Routes of Inventory and Warehousing Management within Culinary Facilities-A Food Safety Aspect

Food safety in delivery process is an important issue. In modern cold logistics, vibration of temperature would affect the quality of food. To ensure food safety, the process of delivery would be supervised carefully. When foods are sent to the kitchen of a restaurant, unloading cargo process is different from a general package. Each delivery route and the cold temperature (-18℃) environment would affect food sanitary conditions, personnel health and costs of air conditioning. These also are the characteristics between food and general goods. Previous researches applied routes calculating into a general factory. Most of them were focused on physical constraints, such as length and width, of these literatures only a small fraction is focused on microbiology aspect. Therefore, the main purpose of this research is to construct a cost model to minimize the pollution of microbiology, routes of personnel movement around inventory and warehouse of a restaurant. We analyzed the location of facilities and distance of routes. The demonstration software was coded by the Virtual Basic 6. Through the model validation, our experimental results show that we could minimize the objective value by proposed new algorithm. The contribution of this study was offered a new problem and a new solving algorithm. The research could be a good help for the empirical restaurant to face the real world problems. It could bring a company great benefits in terms of food safety and cost saving. Furthermore, the research suggests other heuristics and optimization techniques can be applied into these topics.