Butchering is an operation intended to process raw stock items in such a way as to get some derivative stock items as a result. Butchering can include one or more processing steps. For example, butchering of a fish includes its cleaning, splitting and removing bones and skin
.
Raw materials for butchering are given the For butchering class. It can be a carcase or a side
. Butchered stock items are recorded as stock-out and are deducted from store. The products of butchering (simple stock items or pre-processed goods) are added to stock. Waste products are also accounted for in the system, but are neither added to nor deducted from stock.
Butchering records are records that accompany the butchering of such raw materials as meat, fish and poultry
into separate cuts.
A raw butchering item can only be added to the specification of a butchering record along with its butchering elements (the cuts that are produced as a result of butchering). Each element is entered along with its percentage of the butchered item's value. These percentages must add up to 100%
.
Butchering records may have different statuses at different stages of processing:
Not ready – document is open for changes.
Ready – temporarily makes the record a read-only document. This record is not run on the store. Only its status can be altered.
Registered – assigning this status to the record makes it unavailable for changes and available for processing by the storekeeping system. Only its status can be altered.
When a butchering record is created it has the status Not ready. When the Ready or Registered status has been applied, the document becomes read-only and can no longer be edited or deleted. The document can be run on the store once the Registered status has been applied.
The Deleted status is automatically assigned to a butchering record when it is deleted.
A document specification item can have one of the following statuses:
OK – processing successfully completed.
Not enough on hand in store — processing cannot be completed because the on-hand level of the stock item is less than the amount specified for deduction in the butchering record.
This status is assigned when the following circumstances are met:
the store that the butchering record applies to has stock monitoring;
the on-hand volume of the stock item goes negative when the butchering record is processed.
Specification item has no recipe – the item included as a top-level (standalone) element has no recipe and no child elements.
Value percentages not equal to 100% – the values of the butchering products do not add up to 100% of the value of the raw item.
Cost price loop – cost price of the stock item cannot be calculated because the record documenting the consumption of the stock item links to the record documenting the addition of the stock item. At the same time, the record documenting the addition of the stock item links to the record documenting the consumption of the stock item.
Butchering records (for processing meat, fish and poultry) in the system are held in the document list.
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