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I would say Quality Control Management and Suply Chain Management Modules, again this is not my industry speciality but just theoretically speaking I think on a broad perspective these are the important ones.
I think features of ERP cannot be categorized as per the industry. All the features are as per the customized need of user. What I do is, gathering the requiremnts for particular domian of business and then get it analyzed and after approving from the client move ahead with wireframings and signoffs and then to develop functionalities.
I meant to say that every feature of ERP is important but they are customized as per the needs of business
again sorry,,
Mr. Mohammad Iqbal Abubaker has already given a good answer
Agree with Mr. Mohammad Iqbal
To meet the recordkeeping and lot-tracking requirements of the Food Safety Modernization Act and other regulations, food processors must be able to rapidly identify and track every single ingredient in their products, from receipt through processing, packaging, and shipping, to the exact customer location. Therefore, the following are must-have features for ERPs used by food processors.
· One-up/one-back traceability. Food processors must be able to trace lot information for ingredients and finished goods to isolate problems quickly and with precision.
· Quality and supply chain management. The ERP systems must provide the capability to track real-time data on all aspects of manufacturing and supply during production, and store the data in archives for audits or future reference.
· Food safety capability. Food processors must have an ERP system that supports a comprehensive food safety management plan. For example, the system must support hazard analysis and critical control points (HACCP) plans, process flow charting, statistical process controls, electronic signatures and more.
· Batch recipe management. Food processors’ ERP software must have the ability to track all data related to their batch recipes — descriptive information, technical properties, quantities, costing information, notes and history, all in user-definable unit. Best practices include clear alerts and notifications regarding possible allergens, with the data stored for years — or even decades.
· Electronic document management. The ERP must facilitate producing and attaching electronic files in any format — jpg, Word, Excel, pdf, or any other format requested by the customer — to sales orders, item masters, purchase orders, or accounting transaction files. Additionally, all revisions of these documents are controlled in a Document Management System for a complete product history record.
· Inventory optimization. The ERP system must include traceability features and materials requirements planning (MRP) functionality, enabling the processor to plan “just-in-time” delivery of ingredients or raw materials.
· Single integrated system managing all business processes. Food processors need an ERP system that enables them to trace costs associated with individual products and product lines right down to the ingredients used in every one of their products. At the same time, they don’t need separate systems that manage financials, production, quality, inventory and more. They must have a single system that provides all of this functionality.
· Customizable barcoding. Food processors must have an ERP system with built-in barcode functionality, including label printing and scanning, and the system must allow for customization to meet unique requirements. Barcoding enables system users to perform accurate and speedy quality checks across their entire product lines, as well as tracking detailed cost information at every step of the process. Users scan barcodes on work orders, read all of the items required at each stage of each recipe, then scan the pre-measured and barcoded raw materials for that step to ensure that the product contains all the right ingredients added in the right sequence.
