ПРИМЕНЕНИЕ КОНЦЕПЦИИ БЕРЕЖЛИВОГО ПРОИЗВОДСТВА ДЛЯ ПОВЫШЕНИЯ ЭФФЕКТИВНОСТИ РАБОТЫ ПРЕДПРИЯТИЯ (НА ПРИМЕРЕ ООО «ФАБРИКА УРАЛЬСКИЕ ПЕЛЬМЕНИ»)

Abstract

The problem of safety and quality of production at the enterprises of food industry becomes more and more relevant today. Innovations in production of foodstuff allow us to expand the product range, to meet requirements of the consumer in full. To increase the competitive capacity of a product it is necessary to hold events for improvement of quality and the existing production technologies of foodstuff. In this regard one of the directions of improvement of the production technology is the integration of various control systems of a manufacturing enterprise. One of such systems is lean production. A problem of lean production is to design and introduce the production line capable to make different types of products exactly for that time which is really required for their production. The temporary elements of work necessary for the production of products are carried out consistently, at the established speed without waiting in the line time or other delays which are considered as useless and are considerably reduced, or eliminated completely. The purpose of this study is the analysis of the efficiency of introducing lean production system within the framework of regional food industry enterprise – Uralskiye Pelmeni Factory. The article presents details of implementation of the lean production system, assesses the possible risks and ways to minimize them, gets into specifics of approaches used at the enterprise within the lean production system implementation, shows the effects obtained as a result of the system functioning. The analysis of the data for the period of 1 month is given, it is shown that the introduction of the lean production system helps to achieve notable improvements after 7 days.