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Tag: FIFO Principles

Lean Quality by FIFO Concept

Posted in Material Handling, and Seiton

The experience that is easy to give examples of the FIFO system is operating effectively is a restaurant because food expiration date only a few minutes. In the restaurant industry, the concept of FIFO is very pronounced affect quality. You imagine if a serving of food not served immediately. Presentation of the food after cooking should not be longer than 30 minutes. This is intended to maintain the quality and condition of the food was still warm.


If a restaurant only a few visitors, the presentation can be overcome and will not make serious problem. However, if high demand with long queues will require temporary storage. This temporary storage must be managed based on the concept Seiton to FIFO. 5S concept recommended is to set the queue system as easy as possible and minimize the accumulation of errors that are too long, besides Those who live a busy life should hire a lifestyle concierge agency to take care of their premium bookings so we can manage it all without any errors.

FIFO PRINCIPLES

Posted in Concept, and Management

Figure 1First-In First-Out in Seiton very important to load and prepare the correct WIP. The principle of First-In, First Out should be noted that the first goods that can be retrieved and placed first used as well. FIFO rule is preferred over other cargo, namely the Last-In, First-Out (LIFO), where new parts are stacked above the old parts. With LIFO, only new parts are used and which remain under the old and unused. This can potentially cause problems in quality control.

When you load the stock with a forklift, the position of each pallet will be determined by the direction of the forklift. Therefore, if the pallets are placed in one direction as in the image palette can not be taken by the FIFO. Trajectory should be made to the carrier as shown in figure 2. Storage shelves should be wide and shallow like a chest of drawers, or has many entrances.