Análise da eficiência de produção de uma empresa de “snacks” utilizando a metodologia “Lean Six Sigma”

Abstract

In large industries it is common to use quality tools in order to reduce the variability of processes, obtain financial return and waste reduction. The objective of this case study was to analyze the production efficiency of potato chips with emphasis on the reduction of waste generated by using the "Lean Six Sigma" methodology applied to DMAIC. It was used tools such as "Ishikawa", GUT matrix, Pareto chart and Control Charts. The study consisted of 10 stages: observation of the processes with focus on improvement, collection of historical data; instructive elaboration for data collection; identification of the scope line for the study; definition of the problem; elaboration of a communication plan; definition of root causes; elaboration of action plans and analysis of the actions that were implemented. At the end of the work, it was verified that for improvement processes it is necessary that this research script occurs more times for the same problem, in order to frame the real scenario within the graphical perspectives that prove a satisfactory improvement of the process and so that it is possible to observe the real impact of the actions.