主要ポイント
- Set safety stock per ingredient from lead-time variability and criticality.
- Shelf life caps stock level regardless of the commercial case.
- Enforce stock rotation with recorded lot dates, not shelf position.
Sizing safety stock
Combine demand variability, lead-time variability and the consequence of a stock-out. An ingredient with no substitute and a long lead time warrants deeper cover than a locally available commodity with several alternatives.
Shelf life as a hard limit
Oils and fats oxidise, vitamins and enzymes lose activity, and high-moisture materials support mould growth. Buying twelve months of a six-month-life product converts a purchasing saving into a quality write-off.
Rotation and lot discipline
First-expired-first-out requires recorded receipt and expiry dates linked to physical locations. Where rotation is enforced only by warehouse practice, older lots migrate to inaccessible positions and expire.
確認事項
- Safety stock defined per ingredient with a documented rationale
- Shelf-life limits recorded and enforced in the system
- Rotation performance measured, not assumed
管理すべきリスク
- Quality deterioration in slow-moving stock
- Capital tied up in commodities held for speculative reasons
- Stock records diverging from physical inventory
よくある誤り
- Applying one coverage rule to every ingredient
- Buying volume for price without checking storage capacity
- Relying on visual rotation instead of recorded dates
よくある質問
How much safety stock is right?
Enough to cover the realistic worst-case replenishment time for that specific ingredient and route, constrained by shelf life and storage capacity.
Should stock be held centrally or at the mill?
Central holding improves flexibility and buying power; mill-side holding improves production security. Most operations use a mix determined by ingredient criticality.