Abstract
This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food, and in many cases, it assimilates protocols and ideas that are already working in the food industry. Such is the case of risk analysis, critical control points or hygiene, which are part of the food production protocol and of the industry in general. After the integrative analysis, the article proposes a common lean 6S–HACCP model, which can be used both in food production and in non-food industrial production. Food quality management systems, a fundamental element of HACCP which the project must necessarily include, is analyzed in-depth. The peculiarities prior to the integration of the mandatory HACCP and the voluntary lean are analyzed, as well. Throughout the manuscript, an important series of considerations regarding lean is collected, giving practical examples of its use in the food environment. The study makes special reference to concurrent engineering, which, as is known, constitutes the link between 5S and lean. This analysis aims to present a lean 6S HACCP implementation project.
Highlights
IntroductionThe food goes back practically to the of civilization [1]
As we will discuss below, HACCP has been integrated into current food quality management systems, based on ISO 9000 standards
A quality management system (QMS) is a tool designed by the organizational structure concerning the procedures, the processes and the necessary resources that allows the quality of a product in a company
Summary
Thequality qualitycontrol controlofof food goes back practically toorigins the origins of civilization [1]. V. Feigenbaum [9], who maintained that quality of control a product is a AlsotoinArmand the middle of the twentieth century, the idea ofthe total quality arose, function of every one of the departments involved, opening the doors to what was later credited to Armand V. As an evolution of the ideas of Toyoda and Ohno, a few years later, concurrent engineering and lean methodologies appeared [12] Their main objective was to eliminate problems in the production, distribution and consumption phases. In the evolution of quality systems, there was a new turning point It arrived when engineers first faced the construction of a nuclear power plant, again in the middle of the twentieth century. The control of critical points was already a common practice in the dairy industries in the first half of the twentieth century, since it was necessary to guarantee a quality of the industrially processed or packaged product that came from small-dispersed livestock farms [16]
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