Redução das perdas de peito de frango através da metodologia do ciclo PDCA
The market has become an increasingly competitive environment, this has been given by globalization, where the development of technologies applied to the communication networks has made possible greater access to information in real time, this also occurs in areas of access to new technologies, acce...
| Autor principal: | Duarte, Leonardo Belluomini Souza |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12734 |
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| Resumo: |
The market has become an increasingly competitive environment, this has been given by globalization, where the development of technologies applied to the communication networks has made possible greater access to information in real time, this also occurs in areas of access to new technologies, access to information from competitors, new strategies of competition and marketing, general innovations and among others, enabling direct and fierce competition. Differentiating from competitors has become an increasingly difficult and necessary task, then to meet this need, a research was conducted with the objective of reducing the losses contained in the chicken breast process to ensure a better quality of the product offered by the company. This work deals with a case study, through which the nonconformities in the activities of the process were identified through the use of quality tools, using the PDCA Cycle methodology, which assisted not only in the identification, but also in the elaboration of an action plan that focuses on solving these problems through application of the proposed continuous improvement action plan will create a strategic vision in the company, where, through this constant reduction, revenue and profit will be raised for greater investments, both in product quality, quality of activities and also quality of life of employees. This reduction is based on the proposal of a plan of action with several measures, developed through research and discussions with the teams involved in the processes, including the management and employees in general, who contributed from the data collection to the identification of several critical points of the processes involved, from the arrival of the live chicken to the exit for the client.The ideas raised for the improvement plan, mainly through brainstorming, were discussed and developed in order to improve the work environment, to empower and encourage workers directly involved in activities, especially in the field of cutting. |
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