Proposta de controle do sobrepeso de embalagens de requeijão cremoso - um estudo de caso

Abstract

This research aimed to analyze the manufacturing process of cream cheese and propose solutions to minimize the overweight index at the time of filling in. It took place at a dairy company located in the countryside of Minas Gerais. Sales of cream cheese have grown over the years and some of the competitive strategies are improving the quality of their processes, as well as reducing losses and cost. Because of that, we collected the weight of the packaging with samples every 20 minutes of production. With this data, a Confidence Interval was constructed for the average and a Hypothesis Test was performed to prove the overweight in the filling process. After this finding was done a brainstorming with some company employees to find the potential root causes, which were organized in a Cause and Effect Diagram. The main causes that led to overweight were found: Variation in product viscosity; Operational failure; Wear of the inner shirt of the dispenser. Thus, the solutions to these potential causes were presented, which were made through the five whys, however, they were not applied due to work limitations.