Oneir News

Effective Order Placement

Being efficient at taking orders and making the process easy for the customer is the first primary item. Today customers want to be serviced…and they should be! The sales rep should know the customer and their buying habits. To this end, an “Order Guide” can be made available to the customer, detailing their purchasing history, broken down by product group, with the usage per period and their favourable pricing and the SRP.

Using the Order Guide as a basis for placing orders, the internal sales person can easily take customer order over the phone, or from a faxed or e-Mailed order. Optionally, the outside sales rep takes the order at the customer’s location using their laptop or I-Pad. Orders are transmitted to the warehouse and a confirmation e-Mailed to the customer. All these situations typically use the order entry/invoicing method for order placement. If the customers pick […]

Hazard Analysis Critical Control Point (HACCP) is an approach to food safety that is systematic and preventive. It is recommended by the Codex Alimentarius Commission, the United Nations international standards organization for food safety. HACCP is used by most countries around the world. It has been in use since the 1960s.

In the early 1960s, the US National Aeronautics and Space Administration (NASA) asked US food-product giant Pillsbury to develop food for astronauts. They wanted food that was not only tasty, but safe to eat in zero gravity. HACCP was originally developed for this project.

HACCP goes beyond inspecting finished food products. It helps to find, correct, and prevent hazards throughout the production process. These include physical, chemical, and biological hazards.

HACCP is not just used in food production. It’s applied in other industries around the world, such as cosmetics and pharmaceuticals.

There are seven universally-accepted HACCP principles. Every country that uses HACCP follows […]