Warehouse Standards
Páginas: 2 (494 palabras)
Publicado: 12 de abril de 2012
Branch Warehouse Standards
• All items and bins are brought forward on the shelf to be flush and square, as well as surrounding items within reach of what you are picking or putting away.
•All open boxes must be cut in one of the following ways: ¾ cut, cut off all flaps or fold flaps down inside the box.
• No stock should be stacked on top or placed behind different stock numbers onthe shelf.
• All stock left on the shelf must be clearly marked using black magic marker with SKU number. You should be able to walk up to the shelf and view every stock number without movingany stock to figure out what the stock number is on any item.
• Full boxes should not be stacked on half empty boxes. Empty boxes as well as loose packaging should be disposed of and not left onthe shelf.
• All ladders should be removed from out of the aisles and parked in the second bay of 2300 to prevent damage from power equipment.
• All items should be consolidated on the shelf.• When a red plastic bin or white cardboard bin is empty turn upside down so that it may be easily identified.
• Bins should never be overloaded to the point where you can’t pull the bin outof the rack. No more than 4 items (use your discretion depending on the items) should be stocked in a bin.
• Items should not be stocked going past the deepest point of the middle of the rack inorder not to push product past the flush and square point on the other side of the shelf.
• Bulk items must be marked with SKU number on the lower right hand corner of the box large enough to beseen from the 5th level standing at floor level.
• All products on pallets must be shrink wrapped or strapped to the pallet. Product should be flush and square on the pallet with the sameexpectations of stocking procedures on the shelf.
• All employees working in shipping or at the counter must carry a box cutter, pen, black magic marker, a pen and wear steel toed shoes at all...
• All items and bins are brought forward on the shelf to be flush and square, as well as surrounding items within reach of what you are picking or putting away.
•All open boxes must be cut in one of the following ways: ¾ cut, cut off all flaps or fold flaps down inside the box.
• No stock should be stacked on top or placed behind different stock numbers onthe shelf.
• All stock left on the shelf must be clearly marked using black magic marker with SKU number. You should be able to walk up to the shelf and view every stock number without movingany stock to figure out what the stock number is on any item.
• Full boxes should not be stacked on half empty boxes. Empty boxes as well as loose packaging should be disposed of and not left onthe shelf.
• All ladders should be removed from out of the aisles and parked in the second bay of 2300 to prevent damage from power equipment.
• All items should be consolidated on the shelf.• When a red plastic bin or white cardboard bin is empty turn upside down so that it may be easily identified.
• Bins should never be overloaded to the point where you can’t pull the bin outof the rack. No more than 4 items (use your discretion depending on the items) should be stocked in a bin.
• Items should not be stocked going past the deepest point of the middle of the rack inorder not to push product past the flush and square point on the other side of the shelf.
• Bulk items must be marked with SKU number on the lower right hand corner of the box large enough to beseen from the 5th level standing at floor level.
• All products on pallets must be shrink wrapped or strapped to the pallet. Product should be flush and square on the pallet with the sameexpectations of stocking procedures on the shelf.
• All employees working in shipping or at the counter must carry a box cutter, pen, black magic marker, a pen and wear steel toed shoes at all...
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