Aplicação do Ciclo PDCA em uma industria de alimentos

Abstract

The present work aimed to implement the PDCA (Plan-do-Check-Action) cycle as a method to improve the performance of cooked sausage and bologna processing in a food industry located in the region of Grande Dourados / MS. This study was developed through an action research inside a refrigerator in day-to-day conditions. For the case study, a survey of primary data generated during the process of implementation of the method in the routine of the industry was carried out, and the measurement of budget data was carried out in the first half of 2018. The work reports the important financial results obtained from where there is a rise of continuous improvement, mainly in an uninterrupted manner. The research was based on an action research developed in the months of August and October of the year 2018 that was based on historical data related to the productive process from January to July of the same year. The main result was a significant drip reduction of the raw material used in the production of food products, resulting in a reduction in the loss of liquid residue of pork protein during food processing, also resulting in a decrease in production cost and improvement the quality of the product in term of texture, taste and physical-chemical properties that impact on the conservation of the product and its visual aspect.