Melhoria da eficiência da mão de obra em uma panificadora utilizando trabalho padronizado

Abstract

The exponentially increase in market demand for quality products has resulted in a necessary care of the industries in terms of standardization and efficiency. In this context, the present study has as its theme the application of Lean Manufacturing concepts in a bakery. Therefore, the main objective of this work was to improve the efficiency of the workforce in a product family of a bakery. In this regard, it was necessary to comply with the following steps: understand the current context of production in the bakery, apply the standardized working method in a certain product line and analyze the application of the standardized work in order to understand the characteristics of the method. The results of the standardized working method application in the production line of the bakery were substantially positive. The production was previously operating with about 42% of waste, between waiting and defects. After the improvements, this percentage of waste decreased to approximated 1%. Moreover, the benefits of this waste reduction enabled the company to operate with one less operator besides of meeting the demand of the mentioned product line within half of the productive days of the month. This enable the provision of work-force to other sectors of the establishment.