provided for transporting such goods. The advantage of such equipment is that they do not have a standard platform as such, but there are several elements with wheels. Each of them can be used either individually or attached to others - this allows you to move loads of various sizes, adjusting each element of the roller system individually to them.
Each such element is equipped with an anti-slip pad to prevent the load from falling off the platform. One of the elements has a handle, which allows you to transport the cargo to its destination.
What should you pay attention to when storing flower products?
Storing cut flowers requires special conditions. The main task is to extend the life of flowers for as long as possible. It is important to take into account that vital processes continue in cut flowers, that is, the flowers continue to breathe. However, due to the absence of a root, the metabolism accelerates, which leads to the death of the flower. Therefore, when storing flower products, the main task is to slow down the metabolic process.
The wilting process can be increased by using low temperatures. It is known that at low levels of heat, flowers breathe less, which means they live longer. Flowers should be cooled quickly immediately after cutting, and then the temperature and humidity should be maintained at the required level.
The vast majority of flowers are stored at a temperature of 0-2˚C, but some species prefer temperatures above 10˚C. Low humidity promotes evaporation of moisture from the plant, while high humidity promotes condensation and mold formation.
There are two methods for storing cut flowers: dry cold and wet cold.
Dry cold storage
This method is the most reliable; with it, flowers can remain fresh for a long time. For dry storage, flowers are packed in a special case and stored at a constantly maintained temperature of about 2˚C.
Wet cold storage
This method allows you to keep flowers fresh for a shorter period of time. In the refrigerator compartment there are special shelves where vessels with lattices and flowers are placed. The gratings support the stems so that they do not deform, and water or a nutrient solution is poured into the vessel. The flowers are covered with a bag and stored in a refrigerated room at different temperatures.
The nutrient solutions in which flowers are stored may include components such as boric, ascorbic, succinic acid, sugar or adenine.
It is also known that some types of flowers cannot be stored in the same vase - they are incompatible and even toxic to each other. Such “incompatible” species contribute to faster wilting.
What factors should be considered when storing explosives?
Explosives are stored in specialized warehouses, which are divided into two large categories: basic and consumable.
Basic warehouses are designed for storing explosive products in large volumes, and also do not involve opening boxes and removing goods without original packaging. Consumable warehouses store small quantities of explosives and issue them to explosives specialists upon request.
The territory of such a warehouse should be located away from populated areas, highways and any other areas where there may be a crowd of people. This is necessary so that in the event of an explosion no one is harmed by the air wave. Also, to prevent the impact of air waves, the warehouse with explosives is surrounded by earthen ramparts. In addition, such warehouses must be surrounded by a fence, the height of which reaches 2 m, and all office premises must be moved outside the territory of the immediate storage facility.
The storage facility must have the required amount of fire-fighting equipment: fire extinguishers, barrels of water, sand, shovels, crowbars, and so on. There should be a fire-fighting reservoir or an insulated reservoir in the immediate vicinity. The walls of such warehouse buildings must be made of fire-resistant materials, and the temperature inside the room must be maintained in the range from +15˚С to +30˚С, if the room is heated, and from 0˚С to -30˚С, if hard-to-freeze materials are stored in the room dynamites.
Electrical wiring with a voltage of no higher than 220 V is allowed throughout the warehouse territory and above it. At night, warehouses are not illuminated, only the paths to it are illuminated to facilitate the security of the warehouse. Watchtowers are placed behind the fence and connected by a telephone network to the guardhouse.
Storage in a warehouse
In addition to the general provisions on storage, the Civil Code of the Russian Federation provides for special types of storage, to which general provisions apply, unless otherwise established by the relevant articles of the Civil Code of the Russian Federation and other laws, i.e. special rules governing the relations of the parties under storage agreements take precedence over the general rules discussed above.
One type of storage is storage in a commodity warehouse, and in the Civil Code of the Russian Federation this type of storage is regulated by Articles 907 - 918.
In accordance with Article 907 of the Civil Code of the Russian Federation, a commodity warehouse is an organization that carries out the storage of goods as a business activity and provides services related to storage. A warehousing agreement is a paid agreement. According to it, a professional custodian, who has the necessary equipment and staff, which in this case will be a warehouse, undertakes to accept goods from the bailor for a fee, store them and return these goods safely.
A wide variety of goods are intended for storage in commodity warehouses and, as a rule, each warehouse is equipped with equipment designed for storing a certain type of goods.
