UTILIZAÇÃO DA METODOLOGIA DMAIC PARA REDUÇÃO DE REFUGO DE UMA EMPRESA DO RAMO ALIMENTÍCIO

Abstract

The food sector has adopted the growing search for improvements in the quality of its products in a way that meets an increasingly demanding, competitive and rigorous market, where any error in the process can generate an irregular product, increasing the index of refuse on production. This scenario has led companies to seek to apply quality engineering tools in order to improve and control their processes to better serve their end customers through products as specified. Adopting this approach, it is possible to improve the quality of the product through the identification and resolution of the non-conformities found in the process, avoiding, waste and processing the process capable of meeting the client's expectations, maintaining the company's surveillance in the market in which it operates. This work shows the approach to the application of quality tools, in order to identify problems and reduce the waste index generated in a production process of a food company. The use of the DMAIC method Define (define), Measure (measure), Analyze (analyze), Improve (improve) and Control (control) will be addressed, along with quality tools such as 5 whys, CEP (statistical process control), and implementation of the control sheet to ensure repeatability in the final result of production, by conducting a case study in which the problem and its impacts were identified, then an action plan was carried out according to the sequencing of the DMAIC method that making it possible to implement actions to improve the process, such as parameter control, enabling the results desired by the company to be achieved.