Mapeamento do fluxo de valor para identificação de melhorias em uma empresa do ramo alimentício

Abstract

It is known that companies in the food industry is growing more and more, since food is consumer goods and basic need. And to stay on the market, organizations need techniques and tools that guarantee profitability, quality, excellent productivity and no waste of resources employed. This work aims to apply lean production concepts in a tomato sauce line using the Lean tools. Food companies have a responsibility to maintain a quality standard along with a balance in spending, making the process free from failures to consumer arrival. To achieve this goal, an investigation was made of the waste of production through the Value Stream Mapping tool and with it identifying possible bottlenecks in the process that decrease productivity and affect quality. Divided into four stages: preparation, intervention, monitoring and closure, starting with a workshop with company leaders. Sales data studies, observations, and annotations of the start times of the turn of production of the packaging machine and of each stage of the production process. It was established what each tool could be used for wastes found in order to be eliminated. The measures were implemented bringing the productivity increase to 20%.