| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 3.92 MB | Adobe PDF |
Authors
Abstract(s)
As necessidades dos consumidores estão em constante alteração, o que provoca um
desafio para empresas. A indústria agroalimentar que fornece produtos essenciais à vida
humana sofre por isso uma pressão adicional. Esta indústria tem de obedecer a normas
referentes à segurança alimentar de modo a garantir a qualidade dos produtos, em
particular as definidas pelo HACCP (Hazard Analysis and Critical Control Points).
A implementação da Filosofia Lean permite otimizar os sistemas produtivos a partir da
eliminação e desperdícios e agregação de valor ao produto final, tornando assim as
empresas mais competitivas.
O objetivo principal desta dissertação é verificar se as certificações obrigatórias do setor
agroalimentar (HACCP), facilitam a implementação da Filosofia Lean, possibilitando
assim um melhor desempenho da empresa, uma vez que é possível encontrar fatores
comuns quer à Filosofia, quer à certificação.
Este estudo foi desenvolvido numa empresa de transformação de bacalhau, que cumpre
os requisitos do HACCP, e ainda possui de forma voluntária o selo azul MSC (Marine
Stewardship Council).
Para avaliar a possibilidade de implementação da Filosofia Lean na empresa foi
desenvolvida uma checklist baseada nos requisitos Lean e na metodologia 6S-HACCP,
em que dos 57 requisitos analisados, 73,7% são cumpridos e 26,3% não o são. Os
parâmetros não cumpridos foram associados aos respetivos sensos da ferramenta 5S, e
foram apresentadas propostas de melhoria.
Concluiu-se então que de facto, que o cumprimento dos requisitos do HACCP poderá
facilitar a implementação da Filosofia Lean, dado que a maioria dos princípios desta
Filosofia já era cumpridos pela empresa.
The necessities of costumers are in constant change, which creates a challenge for companies. The food and agriculture industry, since it is responsible for providing essential products to the survival of the human race, suffers from an additional pressure. This industry must be compliant with standards on food safety, in particular defined by HACCP (Hazard Analysis and Critical Control Points), in order to guarantee adequate product quality. The implementation of the Lean Philosophy allows for an optimization of the productive systems through elimination of waste and aggregation of value to the final product, leading to an increase on the competitiveness advantage of companies who follow this philosophy. The main objective of this dissertation is to verify whether or not the mandatory certifications in the food and agriculture sector (HACCP) favour the implementation of the Lean Philosophy, allowing for a better company performance, since it is possible to find common aspects between the certifications and the Philosophy. This study was conducted at a cod processing company, that complies with HACCP requirements, and voluntarily has the MSC (Marina Stewardship Council) blue stamp. In order to evaluate the possibility of implementation of the Lean Philosophy at this company, a checklist based on Lean requisites and the 6S-HACCP methodology was developed, and out of the 57 analysed requirements, 73.7% were being fulfilled and 26.3% were not. The parameters not being currently fulfilled were associated to the respective senses of the 5S tool, and improvement opportunities were proposed. It was concluded that, in fact, the fulfilment of HACCP requirements may facilitate the implementation of the Lean Philosophy, since most of the Philosophy’s principles were already being fulfilled by the company.
The necessities of costumers are in constant change, which creates a challenge for companies. The food and agriculture industry, since it is responsible for providing essential products to the survival of the human race, suffers from an additional pressure. This industry must be compliant with standards on food safety, in particular defined by HACCP (Hazard Analysis and Critical Control Points), in order to guarantee adequate product quality. The implementation of the Lean Philosophy allows for an optimization of the productive systems through elimination of waste and aggregation of value to the final product, leading to an increase on the competitiveness advantage of companies who follow this philosophy. The main objective of this dissertation is to verify whether or not the mandatory certifications in the food and agriculture sector (HACCP) favour the implementation of the Lean Philosophy, allowing for a better company performance, since it is possible to find common aspects between the certifications and the Philosophy. This study was conducted at a cod processing company, that complies with HACCP requirements, and voluntarily has the MSC (Marina Stewardship Council) blue stamp. In order to evaluate the possibility of implementation of the Lean Philosophy at this company, a checklist based on Lean requisites and the 6S-HACCP methodology was developed, and out of the 57 analysed requirements, 73.7% were being fulfilled and 26.3% were not. The parameters not being currently fulfilled were associated to the respective senses of the 5S tool, and improvement opportunities were proposed. It was concluded that, in fact, the fulfilment of HACCP requirements may facilitate the implementation of the Lean Philosophy, since most of the Philosophy’s principles were already being fulfilled by the company.
Description
Keywords
6s Filosofia Lean Haccp Setor Agroalimentar Transformação de Bacalhau