Proposta de melhoria da capacidade produtiva em uma indústria de produtos a base de mel

Abstract

This article aims to analyze process times in a honey-based food industry in order to improve its production capacity. Through time studies, calculations were carried out to determine the standard times for each stage of the process, in order to identify possible bottlenecks and opportunities for improvement. Additionally, a detailed layout analysis was conducted to optimize workflow and avoid wasted time and resources. In this way, the impact of intermittent workers on the production process can be understood. Based on the results obtained, changes to the layout were proposed, such as the reorganization of the filling area. Improvements in procedures were also suggested, such as standardizing processes and reducing waiting times between stages. These changes aim to increase the company's production capacity, without requiring large investments, resulting in a more efficient workflow and a better experience for customers.