One type of warehouse is a public warehouse. A storage agreement concluded by a public goods warehouse is recognized as a public contract. This means that a public warehouse must accept goods for storage from each bailor who applies to it, and does not have the right to give preference to one bailor over another, except in cases established by law and other legal acts. Refusal to conclude a storage agreement is not allowed, except in cases where the custodian does not have the necessary equipment to store any type of goods; for example, an oil storage facility will not be able to conclude an agreement for the storage of grain, since it will not be able to ensure its safety. The remuneration for storage should be the same for all depositors.
A feature of storage in a commodity warehouse is the inspection of goods by the warehouse upon receipt and during storage.
Inspection of goods, determination of their quantity and external condition in accordance with Article 909 of the Civil Code of the Russian Federation are the responsibility of the warehouse, unless otherwise provided by the contract, and such inspection is carried out at the expense of the custodian. Inspection by the custodian of goods when they are transferred for storage is important to determine the degree of culpability of the custodian in the event of loss or damage to goods during storage.
The responsibility of the warehouse is also to provide the goods owner with the opportunity to inspect goods during storage or samples of goods if storage is de-identified, take samples and take the necessary measures for the safety of goods.
In accordance with the general provisions on storage, if it is necessary to change the conditions of storage of goods, the bailee is obliged to immediately notify the bailor. When stored in a warehouse in accordance with Article 909 of the Civil Code of the Russian Federation, to ensure the safety of goods, the custodian has the right to independently decide to change the storage conditions. The obligation to notify the goods owner occurs if a significant change in storage conditions is required.
When storing goods, damage to the goods may occur not only within the normal limits of damage, but also beyond these limits and the limits agreed upon in the contract. In this case, the warehouse is obliged to immediately draw up a damage report and notify the goods owner on the same day.
If, upon receipt of goods at the warehouse, inspection of the goods and checking their quantity are the responsibility of the warehouse, then when returning the goods to the owner, both the warehouse and the goods owner have the right to demand inspection of the goods and verification of their quantity, and the costs are borne by the party that requested the inspection or verification of the quality of the goods.
If neither party has expressed its desire to inspect the goods and check its quality, and these actions have not been taken, a statement of shortage or damage to the goods due to improper storage is made to the warehouse in writing upon receipt of the goods or within three days, if the shortage or damage could not be detected by the usual method of receiving the goods. If the owner of the goods does not make a statement to the custodian within the specified period, it is considered that the goods are returned in accordance with the terms of the contract.
Let's stop at the conclusion of the contract. The warehouse and the depositor, who transfers the goods for storage, enter into an agreement, the written form of which is considered complied with if the conclusion of the agreement and the acceptance of the goods for storage are certified by a warehouse document. The types of warehouse documents are given in Article 912 of the Civil Code of the Russian Federation:
• double warehouse certificate;
• simple warehouse receipt;
• warehouse receipt.
A double warehouse receipt consists of two parts - a warehouse receipt and a pledge certificate (warrant), which are separated from each other. In accordance with Article 913, in each part of the double warehouse receipt, the following is indicated:
• name and location of the warehouse that accepted the goods for storage;
• current warehouse receipt number;
• the name of the legal entity or citizen who is the bailor, as well as the location of the owner of the goods;
• name of the accepted product, its quantity indicating the number of units and (or) measure of the product;
• storage period for the goods or an indication that the goods are stored until required;
• the amount of remuneration or the tariffs on the basis of which it is determined, the payment procedure;
• date of issue of the warehouse receipt.
Both parts of the document must have identical signatures of the authorized person and the seal of the warehouse. A document that does not contain the necessary details, signatures and seals is considered invalid.
A simple warehouse receipt based on Article 917 of the Civil Code of the Russian Federation consists of one document issued to bearer and must contain the same details as a double warehouse receipt, except for the name of the legal entity or citizen who is the depositor, as well as the location of the owner of the goods. The document must indicate that it is issued to bearer. A document that does not contain the necessary details, signatures and seals is not a simple warehouse receipt.
A warehouse receipt or warehouse receipt is a document handed over by the warehouse to the depositor and confirming the acceptance of goods for storage for a certain period and for a specified fee for the goods specified in it. A warehouse certificate is issued either to the owner of the goods himself or to a person acting under a duly executed power of attorney.
