KAIZEN E 5S: estudo e aplicação em uma indústria alimentícia

Abstract

In the current scenario, the search for strategies that help increase quality, whether in process or production, has grown too much within the productive market. Such an approach is justified by the increasing involvement of methodologies that collaborate in this improvement. Therefore, the purpose of this approach is to illustrate the application of two concepts, kaizen and 5S within a food business. To better support this study, it was used a bibliographic research based on books and articles, providing greater understanding on the subject, and having an example of other applications. In addition, we also used a case study, designed to analyze the area, dialogue with employees and better understand the processes. From this, it is possible to conclude that there is already a habit rooted in the everyday of employees and many are already accommodated and unmotivated, which decreases acceptance of the program. However, the application work also expressed, that participation was increasing with the execution time. And it also showed considerable results as space improvement, making the environment more pleasant and making it easier for employees to operate their tasks.