Reestructuración del proceso de selección y clasificación de frutas y verduras en bancos de alimentos

Abstract

A food bank is a non-profit organization dedicated to the reception, selection, classification, and distribution of food suitable for human consumption. This project aims to restructure the fruit and vegetable selection and classification area of a food bank located in the city of Guayaquil, to improve the flow of materials and volunteers, increase processing capacity, and reduce losses. The Systematic Layout Planning (SLP) methodology was applied, through which current processes, relationships between activities, space requirements, and operational flows were analyzed, also considering Good Manufacturing Practices criteria. Two redesign proposals were evaluated using the minimum distance criterion and a multicriteria matrix, selecting the alternative with higher operational efficiency and better use of the available space. With the proposed design, a reduction in unnecessary movements, a decrease in the risk of cross-contamination, and improved compliance with Good Manufacturing Practices are expected. The selected proposal represents an improvement alternative for the selection and classification area, with the potential to optimize the use of donations and strengthen the operational management of the food bank. Keywords: Food bank, Systematic Layout Planning, Good Manufacturing Practices, process redesign.