Minimização de desperdícios de matérias-primas em um processo produtivo de biscoitos

Abstract

The hard competition in industrial market nowadays, demands the organizations constantly look for ways to reduce the production costs. One of the main ways was the reduction of raw-material in the production process. The aim of this work is to suggest some proposals to minimize the raw-material waste in cookies production, in a food plant located in west of Paraná. Therefore, first of all it was checked the existence of wasting through the analysis of monthly reports production and consumption of raw-material informed by the industry. Later it was identified by the visual diagnose and data quantification, the loss and respectively the critical points where it occurs in the production process. To identify the causes which generate the loss, it was used one of the quality seven tools, the Ishikawa diagram (cause and effect diagram). For the diagram preparation, it was used the technique "brainstorm", in which de owners, production managers and employees participated to discover the causes for the identified losses: raw-material in nature; green matter and overweight. Finally, it was suggested improvements to reduce and/or eliminate the main generating causes, and consequently wasting identified in the production process, as well suggestions in the used method by the materials management, with the objective of improving the raw-material use control.