Implementação da metodologia Lean Six Sigma em uma indústria de alimentos atomatados

Abstract

Nowadays, the organizations present a constant pursuit for keeping their operations viable to remain competitive in terms of productive costs, distribution, optimal use of resources, asset’s reliability and quality in products or services. In food companies, quality specially represents a ruling factor to determine the success of their operations and its brands, being a decisive requirement to define consumption patterns. In this context, companies have been looking for applying methodologies that allow them to reduce deviation in various process, consequently, increasing perceived quality, reducing wastes, losses and reducing production costs. Lean Six Sigma (LSS) methodology has been shown as a relevant way to achieve these results, by gathering Lean and Six Sigma concepts, aiming to a lean and free defects production and variability control. Thus, this work aims to conduct an action research in a tomato manufacturing company, by applying specific tools of Lean Six Sigma methodology to improve quality and operational routine, and develop a LSS application framework related to this organizational context, that could be applied in further projects at the organization or by other food companies. Initially, it was made a deep study in LSS concepts and a contextualization of the organization’s productive sector where the action research was conducted. Then, LSS implementation was detailed through the phases: Define, Measure, Analyze, Improve and Control, exposing achieved results, challenges during implementation and other improvement opportunities.