Elaboração de projeto de Lean Seis Sigma para promover melhorias na qualidade: estudo de caso em uma indústria de panificação.

Abstract

This study aims to develop a Lean Six Sigma project to promote improvements in the quality of a bakery industry. The Lean Sigma methodology combines two methodologies, Lean Manufacturing and Six Sigma, aimed at process improvement, waste reduction and variability of results, to give products greater added value through quality. This case study sets as specific objectives the characterization of the productive process of the studied industry, the identification of the existing processes for quality control and the main quality failures in the bakery process. To survey these failures, Lean Manufacturing and Six Sigma analyzes were performed, which allowed us to list problems with waste in the production and commercial process, as well as failures resulting from the variability of results in certain stages of manufacturing procedures. Then a project of the referred methodology was elaborated, theme of this study, to solve the presented problems and to provide the organization with cost reduction and the consequent satisfaction of the clients with the improvement of the products quality. For the preparation of the project we used the iterative process improvement tool DMAIC, which allows problem prioritization, problem impact measurement, identification of causes, preparation of improvement proposals with goal setting, and how how solutions will be evaluated and controlled. For the effective application of the project in the case unit, an action plan was also prepared, with steps for the implementation of the proposed solutions. It was concluded that Lean Six Sigma is a methodology easily adaptable to the reality of organizations, allowing to solve quality problems related to processes and products.