Abstract
Interest in ensuring the safety of food for human consumption has grown considerably owing to the economic impact of returns on products that do not meet the organoleptic characteristics that customers require. The presence of pollutants and reduced shelf life are the most common problems affecting food quality. This research applied the improving quality to a food SME company belonging to the ‘fourth range’ sub-sector based on lean manufacturing tools, statistical process control (SPC), and the Hazard Analysis and Critical Control Points (HACCP) system. The Lean tools that were applied are value stream map and 5s. The value stream maps (VSMs) to identify the operations most at risk of cross-contamination in the supply chain, and use 5S to prevent the contamination and decomposition of products in work areas. The statistical process control allows the variability of products to be controlled with respect to consumer quality parameters; and HACCP insures food safety through the control of critical points of contamination risk. A pilot project was carried out for two months, which resulted in a reduction of product returns by 89.2%.
Highlights
In the first half of 2018, the Peruvian food sector, exports in the fruit and vegetable sub-sector grew according to the Association of Agricultural Producers Guilds of Peru (AGAP), reaching US$ 1,389 million, which represented 26 per cent of all exports
The authors of several articles suggest that the SPC tool for quality control is indispensable in the food industry, because it determines an SPC roadmap that serves as a guide for the successful implementation of statistical process control in the food industry
TRAINING IN LEAN MANUFACTURING AND SPC: Training was conducted on value stream maps (VSMs), 5S and SPC in order to increase knowledge of lean manufacturing and SPC, reduce resistance to change, direct internal experience towards the implementation of the new management model, support the sustainability of the application, and establish a culture of continuous learning in the company
Summary
Interest in ensuring the safety of food for human consumption has grown considerably owing to the economic impact of returns on products that do not meet the organoleptic characteristics that customers require. This research applied the improving quality to a food SME company belonging to the ‘fourth range’ sub-sector based on lean manufacturing tools, statistical process control (SPC), and the Hazard Analysis and Critical Control Points (HACCP) system. The statistical process control allows the variability of products to be controlled with respect to consumer quality parameters; and HACCP insures food safety through the control of critical points of contamination risk. Hierdie navorsing het die voedselgehalte vann klein maatskappy verbeter deur lenige vervaardiging, statistiese prosesbeheer en gevaar-analise en kritieke beheerpunte toe te pas. Die waardestroomkaarte is gebruik om die bedrywighede wat die hoogste risiko vir kruiskontaminasie inhou te identifiseer en 5S is gebruik om die kontaminasie en ontbinding van die produkte in werk areas te voorkom. Die gevaar-analise en kritieke beheerpunte verseker voedselveiligheid deur kritieke punte met hoë kontaminasie risiko te beheer. Die gevaar-analise en kritieke beheerpunte verseker voedselveiligheid deur kritieke punte met hoë kontaminasie risiko te beheer. ʼn Proefprojek is vir twee maande uitgevoer en die resultaat daarvan wasn vermindering van verwerpte produkte van 89,2%
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