Análise de processos e eliminação de desperdícios em uma agroindústria no Oeste catarinense

Abstract

Currently, the market is increasingly competitive and companies that produce on a large scale increasingly need to seek alternatives to improve their processes and reduce production waste. Given this context, the present research aimed to diagnose the production process of pepperoni sausage in a large agribusiness and with the help of quality tools, develop strategies to minimize waste and consequently increase productivity and revenue. In this way, an applied, quantitative research methodology was adopted and data collections were made through visits to the company. After visits to the organization and together with the exchange of information with the responsible employees, nonconformities were diagnosed in the product's cooking break checks sheets, thus, it lost excess weight, characterizing a waste of production. Therefore, an action plan was developed showing the possibility of reducing excessive percentages and consequently increasing the company's productivity and revenue.