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The purpose of production management is to meet the needs of the market, which is of great importance for adding value to products. In this way, companies are challenged to produce while maintaining quality and reducing costs. Tasks that do not add value to the product, according to the customer's perspective, are considered waste. The aim of this work is to evaluate the application of the lean manufacturing concept in the processes of a food industry, discussing its advantages and shortcomings using the value stream mapping tool. The study presents exploratory research by investigating the concepts of lean manufacturing, analyzing the environments in which it has already been studied and verifying whether there are adaptations of the concept in the food environment, by drawing up the current value stream map of the production process, proposing a future value stream mapping and pointing out the respective improvements where the tools: poka-yoke, SMED and TPM are used to reduce some waste.
About the author
PhD student in Food Engineering - UNESP, Master in Production Engineering - UNIARA (2016), specialist in Food Safety and Quality Control - FAMERP (2012) and graduate in Food Engineering - UniFEB (2008). Lecturer in undergraduate and postgraduate courses (Unilago) and industrial experience in the area of quality assurance.
