Optimización del área de almacén en una distribuidora de carnes frías mediante el método PLS y control de inventarios

Abstract

Storing perishable products presents a challenge for micro-enterprises due to the need to guarantee proper preservation, adequate rotation, and efficient use of space. Several studies indicate that logistics management in food SMEs (Small and Medium-sized Enterprises) depends on their levels of waste and productivity. In this context, the company CAFRIT faced problems related to a lack of systematic processes, an absence of warehouse personnel, and a dysfunctional layout that negatively impacted operational flow. This research aims to optimize the warehouse area through inventory techniques and the design of a layout based on the Systematic Layout Planning (SLP) methodology. The results showed deficiencies in signage, the distribution of cold storage areas, and the application of the FIFO (First-In, First-Out) method, which led to waste and extended operating times. Based on the findings and the reviewed literature on perishable logistics, it is concluded that implementing a layout suggested by this study can increase operational efficiency and reduce losses.