CBL - Campus del Baix Llobregat

Projecte llegit

Títol: MEJORA CONTINUA EN EL OBRADOR DE LA EMPRESA AMEZTOI ANAIAK

Estudiant que ha llegit aquest projecte:

Tutor/Cotutor: PUJOLA CUNILL, MONTSERRAT

Departament: DEAB

Títol: MEJORA CONTINUA EN EL OBRADOR DE LA EMPRESA AMEZTOI ANAIAK

Data inici oferta: 27-06-2022      Data finalització oferta: 27-02-2023

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:
EEABB

Paraules clau:
platos preparados, stock, línea envasado, producto

Descripció del contingut i pla d'activitats:
Este Trabajo de Fin de Curso, se basará en la mejora continua del obrador dentro de la
empresa Ameztoi Anaiak. Consistirá en desarrollar una dinámica para obtener un
mayor rendimiento de la producción, realizando un estudio de cómo trabajan dentro
de esta empresa y proponiendo alternativas.

Para ello, se analizarán los tiempos de cada tramo de la línea de producción, mirando
los correspondientes parámetros en cada momento, como son la temperatura o el
estado del producto. Será vital formar una óptima gestión del personal, tener un buen
sistema APPCC y conocer al detalle, entre otros, el procedimiento de los registros.

Overview (resum en anglès): Ameztoi Anaiak is a ready meals industry, a family business dating back to 1994 that has had to adapt to a great deal of evolution. The aim of this study is to put forward proposals for the continuous improvement of its production, where two specific objectives have been determined: the assessment of stock management and the evaluation of the level of standardisation of the time taken to change the product on the portion packaging line. Within stock management, four main aspects were identified: demand forecasting, stock analysis, stock maintenance and stock breakage. A questionnaire of 16 questions was asked, 4 on each, and with the 20 answers from the employees, it was concluded that, although they have experience and know-how in forecasting demand, they lack more specific studies of each product: order points, safety stock and/or costs. In the case of the packaging line, by means of plant attendance, observation and collection of timetables, 15 times were achieved for the processes of cleaning the dosing machine, batch change and product out of chamber. As a result of each dimension, the values of standard deviation, average, minimum and maximum time were calculated; concluding that having the tasks of the operators more defined and documented would help to reduce the times, taking into account the large difference between the minimum and maximum durations. As a final result, on the one hand, it has been proposed to train employees on stock management, a study on the costs in warehousing, the determination of the order point and safety stock and a greater knowledge of the dynamics of each product. On the other hand, they should have better staff management where roles are more clearly defined and they are aware of the importance of each procedure.

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