Reception is the input of data on all the articles and entities involved in the production process. Here we enter the reception of animals, bought fresh and frozen fresh meat, spices and packaging. Based on the receipt, the status of items in stock is increased. Also, all documents that are necessary for the functioning of the production, such as receivers, work orders, accounts, etc., are generated.

Deboning is the central place in abattoir process. The entrance represents cooled halves which are obtained by slaughter, while the exit can be very diverse. The deboning itself is very complex in the abattoir process. The exit from debone can also be very diverse. Some semi-finished products go to the expedition warehouse, from where they are ready for sale. A part of the halfproducts from debone go to the processing warehouse, in order to make durable products, while some go to the warehouse of the minus chamber where they are frozen for later use of the sale.

For all items on pallets that are in deep freeze (storage of frozen meat) at any moment must know the number and weight of pallets, freezing date, expiration date, and complete traceability. During the process of freezing and defrosting, is calculated “KALO” (loss of part of the weight due to freezing), which is a significant figure in the further production clauses. The position of each pallet is indicated by the location of the chamber, rack and level. When the expiration date of the article is approach in deep freeze, software alarms that the palette with these articles is need to be placed in more accessible locations for faster consumption of the same.

Processing is the process of creating semi-permanent and durable products from raw materials that represent fresh or frozen meat, spices and additives. During the production process, it is important to monitor the weight loss due to calving and to alert when the article is ready to go to vacuum and be ready to deliver to the customer.

The expedition is a part of the abattoir that is responsible for delivering meat to its customers. When an item is sold, it is necessary to reduce the amount of the lager for the quantity delivered, as well as to generate necessary documents such as bill of lading, dispatch notes, invoices.