VAP Recipe Management
Requirement: Maintain production recipes/BOM (Bill of Materials) for all VAP products: ingredients (salmon, salt, sugar, spices, smoke, etc.), quantities, processing instructions, and allergen flags.
Summary: Standard D365 Production BOM โ recipe/BOM for VAP with ingredients, quantities, allergens, and processing instructions.
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VAP recipe management:
- Recipe BOM: salmon input, ingredients (salt, sugar, spices, smoke, marinades), packaging, processing aids
- Quantities: per batch size with configurable scaling
- Allergens: per ingredient; BOM roll-up determines finished product allergen profile
- Processing: route operations with parameters, durations, quality criteria
Recipe Version Control
Requirement: Version control for recipes: track recipe changes, effective dates, reason for change, and regulatory approval status. Ensure production uses the currently approved version.
Summary: Standard D365 BOM versioning โ recipe version control with effective dates, change tracking, and approval workflow.
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Recipe version control:
- Versions: numbered, one active at a time per date range. Previous retained
- Tracking: what changed, when, who, why
- Approval: R&D โ quality โ regulatory check โ active
- Dates: from/to for planned recipe changes
VAP Production Orders
Requirement: Create VAP production orders: product, quantity, recipe version, batch size, scheduled production date, raw material requirements, packaging requirements.
Summary: Standard D365 Production Control โ VAP production orders with product, quantity, recipe version, scheduling, and material BOM.
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VAP production orders:
- Order: product, quantity, BOM version, batch size, date, line
- Materials: BOM explosion calculates requirements. Auto-reservation with shortage alerts
- Packaging: in BOM, consumed on completion
- Lifecycle: Created โ Estimated โ Scheduled โ Released โ Started โ Finished โ Ended
Raw Material Allocation
Requirement: Allocate incoming fresh fillets from primary processing to VAP production orders based on: quantity needed, quality grade, size specification, and production priority.
Summary: D365 production reservation โ raw material allocation from primary processing to VAP by quality, size, and priority.
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Raw material allocation:
- Allocation: fresh fillets allocated to VAP orders by quality, size, quantity, priority
- Reservation: reserved batches blocked from direct fresh sales
- Selection: by freshness, quality, customer spec match
- Shortage: insufficient supply triggers re-scheduling or frozen sourcing
Ingredient Lot Tracking
Requirement: Track ingredient lots used in each VAP production batch: salmon batch(es), salt lot, spice lot, smoke wood lot, etc. Full traceability of all inputs to each finished product batch.
Summary: Standard D365 batch tracking โ full ingredient lot traceability per VAP batch linking every input to finished product.
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Ingredient lot traceability:
- Recording: every lot consumed: salmon batch(es), salt, spice, smoke wood, marinade, packaging lots
- Scanning: operators scan ingredient lots against BOM lines
- Trace: finished product โ all ingredients. Ingredient โ all finished products
- Recall: contaminated ingredient โ all affected VAP batches identified in minutes
Smoking Process Recording
Requirement: Record smoking process parameters per batch: kiln number, product loaded (kg), smoking curve (temperature/time profile), wood type, start/end times, core temperature, yield.
Summary: D365 production route + equipment โ smoking process with kiln, temperature curves, wood type, duration, and yield.
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Smoking process recording:
- Route: kiln ID, target smoking curve, wood type, standard yield
- Parameters: product (kg), actual temps, wood type/qty, start/end, core temp
- Integration: kiln control data logged automatically where supported
- Yield: 75-85% tracked per batch vs. standard
Curing / Marination Recording
Requirement: Record curing and marination process parameters: recipe, brine/cure composition, injection rate (if applicable), curing time, temperature, and batch volumes.
Summary: D365 production route โ curing/marination with recipe, brine, injection rate, curing time, temperature, and yield.
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Curing / marination recording:
- Operation: recipe, concentration, injection rate, duration, temperature
- Batch: recipe, brine/cure batch, injection parameters, curing time, temperature, salt content
- Quality: salt, pH, weight gain/loss as quality test results
- Yield: weight change tracked for costing
Slicing Line Data
Requirement: Record slicing operations: input product/batch, output volume, slice thickness, pack weight target, actual pack weights, slicing yield, and waste.
Summary: D365 production BOM + catch-weight โ slicing operation with input, output, thickness, pack weights, yield, and waste.
