PERFORMANCE IMPROVEMENTS USING LEAN ERGONOMICS PRACTICES: APPLICATION IN PORK MEAT INDUSTRY

Abstract

This work was carried out in a company dedicated to the production and marketing of meat products, this arises from the need to improve the process of sausages due to the waste generated during their process, so the current status was evaluated to see the efficiency of the process through Lean Manufacturing tools and evaluating the ergonomic risks. The main Lean tools used were Value Stream Mapping (VSM), SIPOC and Kaizen, for the ergonomic evaluation were considered the REBA and NIOSH methods. As a result, the most risky activities were obtained, as well as wastes of time and movements due to improper postures and procedures during their process that affect and delay the flow of the same process. After implementing the proposals, each activity was evaluated again, a future VSM was carried out, where a reduction of 33.18% of the cycle time was presented, making this process more efficient than before.