Análise prática da Metodologia 5S aplicada a uma indústria alimentícia

Abstract

The Lean Manufacturing philosophy appeared in Japan after the Second Great War and nowadays is highly spread in industries all over the word. Its use brings proven benefits for the company, such as cost reduction and product quality improvement. The 5S, one of the Lean Tools is focused in housekeeping and organization of the work area and brings to the company productivity improvement, employee commitment besides being the foundation of other Manufacturing tools, such as Total Productivity Maintenance. This article brings references about the theme, discussing the evolution of the Toyota production system, seven classical wastes and finally the 5S. This work addresses the application of two different 5S in a food industry, discussing since preparation steps until results obtained and the sustainability after implementation. This work uses tools as Ishikawa, Action plan, brainstorming, Kanban, to mitigate problems, eliminate root causes and create commitment among the employees, using collaborative activities. Finally, this work compares two different 5S applications in a practical way, quantifying the before and after states, detailing all steps: Preparation, D Day, Supplies and Opening. Thus, the work brings the improvements achieved, problems and learned lessons during the implementations. The carboy production area went from a 1,5 score to 4,7. The safety department went from zero to 4.68, out of 5 points. With this results, it was possible to conclude that the methodology chosen was appropriate to get improvements in the area.