A ferramenta 5S como base para aplicação das boas práticas de manipulação em alimentos e estudo de caso utilizando 5S em uma empresa do setor cárneo

Abstract

Currently, we have witnessed a frequent search to meet more and more quality parameters in the food industries, as a way of gaining market position and achieving competition. This work aimed to carry out a bibliographic review of the 5S tool as a basis for the application of Good Food Handling Practices, as well as its principles and forms of application. The 5S program aims to raise the awareness of employees involved, directly and indirectly, with activities in order to improve and maintain the quality system, minimize losses and waste, maximize the efficiency and effectiveness of processes, reduce costs and damages, in addition to controlling and continuously improve the quality in the company. It is expected that, with the creation of the 5s Program implementation methodology, industries will find it easier to apply quality management systems and reach their pre-established goals to stand out in the job market and reach their quality parameters.