Diagnóstico y diseño de la metodología 5S en el laboratorio de calidad de una planta procesadora de embutidos

Abstract

CONDITION FOR PUBLICATION OF PROJECT. This thesis describes a proposal for a future implementation of the 5S methodology in the new facilities of two quality control laboratories at a charcuterie production plant, which allows the daily activities of verification and approval of the products manufactured to be carried out in an organized, clean, and safe environment. The study was developed using a qualitative cross-sectional methodology, for which an initial diagnosis of the current processes and facilities was carried out, followed by socialization with the staff of the 5S methodology, the application of checklists to evaluate the 5 pillars, the issuance of red cards, guidelines for the organization of elements, and the improvement of cleaning protocols. Finally, it is concluded that the initial assessment is an important step in defining the strategies developed for the 5S methodology, as it reveals critical findings such as, in this case, the accumulation of unnecessary items and a lack of identification of spaces and materials. Therefore, it is important to apply all the proposed points. Keywords: Continuous improvement, Cleanliness, Standardization, Food plant, 5S.