According to paragraph 3 of Article 912 of the Civil Code of the Russian Federation, a double warehouse receipt, each of its two parts, as well as a simple warehouse receipt are securities. The definition of a security is contained in Article 142 of the Civil Code of the Russian Federation. In accordance with it, a security is a document certifying, in compliance with the established form and mandatory details, property rights, the exercise and transfer of which is possible only upon presentation. With the transfer of a security, all rights certified by it are transferred in the aggregate (Article 142 of the Civil Code).
Goods accepted for storage under a double or simple warehouse certificate may be subject to collateral during its storage by pledging the corresponding certificate.
Article 914 of the Civil Code of the Russian Federation defines the rights of holders of warehouse and pledge certificates, and these documents can be held by one person or by different persons. The rights of the holders of these documents are different.
The holder of the warehouse receipt has the right to dispose of the goods, but the goods themselves continue to remain in the warehouse and cannot be taken from there until the loan issued under the pledge certificate is repaid. The transfer of the warehouse receipt to the new holder is carried out by an endorsement called an endorsement.
The holder of the pledge certificate, if he is not the same person as the holder of the warehouse receipt, has the right to pledge the goods in the amount of the loan issued under the pledge certificate and interest on it. When pledging goods, an endorsement is also made on the warehouse receipt.
The holder of the pledge and warehouse certificate has the right to dispose of the goods stored in the warehouse in full.
A double warehouse receipt and each of its parts, in accordance with subparagraph 3 of paragraph 1 of Article 145 of the Civil Code of the Russian Federation, are order securities, since the rights certified by them may belong to the person named in the security, as well as to another authorized person appointed by this person.
We have already mentioned that rights under an order security are transferred by making an endorsement on it. The person who transferred the order security is called the endorser, and is responsible not only for the existence of the right, but also for its implementation. The person to whom the security is transferred is called the endorser.
According to paragraph 3 of Article 146 of the Civil Code of the Russian Federation, endorsement can be:
• blank, i.e. without specifying the person to whom the execution should be made;
• order, i.e. indicating the person to whom or whose order the execution should be carried out.
An endorsement may be limited only to an instruction to exercise the rights certified by a security, without transferring these rights to the endorsee (authentic endorsement). In this case, the endorsee acts as a representative.
Goods can be released from the warehouse:
• to the holder of warehouse and pledge certificates, and issuance is made only in exchange for both of these certificates together. The holder has the right to demand the release of the goods in parts, in this case the warehouse issues him new certificates for the goods that remain in the warehouse.
• to the holder of a warehouse certificate who does not have a certificate of pledge, but who has paid the amount of the debt under it. The goods are issued in exchange for a warehouse certificate, while its holder must simultaneously submit a receipt for payment of the entire amount of the debt under the warehouse certificate. If a goods warehouse has released the goods to the holder of a warehouse certificate who does not have a certificate of pledge and has not paid the amount of debt under it, he is liable to the holder of the certificate of pledge for payment of the entire amount under it.
In accordance with Article 918 of the Civil Code of the Russian Federation, a warehouse may dispose of goods deposited with it for storage, unless this is provided for by law, other legal acts or storage agreement. In this case, the relations of the parties are regulated by Chapter 42 of the Civil Code of the Russian Federation on loans, however, the time and place of return of goods are determined in accordance with the rules applied to storage agreements.
Having examined the legal basis for storage in commodity warehouses, we know that in accordance with Article 912 of the Civil Code of the Russian Federation, the acceptance of commodity valuables for storage is confirmed by the issuance by the custodian to the depositor of a double warehouse receipt, a simple warehouse receipt or a warehouse receipt.
In accounting, the movement of these documents is documented by acts of acceptance and transfer from both the depositor, the buyer of the valuables transferred for storage, and the creditor. It should be noted that under a storage agreement with the issuance of a double warehouse certificate, if the warehouse certificate and the pledge certificate are separated from each other, the acceptance and transfer acts are drawn up separately. Acceptance and transfer certificates must contain all the necessary details established by Article 9 of the Federal Law of November 21, 1996. No. 129-FZ “On Accounting”.
Unified forms of primary accounting documents used to reflect transactions on the transfer of property to the custodian, as well as transactions on the return of this property to the depositor, were approved by the Resolution of the State Statistics Committee of the Russian Federation dated August 9, 1999. No. 66.
When transferring property for storage, the unified form No. MX-1 is used.
When returning property to the depositor, the unified form No. MX-3 is used.
