Proposta de implementação da ferramenta A3 para identificação de desperdícios e proposta de melhorias em uma panificadora

Abstract

This study addresses the application of the A3 tool in a small company in the food sector, with a focus on the bakery sector. The objective was to propose the implementation of the A3 tool to identify waste and propose improvements to the production process. The research was conducted through observation of the production line, reports from employees and the owner, and analysis of internal records. To diagnose the causes, the Ishikawa Diagram and the “5 Whys” were used as part of the A3 report structure. The analysis highlighted the need for greater standardization of the bakery’s activities, as well as production planning more closely aligned with demand. As a result, actions were proposed to standardize products and the production line, as well as to implement a Production Planning and Control (PPC) system based on sales and production data. Control and monitoring tools were also defined to support the future implementation of the proposed actions. The study thus demonstrates the potential of using the A3 methodology to organize problem analysis and guide improvements in production processes in small companies in the food sector.