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Slicing line data:
- Operation: input product/batch, target thickness, pack weight, standard yield
- Output: pack count, total kg, actual weights (checkweigher), yield, trim/waste
- Catch-weight: individual pack weights as catch-weight registrations
- Analysis: yield per input quality, operator, machine, blade age
Packaging Machine Integration
Requirement: Interface with thermoforming/MAP packaging machines to capture: pack count, gas mix (COโ%, Nโ%), seal parameters, and reject counts.
Summary: D365 production + equipment โ thermoforming/MAP machine interface for pack count, gas mix, seal params, and rejects.
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Packaging machine integration:
- Data: pack count, gas mix (COโ%, Nโ%, Oโ residual), seal pressure/temperature, speed via middleware
- Quality: gas and seal results as D365 quality tests. Out-of-spec triggers investigation
- Rejects: counted and categorised by reason
- HACCP: MAP composition as food safety records
Metal Detection / X-Ray
Requirement: Record metal detection and X-ray inspection results per production run: number of packs inspected, rejects (count, reason), calibration check results. CCP (Critical Control Point) data.
Summary: Standard D365 Quality Management โ metal detection/X-ray CCP with inspection counts, rejects, and calibration verification.
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Metal detection / X-ray:
- CCP: Critical Control Points with sensitivity limits, calibration frequency, corrective actions
- Results: packs inspected, rejects (count, reason), calibration pass/fail
- Calibration: start of shift, every 2 hours, end of shift recorded in D365
- Deviation: failure triggers line stop, quarantine, and non-conformance
Checkweigh Integration
Requirement: Interface with checkweighers to capture: target weight, actual weights (per pack), reject count (underweight/overweight), and statistical compliance data.
Summary: D365 catch-weight + quality โ checkweigher integration for per-pack weight, statistical compliance, and reject tracking.
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Checkweigher integration:
- Capture: every pack weighed; data as catch-weight and quality results
- Tolerance: underweight/overweight packs rejected
- Compliance: statistical data for average weight per EU Directive (PRC-025)
- Rejects: counts per run; excessive triggers recalibration
VAP Yield Analysis
Requirement: Track and report yield at each VAP process stage: raw material input โ salted/cured โ smoked โ sliced โ packed. Compare actual yield vs. recipe standard yield.
Summary: Standard D365 production yield โ VAP yield analysis at each stage comparing actual vs. recipe standard with cost impact.
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VAP yield analysis:
- Stages: raw material โ salted/cured โ smoked โ sliced โ packed. Each actual vs. standard
- Variance: where loss occurred โ smoking, slicing, packing
- Reporting: Power BI per product, recipe, line, operator, period
- Cost: yield variance in NOK โ actual vs. standard cost
Co-Product & Waste Tracking
Requirement: Track co-products (e.g., smoked trimmings from slicing) and waste generated during VAP processing. Allocate costs and revenue appropriately.
Summary: Standard D365 co-product/by-product โ VAP co-products (trimmings, off-cuts) and waste tracked with cost/revenue allocation.
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Co-product & waste:
- Co-products: smoked trimmings, belly trim, off-cuts as separate output items
- Waste: packaging waste, non-recoverable trim, condemned product by type/volume
- Cost: joint cost allocated (NRV, weight, formula)
- Revenue: co-product sales tracked. Waste disposal costs recorded
VAP SKU Management
Requirement: Manage the full VAP product catalog (~120 SKUs) with: product code, description, recipe link, packaging specification, shelf life, storage conditions, nutritional information, allergen declarations, and customer-specific variants.
Summary: Standard D365 product master โ full VAP catalogue (~120 SKUs) with recipe links, shelf life, nutrition, allergens, and customer variants.
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VAP SKU management:
- Catalogue: ~120 SKUs with code, description (multi-language), BOM link, packaging, lifecycle
- Dimensions: species, preparation, pack size, packaging type
- Regulatory: shelf life, storage conditions, nutrition, allergens, ingredients
- Variants: private label and custom sizes as BOM versions
Shelf-Life Management
Requirement: Assign and manage shelf life for all products based on: product type, packaging method, and storage conditions. Automatically calculate best-before dates from production date.
Summary: Standard D365 batch attributes โ shelf-life management with auto-calculated best-before dates by product type and packaging.
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Shelf-life management:
- Rules: per product/packaging: fresh HOG 12-14d, vacuum fillet 14-18d, MAP 10-14d, IQF 18-24m, smoked vacuum 21-28d
- Auto-calculation: best-before from production date + shelf-life days
- Controls: FEFO picking, minimum remaining shelf-life at delivery
- Expired: automatically blocked from sale via inventory status