Warehouse Management

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  • Topic: Pallet, Pallet jack, Warehouse
  • Pages : 45 (11273 words )
  • Download(s) : 50
  • Published : January 7, 2013
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(Please note that this document is intended to be a guideline. All of the information contained in this template may or may not apply to your warehouse. Customize this draft to suit your specific business and warehouse processes. Be sure to remove these comments before you save your final version.)

Warehouse Orientation Manual

WELCOME!

Welcome to our warehouse team!

The purpose of this manual is to help you quickly adjust to our company, its policies and warehouse procedures. Working in a foodservice warehouse is not an easy job; it requires clear, detailed processes that are closely followed We strive to provide our customers the highest level of service, and in order to do that we must all work as a team – with the shared goal of utmost efficiency and accuracy. Carefully review this orientation document and bring any questions you have to your new manager or team leader.

We are happy to have you join us.

Warehouse Management

TABLE OF CONTENTS Page

Terms & Definitions …………………………………………… 3 Warehouse Layout …………………………………………... 6 PIR, Aisles & Slots …………………………………………… 8 Selection Positions ……………………………………………10 Selection Labels ……………………………………………13 Day Warehouse Process ………………………………………..15 Receiving Procedures ………………………………………..19 Put-Away Procedures ………………………………………..21 Night Warehouse Process ………………………………………22 Selection Procedures ………………………………………...26 Selection Preferred Work Methods …………………………….28 Let-Down Procedures …………………………………………..30 Loading Procedures …………………………………………..31 Inventory Control …………………………………………..32 Driver Check-In ……………………………………………..33 Equipment Inspection …………………………………………..34 Communication ………………………………………………35 General Job Descriptions ……………………………………….36 Employee Training Evaluation …………………………………..43

These terms will become part of your everyday language.

TERMS & DEFINITIONS

As with any new job, there are important terms that are commonly used in the warehouse. These terms will sound strange at first, but in time, they will become part of your everyday language. Since there are many different terms to know, they are divided into the following four sections: People & Places, Equipment, Numbers and Selection Process.

People & Places

Aisles – passageways paralleling racks where forklifts and pallet jacks are driven. Aisle Captains – day crew employees who put away inbound product and replenish pick slots in preparation for night selection. Conventional racking – racking in which the first, second and third levels are used as pick slots. Cooler – the area of the warehouse where product is kept refrigerated, but not frozen, to prevent spoilage. Dock – the open area by the shipping/receiving doors where product is staged and counted before being shipped or brought into the warehouse. Dry warehouse – the area of the warehouse where product is kept without refrigeration. Freezer – the area of the warehouse where product is kept frozen to prevent spoilage. Inventory control – employees who count product in pick slots and reserve slots to compare the quantity of product physically on hand to the quantity recorded in the computer. Let-Down Operators – night crew employees who retrieve product from reserve slots and replenish pick slots for the night selectors. Pick slots – slots containing product that has been staged for selection. Racks - metal framework upon which product is stored in slots. Reserve slots – slots containing product that has been staged for storage prior to being put in a Pick slot. Runners – day crew employees who transport inbound product from the Loading Dock to the proper aisle for the Aisle captain to put into reserve or pick slots. Selectors – employees who accurately select product from pick slots and properly place that product on the correct pallets in the correct sequence for drivers to easily locate. Slots – sections within racks where a...
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