module 2 Flashcards

1
Q

store raw materials and components either close to the point of extraction or close to the manufacturing point

A

Raw materials storage

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2
Q

These warehouses are used to store products temporarily at different stages in production

A

Intermediate, Postponement, customization, or sub-assembly facilities

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3
Q

These warehouses store products ready for sale

A

Finished goods storage

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4
Q

Consolidation centers receive products from different sources and amalgamate them for onward delivery to the customer or onto a production line

A

Consolidation centres and transit warehouses

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5
Q

receive products in large quantities from suppliers and break them down into manageable quantities for onward delivery to various location

A

Transhipment of break bulk centres

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6
Q

seen as the future of the warehousing

A

Cross dock centers

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7
Q

are used in the main by letter, parcel and pallet distribution centers

A

Sortation centers

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8
Q

designed and equipped specially to manage large volumes of small orders

A

Fulfillments

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9
Q

outside the commercial world, there are also warehouse operations which will support the public sector, armed forces and the third sectors.

A

Public Sector Warehousing

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10
Q

used in faster-moving operations, particularly in order picking by case and units

A

wide, narrow, and very narrow aisle racking

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11
Q

used for bulk pallets storage

A

drive in racking

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12
Q

most common in continental Europe

A

Automated Storage

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13
Q

Energy is a large proportion of operating cost, ranging from 12 to 30 percent on average

A

Energy management and plant maintenance

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14
Q

two different types of refrigerants used in temperature-controlled stores

A
  • Hydro Chloro Carbon
  • Ammonia-based
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15
Q

process that can be found in temperature-controlled sector

A
  • Traceability
  • Temperature checks
  • Product checks
  • Segregation
  • Date Codes
  • Product Spills
  • Health and Safety issues
  • Transportation Issues
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16
Q

all stores need to be fitted with temperature monitoring equipment that is checked on a shift or am/pm basis and records kept for regulatory and operational analysis

A

Temperature check

17
Q

all products should be checked on the intake to ensure that the product is sound and to specification

A

Product check

18
Q

all damaged or unfit products should be labelled or marked and removed to ensure it cannot move further down the food chain

A

Segregation

19
Q

Particularly with fast-moving chilled products, codes need particular attention to ensure correct rotation

A

date codes

20
Q

Need quick response

A

Product spills

21
Q

revolve around the loading dock

A

Transportation issues