Manutenção produtiva total (TPM) e cultura de excelência operacional na indústria de alimentos: uma revisão

Abstract

The food industry is characterized by complex production processes, high competitiveness, and rigorous demands related to food quality and safety. In this scenario, the pursuit of operational excellence becomes essential to guarantee efficiency, loss reduction, and sustainability of industrial processes. Among the methodologies applied for this purpose, Total Productive Maintenance (TPM) stands out, proposing the integration of people, processes, and equipment, promoting continuous improvement and increased operational reliability. Thus, this work aims to analyze, through a literature review, the relationship between TPM and the culture of operational excellence in the food industry. The methodology adopted is based on bibliographic research carried out in scientific databases, books, and technical documents, including national and international publications. The results obtained during the study show that the structured application of the pillars of TPM contributes significantly to the reduction of failures, elimination of losses, improvement of equipment performance, and strengthening of the organizational culture; these improvements are reflected in efficiency results and contribute to productive and monetary gains. It can be concluded that TPM, when integrated with quality management practices and a culture of continuous improvement, acts as an important support for achieving operational excellence in the food industry.