Optimal Storage Strategies for Preserving Goods in a Warehouse

(i) Goods can/should be stored in a sequencing system that supports their expiration or other physical characteristics.

For example, a first-in-first-out (FIFO) system is preferable for perishable and other expiry date-sensitive goods. Fresh goods must be stored at the correct temperature. Some types of edible goods may have to be refrigerated, frozen, or even deep frozen. Perishable goods are generally stored away from strong light, especially direct sunlight. Goods may also have to be stored behind barriers or inside protective cartons to reduce the risk of damage to packaging causing spoil. Edible goods and goods made of natural fibres may require special locations for their storage, such as areas shielded from exposure to moisture, insects, rodents, humidity, chemicals, or any destructive substances. 

If goods are in any way likely to spoil through contact with hands, then handling should, whenever possible, be minimised. Heat sources and areas of high footfall should be avoided so that satisfactory conditions can be maintained (usually best achieved by minimization of movement and contact with humans and equipment). 

Care should be taken to introduce no factors that would accelerate perishing or increase the likelihood of damage. Even ambient warehouse temperature should be considered, as it may not be suitable for some types of goods. Warmer and cooler areas of the warehouse should be set aside for frequently arriving categories of goods that require atypical temperature conditions. Goods need also to be stored in areas away from sticky tape, dirt or dust, liquids, vibration, static, cables, and local sources of temperature change or moisture, such as kettles and (de)humidifiers.

(ii) Aspects of storage to consider:

These include proximity to despatch zones, environmental factors, the media of storage (bins versus bays; open versus enclosed areas; LIFO versus FIFO shelving), and proximity to incompatible goods.