Implementação da fase 1 da manutenção produtiva total na indústria de alimentos

Abstract

Around the 50's, in the industry only corrective maintenance was known, whose objective was only the recovery of damaged components. This aspect motivated the Americans to implement the culture of preventive maintenance, which sought to predict future failures, reducing the impacts of breakdowns. In the 1960s, the Japanese raised the bar from “preventing breakdowns” to “reducing minor stoppages and improving the production process”. However, over the years, this methodology was disseminated to other areas, such as support and appropriate administration, to improve their respective activities and routines. Based on this aforementioned history, this work aims to study and prove the results obtained in a food industry, after the implementation of the continuous improvement system proposed throughout the text.