Análise de perdas na produção de doces através do controle estatístico do processo.

Abstract

Statistical process control is present in various sectors of the industry, helping organizations to strive for excellence in their production processes and delivering products at ever lower costs, thus enabling a competitive advantage in the market. Given this, the present work aims to analyze, through statistical process control and other quality tools, the variability of the manual guava 500 gram filling process in a food industry. Through the data collected for the study, a software was used to perform the statistical analysis of the process, where histograms and X-bar and R-bar control graphs were plotted. Through the analysis it was possible to identify that there are no special causes in the process, but it was identified that the products have excess weight which generates waste for the company. Thus, the waste generated by the overweight problem was quantified and sought what probably caused this problem by identifying the main causes through the use of the Ishikawa diagram. It was proposed to use a specification with a control chart with the intention of reducing excess weight and an action plan was developed through the 5W2H tool with the purpose of organizing a planning where it is expressed which activities should be developed, by which the people of the company, how they should be elaborated, the time for their realization, in which sectors and the costs of implementation. Thus, the statistical control of the process helped to identify a problem, through which using other tools made it possible to propose improvements for the organization.