Because of not adding value to the final product, the unproductive times are the subject of this study, in order to proceed, when possible, to its elimination, or the reduction of its duration.The studies to be developed during this work has as main objective, the creation and implementation of a procedure to reduce the variability, and the duration of unproductive times in production processes, at one food industry factory of a company operating in Portugal.Moreover, we are also looking to profitably integrate the quality management system already implemented in the company, thereby promoting progress towards a substantial increase in productivity.First of all, were determined which factors influenced the variability of the unproductive times of the process under study.After the study, has been found that the use of methods and tools such as 5S, Standardization of Processes (tasks), Visual Control, and the SMED methodology, contributes to the reduction of the variability and/or the duration of unproductive times.Despite not having been carried out the full integration of the procedure on the quality management system implemented in the company (ISO9001), due to its emphasis on continuous improvement (this being one of the eight basic principles of ISO9001 requirements), it was found that the quality management system already implemented, supports and facilitate the process of reducing the duration of the unproductive times.
Jose Miguel Aragao Celestino Soares, ISEG Lisbon School of Economics & Management, Universidade de Lisboa, Portugal
Fernanda Maria de Almeida Santos Mendes, European University/Laureate International Universities, Portugal
Stream: L – Industrial Organization
This paper is part of the EBMC2016 Conference Proceedings (View)
View / Download the full paper in a new tab/window
Comments & FeedbackPlace a comment using your LinkedIn profile
Share this Research