Reflection of transactions with the custodian
The custodian must keep records of material assets accepted for storage in off-balance sheet account 002 “Inventory assets accepted for safekeeping.” Analytical accounting for this account must be organized by depositors, types of property transferred for storage, and storage locations.
Alliance LLC, a professional custodian, provided refrigerator storage services to a legal entity in January 2004. The cost of storage services amounted to 9,440 rubles, incl. VAT 1,440 rub. The custodian's expenses amounted to 6,000 rubles.
In the accounting of Alliance LLC, this operation will be reflected in the following account correspondence:
Debit 002 “Material assets accepted for safekeeping”
80,000 rub. – reflects the contractual value of the property accepted for storage
Debit 62 “Settlements with buyers and customers”
Credit 90 “Sales” subaccount “Revenue”
RUB 9,440 – revenue for storage of the bailor’s property is reflected
Debit 90 “Sales” subaccount “Value added tax”
Credit 68 Calculations for taxes and fees" subaccount "Calculations for VAT"
RUB 1,440 – VAT charged
Debit 90 “Sales” subaccount “Cost of sales”
Credit 20 “Main production”, 25 “General production expenses”, 26 “General operating expenses”
6,000 rub. – actual costs of the custodian are reflected
Debit 90 “Sales” subaccount “Profit (loss) from sales”
Credit 99 “Profits and losses”
2,000 rub. – reflects the financial result from property storage services
Debit 51 “Current account”
Credit 62 “Settlements with buyers and customers”
— 9,440 rub. – revenue received for storage services
Credit 002 “Inventory assets accepted for safekeeping”
— 80,000 rub. – the property accepted for storage is returned to the bailor
Reflection of transactions with the bailor
The depositor must keep records of property transferred for storage in accounts intended for accounting for this property, in the appropriate sub-accounts, and analytical accounting must be organized in such a way as to ensure accounting of property at storage locations in its own warehouses, as well as in warehouses of third-party organizations.
In accordance with paragraph 7 of Article 167 of the Tax Code of the Russian Federation, when selling goods transferred by a warehouse under a warehouse storage agreement with the issuance of a warehouse certificate, the date of sale is defined as the day the warehouse certificate is sold.
Storage of property certified by a double warehouse certificate
Azimuth LLC, which produces household appliances, transferred a batch of refrigerators for storage to Alliance LLC, a professional custodian. The custodian issued a double warehouse receipt to Azimut LLC. The actual cost of the batch of refrigerators transferred for storage amounted to 800,000 rubles.
The selling price of refrigerators under the purchase and sale agreement is RUB 1,038,400. (including VAT RUB 1,58,400). The manufacturer of refrigerators, who is also the depositor, handed over the warehouse certificate to the buyer, having drawn up a transfer and acceptance certificate.
Azimuth LLC received a short-term loan in the amount of RUB 1,038,400 by providing the lender with a certificate of collateral.
These transactions will be reflected in the accounting of Azimut LLC as follows:
Debit 43 “Finished products” subaccount “Products in the warehouse of Alliance LLC”
Credit 43 “Finished products” subaccount “Products in our own warehouse”
800,000 rub. – reflects the cost of products transferred for storage
Debit 51 “Current account”
Credit 66 “Settlements for short-term loans and borrowings”
RUB 1,038,400 – the loan amount has been credited to the current account
Debit 009 “Collateral for obligations and payments issued”
— 1,038,400 rub. – the amount of the transferred pledge certificate is reflected
Debit 62 “Settlements with buyers and customers”
Credit 90 “Sales” subaccount “Revenue”
— 1,038,400 rub. – revenue from the sale of refrigerators is reflected
Debit 90 “Sales” subaccount “Value added tax”
Credit 68 “Calculations for taxes and fees” subaccount “Calculations for VAT”
— 158,400 rub. – VAT amount has been calculated
Debit 90 “Sales” subaccount “Cost of sales”
Credit 43 “Finished products” subaccount “Products in the warehouse of Alliance LLC”
— 80 0 000 rub. – written off cost of goods sold
Debit 66 “Settlements for short-term loans and borrowings”
Credit 62 “Settlements with buyers and customers”
— 1,038,400 rub. – reflects the loan debt transferred to the buyer
Loan 009 “Securities for obligations and payments issued”
— 1,038,400 rub. – the transfer of the pledge certificate to the buyer is reflected
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