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A QUALITY‐BASED INVENTORY ISSUE POLICY FOR PERISHABLE FOODS
Author(s) -
WELLS JOHN HENRY,
SINGH R. PAUL
Publication year - 1989
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1989.tb00086.x
Subject(s) - fifo and lifo accounting , stockpile , fifo (computing and electronics) , quality (philosophy) , tonnage , operations research , operations management , business , computer science , economics , mathematics , law , philosophy , oceanography , epistemology , political science , computer hardware , geology
Inventory issue policies that are based on elapsed storage time do not account for nonuniform deterioration within a perishable inventory stockpile. The literature on keeping quality of perishable food provides ample evidence of the direct relationship between storage temperature and quality deterioration. Because varying temperature condition may be encountered during storage and distribution of perishable foods, each item in an inventory stockpile may have a different deterioration history. The time‐based first‐in first‐out (FIFO) and last‐in first‐out (LIFO) issue policies, in additional, to a quality‐based issue criterion, the shortest remaining shelf‐life (SRSL) issue policy were examined with a computer simulation of frozen broccoli stored in temperature varying conditions. The SRSL issue policy showed advantages over both the FIFO and LIFO policies in that items issued under the SRSL policy were of equal or higher average quality, with less quality variation at time of issue. The use of the SRSL issue policy in conjunction with full‐history time‐temperature indicators to predict temperature dependent changes in food quality is discussed.