Lean Management Model for Waste Reduction in the Production Area of A Food Processing and Preservation SME

Abstract

This article analyzes the low productivity level in an olive processing and preservation company. The factors that trigger the main problems are the lack of proper worker training, inadequate production capacity, and the disorder present in the company's areas. These factors were identified by using a tool called Theory of Constraints (TOC). After evaluating the problems, we found that all these factors generate a low productivity level and increase waste in the company's areas. Given this problem, we proposed a Lean Model for implementing the standardization of the following tools: 5S, Single-minute Digit exchange of die (SMED), and total productive maintenance (TPM), since they help improve the issue of production capacity and disorder reduction. The aim is to increase production capacity. A system simulation was performed to determine the resulting waste reduction in the production area, which explains approximately 29% of its variation in non-productive time.