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Food ERP blog
Practical writing on food manufacturing, traceability, food safety records, shelf life and ERP.
Spice lot testing: moisture, aflatoxin and residues before the grinder
A spice lot that goes into the grinder untested can contaminate everything it is blended with. Here is how to sample, test, hold and release lots, and keep the records that prove it.
Frying loss and yield in snack manufacturing: what to measure
Frying removes water and adds oil, so snack yield is easy to misread. Here is how to measure frying loss, oil use and give-away per batch, and what the numbers tell you.
FEFO in practice: cutting near-expiry stock in a bakery or dairy
First-expiry-first-out sounds simple until you try it with short shelf lives, many routes and returns. Here is how to make FEFO work and what to measure.
Keeping HACCP CCP records: paper logs versus ERP
Critical control point records prove your HACCP plan is working. Here is what a good CCP record contains, where paper logs fall short, and what changes when the records live in ERP.
How to run a mock recall in a food plant
A mock recall shows whether you could really find every affected pack in time. Here is how to plan one, run it and learn from the result.
Supply chain management in food ERP: eight features that matter
From farm-gate purchase to the distributor's shelf, these are the eight supply chain features a food ERP needs, and what to look for in each.
Food ERP by segment: what changes from dairy to bakery to beverages
A dairy, a bakery and a juice plant all need batches, recipes and expiry dates, but their critical steps are very different. Here is what a food ERP has to adapt to in each.
Six common challenges in food manufacturing, and the records that fix them
Compliance, perishable stock, quality swings, traceability, line efficiency and supply shocks: six problems every food plant knows, and what to record about each one.
Is food ERP worth it? How to work out the ROI before you buy
ERP return on investment in a food plant comes from a handful of measurable places. Here is how to estimate it with your own numbers before you sign anything.
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