Connect Part to HSE System

Explanation

Use this function to connect the part to an HSE system. HSE stands for Health and Safety Environment.

The information described below will be transferred to the HSE database when the following events occur (the HSE Site field must have a value for the part):

• When information in the HSE Site field is entered, the inventory part number and description and its product structure or recipe structure will be transferred.
• When the HSE Site is changed, the same information as above will be transferred for the new site.
• When a new inventory part is created, the inventory part number and description will be transferred.
• When the description of an inventory part is changed, the inventory part number and description will be transferred.
• When a new valid recipe or product structure is added with alternative *, the part number and the recipe will be transferred.
• When a new revision for a recipe or product structure is created, the part number and the recipe or product structure will be transferred.
• When a revision for a recipe or product structure is modified, the part number and the recipe or product structure will be transferred.
• When a revision for a recipe or product structure becomes valid, the part number and the recipe or product structure will be transferred.
• When delivery of customer order, customer order line, load list, or consignment is performed for parts where the HSE Site has a value, the part number, sales part number, customer part number, and customer number will be transferred.

Prerequisites

• The part must have been entered and saved.

System Effects

The part will be transferred to the HSE system along with its recipe and product structure.

Window

Part

Related Window Descriptions

Part
Part/Dangerous Goods Classification

Procedure

1. Enter or query for the part number you want to connect.
2. Select the Dangerous Goods Classification tab.
3. Select New (if no dangerous goods classification data previously has been entered).
4. Enter the site from where information regarding structure and recipe should be transferred.
5. Save.