Aplicação de ferramentas de gestão de operações em uma industria do setor alimentício

Abstract

This study aims to analyze the production system of a food industry and propose improvements based on operations management tools, focusing primarily on eliminating waste and increasing production capacity, aligning it with strategic growth goals. The methodology used was action research, involving the mapping of production processes, the measurement of activity execution times, and the application of the concepts of the Theory of Constraints (TOC) and Lean Manufacturing. As a result, restrictive processes were identified, such as molding, dripping, baking, and packaging of bales, by comparing their standard times with the Takt Time of demand. Operational waste, such as waiting times and underutilization of human resources, was also identified. Based on the diagnosis, targeted interventions were proposed, such as the acquisition of new equipment and the flexibilization of workstations. It was concluded that the suggested improvements are capable of balancing the production line, eliminating current bottlenecks, and enabling the company to meet current demand, making its expansion plans feasible. Keywords: Lean production, Theory of Constraints; Production Capacity; Bottleneck Management; Process Mapping; Food Industry.